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It's National Sticky Bun Day❗

Today we celebrate with a pastry that is dripping with goodness and can be enjoyed with either a cup of tea or coffee or an after dinner treat. 

According to, the sticky bun "known as “schnecken” meaning snail, the sticky bun is rolled into a sweet spiral resembling its German name. Still considered to be a Pennsylvania specialty, many believed the sticky bun's origin in the United States began in the 19th century. German settlers brought their baking traditions with them when they began settling in and around Philadelphia.

FUN FACT: The sticky bun is a cousin of the cinnamon roll, caramel roll and monkey bread."

In honor of today, here's a few ways you can pay homage:

📍Visit your local bakery and have a sticky bun.

📍Make some sticky buns using this recipe: 𝗦𝘁𝗶𝗰𝗸𝘆 𝗕𝘂𝗻𝘀


1 1/2 cups (375 mL) chopped pecans

3/4 cup (175 mL) packed brown sugar

1/2 cup (125 mL) butter (1 stick), melted

3/4 cup (175 mL) milk

1/3 cup (75 mL) maple-flavored pancake syrup

1/8 tsp (0.5 mL) salt


1/4 cup (50 mL) packed brown sugar

1/4 cup (50 mL) granulated sugar

2 tsp (10 mL) Cinnamon Plus®Spice Blend* or pumpkin pie spice

2 pkg (13.8 oz/283 g each) refrigerated pizza crust

1/4 cup (50 mL) butter (1/2 stick), melted


Preheat oven to 400°F (200°C). Place pecans in Enameled Cast Iron Milk Pan. Toast pecans over medium heat 8-10 min or until lightly browned and fragrant, stirring occasionally. Remove pecans from pan.

Add remaining glaze ingredients to pot. Stir 1-2 min or until sugar dissolves. Remove pot from heat and stir in ½ cup (125 mL) of the toasted pecans.

While glaze cools, prepare buns. In small bowl, combine brown sugar, granulated sugar and spice blend.

Unroll both pizza crusts out onto Pastry Mat; brush evenly with melted butter and sprinkle with cinnamon/sugar mixture using the Chefs Silicone Basting Brush. Sprinkle crusts evenly with remaining toasted nuts. Starting on the long side, roll each crust up tightly and slice into 6 even pieces (12 pieces total) with Nylon Serrated Knife.

Place rolls in pot with glaze. Bake, uncovered, 30-35 min or until tops of buns are golden brown. Remove pot from oven to cooling rack. Let cool 10 min. Invert pot onto a large cutting board. Serve warm.

𝗬𝗶𝗲𝗹𝗱: 12 servings

𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: Calories 470, Total Fat 24 g, Saturated Fat 9 g, Cholesterol 30 mg, Sodium 620 mg, Carbohydrate 62 g, Fiber 2 g, Protein 7 g

Pastry Mat # 1718

Enameled Cast Iron Milk Pan # 100630

Silicone Basting Brush # 1755

Don't have these item on hand, don't panic. Pick it up here⬇️

ACTION STEP: Whip up a pan of these delectable treats, and let me know in the comments how they turned out or kick your kitchen up a notch by booking your cooking show here:

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