Sticky buns…I’ve read about them all of my life, especially in books about days gone by, but I must admit that I had never made them myself. I also have to admit that those moms and grandmas of long ago could not just “run to the store” and pick up premade rolls to use, and you don’t have to either! I just simply did not have the time to rework this particular recipe. I do think, however, that as it nears the holidays, I will try this one with my own homemade rolls.
Like bread pudding, sticky buns came out of a mom’s desire to offer something sweet to her family that she could afford. Left over bread and rolls were the least expensive things in the pantry, and certainly nothing was to be thrown away…thus…bread pudding AND sticky buns! Today, the old fashioned buns are the perfect “something sweet” to offer with a cup of coffee.
Don’t let the long list of ingredients fool you. There is nothing hard about making these buns.
1/4 cup butter, at room temperature
1 cup chopped walnuts (any nut…or no nuts)
1 cup chopped pecans
1/2 cup pure maple syrup
1/4 cup packed dark brown sugar
1/4 cup Karo dark corn syrup
1 teaspoon ground cinnamon
6 (3-inch) potato rolls or brioche rolls, halved
1/2 cup confectioners sugar, sifted
3 to 4 tablespoons heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
Preparation For Buns
Heat oven to 400 degrees. Butter a 9-inch round cake pan. Because these are as sticky as the name implies, you might even want to line the pan with parchment. If so, I’d spray it just a bit with a spray oil.
1. Put in a sauce pan the butter, nuts, both syrups, brown sugar, and cinnamon.
2. Stir over medium heat.
3. Simmer, stirring often, for 5 minutes.
4. Pour into the cake pan.
5. Take the sliced rolls and push them down into the mixture, cut side down. They need to touch each other so put them very close together.
6. Bake until the mixture is bubbling and the rolls are just slightly brown on top. Begin checking at 15 minutes.
7. Cool slightly, but if you let them get cold, you will never get them out of the pan! Because the rolls will almost be “molded” together, just turn them upside down over a large serving plate. If it is too cool to unmold easily, sit the pan in a sink of hot water for a few seconds and then try inverting again.
Preparation For Topping
Mix well the confectioners’ sugar, heavy cream, vanilla, and salt. Continue to stir until smooth and drizzle over the slightly cooled buns.