These things are seriously naughty! I actually never even knew what a sticky bun was until recently. And I guess I had been missing out. And if you have never tried them, then this will be a perfect introduction.

Sticky buns are cinnamon buns baked over a mix of caramel sauce and nuts. The buns are inverted after baking so that the sauce is on top. The result is a caramel sauce covered nutty cinnamon bun. This might be the naughtiest tear & share bun out there. And if you do not want to share, then I will fully understand ?

I have seen a few versions of this on the internet. But most of them have either not enough nuts or the sauce is super runny. That would not do it for me.

My version has a thick sauce which does not run off as soon as you turn your buns out, but it is still soft and supple. And the amount of nuts is also proper. The best part is that you can customize the topping. You could use any nuts you like or even add some dried fruit.

The filling for the buns can also be changed to your liking. I went with the classic butter, sugar, and cinnamon. But you could certainly use some chocolate spread in there instead.

These buns are super easy to make too! I have simplified the recipe for the dough, so you do not have to worry about folding during bulk fermentation. All it takes is mixing, proofing, rolling, filling, cutting and your buns will be done. And the caramel sauce takes no more than 5 minutes to make.

The amount of dough will yield 12 small buns which will fill a 24cm x 20cm (9.5in x 8in) baking tray. Do nut use a tray that is larger, because then the sauce and nuts will not conform to your buns as well. If you do not have a small tray like mine, then double the recipe and make it in a larger tray.

I am using light brown sugar and soft dark brown sugar in the recipe. You can use which ever sugar you prefer. The soft brown sugar has a more intense flavour, and it works well with the nuts. I used it in the caramel sauce. The reason why I had two sugars is simply because I did not have enough of either to use for the whole recipe. Still, it came out amazing and goes to show you that there is always more than one way to do anything.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

300g (10.6oz) white flour

30g (1oz) soft butter

30g (1oz) sugar

6g (0.2oz) salt

4g (0.14oz) instant dry yeast or 4.8g (0.16oz) active dry yeast or 12g (0.42oz) fresh yeast

170g (6oz) cold milk *

*To learn more about dough temperature control click here.

For the filling –

50g (1.75oz) soft butter

80g (2.8oz) sugar

8g (0.3oz) cinnamon

For the caramel sauce –

100g (3.5oz) butter

100g (3.5oz) sugar

50g (1.75oz) double cream

50g (1.75oz) honey or maple syrup

2g (0.07oz) salt

200g (7oz) chopped nuts. I used both walnuts and pecans.

Method

1.  Make the filling. In a small bowl combine the sugar, cinnamon, and butter. Mix until well combined. Cover and leave on the side for later.

2.  Make the caramel sauce. In a small pan combine the sugar, salt, double cream, honey, and butter. Give it a mix and bring it over to the stove. Cook the sauce on medium heat. Once it comes up to a boil turn the heat down low and continue cooking for 1 minute.

3.  Pour the sauce in a non-stick paper lined baking dish. Sprinkle the nuts over the sauce evenly. Tap the tray against your table to even out the mix. Leave on the side to cool down. Once it has cooled cover with plastic wrap to prevent any flies or cheeky housemates from eating it. Do not refrigerate it.

4.  Make the dough. In a large bowl combine the milk, yeast, salt, and sugar. Mix well to dissolve any large salt & sugar crystals and to hydrate the yeast. Add the butter and the flour. Mix to a dough.

5.  Tip the dough out on your table and knead it for 6 minutes. *Desired dough temperature 26C (79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.

6.  Cover and ferment for 2 – 2.5 hours. The dough should double in volume.

7.   Roll the dough out to a large rectangle. Spread the cinnamon filling over it evenly leaving an edge at the top. Take your time with this as depending on which kind of sugar you use it may be easy or a bit difficult to spread on. Keep the spatula flat and do not poke any holes in your dough.

8.  Roll the dough up. It does not have to be super tight, but do not make it too lose either. As you roll it pull it towards you to create some tension. Once you reach the top brush the dough with water and seal the roll up.

9.  Cut the ends off as they are mostly empty dough. You can bake the separately.

10. Divide the dough into 4 equal pieces and the cut each piece into 3 smaller pieces.

11. Lay the buns down in the tray with the sauce and nuts. I would suggest starting with the larger buns and placing them around the edge and finishing with the smaller buns in the middle. There will always be smaller and larger buns no matter how evenly you think your roll is.

12. Press the buns into the sauce with the palm of your hand. This will not only help them stick together, but it will also ensure that all your buns are the same height.

13. Cover and ferment for 2 hours. *During the final hour of fermentation preheat your oven to 160C (320F) fan on.

14. Brush the buns with milk. This is optional, but I figured since they will be in the oven for a while, I better moisten them to ensure they stay as soft as possible.

15. Bake for around 35 – 40 minutes.

16. Leave to cool down for 30 minutes before inverting on a tray or plate.

Enjoy your sticky buns!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Hot cross buns are an Easter classic.

