Salted-Maple Cardamom Sticky Buns

These salted-maple and cardamom sticky buns are the perfect treat for Christmas morning. They're sweet, without being too sweet, and have a delicious nutty, orange flavour that tastes like holiday nostalgia.

Equipment

Here's everything you need to make my salted-maple cardamom sticky buns at home:

• stand-up mixer (with dough hook)
• baker's scale
• rolling pin
• small bowl
• sharp knife
• small sauce pan
• 9x13 metal baking dish
• cutting board
• zester

Get the full ingredients list and instructions below!

Cooking Tips

1. Metal bakeware is the best fit for sticky rolls. Metal will cook faster and more evenly than ceramic or glass, which means the buns in the middle will bake at the same time as the ones on the edge, helping avoid burnt end pieces, or worse — underbaked middles.
2. I use a kitchen scale when baking because it saves time and effort. I didn't bake for the longest time because I hated all the cleaning up afterwards — the bowls, measuring cups, spoons, etc. But since making the switch to metric, I've cut my cleaning time down and actually enjoy baking again! Also, it's a lot more accurate and will prevent 99.9% of baking errors. The scale I have was $30 on Amazon and has lasted 5 years (and counting!)
3. Yes, you can make these ahead! Follow the instructions until you get to Step 5 of the Filling Section. At this point, tightly cover the rolls in plastic wrap and transfer to the fridge. Let proof for 8-12 hours, or overnight, but do not exceed 12 hours. Let rest at room temperature for 1 hour before baking at 350°F for 30 minutes. I like to brush the tops with milk for an extra golden brown top.
   

Salted-Maple Cardamom Sticky Buns

The perfect sweet treat that's not too sweet!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising Time 2 hours hrs

Total Time 3 hours hrs

Servings: 12

Ingredients Method Notes

Ingredients

  

For the Dough

• 600 g all purpose flour
• 65 g granulated sugar
• 7 g instant yeast
• 3 g salt
• 80 g softened unsalted butter
• 285 g milk
• 2 large eggs

For the Sticky Topping

• 1 cup roasted and salted de-shelled pistachios, roughly chopped
• 175 g maple syrup
• 80 g unsalted butter
• 3 g salt

For the Filling

• 100 g softened unsalted butter
• 65 g brown sugar
• 4 g ground cardamom
• 4 g orange zest approximately the zest of 1 orange
• 2 tablespoon milk
• a pinch of salt

Method

 

Dough

1. In a small saucepan heat 285g milk on low until warm, aiming for no hotter that 120°F. You should be able to stick your finger into the milk and hold it there for 10 seconds without burning. Set aside.
2. In a stand-up mixer fitted with the dough hook, add 600g flour, 65g granulated sugar, 7g instant yeast and 3g salt. Turn the mixer on low for a few seconds to mix the dry ingredients. Add 2 large eggs and 80g softened butter. Turn the mixer on medium and slowly pour in the warm milk. Once added, increase speed to medium-high and mix for 10 minutes.
3. Transfer the dough to a floured surface and knead for 2 more minutes, adding flour as needed until smooth and not sticky. Rip a section of the dough and stretch it between your fingers, you should be able to see light through without breaking — this means the gluten has developed and will be pillowy soft when baked.
4. Transfer to a greased bowl, cover and store in a warm spot for 1-1.5 hours, or until doubled in size.

Sticky Topping

1. In a small sauce pan add 175g maple syrup. Bring to a very light simmer and let the water evaporate, about 5 minutes. Your kitchen will smell amazing at this point! Add in 80g butter and 3g (about 1 tsp) salt. Mix until the butter has melted and the syrup looks lighter in colour and thick enough to coat the back of a spoon.
2. Line a 9"x13" metal baking dish with parchment paper. Add chopped pistachios to the bottom, then cover with the salted maple sauce. Set aside while you finish the rolls.

Filling

1. In a small bowl combine 65g brown sugar, 4g cardamom and the zest of 1 orange (about 4g). Mix with your hands to release the oils from the zest and set aside.
2. When the dough has doubled in size, transfer it to a heavily floured surface. Using your hands, stretch it into a rough rectangle. Then, using a rolling pin, roll it out into a 19"x14" rectangle.
3. Use your hands to spread 100g softened butter edge to edge of the dough, leaving ½ inch at the long side furthest from you uncovered. Sprinkle the brown sugar-cardamom mixture over the butter and press it gently into the dough.
4. Tightly roll the dough away from you, letting it rest crease-side down on the edge without filling. Use your hands to even out the roll so its roughly the same diameter throughout.
5. Using a sharp knife, cut the roll into 12 pieces and transfer to the baking dish. Cover in a damp towel and let rest for 1 hour, or until fluffy. Meanwhile preheat oven to 350°F. See note section for overnight instructions!
6. When the buns are fluffy, use a pastry brush to coat the tops with a little milk, then bake for 30 minutes, or until golden brown on top and bubbling around the edges.
7. Flip the buns onto a baking tray or cutting board and serve warm.

Notes

Make Ahead (Overnight) Option: When you get to Step 5 of the Filling Section, tightly cover the rolls in plastic wrap and transfer to the fridge. Let proof in the fridge for 8-12 hours, or overnight, but do not exceed 12 hours. Remove from fridge and let rest at room temperature for 1 hour. Preheat oven to 350°F and brush the tops with milk. Bake for 30 minutes or until golden on top and bubbling around the edges.