Kelli’s a voracious reader of fiction. After my aunt got her hooked on Jodi Picoult (at least, I think that’s how the story goes…), Kelli worked her way through pretty much all of Picoult’s novels. Her most recent read was Handle With Care, which came out last year. The book is sprinkled throughout with recipes (as well as, coincidentally, a character named Marin). And on pages 343-344, you’ll find a recipe for Sunday Morning Sticky Rolls. Which inspired Kelli to modify our own Cinnamon Bun recipe (which you’ll find on pages 36-37 of our cookbook) to make Sticky Buns…in all their sugary, sticky, gooey goodness.
The base dough for making the Sticky Buns is identical to our Cinnamon Buns.
For the filling, Kelli took a page out of Picoult’s recipe and used 6 parts white sugar to 6 parts brown sugar to 1 part cinnamon, mixed them together, and spread the cinnamon-sugar on the dough (already brushed with some melted butter) before rolling it and cutting the rolls to size.
For the “sticky”part of the Sticky Buns, we (Kelli) made a basic caramel with brown sugar, salted butter, and corn syrup, plus some halved pecans.
Finally, to bring it all together, the caramel got poured into a 13×9 baking pan, sprinkled with the pecan halves, and lastly, loaded up with the buns, evenly spaced.
They should bake for about 35 minutes in a 350-degree oven. (You want the dough to cook through, but don’t want to cook the buns so long that the sugar turns hard.) Turn the buns out of the baking pan onto a serving tray, so that the sticky side is on top and all of that yummy goodness oozes down into and over the buns.
They should bake for about 35 minutes in a 350-degree oven. (You want the dough to cook through, but don’t want to cook the buns so long that the sugar turns hard.) Turn the buns out of the baking pan onto a serving tray, so that the sticky side is on top and all of that yummy goodness oozes down into and over the buns.Enjoy!
– Pete
Now everyone on the East Coast (including me) will be praying for a day cool enough to make these! Gorgeous! And, I like the Jodi Picoult books, too, but haven’t yet read that one. Thanks to Kelli for this recipe and the book recommendation. 🙂
Shirley
WOW! I haven’t had a sticky bun since going GF! These look amazing!
I absolutely love Jodi Picoult! And I love sticky buns 🙂 Thanks for the recipe!!
Hi Shirley… Sorry it’s so hot in the East! We had that heat last week, and the heat is returning this week. Blech! High 90s and low 100s is a little too hot for me! Kelli didn’t enjoy Handle With Care as much as JP’s other books, but it was still a good (but tough) read.
Hi Gidget… Enjoy the sticky buns!
Hi Kelley… You’re welcome!
Cheers, Pete
Sorry to be dumb, but can you please explain “basic caramel sauce”? I see the ingredients, but I need specifics. This is where mine always get messed up. They are either not sticky enough, or way too gooey (is that possible) or just boring, depending upon the recipe I use.
There are many things I can wing with just a list of ingredients, but I think sticky buns is not one of them.
Thanks.
Mary
Oh, and one more note, the only Jodi Picoult I’ve read is Plain Truth. Someone lent it to me during the immediate post partum days after one of my pregnancies. NOT a good post partum read. I think I cried more than the baby. (I can’t imagine what this friend was thinking!)
I swore off all further Jodi Picoult reading after that. Too intense for me.
OK, This is me AGAIN (Mary,theMom, I’m on my husband’s account). Sorry to keep finding these questions. I don’t bake special stuff very often, and have definitely not mastered GF yeast dough baking yet. One of my daughter’s is having a slumber party and I’m using the opportunity as an excuse to try a pan each of your cinnamon rolls and sticky buns.
When you say, in the cookbook, after adding the flour to the liquidy stuff, to mix well, is this by hand or with a spoon or whisk or stand mixer?
Thanks,
Mary
Hi Mary… You can use either a stand mixer or do it by hand. We’ve done both. Kelli finds that with a stand mixer, she ends up using more flour, resulting in a tougher dough. Most of the time, she mixes by hand with a spoon for a better consistency. Usually in the cookbook, unless we specifically mention a stand mixer, you can go either way!
Cheers, Pete
Waw!! thes esticky buns look terrific!! they don’t even look gluten free!! Waw!!
Drooling here,…nearly!
Hi Sophie… Enjoy!
Cheers, Pete
Hi! I don’t know if you’ll even get this comment from a post so long ago…but I just bought your cookbook and am trying your cinnamon buns…I was wondering if you could give me a hint about how much the buns are supposed to rise? Thanks! I’m newly GF and was very excited to find your cookbook! Be well!
Hi Samantha… The cinnamon buns should rise about 50%, and most of that rising will happen during baking (as opposed to before you pop them in the oven). Don’t hesitate to let us know if you have additional questions!
Cheers, Pete
I’d love to try these for Christmas morning! Have you ever tried peeping the night before and baking in the morning? Or do they reheat well?
You cookbook is great by the way!