Sticky Buns
Ingredients
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½ cup whole milk
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2¼ teaspoons active dry yeast
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⅛ teaspoon sugar
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4 tablespoons unsalted butter
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1 tablespoon sugar
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1 teaspoon salt
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1 large egg
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Dissolve the yeast
In the bowl of a stand mixer, combine the warm milk, yeast and ⅛ teaspoon of sugar. Stir to dissolve. Let rest until yeast is bubbly, about 5 minutes.
½ cup whole milk
2¼ teaspoons active dry yeast
⅛ teaspoon sugar
stand mixer
liquid measuring cup
measuring spoons
spatula
Add the next ingredients
To the bowl with the yeast, add the butter, sugar, salt, egg and egg yolks. Mix with a spatula. Measure the flour by lightly spooning it into the measuring cups and leveling the top with a knife or other flat tool. Add the flour to the bowl as you measure.
4 tablespoons unsalted butter
1 tablespoon sugar
1 large egg
2 egg yolks
1 teaspoon salt
2⅓ cups all-purpose flour
measuring cups
spoon
butter knife
Knead the dough
Mix with the dough hook on low until no dry flour is visible, about 1 minute. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl, about 3 minutes. If the dough looks very sticky, add one tablespoon of flour and continue mixing.
Shape the dough
Turn the dough out onto a lightly floured surface and knead lightly into a ball.
all-purpose flour
Prepare the dough to proof
Spray a medium bowl with nonstick cooking spray. Place the dough in the bowl and loosely cover with plastic wrap.
medium bowl
plastic wrap
nonstick cooking spray
Proof the dough
Transfer the bowl to the bottom shelf of the June Oven. Proof the dough at 80°F for 1 hour 30 minutes, until about doubled in size. June will notify you when the dough is finished. If the dough has not doubled, follow on-screen instructions to continue proofing.
June Oven
Make the caramel
Set out the rectangular baking pan nearby so it’s ready. Combine the butter, brown sugar, cream, golden syrup or honey, and salt in the medium pot. Stirring occasionally, melt the butter over medium heat. Bring the mixture to a boil and boil for 1 minute. Remove the pot from heat and pour the caramel into the rectangular baking pan. Sprinkle the chopped pecans evenly over the caramel. Set aside.
rectangular baking pan
8 tablespoons unsalted butter
¾ cup dark brown sugar
½ cup heavy whipping cream
⅓ cup golden syrup
¼ teaspoon salt
1 cup chopped pecans
pot
wooden spoon
Make the sugar-spice filling
In a small bowl, mix the brown sugar, sugar, cinnamon and cardamom. Set aside.
¼ cup dark brown sugar
2 tablespoons sugar
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
small bowl
Roll out the dough
When the dough has risen, transfer it to a lightly floured surface. With your fingers, press the dough into a rectangle to release the air. With a rolling pin, roll the dough into a 9” x 14” rectangle with the long end facing you.
rolling pin
all-purpose flour
Fill the dough
Brush the dough all over with the melted butter, then sprinkle with the sugar-spice filling. Sprinkle the chopped pecans over the filling and press the filling lightly with your hands to adhere it to the dough.
2 tablespoons melted unsalted butter
½ cup chopped pecans
pastry brush
Roll the dough
Starting at the far end of the dough and working towards you, use both hands to gently roll the dough up into a log. When you reach the end, tuck the seam underneath the roll and press down slightly to seal.
Slice the buns
Slice the log in half crosswise, then slice each half crosswise into 3 pieces so you have 6 portions. Slice each portion of dough in half crosswise again to make 12 spiral buns.
bench scraper
Arrange the buns in the baking pan
Place each bun on top of the caramel in the baking pan, arranging them evenly with space in between each bun. If needed, reshape the rolls as you place them. Loosely cover the pan with plastic wrap.
Proof the buns
Transfer the baking pan to the middle shelf of the June Oven. Proof the buns at 80°F for 30 minutes, until they are puffy and nearly touching. June will notify you when the dough is finished. If necessary, follow on-screen instructions to continue proofing.
Remove and uncover the buns
Remove the risen dough from the June Oven and set aside while you preheat. Uncover the buns and set aside until the oven is ready.
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
Bake the buns
Transfer the pan to the middle shelf of the June Oven. Bake 30 minutes, until the buns are firm, puffed and golden brown. June will notify you when the buns are ready.
Cool and invert the sticky buns
Remove the buns from the June Oven and transfer them to a cooling rack. Allow them to cool in the pan 10 minutes, then carefully and quickly invert the baking pan onto a June Pan, holding the baking pan over the sticky buns to allow any remaining caramel to drip back onto the buns. Using a spatula, scrape any caramel remaining in the baking pan onto the buns if desired.
cooling rack
June Pan
Serve the sticky buns
Serve the sticky buns warm. Reheat any leftovers before serving.