With their fall-spiced filling and buttery maple glaze, these pillowy sticky buns are the chic older cousins of a classic cinnamon roll. Two techniques make them especially cloud-like and plush. The first is a tangzhong, a cooked paste of scalded milk and flour that enhances the dough's ability to retain its moisture. The second is pouring a small flood of heavy cream in the bottom of the pan before baking, which soaks into the buns as they bake, making them especially soft, moist and rich. The buns can be made in a single day, but for a more convenient breakfast timing, plan to make the dough and form the buns the day before and allot a couple hours in the morning for the final rise and bake (see Tip).

News Source : https://www.oregonlive.com/nytcooking/2026/10/789746920-maple-cardamom-sticky-buns.html