Bread Machine Sticky Caramel Spelt Buns (from scratch)

picture of caramel buns

 

These sticky caramel buns spelt buns are just awesome. Wait. Am I allowed to say that about my own recipes? Yes! Why not? It’s true, after all.

 

picture of caramel buns

 

Regular readers are under no illusion about how much I like my bread machine. I like it even more that I picked it up at a bargain price from Lidl. If you aren’t sure whether you are going to get on with a bread maker, there’s no point in spending a fortune.

 

picture of caramel bun

 

Mine cost around £40. That’s all. I’ve had mine for over two years and I use it several times a week. I not only make these deliciously sticky caramel spelt buns but also cinnamon buns, soft bread buns, and Belgian buns, to name just a very few.

The dough for these sticky buns was made from scratch with my bread maker. Then I made them into these soft, pillows of sweet perfection. I did cheat (a little) and used tinned dulce de leche. Make your own caramel, if you’re so inclined.

 

picture of caramel buns

 

I made these beauties for a weekend fika (coffee break) and they were snaffled quicker than you can say “where have my buns gone?”.

 

Bread Machine Sticky Caramel Spelt Buns (from scratch)

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Bread machine 45 minutes
Servings 15 buns

Equipment

  • Bread Machine

Ingredients

Dough

  • 1 egg
  • 50g butter
  • 250ml milk
  • 1 teaspoon vanilla essence
  • 380g spelt flour (see notes)
  • 1 teaspoon cinnamon
  • 40g brown sugar
  • 7g dried yeast
  • 1 teaspoon salt

Filling

  • 30g melted butter
  • 30g brown sugar

Topping

  • Around 200g tinned caramel or dulce de leche
  • chopped almonds

Instructions

  • Add all the bread ingredients (wet first, then dry) to your bread machine and as per manufacturer’s instructions (I used the sweet dough setting).
  • Prepare the filling and set to one side. Pre-heat the oven to 200C.
  • When the dough is ready, turn it out onto a floured surface (the dough is very sticky) and knead until your dough is workable. Roll it out into a long rectangular shape with the shorter sides about half the length of the longer sides. Have the longer length towards you. Brush the butter all over the dough, leaving approximately a 1cm edge all the way round. Sprinkle the brown sugar all over the top.
  • Very carefully, roll up from the edge facing you, as tight as you can, until you reach the end and are left with a long roll. Move the dough so that the seam edge is facing down.
  • Using a sharp knife or pizza cutter, cut the dough into around 15-17 slices. I cut off the ragged ends but you could use them.
  • Using around half of the caramel/dulce de leche, spread it over the bottom of a tin or dish. Place the dough on top. With a brush or spoon, spread the remaining caramel over the tops. Sprinkle with chopped almond. Cover with a tea towel and leave to rise until double the size. Pre-heat the oven to 200C.
  • Bake for around 16-18 minutes. The buns are ready when golden brown on top. Allow to cool for a while then serve warm and soft. Enjoy!

Notes

The instructions above are for a bread machine. Results can't be guaranteed if you make the buns by hand.
  1. If you'd like to use regular or bread flour, use 400g instead of the 380g mentioned
  2.  I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
These divinely soft, pillowy sticky caramel spelt buns are made in a bread machine using spelt flour. They make an amazing weekend breakfast.


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