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Salted-Maple Cardamom Sticky Buns

The perfect sweet treat that's not too sweet!
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours
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 tbsp 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 1/2 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.