Korean sticky buns take the classic American cinnamon roll and give it a savory-sweet umami twist with gochujang (Korean chili paste), brown sugar, and butter. The dough is soft and pillowy, baked in a sticky caramel sauce that bubbles up around each spiral, and finished with a sprinkle of toasted sesame seeds and scallions. This recipe works because the gochujang adds a deep, fermented heat that balances the sweetness, creating a roll that’s equally at home on a brunch table or as a snack with coffee.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast (one packet)
- 1 tsp fine salt
- 1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
- 1/4 cup (60 ml) water, warmed to 110°F (43°C)
- 1 large egg, room temperature
- 4 tbsp (57 g) unsalted butter, melted and cooled
- For the filling:
- 1/2 cup (110 g) packed brown sugar
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp unsalted butter, softened
- 1 tsp ground cinnamon
- For the sticky sauce:
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (110 g) packed brown sugar
- 3 tbsp gochujang
- 1/4 cup (57 g) unsalted butter
- 1 tbsp honey or corn syrup
- For topping:
- 1 tbsp toasted sesame seeds
- 2 tbsp chopped scallions (green parts)
Instructions
- Make the dough: In a large bowl or stand mixer with the dough hook, combine flour, sugar, yeast, and salt. Add warm milk, water, egg, and melted butter. Mix on low speed until a shaggy dough forms, then knead on medium-low for 8–10 minutes (or by hand on a lightly floured surface for 12 minutes) until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
- First rise: Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 hour.
- Make the filling: In a small bowl, mix brown sugar, gochujang, softened butter, and cinnamon until a thick paste forms. Set aside.
- Make the sticky sauce: In a small saucepan over medium heat, combine heavy cream, brown sugar, gochujang, butter, and honey. Stir until the butter melts and the sugar dissolves, about 3 minutes. Do not boil. Remove from heat and set aside.
- Assemble the rolls: Turn the risen dough out onto a lightly floured surface. Roll it into a 12×15-inch (30×38 cm) rectangle. Spread the filling evenly over the dough, leaving a 1/2-inch border on one long edge. Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal.
- Cut the rolls: Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1 1/2 inches thick each).
- Second rise: Pour the sticky sauce into a 9×13-inch (23×33 cm) baking dish, spreading it evenly. Arrange the rolls cut-side up in the dish, spacing them evenly. Cover loosely with plastic wrap and let rise in a warm spot for 30–45 minutes, until puffy and almost doubled.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until golden brown and the internal temperature reaches 190°F (88°C) in the center of a roll (if you have a thermometer; otherwise, check that the dough is cooked through and not doughy).
- Cool and invert: Let the rolls cool in the pan for 5 minutes. Place a large serving platter over the pan and carefully invert the rolls so the sticky sauce is on top. Scrape any remaining sauce from the pan over the rolls.
- Top and serve: Sprinkle with sesame seeds and scallions. Serve warm.
Tips
- Gochujang substitute: If you can’t find gochujang, mix 1 tbsp miso paste with 1 tsp chili flakes and 1 tsp sugar. This will be less fermented and slightly saltier, so adjust the sugar in the filling.
- Don’t overheat the milk: If the milk is too hot (above 120°F/49°C), it will kill the yeast and the dough won’t rise. Use a thermometer to be safe.
- Sticky sauce consistency: The sauce will thicken as it cools. If it becomes too thick to pour, warm it gently for a few seconds before using.
- Common mistake: Over-flouring the dough makes the rolls dry. Only add flour if the dough is truly unmanageable; a slightly tacky dough yields softer rolls.
Serving Suggestions
Serve these sticky buns warm, straight from the oven, as a show-stopping brunch centerpiece. They pair beautifully with a cup of black coffee or a glass of cold milk. For a more indulgent treat, add a dollop of mascarpone or cream cheese on top. They also work well as a side to a savory Korean-inspired meal, like grilled bulgogi or spicy tofu stew.
Variations
- Less spicy: Reduce gochujang to 1 tbsp in both filling and sauce, and add 1 tbsp extra brown sugar.
- Add nuts: Sprinkle 1/2 cup (60 g) chopped walnuts or pecans over the sticky sauce before placing the rolls on top.
- Kimchi version: Finely chop 1/2 cup (75 g) drained kimchi and mix into the filling for extra tang and texture.
- Vegan option: Use plant-based milk, butter, and cream, and replace the egg with 1/4 cup (60 ml) unsweetened applesauce. The rolls will be slightly denser.
Storage and Reheating
Store leftover sticky buns in an airtight container in the refrigerator for up to 4 days. They will firm up when chilled. To reheat, place a roll on a microwave-safe plate and microwave for 20–30 seconds, or warm in a 300°F (150°C) oven for 8–10 minutes. The sauce will re-liquefy and the roll will soften. If you plan to freeze, wrap individual rolls tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after the first rise, punch down the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours. When ready to use, let it sit at room temperature for 30 minutes before rolling.
Why is my dough not rising? The most common cause is that the milk was too hot and killed the yeast. Also, ensure your yeast is fresh and the environment is warm (about 75–80°F/24–27°C). If your kitchen is cool, place the bowl in a slightly warmed oven (turned off) with the door closed.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture, but you may need to add 1–2 tbsp more milk to compensate for the higher protein content.
How do I know when the rolls are fully baked? The tops should be deep golden brown, and the internal temperature of the center of a roll should read 190°F (88°C) on an instant-read thermometer. If you don’t have a thermometer, insert a toothpick into the center; it should come out clean, with no raw dough.
Can I reduce the heat? Gochujang varies in spiciness. Start with 2 tbsp in the filling and 3 tbsp in the sauce; if you prefer mild, reduce to 1 tbsp each and add a pinch of smoked paprika for color.
What if I don’t have a stand mixer? You can knead by hand. It will take about 12–15 minutes of vigorous kneading until the dough passes the windowpane test (stretch a small piece without tearing).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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