Sticky Salted Caramel Buns Recipe

Make the dough: Dissolve yeast in milk. In the bowl of an electric mixer fitted with the dough hook attachment, combine sugar, salt, flour, and egg. Knead on low for 4 minutes, scraping down the sides of the bowl. Add butter and knead on medium speed until smooth and elastic, about 5 minutes.

Transfer to a lightly oiled bowl and cover with a damp piece of cloth. Allow to rise for 1 hour.

Meanwhile, make the filling: Combine brown sugar, cinnamon, and salt in a bowl. Set aside.

Punch down dough and roll into a rectangle, about ¼ inch thick. Spread butter on dough and sprinkle with cinnamon mixture. Take one long side of the rectangle and roll into a log. Pinch edges to seal. Cover with a damp piece of cloth and allow to rest for 30 minutes.

Make the salted caramel glaze: Melt butter in a pan over medium heat. Add remaining ingredients. Bring to a boil then lower heat and simmer until golden and glossy, about 5 minutes.

Pour half the glaze into 2 (8x10-inch) parchment paperlined baking pans. Set aside remaining glaze.

Preheat oven to 350ºF.

Cut dough into 2-inch-wide pieces and arrange on prepared baking trays. Allow to rise until double in size, about 35 minutes. Brush buns with egg wash. Bake in the oven until golden brown, about 25 to 30 minutes. Drizzle with remaining glaze and sprinkle hazelnuts on top.