These sticky buns bake right on top of a brown butter miso caramel that flips into a glossy toffee coating. They’re sweet, salty, nutty, and totally weekend-worthy.
0 Make the Dough by blooming the yeast. Add the sugar and warm oat milk to the bowl of a stand mixer and sprinkle the yeast over. Cover and let sit for 5 minutes or until bubbly.
2 Add flour, salt, melted butter, and egg. Stir slightly to get ingredients into a shaggy mix.
3 Knead until smooth and slightly tacky, about 8 minutes.
4 Cover and let rise until doubled, 1 to 1½ hours.
5 Make the Filling by beat together butter, brown sugar, and miso until creamy.
7 Add maple syrup, espresso powder, cinnamon, vanilla, and salt. Mix until glossy and spreadable.
9 Make the Caramel by browning the butter until nutty and golden.
11 Add both sugars and maple syrup; whisk until dissolved and glossy. Simmer 2–3 minutes.
13 Whisk in warm cream slowly, then remove from heat and add miso, espresso powder, salt, and vanilla.
14 Pour into an un-greased 9×13 dish, tilting to coat. Sprinkle nuts if using.
16 Assemble - Roll dough into a 14×18″ rectangle, spread the filling, leave ½″ edge bare.
18 Roll tightly, seal, and slice 12 buns (about 1½″ each). Place cut-side up over the caramel.
21 Cover and let rise 45–60 minutes until puffy. Bake at 350°F (175°C) for 30–35 minutes, until golden and bubbling.
24 Let rest 5 minutes, then invert onto parchment. Wait 1–2 minutes before lifting the pan. Drizzle any remaining caramel. Enjoy!
