Ingredients:

  • 1 cup (240ml) lukewarm milk
  • 2 ¼ teaspoons (7g) active dry yeast
  • ¼ cup (50g) granulated sugar
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • ½ cup (113g) unsalted butter
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons honey or maple syrup
  • Pinch of salt

Instructions:

  1. Warm milk, add yeast and sugar. Let it sit until foamy (about 5-10 minutes).
  2. Combine melted butter, egg, and vanilla with the yeast mixture. Gradually add flour and salt until a soft dough forms.
  3. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1-1.5 hours).
  5. While the dough rises, mix the filling ingredients together. Then prepare the sticky topping in a saucepan, melting butter, sugar, cream, honey/maple syrup and salt together.
  6. Roll the dough into a rectangle. Spread with softened butter, then sprinkle with brown sugar and cinnamon. Roll up tightly into a log.
  7. Cut the log into 9 equal pieces.
  8. Pour the sticky topping into the baking pan. Arrange the buns in the prepared pan, cut-side up. Cover and let rise again for 30 minutes.
  9. Bake in a preheated oven (375°F/190°C) for 25-30 minutes, or until golden brown.
  10. Let the buns cool slightly in the pan before inverting onto a serving plate. Serve warm.