Salted Chocolate Sticky Buns
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These salted chocolate sticky buns are my absolute favorite weekend treat, and here's the best part: they come together in just 45 minutes from start to finish. The combination of rich chocolate and flaky sea salt creates this amazing contrast that keeps everyone coming back for more. Cocoa powder, the star ingredient here, is packed with antioxidants that make indulging feel a little bit better. What I love most is how simple and budget friendly this recipe is, using basic pantry staples you probably already have on hand. Whether you're baking for your family or impressing guests, these gooey, decadent buns deliver bakery quality results without the complicated steps.
Ella x
Ingredients
- 400 mlwarm milk
- 5 gactive dry yeast
- 600 ggranulated sugar
- 200 gunsalted butter
- 2 egglarge eggs
- 500 gall-purpose flour
- 10 gsalt
- 5 gbaking soda
- 50 gcocoa powder
- 200 gchocolate chips
- 20 gflaky sea salt
- 50 ggranulated sugar (for topping)
- 50 gbrown sugar (for topping)
- 50 gchopped pecans (optional)
Detail level
Instructions
- 1
In a small bowl, combine the warm milk and yeast. Stir to dissolve the yeast, then let sit for 5 minutes until foamy.
Tip: Make sure the milk is not too hot, as this can kill the yeast.
- 2
In a large mixing bowl, whisk together the sugar, flour, and salt.
Tip: Use a whisk or a stand mixer with a whisk attachment for this step.
- 3
Add the yeast mixture to the dry ingredients and stir until a shaggy dough forms.
Tip: Don't overmix at this stage.
- 4
Add the unsalted butter and mix until the dough comes together in a sticky ball.
Tip: Use your hands or a stand mixer with a dough hook attachment for this step.
- 5
Knead the dough for 10 minutes until it becomes smooth and elastic.
Tip: You can also use a stand mixer with a dough hook attachment for this step.
- 6
Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour until doubled in size.
Tip: Make sure the dough is not too hot or cold.
- 7
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Tip: Make sure the parchment paper is large enough to accommodate the buns.
- 8
Punch down the dough and roll it out into a rectangle. Spread the chocolate chips evenly over the dough, leaving a 1-inch border around the edges.
Tip: Use a knife or a spatula to spread the chocolate chips evenly.
- 9
Roll the dough into a tight log and cut it into 4 equal pieces. Place the buns on the prepared baking sheet, leaving about 1 inch of space between each bun.
Tip: Use a sharp knife or a pastry cutter to cut the buns.
- 10
Bake the buns for 15-20 minutes until golden brown. While the buns are baking, prepare the topping by mixing the flaky sea salt, granulated sugar, and brown sugar in a small bowl.
Tip: You can also use a food processor to mix the topping.
- 11
Remove the buns from the oven and sprinkle the topping evenly over the buns. If using, sprinkle the chopped pecans over the topping.
Tip: Use a spatula or a spoon to sprinkle the topping evenly.
- 12
Let the buns cool for 5 minutes before serving. Dust with powdered sugar, if desired.
Tip: You can also serve the buns warm with a scoop of vanilla ice cream.
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