These Asian-style sticky buns take the soft, pillowy texture of classic cinnamon rolls and give them a savory-sweet umami glaze made with soy sauce, brown sugar, and a touch of ginger. The result is a tender, caramelized bun that works equally well as a breakfast treat, a snack with tea, or a dinner roll with a twist. The dough is enriched with butter and milk, while the filling swaps cinnamon for a fragrant mix of brown sugar, sesame, and five-spice, creating a unique fusion that is both familiar and exciting.
Ingredients
- For the dough: 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- For the filling: 1/2 cup (100 g) packed brown sugar
- 2 tablespoons (30 g) unsalted butter, softened
- 1 teaspoon ground ginger
- 1/2 teaspoon five-spice powder (optional)
- 1/4 cup (35 g) toasted sesame seeds
- For the glaze: 1/2 cup (120 ml) soy sauce (use low-sodium if you prefer less salt)
- 1/2 cup (100 g) packed brown sugar
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) water (slurry)
- Optional garnish: sliced green onions and extra sesame seeds
Instructions
- Make the dough: In a small bowl, combine the warm milk and yeast. Let sit for 5 minutes until foamy. In a large mixing bowl, whisk together the yeast mixture, sugar, egg, melted butter, and salt. Gradually add the flour, stirring until a shaggy dough forms.
- Knead: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–7 minutes. The dough should be soft and slightly tacky but not sticky.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Prepare the filling: While the dough rises, mix the brown sugar, softened butter, ground ginger, five-spice (if using), and sesame seeds in a small bowl until well combined.
- Shape the buns: Punch down the risen dough and roll it out on a floured surface into a 12×18-inch (30×45 cm) rectangle. Spread the filling evenly over the dough, leaving a 1-inch (2.5 cm) border on one long edge. Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal.
- Cut and arrange: Cut the log into 12 equal slices (about 1.5 inches / 4 cm thick). Place the slices cut-side up in a greased 9×13-inch (23×33 cm) baking dish, spacing them evenly. Cover loosely with plastic wrap and let rise for 30 minutes while you preheat the oven.
- Second rise and preheat: Preheat the oven to 350°F (175°C). Let the buns rise for the full 30 minutes; they should be puffy and touching each other.
- Bake: Bake the buns for 25–30 minutes, until golden brown and the internal temperature reaches 190°F (88°C) in the center (if you have a thermometer). If the tops brown too quickly, tent loosely with foil.
- Make the glaze: While the buns bake, combine the soy sauce, brown sugar, rice vinegar, sesame oil, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Whisk in the cornstarch slurry and cook for 1–2 minutes until the glaze thickens to a syrupy consistency. Remove from heat.
- Glaze the buns: As soon as the buns come out of the oven, brush or pour the glaze generously over the hot buns. Let them sit for 5 minutes so the glaze soaks in. Garnish with green onions and extra sesame seeds if desired.
Tips
- Use low-sodium soy sauce if you are sensitive to salt, as the glaze is quite concentrated. You can also dilute the glaze with 2 tablespoons (30 ml) water if it seems too strong.
- Don’t over-knead the dough; it should be smooth but not tough. If it sticks to your hands, dust with a little flour, but avoid adding too much or the buns will be dense.
- For a softer glaze, brush it on while the buns are still warm and then cover the dish with foil for 10 minutes to let it steam in.
- Make ahead: You can assemble the buns, cover, and refrigerate overnight before the second rise. In the morning, let them sit at room temperature for 30 minutes, then bake as directed.
Serving Suggestions
Serve these sticky buns warm, fresh from the oven, as a sweet-savory breakfast or brunch item alongside a cup of jasmine tea or coffee. They also make a great side dish for grilled meats or a stir-fry, balancing the heat with their caramelized glaze. For dessert, drizzle with a little extra glaze and serve with vanilla ice cream.
Variations
- Spicy kick: Add 1–2 teaspoons of sriracha or chili flakes to the glaze for a sweet-heat version.
- Citrus twist: Replace the rice vinegar with fresh orange juice and add 1 teaspoon of orange zest to the filling for a brighter flavor.
- Nutty filling: Add 1/2 cup (60 g) of chopped toasted walnuts or pecans to the sugar filling for extra crunch.
- Vegan option: Use plant-based milk, vegan butter, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for the dough and filling. Ensure your sugar is vegan-friendly.
Storage and Reheating
Store leftover sticky buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, microwave individual buns for 20–30 seconds, or warm them in a 300°F (150°C) oven for 5–7 minutes. If the glaze has dried, brush a little water or extra soy sauce over the tops before reheating. You can also freeze the baked, unglazed buns for up to 2 months; thaw overnight in the fridge, then reheat and glaze fresh.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 teaspoons) and mix it directly into the flour. You can skip the proofing step in warm milk, but the dough may need slightly less rising time.
Why are my buns dense and heavy? This usually happens if the dough was over-kneaded, if too much flour was added, or if the second rise was too short. Make sure the dough is soft and let it rise until visibly puffy, about 30 minutes.
Can I make the glaze less salty? Absolutely. Use low-sodium soy sauce, or substitute half the soy sauce with water or unsalted chicken broth. You can also add a little more brown sugar to balance the saltiness.
Do I have to use five-spice powder? No, it’s optional. If you don’t have it, the buns will still taste great with just ginger and sesame. You can also use a pinch of cinnamon or cardamom for a different flavor.
Can I prepare these buns in a bread machine? Yes, use the dough cycle for the first rise. Then proceed with rolling, filling, cutting, and the second rise as directed.
What if my glaze is too thick? Thin it out with a splash of water or rice vinegar while it’s still warm. If it’s too thin, simmer it a little longer to reduce.
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