"Sticky buns" news and stories

Happy National Sticky Buns Day!

Also known as Philadelphia sticky buns, these pastries are thought to have entered the United States in the 1800s, with the influx of German and English immigrants to the City of Brotherly Love. According to This Week magazine's "Best Recipes of 1949," "Sticky cinnamon buns belong to Philadelphia as do Independence Hall and the Twelfth Street Market. This is a bun of true cinnamon flavor, of a stickiness incarnate."

Aside from increasing significantly in size -- they were once thought to be served as "dainty" delights -- cinnamon buns haven't changed much today, still using a sugar-and-cinnamon-flavored yeast base topped with brown sugar or honey glazes, with sweet additions like raisins, making a sticky-sweet delight to start off any day.

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Despite my success with the famed No-Knead Bread, I am something of a beginner when it comes to yeasted breads (quick breads have always been my friend, however). That is why I've been sort of intrigued by the Simple, Crusty Bread recipe that ran in the New York Times back in November. I like simple!

I'm even more convinced that I have to try out this recipe now that I see that Jess over at Hogwash has taken that recipe and turned it into cinnamon rolls. She calls the sin rolls or cheater sticky buns, and while they look sinful, I don't think that there's anything about them that cheats. They simply reinvent an old classic in a way that makes it even easier. My pants don't thank Jess, but my tastebuds sure do!

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Cinnamon and raisins, with the occasional additions of pecans, walnuts or cream cheese frosting, are the standards for sticky buns just about anywhere you go. My Husband Cooks (actually, her husband) decided to put a little twist onto the standard with a batch of Pistachio-date sticky buns. The inspiration came from the flavors often found in Middle Eastern pastries and sweets, where the unique and sweet flavor of pistachios is very popular, as are dates. Exotic inspiration or not, these could not be mistaken for anything other than sticky buns, though. The dough is light and tender, made with both butter and buttermilk, and is topped with a buttery brown sugar caramel that serves as the glaze and gives the sticky buns their signature stickiness.

The recipe is not for those in a rush, as it takes several hours (or overnight) to let the dough rise properly. The advantage to this is that you can do approximately half the work for the buns the night before you want to eat them, meaning that you won't have to wait nearly as long in the morning before you can pull one apart, still warm from the oven, and enjoy.

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