As I have mentioned in the past, I don't really care for silicone bakeware. While it allows cakes and other baked goods to cook evenly, it doesn't produce any of the browning or caramelisation at the edges that I love to see. That being said, I do own several silicone cake pans, collected after trying to give them the benefit of the doubt. . I would give them away to a friend or someone who might actually get some use out of the nearly-new pans, but they seem to have become sticky to the point of unusability - and I have no idea why, nor does there seem to be much information about the issue online. Have any of you readers had the same problem? The pans are all dishwasher safe and the instructions say that they cab be soaked in warm, soapy water to clean them, as well. If I'm the only one, then clearly my pans are even worse than I originally thought. If I'm not, then I definitely recommend sticking with more traditional, easier to clean bakeware.

The difference between a sticky bun, cinnamon bun and cinnamon roll has always been a bit confusing. So far as I can tell, a sticky bun has a gooey topping (or bottom) that is baked in the pan right along with the buns. One thing I know for sure is that sticky buns are not treats for everyday eating, loaded with butter and sugar. Jennifer, the very innovative Domestic Goddess, made up a batch of these gorgeous buns that are light enough to enjoy without forcing yourself into the gym later to compensate. Her banana sticky buns are rich with banana flavoring and, while they still have a bit of butter (primarily in the filling and the topping), they also have a bit of whole wheat flour in the dough and use egg whites instead of whole eggs. It's still not health food, but since they're sure to put a smile on your face, who could say that they're not good for you? The recipe can be found here.