There are many versions out there. Normally the cross is made out of a flour paste. I decided to make the crosses out of actual bread dough, which kind of makes it simpler because you will not have to make a separate paste to pipe on top of the buns. They are super soft, well spiced, and deliciously sticky. This recipe makes 12 decently sized buns.

This dough can also be used to make Chelsea buns or tea cakes. Or you could make a large loaf out of it. That is the beauty of bread making. Once you know how the dough works, you can customize it to your liking.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

500g (1.1lb) strong white bread flour

7g (0.25oz) dry yeast or 3x the amount of fresh yeast

10g (0.35oz) salt

100g (3.5oz) soft butter

75g (2.6oz) sugar

15g (0.5oz) mixed spice

140g (5oz) currants

40g (1.4oz) mixed peel

270g (9.5oz) cold milk, around 5C (40F)

To learn more about dough temperature control click here.

For the syrup –

50g (1.75oz) sugar

25g (0.9oz) water

Method

1. In a bowl combine the milk, yeast, salt & sugar. Mix well. Add the flour and mix to a dough.
2. Knead for 3 minutes. Cut off a 70g (2.5oz) piece and leave it on the side. This will be used for the crossing. Spread the larger piece of dough out, add the butter and the mixed spice. Tear the ingredients into the dough. Keep kneading for another 5 minutes. *Desired dough temperature 26C (79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
3. Cover both dough balls and let them rest for 20 minutes.
   4. Stretch the larger piece of dough out and spread over the currants and mixed peel in an even layer. Fold the dough up. Knead it a couple of times until the currants just start popping through the surface. Shape the dough into a ball.
4. Place back into the bowl and ferment for 1 hour.

6. Fold both the large and the small dough balls.
7. Ferment for 1 more hour.
8. Divide the large dough into 12 equal pieces and divide the small piece of dough into 7 equal pieces. Preshape all into balls.
9. Let them rest for 30 minutes.
10. Final shaping. Shape the 12 buns and place them on a parchment paper lined tray with gaps in between. Roll out the smaller dough pieces to around 30cm (1ft) long and lay them across the buns. Cut off the excess and tuck the ends underneath.
11. Cover and ferment for 2 – 2.5 hours or until visibly puffed up. During the final hour of fermentation preheat your oven to 160C (320F) fan on.
12. Bake the buns for 30 – 35 minutes or until the inner temperature reads above 94C (200F).
13. Make the sugar syrup as soon as the buns come out the oven. Brush them all over. Use all the syrup.

These are truly the softest buns ever.

Because they are ‘stuck’ together it gives them an even softer texture as there is less crust on the surface. Brushing them with butter in between makes them easy to separate. You can just line up a whole bunch on a tray and pick them off as needed. They will stay soft for quite some time too. The dough is basically a Japanese milk bread which uses a roux that gives it such a soft texture. This recipe is for 4 hot dog buns. Multiply the ingredients to make more.

You can use this recipe to make burger buns or dinner rolls too. Simply shape them differently. That is the beauty of this kind of dough. One recipe can be transformed into many different end results.

Watch the video down below for detailed instructions.

Ingredients

For the roux –

90g (3.2oz) milk

20g (0.7oz) flour

For the dough –

200g (7oz) strong white bread flour

2g (0.07oz) dry yeast or three times the amount of fresh yeast

4g (0.14oz) salt

20g (0.7oz) sugar

1 egg white

50g (1.75oz) soft butter

40g (1.4oz) cold water* 

*To learn more about dough temperature control check out the Learning page where I have various videos on this topic. Temperature is one the the most important parts in bread making.

1 egg yolk mixed with 1 teaspoon of milk for glazing

Extra butter for brushing

Method

1. Make the roux by cooking the flour and milk in a small pan for around 5 minutes until thick and not lumpy. Cover and refrigerate until completely cold. Make sure the clingfilm is touching the surface of the roux to avoid it getting a dry crust. 
2. In a bowl add the water, yeast, salt, sugar, egg white, butter, and the roux. Mix well. Stir everything until the sugar and salt dissolve completely before adding the flour.
3. Add the flour and mix to a dough.
4. Tip the dough out on your table and knead for around 6 – 7 minutes. Desired dough temperature 25-26C (77-79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust the proofing times accordingly.
5. Cover and proof for 45 minutes.
6. Fold.

7. Proof for 45 minutes.
8. Divide into 4 equal parts and preshape into blunt cylinders.
9. Cover and rest for 20 minutes. We need to let the gluten relax before the next step.
10. Shape, brush the sides with butter, place them on non-stick paper on a tray leaving a little gap between the buns.
11. Final proof 1 hour. During this time preheat your oven to 160C (320F) fan on.
12. Brush the buns with the egg yolk-milk glaze, let them dry for 5 minutes and brush them again.
13. Bake for around 25 minutes. Brush them with butter once done baking.

