The food lab better home cooking through science ( PDFDrive ) 188
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If you’ve never made sticky buns, you’ll probably find
the process pretty much fun.You shape them by rolling a
large piece of dough into a cylinder, then slicing it up to
createshortercylinderswithaspiralpatterninsidethem.To
keepthesespirallayersseparatedfromeachother,alayerof
butter and cinnamon sugar is spread over the flat sheet of
doughbeforerollingitup.
There are really no two ways about it: sticky buns are a
project involving multiple stages and plenty of time in the
kitchen.(Hey,didn’tItellyouIonlymaketheseaboutonce
a year?) But if my still-going-strong marriage is any
indication,theresultsaredefinitelyworththeeffort.
THEWORLD’SMOST
AWESOMESTICKY
BUNS
NOTES: Being a night owl and a late riser, I like to
preparethebunsandletthemriseovernightinthefridge
soallIhavetodoisbakethemoffinthemorning.Todo
so, place the buns in the refrigerator immediately after
covering them in step 5 and allow to rise for at least 6
hours,andupto12.Thenextday,removethebunsfrom
the fridge while the oven preheats, then proceed as
directed.
Foranut-freeversion,thepecanscanbeomittedfrom
thesauce.
