Sticky buns, part one
While I was making the cinnamon rolls with the brioche dough, I knew I was going to have to come up with a frosting for it. But, I put it off till the very last minute. Sugar glazes have never been my forte.
I try and fail and usually just make a quick ’sweetened cream cheese’ something and spread it on top of the cinnamon rolls.
Sure it tastes good and it serves its purpose, but I sure would love to master the powdered sugar glaze. It has a way of making cinnamon rolls look delicious and beautiful and … well, the way they’re supposed to look.
However, I have found that getting a lovely looking topping does not have to be terribly elusive. Take for instance the sticky bun, an excellent alternative to the cinnamon roll.
Here are a few of its finer points:
- it allows me to put my sugar glaze issues on the back burner
- it uses the same dough as the cinnamon roll, but takes less time to make
- and it looks quite irresistible when plated, if I do say so myself
You know, the more I think about it, the more I remember just how incredible sticky buns really are. I think I’ll go whip some up now.
However, as much as I loved the brioche dough, it took an awful long time to make and I want ‘now’ sticky buns. So it looks like I’ll be using a different recipe.
