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I'd be happy to receive suggestions for a sticky bun recipe that is successful.
I don't need the recipe for the cinnamon roll, just the topping. Right now I am making one that is just cream, brown sugar, and nuts and it is working well, but I'd like to try a new one.
My oven has a setting that says "proof" and I was wanting to try it. The restaurant supply was selling proof and bake cinnamon rolls, so I bought a box.
Gosh, there are a lot of cinnamon rolls in that box. They are good. Maybe fancy restaurant good. Not home made good. If I made them from scratch, I'd be using a better cinnamon and more filling, but the dough is really good and the filling is better than most commercial buns. At least they use real cinnamon and not imitation.
So, anyone who has a successful sticky bun recipe, care to share the recipe for the sticky topping?
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Originally Posted by oregonwoodsmoke
I'd be happy to receive suggestions for a sticky bun recipe that is successful.
I don't need the recipe for the cinnamon roll, just the topping. Right now I am making one that is just cream, brown sugar, and nuts and it is working well, but I'd like to try a new one.
My oven has a setting that says "proof" and I was wanting to try it. The restaurant supply was selling proof and bake cinnamon rolls, so I bought a box.
Gosh, there are a lot of cinnamon rolls in that box. They are good. Maybe fancy restaurant good. Not home made good. If I made them from scratch, I'd be using a better cinnamon and more filling, but the dough is really good and the filling is better than most commercial buns. At least they use real cinnamon and not imitation.
So, anyone who has a successful sticky bun recipe, care to share the recipe for the sticky topping?
(the proof setting on the oven works like magic)
I've never made them, but I'd suggest that you google Philadelphia sticky buns. It's a regional specialty there.
nuts2uiam, that is a great recipe. I did a double recipe of the topping and made a pan of sticky buns and put the rest under a pan of white cake, which became upside down cake.
nuts2uiam, that is a great recipe. I did a double recipe of the topping and made a pan of sticky buns and put the rest under a pan of white cake, which became upside down cake.
I'm going to try it with a batch of brownies.
Thanks for the recipe.
You are so welcome. I love all their recipes. They use things that are not a "one and done" in terms of spices or herbs and they really are an outstanding source of recipes.
I'd be happy to receive suggestions for a sticky bun recipe that is successful.
I don't need the recipe for the cinnamon roll, just the topping. Right now I am making one that is just cream, brown sugar, and nuts and it is working well, but I'd like to try a new one.
My oven has a setting that says "proof" and I was wanting to try it. The restaurant supply was selling proof and bake cinnamon rolls, so I bought a box.
Gosh, there are a lot of cinnamon rolls in that box. They are good. Maybe fancy restaurant good. Not home made good. If I made them from scratch, I'd be using a better cinnamon and more filling, but the dough is really good and the filling is better than most commercial buns. At least they use real cinnamon and not imitation.
So, anyone who has a successful sticky bun recipe, care to share the recipe for the sticky topping?
(the proof setting on the oven works like magic)
I'm a retired baker, we used to make it commercially, 24 lbs butter/16 lbs brown sugar.
We made it once a week and used it every day from a bucket.
You bought a case of dough slugs so its best to make a batch of topping.
That way you only make it once and can use it any time.
Smaller formula,
In a mixer,
1 lb soft unsalted butter,
1 1/2 lb brown sugar.
1/4 cup water to lighten it.
Vanilla if you have some.
Mix with a paddle on slow speed to start then fluff it up on medium speed. total mix time 5 minutes.
Spoon the mix into greased mold, then add nuts , then the bun.
Keep the nuts separate and it will last a long time at room temp.
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