Sticky Buns

Name: Sticky Buns
Yield: makes 24 sticky buns
Ingredients: 1 recipe all-purpose sweet dough (page 140); 3 tablespoons (1.5 oz / 42 g) ground cinnamon; 3/4 cup (6 oz / 170 g) sugar; Melted butter or vegetable oil, for brushing; 1 cup (6 oz / 170 g) raisins, or to taste (optional); 1 cup (5 oz / 142 g) chopped walnuts or pecans, or to taste (optional); 1/2 cup (4 oz / 113 g) granulated sugar; 1/2 cup (4 oz / 113 g) light brown sugar; 1/2 cup (4 oz / 113 g) heavy or whipping cream; 1 tablespoon (0.5 oz / 14 g) unsalted butter, melted or at room temperature; 1 tablespoon (0.75 oz / 21 g) light corn syrup; 1 cup (12 oz / 340 g) honey; 1 cup (8 oz / 227 g) unsalted butter, melted or at room temperature; 1/4 teaspoon salt, or 3/8 teaspoon coarse kosher salt; 1 teaspoon (0.25 oz / 7 g) almond extract; 1/2 cup (4 oz / 113 g) granulated sugar; 1/2 cup (4 oz / 113 g) light brown sugar; 1/2 cup (4 oz / 113 g) unsalted butter, melted or at room temperature; 2 tablespoons (1.5 oz / 43 g) light corn syrup; 1/4 teaspoon salt, or 3/8 teaspoon coarse kosher salt; 1/2 teaspoon (0.13 oz / 3.5 g) lemon or orange extract (optional)

December 14, 2011

For sticky buns, be sure to use pans with at least 2-inch-high walls, as the slurry will bubble and foam while baking and could overflow a pan with a shallow rim. Place the pans on a sheet pan to catch any glaze that does bubble over. I’ve given you three options for the sweet slurry in the bottom of the pan. Each is delicious, so you’ll just have to give them all a try and see which you prefer. Thanks to recipe tester Jim Lee for the delicious creamy caramel slurry recipe, a classic cream and sugar version, which is very easy to make. His caramel is different in texture and color from Susan’s (my wife’s no-longer-secret recipe!), which is made from a sugar and butter combination, but both result in serious childhood flashbacks. If you use the honey almond slurry, yet another wonderful glaze, it would be a good idea to use slivered or coarsely chopped almonds if you sprinkle nuts over the dough before rolling it up. Whichever version you use, the uncooked slurry should cover the bottom of the pan to a thickness of about 1/4 inch.

Recipe notes

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