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Sticky Bun Sugar????

post #1 of 18
Thread Starter 

Anyone familiar with King Arthur's Sticky Bun Sugar, or how to create the same gooey effect from "scratch"?

post #2 of 18
I'm not sure what that is but before proofing my sticky buns I mix corn syrup, brown sugar, vanilla and pecans and put in the bottom of a pan before topping with the dough swirls
post #3 of 18
Thread Starter 

thanks Lauren. I do the same or similar with sticky buns with good success. Although the product is called "sticky bun sugar" it marketed for sticky buns, cinnamon buns, granola bar etc.  It intrigued me, because I can't seem to get a good gooey cinnamon buns. This product is supposed to create a gooier consistency I think because it has lecithin.  What do others use for a gooey cinnamon bun filling?

post #4 of 18

Corn or glucose syrup? 

post #5 of 18
Quote:
Originally Posted by Someday View Post
 

Corn or glucose syrup? 

 

Corn.

Can use honey as well.

You need something to keep the caramelized sugar from getting hard after cooling.

I use brown sugar, butter, light corn syrup and pecans.

Mix everything (except the pecans) together and cook until the sugar melts then pour into the pan add the pecans and top with the rolls.

If there are any leftovers I guarantee they will remain sticky.

 

mimi

post #6 of 18

Forgot the salt.

Have never used vanilla but it sounds reasonable...will have to try it.

Certainly won't hurt lol.

 

mimi

post #7 of 18

Trust me, you don't need to buy a product called "sticky bun sugar". These products are marketed for home bakers that don't know better. The above suggestions are good. 

post #8 of 18

Brown sugar, butter and light Karo syrup works perfectly. Toasted pecans added for a real treat.

post #9 of 18
Quote:
Originally Posted by Chefross View Post

 

Toasted pecans added for a real treat.

 

:thumb:

As soon as I bring pecans home I go ahead and toast about 2/3 and stick in the freezer.

Big time saver .

 

mimi

post #10 of 18

We make our own cinnamon butter and "schmear" for our cinnamon rolls and pecan sticky buns.  The "schmear" is brown sugar, butter, honey, corn syrup, and water beaten till fluffy and light.  We use pot pie tins as a base, add the schmear, some pecan pieces then our house made brioche cinnamon log cut in about a 1.5" thick piece.  We let it proof then bake.  After cooling for a few minutes, we flop it out of the tin and tray for sale.  The result is gooey and sticky.  Our customers seem to really like them, 

post #11 of 18
Quote:
Originally Posted by BakerKeegan View Post

We make our own cinnamon butter and "schmear" for our cinnamon rolls and pecan sticky buns.  The "schmear" is brown sugar, butter, honey, corn syrup, and water beaten till fluffy and light.  We use pot pie tins as a base, add the schmear, some pecan pieces then our house made brioche cinnamon log cut in about a 1.5" thick piece.  We let it proof then bake.  After cooling for a few minutes, we flop it out of the tin and tray for sale.  The result is gooey and sticky.  Our customers seem to really like them, 

I want one.....or ten..lol.

mimi
post #12 of 18
Thread Starter 

perfect. thanks!

post #13 of 18

This is great, but what are the measurements?

post #14 of 18
Quote:
Originally Posted by Clarissa Corson View Post
 

This is great, but what are the measurements?

 

I just eyeball it but you can take a peek in a trusted cookbook for exact formula ratios for the amt of dough you want to work with.

Sorta like the topping on upside down cake only more sugar?

:)

mimi

post #15 of 18
Quote:
Originally Posted by flipflopgirl View Post
 
Quote:
Originally Posted by Clarissa Corson View Post
 

This is great, but what are the measurements?

 

I just eyeball it but you can take a peek in a trusted cookbook for exact formula ratios for the amt of dough you want to work with.

 

 

After being burned by more that my share of internet recipes I have stopped taking advice from places like Pinterest and blogs written by housewives who's families are afraid to be honest when mama asks how it (it being whatever new dish has just hit the dinner table) tastes.

IMO you can never go wrong with "The Joy of Cooking" and anything written by James Beard.

Merry Christmas and welcome to Chef Talk.....

 

mimi

post #16 of 18
post #17 of 18
Here is their recipe, happy cooking !



Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #18 of 18
KA seems to always have reliable recipes. I've not used this one but may do so later during the holiday season. It looks like a good one! I especially like that they give ingredients in both their proprietary product and grocery store equivelents.
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