Get June

Sticky Buns

The pleasures of enjoying warm, gooey and sweet sticky buns in the morning make it well worth the time it takes to make them from scratch. You can can use walnuts or another nut if you don’t like pecans, or leave them out for a simple caramel bun variation. When making any bread dough, measuring the flour correctly ensures the finished bread's texture ends up the way you intended--spooning the flour into the measuring cup and leveling it will give you the most accurate measurement, so you'll end up with fluffiest, tenderest rolls. Golden syrup has a lovely light caramel flavor that is just right for sticky buns, and you can find it at specialty grocery stores or online. If you can't find it or would prefer not to use it, substitute honey or light corn syrup.

Prep Time — 3 hours
Cook Time — 30 min
Servings — 12
Start Cooking Jump to Personalization Step

Ingredients

½ cup whole milk

2¼ teaspoons active dry yeast

⅛ teaspoon sugar

4 tablespoons unsalted butter

1 tablespoon sugar

1 teaspoon salt

1 large egg

2 egg yolks

2⅓ cups all-purpose flour

nonstick cooking spray

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

¼ cup dark brown sugar

2 tablespoons sugar

¼ teaspoon ground cardamom

¼ teaspoon ground cinnamon

2 tablespoons melted unsalted butter

½ cup chopped pecans

Go Premium

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 $4.99 or an annual subscription is $49. Download the app and start cooking today!

App Store

Go Premium

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 $4.99 or an annual subscription is $49. Download the app and start cooking today!

App Store

Save

Preferences

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.

Connect your June Oven

By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.

[[ modalMessage ]]

Enter code

On your oven, enter the eight-digit security code shown below:

By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.

[[ pairingCode || "..." ]]

To send live video, cooking history, and other info to your device, your oven syncs data with June. More info

[[ modalMessage ]]

Success!

Your browser is now connected to your June Oven. When following along with our recipes, cook instructions will be automatically sent to your oven.

Your three year Premium subscription means unlimited access to tons of inspiring recipes. Enjoy visual ingredients and step-by-step videos to guide you.

Error

[[ errorMessage ]]

June Oven makes cooking perfectly easy. Not only do we want your cooking experience to be easy, we want your buying experience to be hassle-free. If you order your June Oven on juneoven.com, you'll be covered by our one year limited warranty and 100-day no questions asked return policy.

Whoops

Food should be unpredictable. Cooking it shouldn’t be. That’s why if you order before September 2017, you’ll be covered by our full 2-year warranty, and 100-day no questions asked return policy.