---
title: Maple Cardamom Sticky Buns
source: https://cooking.nytimes.com/recipes/789746920-maple-cardamom-sticky-buns
servings: 12
prep_time: 1.5 hours
cook_time: 30 minutes
total_time: 4 hours
tags:
  - breakfast
  - baking
  - must-try
---

In a #small saucepan{}, heat @whole milk{1.25%cups} over medium heat for about ~{3%minutes}, just until steaming and small bubbles form around the edges (do not boil). Remove from heat and pour milk into a heatproof glass measuring cup. Return 1/2 cup (120 g) of the scalded milk to the saucepan and pour the rest into the bowl of a #stand mixer{} fitted with a dough hook.

To make the tangzhong, add @water{0.5%cup} to the milk in the saucepan (off heat) and whisk in @all-purpose flour{0.25%cup} (32 g). Return mixture to medium heat and cook, whisking constantly, until it holds lines of the whisk and reaches consistency of potato puree, 1 to ~{2%minutes}. Remove from heat and let cool slightly.

Ensure the milk in the mixer bowl has cooled to lukewarm (around 100°F). Sprinkle @active dry yeast{2.25%tsp} (one 7-gram packet) over the milk and gently mix. Let sit undisturbed to bloom for 5 to ~{10%minutes}, until foamy in spots.

Add the remaining @all-purpose flour{4.25%cups} (544 g) to the bowl, followed by @granulated sugar{0.25%cup}, @large eggs{2}, and @kosher salt{2%tsp}. Using a #flexible spatula{}, mix until shaggy, then scrape in the tangzhong. Mix with the #dough hook{} on medium-low speed for ~{5%minutes}, until dough comes together and is evenly mixed (it will be quite sticky).

With the mixer running on medium-low, add softened @unsalted butter{8%Tbsp} one tablespoon at a time, mixing 30 seconds after each addition. Continue to mix for another ~{10%minutes}, until dough is no longer clinging to sides of bowl and looks smooth and supple.

Lightly grease a #large bowl{} with butter. Scrape dough into the bowl, gather sides into the center, flip seam-side down, cover with plastic wrap, and let proof for 45 to ~{60%minutes}, until almost doubled in size.

To make the filling, in a #medium bowl{}, mix together softened @unsalted butter{1%cup}, @light brown sugar{0.75%cup}, @ground cardamom{1%Tbsp}, @ground ginger{2%tsp}, @ground cinnamon{1%tsp}, @kosher salt{1%tsp}, and @ground black pepper{0.25%tsp} with a spatula until a smooth paste forms. Line a #baking sheet{} with #parchment paper{}.

Turn dough onto a lightly floured surface. Flatten into a rectangle, then use a #rolling pin{} to roll into a 20x14-inch rectangle about 1/4-inch thick.

Spread the filling evenly over the dough, leaving a 1-inch border on the two short sides and the far long side. Roll tightly from the long side closest to you into a log and arrange seam-side down. Trim uneven ends and cut the log crosswise into two equal halves.

Transfer the two logs to the parchment-lined baking sheet and freeze uncovered for ~{20%minutes} to firm up. Meanwhile, grease a #9x13-inch baking pan{} with butter.

Cut each log into 6 even slices (12 buns total), wiping the #knife{} between cuts. Arrange spiraled sides up in a 4x3 grid in the baking pan. Cover tightly with plastic wrap. Let rise at room temperature for 30 to ~{45%minutes} until puffy and touching (or refrigerate overnight up to 12 hours, then let rise 1.5 to 2 hours at room temperature).

Heat oven to 350°F. Uncover pan and pour @heavy cream{0.25%cup} evenly into gaps between buns. Bake for 28 to ~{32%minutes}, until puffed and golden brown. Let cool in pan for ~{10%minutes}.

While buns bake, make glaze: In a #small saucepan{}, melt @unsalted butter{4%Tbsp} over medium heat. When bubbling, whisk in @maple syrup{0.33%cup}, @vanilla extract{2%tsp}, and @kosher salt{0.25%tsp}. Turn heat to low, gradually whisk in sifted @powdered sugar{0.5%cup} until smooth, and remove from heat.

Pour the warm maple glaze evenly over the warm buns and serve.