Instructions: 

Make the Dough:

1. Warm the milk until just barely warm.
2. Put warm milk in a small bowl and add sugar and yeast. Try to sprinkle the yeast gently all across the top of the milk Stir with a plastic or wooden spoon and set aside for 10 minutes. Mixture should be foamy after 10 minutes.
3. Melt Kerrygold Unsalted Butter and set aside to cool.
4. In a large bowl mix together the flour, baking powder and salt.
5. In the bowl with the yeast, sugar and milk, add the cooled melted Irish Kerrygold Unsalted Butter. Don’t stir.
6. Add all wet ingredients to the flour mixture and mix together until sticky and combined. Knead the dough together a few times by hand – if it is extremely sticky add 1-3 more tablespoons of flour (1 tablespoon at a time) until it is barely sticky, and more soft.
7. Place dough in a large buttered bowl and cover with plastic wrap. Let the dough rise in a warm place for 4-8 hours, preferably overnight. The dough should have doubled in size.

Make the Buns:

1. Preheat the oven to 350F / 180C Grease your large muffin tin with Kerrygold Unsalted Butter (if not using a muffin tin, grease a 9x 13” baking tin).
2. Dust a cool surface with flour. Take the dough out of the bowl and place on the floured surface. Knead the dough a few times with the excess flour. Use more flour if necessary – adding less than 1 tablespoon at a time.
3. Shape the dough the best you can in the shape of a rectangle patting down the dough and shaping gently with your hands.
4. Using a rolling bin dusted with flour, roll out the dough to a thickness of ½ inch.
5. Paint the melted Kerrygold Unsalted Butter on the dough. Be generous and go to the edges of the dough. Make sure the Kerrygold Unsalted Butter is cooled and not hot.
6. In a small bowl, mix together the dark brown sugar + cinnamon so the cinnamon is evenly distributed in the brown sugar.
7. Evenly sprinkle the cinnamon + brown sugar mixture over the dough.
8. Roll the dough from the bottom all the way up creating a tight spiral log.
9. Cut the log into about 2.5 inch pieces.

To Bake:

1. If using a muffin tin: Put about 2-3 tablespoons of the salted caramel sauce at the bottom of each muffin space.
2. Place a bun in each muffin space and place a cloth over the buns and let them rise in a warm space for about 1-2 hours.
3. Bake for 25-30 minutes or until golden brown on top.
4. Let the buns cool for 5 minutes and turn them out onto a baking sheet lined with parchment. Serve immediately and drizzle with more warm salted caramel sauce on top.
5.  If using a 9″ x 13″ pan: Spoon about 2-3 tablespoons of salted caramel per bun in the bottom of your baking tin..
6.  Place a cloth over the buns and let them rise in a warm space for about 1-2 hours.
7.  Bake for 30-35 minutes or until golden brown on top. (if you
8. Let the buns cool for 5 minutes and turn them out onto a baking sheet lined with parchment. Serve immediately and drizzle with more warm salted caramel sauce on top.

To Make the Caramel Sauce:

1.  Melt Kerrygold Unsalted Butter and cream together in a small saucepan and set aside.
2.  In a heavy bottomed medium saucepan, whisk the sugar and water until the sugar becomes completely dissolved into the water. Over medium-low heat, bring the sugar mixture to a boil. Don’t stir it, keep a watchful eye on it.
3. Let the sugar mixture bubble and cook for 10-12 minutes.
4. Take it off the heat and immediately whisk in your cream Kerrygold Unsalted Butter mixture. Whisk quickly until it’s all combined. Add 1 teaspoon kosher salt and set aside to cool. Store in an airtight container with a lid.

Recipe by Sweetish Co.