'sticky buns' on Serious Eats

5 Great Sticky Buns and Morning Buns in New England

New England may be doughnut country—and rest assured we'll get to the region's best specimens at a later date—but there are plenty of baked (not fried), equally delicious reasons to get up in the morning, too. Behold, our local tribute to those twisty, knobby, sometimes-sticky, cinnamon-sugar-swirled breakfast beauties known as sticky buns and morning buns. More

Wanted: Sticky Buns

[Photo: Carey Jones] I enjoyed a superior pastry at Joyce Bakeshop this weekend—a sticky bun, made with a flaky croissant dough and a dark, just-shy-of-scorched sugary swirl so caramelized it'd essentially become a candy shell. But though I loved... More

Cinnabon-Esque Cinnamon Rolls

Photo from The Cooking Photographer via Photograzing I'm a sucker for Cinnabons—those indecently sweet, doughy cinnamon rolls found at food courts and airports across the country—so I'm tempted to try this recipe for "Cinnabon Clones" from Laura Flowers at The Cooking Photographer. The day I can capture that smell in my own oven, I will be a happy person indeed.... More

Boston’s Flour Bakery Buns Are So Sticky, They Named Them Twice

While I have nothing against a warm doughnut or pain au chocolat, my heart has always belonged to the sticky bun. In my mind, it’s everything a breakfast pastry should be—gooey, cinnamony, and with so many layers to unearth, endlessly entertaining. (I started baking at age six with the sole intention of making my own super-gooey cinnamon rolls. Old habits die hard.) When I saw Joanne Chang out-bake Bobby Flay on the Food Network’s Throwdown, I knew I had to hit up her Flour Bakery in Boston the first chance I got. Flay’s needlessly experimental orange-almond rolls couldn’t hold a candle to Joanna’s “Sticky Sticky Buns,” doused in a brown sugar-honey “Goo.”... More

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