TWD #14 Gimme some of that sticky icky!

May 26, 2008 at 6:33 pm 50 comments

Don’t worry… I know what “sticky icky” really is. But if you don’t then of course I am talking about sticky buns! LOL

Thats right! This week’s TWDers baked up some honey-licious sticky buns ala Dorie Greenspan. In one word? Sinful. These sticky buns were solely responsible for my indulgence in one of the 7 deadly sins – gluttony. I was so addicted to the sticky goodness that I ate the whole batch myself – all 15 buns! Ooops! I’ll be paying for that at the gym tomorrow.

I had to bake another batch because T was so upset that he only got caramel-pecan foil leftovers when he got back from his brother’s bachelor party debauchery weekend. Hey you leave me alone for the weekend, I can’t be held responsible for buying 2 pairs of Nina’s and eating all the sticky buns. HA!

What I learned this week:
I realized while baking this recipe that I have really learned alot since joining TWD 3 months ago. I am not afraid of yeast or flipping just-out-of-the-oven pans or rolling dough anymore. It was an amazing ephiphany! Thanks to all my fellow TWDers for their comment love and support. Special thanks to one of my foodie idols, Peabody, who pushed me out of my comfort zone and chose that crazy 3-in-1 brioche snail recipe and began my brioche addiction. ::cheese::

Hosted by Madam Chow @ Madam Chow’s Kitchen
Check out the Tuesdays w/ Dorie blogroll on the side menu bar.

Pecan Honey Sticky Buns

(Recipe from DB’s Baking: From my home to yours pages 51-53 | photos from me!)

Makes about 15 buns


For glaze
1 cup (packed) light brown sugar
1 stick (8 tablespoons) unsalted butter, cut into 4 pieces
1/4 cup honey
1-1/2 cups pecans (whole or pieces)

For filling
1/4 cup sugar
3 tablespoons (packed) light brown sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter, at room temperature

For buns
1/2 recipe dough for Golden Brioche loaves, chilled and ready to shape (Recipe after the cut)


Generously butter a 9-x-13-inch baking pan (a Pyrex pan is perfect for this).

To make the glaze—
In a heavy-bottomed saucepan, bring the brown sugar, butter, and honey to a boil over medium-low heat, stirring frequently to dissolve the sugar. Pour the glaze into the buttered pan, evening it out as best you can by tilting the pan or spreading the glaze with a heatproof spatula. Sprinkle over the pecans.

To make the filling—
Mix the sugars and cinnamon together in a bowl. If necessary, in another bowl, work the butter with a spatula until it is soft, smooth and spreadable.

[Note to self: Sifting brown sugar isn’t as easy as granulated sugar.]

To shape the buns—
On a flour-dusted work surface, roll the chilled dough into a 16-inch square. Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle the dough with the cinnamon sugar, leaving a 1-inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it for up to 2 months . . . . Or, if you want to make just part of the recipe now, you can use as much of the dough as you’d like and freeze the remainder. Reduce the glaze recipe accordingly).

With a chef’s knife, using a gentle sawing motion, trim just a tiny bit from the ends of the roll if they’re very ragged or not well filled, then cut the log into 1-inch thick buns. (Because you trim the ragged ends of the dough, and you may have lost a little length in the rolling, you will get 15 buns, not 16.) Fit the buns into the pan cut side down, leaving some space between them.

[NOTES: I used some dental floss instead of chef’s knife and it was SO much easier!]

Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns have doubled in volume, about 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and, in all likelihood, touching one another.

Getting ready to bake—
When the buns have almost fully risen , center a rack in the oven and preheat the oven to 375 degrees F.

Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment or a silicone mat. Bake the sticky buns for about 30 minutes, or until they are puffed and gorgeously golden; the glaze will be bubbling away merrily. Pull the pan from the oven.

The sticky buns must be unmolded minutes after they come out of the oven. If you do not have a rimmed platter large enough to hold them, use a baking sheet lined with a silicone mate or buttered foil. Be careful – the glaze is super-hot and super-sticky.


Husband rating: A+
He said Dorie should rename this recipe “crack buns”. LOL. I think the name explains it all.

Wifey rating: A+
ditto hubs.

Next week: French Chocolate Brownies pages 92-93

Golden Brioche Dough
(this recipe makes enough for two brioche loaves. If you divide the dough in half, you would use half for the sticky buns, and you can freeze the other half for a later date, or make a brioche loaf out of it!)


2 packets active dry yeast (each packet of yeast contains approx. 2 1/4 teaspoons)
1/3 cup just-warm-to-the-touch water
1/3 cup just-warm-to-the-touch whole milk
3-1/3 cups all-purpose flour
2 teaspoons salt
3 large eggs, at room temperature
1/4 cup sugar
3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm


To Make The Brioche—
Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit into the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can– this will help keep you, the counter and your kitchen floor from being showered in flour. Turn the mixer on and off a few short pulses, just to dampen the flour (yes, you can peek to see how you’re doing), then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point, you’ll have a fairly dry, shaggy mess.

Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. You’ll have a dough that is very soft, almost like batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.

Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes, depending upon the warmth of your room.

Deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the bowl with the plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the uncovered dough in the refrigerator to chill overnight. (After this, you can proceed with the recipe to make the sticky buns instead, or freeze all or part of the dough for later use.)

Entry filed under: Tuesdays With Dorie.

NFR: Fashionista? Come in! Foodie Question of the Day

50 Comments Add your own

  • 1. Caitlin  |  May 26, 2008 at 6:42 pm

    Don’t you love when you realize how far you’ve pushed your box outwards? I’m a lot less afraid of “productions” with lots of steps and multiple recipes within the recipe. Kudos to you!

  • 2. mimi  |  May 26, 2008 at 6:43 pm

    love the play by play photos. your crack buns came out looking amazingly sinful, just the way they should be!

  • 3. steph  |  May 26, 2008 at 6:48 pm

    you’re a great baker, and should fear nothing! these look delish, and if i had made 15, i’d probably eat every one too (and the foil leftovers as well)!!

  • 4. Jules  |  May 26, 2008 at 7:07 pm

    It’s gorgeous! I chickened out. Next week for sure!

  • 5. Gretchen Noelle  |  May 26, 2008 at 7:19 pm

    why were you sifting brown sugar?
    glad you realized how much you now know and how much you have grown – what an accomplishment!!!

  • 6. Rebecca  |  May 26, 2008 at 7:35 pm

    Gluttony … Can’t we get that one waived? ;)

  • 7. slush  |  May 26, 2008 at 7:54 pm

    Awesome CB! They look lovely! And your pics are the best. :)

  • 8. amanda  |  May 26, 2008 at 8:12 pm

    That’s awesome that you’re getting over your fears! Your sticky buns look fabulous!

  • 9. CB  |  May 26, 2008 at 8:14 pm

    GRETCHEN, I am kinda obsessive compulsive about sifting and wasnt thinking when I dumped the brown sugar in the sifter. HAHA.

  • 10. rainbowbrown  |  May 26, 2008 at 8:20 pm

    What a great post. That’s so cool that you have noticeably become more comfortable with some baking procedures. I love, love when I notice that sort of thing. Your photographs are beautiful as well. Well done.

  • 11. Holly  |  May 26, 2008 at 10:25 pm

    Awesome, awesome job! These look soooo good. It is going to be one tough Tuesday getting through today without running to the kitchen to start another batch. Great pictures! (Thanks for the TWD love over at Blake Makes too!!) ; )

  • 12. Heather Peskin  |  May 27, 2008 at 2:45 am

    Scrumptious! The buns are indeed very sticky – a bit difficult to transport around I think.

  • 13. Ulrike aka ostwestwind  |  May 27, 2008 at 3:21 am

    No dough cutting without dental floss :-)- Your pictures are just beautiful! I can’t say anything about the stickyness, because my sons wished plain brioches.

  • 14. April  |  May 27, 2008 at 4:53 am

    Your buns look great! They really are addicting!

  • 15. Di  |  May 27, 2008 at 4:54 am

    I know what you mean about how much we’ve learned. I was kind of intimidated when we made the brioche before. This time I didn’t really think much about it–I just started tossing ingredients into my KA. It looks like your buns turned out great, and I love all the pictures of the whole process.

  • 16. LyB  |  May 27, 2008 at 4:57 am

    So beautiful! Crack Buns, LOL!

  • 17. carrie  |  May 27, 2008 at 5:53 am

    Those are some good lookin’ buns!
    Don’t feel too bad, if B wasn’t around, I would have eaten the whole batch myself as well! ;-)

  • 18. Robin  |  May 27, 2008 at 5:58 am

    These look fabulous!! Great job. I think this recipe was well worth all of the time and effort, they are just so decadent :-)

  • 19. Christine  |  May 27, 2008 at 6:05 am

    It is scary being pushed out of your comfort zone, but the results are wonderful. Great job your sticky buns look fabulous! Love your step by step pics

  • 20. NinaBeth  |  May 27, 2008 at 6:38 am

    You bought 2 of me!! wow…. :) Love your pictures. :)

  • 21. Anne  |  May 27, 2008 at 7:23 am

    Those look great! I love the husband rating… crack buns, lol.

  • 22. kim  |  May 27, 2008 at 7:49 am

    they look gorgeous, nice job! haha, i can’t believe you ate them all… although i probably would have, too, if i didn’t give them away ;)

  • 23. Laura  |  May 27, 2008 at 8:50 am

    They look wonderful, and your pictures are awesome!

  • 24. Jayne  |  May 27, 2008 at 9:38 am

    Crack buns.

    That’s just perfect!

    Great process photos, too, by the way!

  • 25. Madam Chow  |  May 27, 2008 at 9:48 am

    OK, you win. I ate a whole bunch, but not as many as you did! And they look wonderful, by the way! Question: did you have any from the second batch? :)

  • 26. CB  |  May 27, 2008 at 10:05 am

    MADAMCHOW, uh… um… I plead the 5th. PS. I try to leave you comments on your blog every week but I always get an error? Are you getting them?

