Sticky Buns is a traditional British recipe for a yeast cake topped with cinnamon-flavoured treacle that became popular during the Victorian era. The full recipe is presented here and I hope you enjoy this classic British version of Sticky Buns.
Mix 700g of flour with 60g of sugar and the yeast. Add 300ml of warm milk and mix in. Now add the butter, egg and salt. Finally add a further 120g of flour.
Tip the mixture out onto a floured work surface and knead, adding more flour, as required, until the dough is soft, smooth, and no longer sticky. Knead for a further 10 minutes then place in an oiled bowl and cover with a cloth. Put in a warm place and allow to rise until the volume of the mixture has doubled (about 40 mins).
Tip the mixture out and divide in half. Roll each half into a rectangle of about 20cm by 25cm and brush with melted butter. Sprinkle with brown sugar and a generous amount of cinnamon (add raisins or currants if desired). Roll up into a Swiss roll shape and pinch along the leading edge to ensure a seal. Cut each roll into six pieces (making twelve in total).
The roll sections should just fit into a large muffin tin. Now mix together the melted butter, treacle, syrup and brown sugar. Spoon some of this mixture into the base of the muffin tins (add chopped nuts if desired) and place the dough rolls on top and press down gently. Cover with a cloth and allow to raise until the dough has almost doubled in size (about 40 minutes).
Finally, put back in an oven pre-heated to 190&00B0;C for about 20–25 minutes until the sticky buns are a golden brown in colour. Once removed from the oven, allow to cool for five minutes then tip the buns out onto a wire rack (with brown paper or a tray underneath to catch drippings).
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