They will keep fresh and soft for quite some time, so you could make them a day ahead of time.

These buns are so soft and fluffy. The perfect burger carrier.

We will achieve this texture by using a tangzhong, which is a roux of flour and milk. It is a technique used in making Japanese milk bread, which is a very versatile dough. This recipe yields 4 buns. Multiply the amount of ingredients to make more.

Watch the video down below for detailed instructions.

Ingredients

For the roux –

90g (3.2oz) milk

20g (0.7oz) strong white bread flour

For the dough –

200g (7oz) strong white bread flour

4g (0.14oz) dry yeast or 3x the amount of fresh yeast. *Originally the recipe had less yeast, but since a few people have had issues with it rising I have upped the amount to make sure it works every time. If your kitchen is particularly warm, then use 2g (0,07oz) yeast instead.

4g (0.14oz) salt

20g (0.7oz) sugar

30g (1oz) soft butter

60g (1.75oz) cold milk

To learn more about dough temperature control click here.

1 egg yolk mixed with 1 teaspoon of milk for glazing

Sesame seeds for sprinkling

More soft butter to brush when the buns come out the oven

Method

1. Make the roux by cooking the milk and flour in a small pot over medium heat for around 5 – 7 minutes or until thick and not lumpy. Cover and refrigerate until cold.
2. In a bowl add the milk, salt, yeast, sugar, butter, and the roux. Mix to combine.
3. Add the flour and mix to a dough.
4. Knead the dough for around 5 – 6 minutes. Desired dough temperature 25 – 26C (77 – 79F).
5. Cover and proof for 1 hour.
6. Fold.
7. Proof for 1 hour.
8. Divide and preshape into rounds.
9. Rest for 30 minutes.
10. Final shape.
11. Final proof 1 – 1.5h. During this time preheat your oven to 160C (320F) fan on.
12. Brush the buns with the glaze, let them dry for 5 minutes, then brush them again. Finish with the sesame seeds.
13. Bake for around 25 minutes.
14. Brush with butter as soon as they come out the oven.

Keep in mind that the conditions in each kitchen differ, so your dough may take longer to rise. If it is rising slowly, then simply leave it to ferment for longer.

Who does not love cinnamon buns? There are plenty of variants out there too.

I like mine extra cinnamony. The cream cheese icing is what really makes it for me. The sweet and tangy flavour along with the smooth texture is perfect for these buns. This recipe makes 6 buns. If you want to make more just multiply the amount of ingredients.

Check out the Enriched Dough page to find more breads and buns made with cinnamon.

Watch the video down below to see detailed instructions.

Ingredients

For the flying sponge –

100g (3.5oz) white flour

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

135g (4.75oz) milk at around 20C (68F) if your kitchen is quite warm. If it’s colder, then raise the milk temperature by 2 – 4C (35-39F).

To learn more about dough temperature control click here.

For the main dough –

150g (5.3oz) white flour

5g (0.2oz) salt

40g (1.4oz) soft butter

40g (1.4oz) sugar

For the filling –

50g (1.75oz) sugar mixed with 1 teaspoon of cinnamon

30g (1oz) soft butter for brushing

For the cream cheese icing –

60g (2.1oz) icing sugar

1 heaped tablespoon of cream cheese

10g (0.35oz) soft butter

Vanilla paste or essence or just skip it of you don’t have it

A few dops of warm water to achieve the right consistency

For the syrup –

20g sugar

10g water

Place in a pan, heat to dissolve. That’s it!

Method

1. To make the flying sponge mix the milk, yeast and flour until you don’t see any more dry flour.
2. Ferment for 1 hour or until puffed up and full of bubbles. But do not let it over ferment.
3. Add the salt and sugar and mix to dissolve, then add the flour and mix until combined.
4. Knead the dough for around 4 minutes.
5. Tear in the soft butter and continue kneading for 5 more minutes. Desired dough temperature 26 – 27C (78 – 80F). If your dough is warmer, then it may ferment more rapidly. If it is cooler, then it may take longer. Adjust the proofing times up or down accordingly.
6. Proof for 30 minutes.
7. Fold.
8. Proof for 30 minutes.
9. Roll out to size. If the dough is resisting, then let it rest for a few minutes and then continue rolling.
10. Spread over the soft butter leaving and inch on the bottom uncovered. Sprinkle with the cinnamon sugar in an even layer.
11. Roll the dough into a tight even roll, seal it up with a little water and brush it with the remaining butter.
12. Cut the dough into 6, place on a non-stick tray or a tray with parchment paper. At this point pre-heat your oven to 190C (375F) fan off.
13. Final proof 45 minutes.
14. Brush with a little milk.
15. Bake for around 25 minutes.
16. Brush with syrup and leave to cool down completely.
17. White the buns are cooling make the icing by mixing all the ingredients to a kind of sour cream consistency. Once the buns are cooled down a little cover them with the icing and enjoy!