  • 27. Marie  |  May 27, 2008 at 11:11 am

    Your buns look fabulous!!! I think I gained ten pounds just looking at the pictures!!!

  • 28. Mara  |  May 27, 2008 at 11:25 am

    this was my first real bread-from-scratch recipe and other than the KA mixer giving up on me at the last of the mixing…the whole thing was surprisingly not as difficult as i *expected*. mind can really play tricks on you..!!

    the outcome was SO AMAZINGLY YUMMY…it was totally worth it! i love how uniform yours came out…PRETTY!

  • 29. Heather  |  May 27, 2008 at 2:51 pm

    crack buns!!! hahahahaha! That’s what I’m calling these from now on! Great job! they look delicious!

  • 30. lemontartlet  |  May 27, 2008 at 4:31 pm

    Nice buns baby! Shake them buns. Hawt buns!

    Ahem, sorry.

  • 31. Chris  |  May 27, 2008 at 4:39 pm

    These look perfect|! Its cool to see what these were supposed to look like. :)

  • 32. Ashley  |  May 27, 2008 at 4:59 pm

    Mmm they look great! Love the photos of the process.

  • 33. Tammy  |  May 27, 2008 at 5:44 pm

    great buns! And I agree, it is amazing how much I am sure we have all learned from the TWD journey!

  • 34. Carla  |  May 27, 2008 at 5:59 pm

    You ate all 15? Damn haha Actually, I probably would have too if I wasn’t scared that my hand mixer would die. Maybe another time when my arms need a work-out. Your pictures make me drool!

  • 35. JacqueOH  |  May 27, 2008 at 6:06 pm

    They look terrific! I give them an A+ too :) I’m gonna have to try the dental floss trick. Cutting them is messy.

  • 36. Rachel  |  May 27, 2008 at 6:15 pm

    Hurray for crack buns! (Not buns crack – ew.)

  • 37. Natalie  |  May 27, 2008 at 7:13 pm

    I need to remember dental floss – keep crushing mine when I cut them. Your rolls look perfect!

  • 38. peabody  |  May 28, 2008 at 12:03 am

    More than happy to push you out of your comfort zone…it’s one of my specialties. :P
    Your buns turned out great!

  • 39. mari  |  May 28, 2008 at 3:25 am

    LOL!!! Crack buns!?! You guys are killing me, that’s just too funny! Your buns are looking very sweet and sticky…YUM.

    p.s. I’m in love with your rolling pin, is it from KitchenAid?

  • 40. CB  |  May 28, 2008 at 6:06 am

    MARI, yes its KA! Its the red non-stick one. I LOVE it! :)

  • 41. Kelly  |  May 28, 2008 at 7:06 am

    Those look perfect just waiting to go into the oven. Makes me a little sad I didn’t get to these.

  • 42. Shari  |  May 28, 2008 at 9:24 am

    Crack buns is a great name! Love how you artfully arranged the butter around the brown sugar for the photo! Great job!
    Shari@Whisk: a food blog

  • 43. Garrett  |  May 28, 2008 at 8:48 pm

    Your sticky buns turned out (literally…the flipping move) so great! They look absolutely delicious!

  • 44. Linda  |  May 28, 2008 at 9:02 pm

    i love your instructional photos…and with beautiful results!

  • 45. Jenny  |  May 29, 2008 at 4:04 am

    Hehe maybe I should have come to see you and helped you eat some of those buns, save you from yourself? :-)

  • 46. Vibi  |  May 29, 2008 at 10:11 am

    Wow. What a success.
    I didn’t have the time this week to participate, but had I done them, I wish they turned out like yours!
    They look absolutely soft and chewy… come to think about it… are there any left that you could send? LOL
    Great Job Clara!

  • 47. CB  |  May 29, 2008 at 10:14 am

    VIBI, Son trop mauvais vous ne pouviez pas faire les petits pains collants, mais avec optimisme vous pouvez les faire dans l’avenir. Ils étaient si bons. Je regrette que je ne puisse pas dire que j’ai eu certains mais j’ai mangé eux tous. Je suis sûr que j’ai gagné 20 livres!

  • 48. Alohi  |  June 21, 2008 at 3:07 am

    Whew, have to add another bunny for this one!

    Gotta give it 8 paws up for sure!

    Mr. Picky needed to take something to work for a early morning training session, so I decided to make this for him to take. Good thing I doubled the recipe.

    Mr. Picky said he put them on the table and went for coffee, when he came back the first container was empty and the second container was half gone.

    What me do? What me do? I created a monster, now they want them for every early training session. *giggles*

    Way to go CB!

  • 49. CB  |  June 21, 2008 at 7:26 am

    ALOHI, Glad Mr. Picky liked it! You’ll have to get Dorie Greenspan’s book! All the things I’ve made so far have been awesome.

  • 50. Alohi  |  July 3, 2008 at 10:09 am

    Hehe.. I got it! Woohoo!

    HOWEVER, it’s much more fun getting recipes from here! *wink*


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