For the dough:
- 1¼cups hot milk about 110F/ 43C
- ¼cup warm water
- 1 packet instant dry yeast
- ¼cup sugar
- 1 large egg at room temperature
- ¼cup butter melted
- 3- 4 cups all-purpose/plain flour
- 1teaspoon salt
For the filling:
- 4 tablespoons melted butter plus more for pan
- ¼cup light brown sugar
- ¼cup granulated sugar
- 2 tablespoons ground cinnamon
For the topping:
- ½cup butter
- 1cup packed light brown sugar
- ½cup golden syrup or maple syrup
- 2tablespoons whipping cream
- In a small bowl, dissolve yeast in warm water and set aside.
- In a large bowl mix milk, sugar, melted butter, salt and egg.
- Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
- Knead dough on lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 - 3 hours.
- To prepare the topping, add the butter, brown sugar and golden syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling.
- Remove from heat, add the cream, mix well to combine. Pour into a greased 9-x-13-inch pan and set aside.
- In a small bowl prepare the filling by mixing together the butter, sugar brown sugar and cinnamon.
- Punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread the filling over the rolled dough and then beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 10 - 12 slices.
- Place the sliced buns into the pan with the sauce (about 2 inches apart) and let rise until they have doubled (about 45 minutes to an hour).
- Pre-heat oven to 350f/175c
- Bake for 20 - 30 minutes or until golden brown. Let cool in the pan for 5 minutes before carefully flipping onto a serving tray and serve warm, sticky-side-up.
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