Easy Sticky Buns
- By Katie Roche
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- 28 May, 2020
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At first I saw the pictures of this and thought, "YAY!!! Cinnamon rolls!" And then a couple of weeks ago, I actually tried making cinnamon rolls for the first time and realized that my inability to roll/shape/slice yeast doughs is still a thing. AND THEN I read this entire recipe and realized these get filled with raisins. So here we go!
ItemQuest was only dramatic because the stores just DID NOT have puff pastry sheets; I was only finding it in "shells". I tried Bi-Lo and Dan tried Food Lion before he finally located sheets at Publix. The rest of the ingredients, I already had on hand!
ItemQuest was only dramatic because the stores just DID NOT have puff pastry sheets; I was only finding it in "shells". I tried Bi-Lo and Dan tried Food Lion before he finally located sheets at Publix. The rest of the ingredients, I already had on hand!
This kicked off with some strong Paula Deen energy: you beat the butter and brown sugar in the KitchenAid and put tablespoonfuls of it in a muffin tin! Starting off by putting tablespoons of butter in a muffin tin is extremely promising in terms of deliciousness. In terms of health, obviously, not so much. In the oft-used words of Ina, "how bad could that be?" Then you sprinkle chopped pecans on top of the butter! This is when Dan was like, "I'll try this but I'm NOT HAPPY ABOUT IT." He hates pecans. His hatred has grown stronger as the years have gone by. I truly do not understand it, but he vehemently declares walnuts to be "more blue collar than pecans". Whatever that means.
THE BEST thing about this puff pastry situation is that I did not have to use a rolling pin on it at all! That was one of my downfalls making traditional cinnamon rolls - I'm not great with a rolling pin - so I was really glad to see that I could leave the puff pastry sheets completely alone! They get brushed with butter, then sprinkled with brown sugar, cinnamon, and raisins. Similar to how Dan was not excited about the pecans, I was NOT excited about the raisins. It just left me wondering why Ina had to take a good thing and ruin it. Because of this, I actually only raisin-ed the first sheet! When I got to the other sheet, I just did the butter, cinnamon, and sugar and carried on. It was very freeing to look at Ina's instructions and ignore them.
This puff pastry all rolled up was WAYYY easier to cut than yeast cinnamon roll dough!!! I was very pleased with how easy it was, and I like how the rolls look all nestled in their muffin tins. They're kind of crooked because, remember, they're sitting on a dollop of butter. YAY! These went into the oven for about 30 minutes.
They're not particularly attractive fresh out the oven. Somehow, cooked raisins look even more gross than uncooked ones. But I had to let this rest, according to Ina, for ONLY five minutes and then invert the tin onto the parchment paper. I'm glad Ina had you bake the whole thing on a parchment-lined sheet to begin with because, as you can see, there were some leaks. I'm guessing the resting for only five minutes was because if you let these sit, the sticky syrup kind of solidifies and they'd have been harder to remove.
Here they are, inverted! You do, as Ina says, kind of have to spoon some of the syrup over the top because it doesn't all come out very easily when you initially invert the tin. They look a little messy, but I also think they look delicious!
Here they are, cooled and ready for transport to Dan's work because, as much as I love making a dozen cinnamon buns at 9PM on a weeknight, I am still Weight Watching and cannot just eat them all, which I was really tempted to do. They were SO. GOOD. I tried them with and without the raisins, and even with the raisins, they were so good that I'd make them again.
These received rave reviews from Dan's coworkers, who also enjoyed them with and without raisins. The only thing I did not love about this recipe was the raisins, so with that having been said, I'm going to give you some reasons why you should definitely make this. For one, it turns out kind of like a cinnamon roll (or, if you've had them, they're a lot like a Starbucks morning bun) but without the extreme hassle of making a yeast dough. I know I'm not alone in my aversion to working with yeast, and I'm certainly not alone in my dislike of using rolling pins, so if either of things have ever prevented you from making a cinnamon roll, this is your moment. Puff pastry that you don't even have to roll made this INCREDIBLY easy, as boldly proclaimed in the title of the recipe. Second, the filling is straightforward and I would say, fairly adaptable. You could use different nuts, you could add some orange zest (for that morning bun vibe), you can leave out the raisins, you could add other spices such as cardamom or nutmeg - there are options here and I do love options! Finally, and quite simply, they really are so tasty. No one that tried them disliked them, and that's saying something, given some of the extremely polarizing foods I've introduced over the course of the blog. Cam did say the other day that he's been thinking about the cucumber soup from way back in the lunch chapter, but I was clear that that will not be happening again (one word: YOGURT), and I definitely meant it. But really, no one sees something like these sticky buns and is like, "Umm, ew no thank you." Unlike some of the other items in this breakfast section, these really would be perfect for and appreciated by overnight guests: they'd be very easy to assemble in the morning and would be a great breakfast treat with coffee. Puff pastry is the only think you wouldn't typically have on hand in your pantry, but I would advise keeping a package of puff pastry on hand in your freezer for such a time as this. That is something I plan to start doing, as many appetizers use puff pastry as well. Credit where it's due, Ina has done good work here. This is truly basic at its best.
These received rave reviews from Dan's coworkers, who also enjoyed them with and without raisins. The only thing I did not love about this recipe was the raisins, so with that having been said, I'm going to give you some reasons why you should definitely make this. For one, it turns out kind of like a cinnamon roll (or, if you've had them, they're a lot like a Starbucks morning bun) but without the extreme hassle of making a yeast dough. I know I'm not alone in my aversion to working with yeast, and I'm certainly not alone in my dislike of using rolling pins, so if either of things have ever prevented you from making a cinnamon roll, this is your moment. Puff pastry that you don't even have to roll made this INCREDIBLY easy, as boldly proclaimed in the title of the recipe. Second, the filling is straightforward and I would say, fairly adaptable. You could use different nuts, you could add some orange zest (for that morning bun vibe), you can leave out the raisins, you could add other spices such as cardamom or nutmeg - there are options here and I do love options! Finally, and quite simply, they really are so tasty. No one that tried them disliked them, and that's saying something, given some of the extremely polarizing foods I've introduced over the course of the blog. Cam did say the other day that he's been thinking about the cucumber soup from way back in the lunch chapter, but I was clear that that will not be happening again (one word: YOGURT), and I definitely meant it. But really, no one sees something like these sticky buns and is like, "Umm, ew no thank you." Unlike some of the other items in this breakfast section, these really would be perfect for and appreciated by overnight guests: they'd be very easy to assemble in the morning and would be a great breakfast treat with coffee. Puff pastry is the only think you wouldn't typically have on hand in your pantry, but I would advise keeping a package of puff pastry on hand in your freezer for such a time as this. That is something I plan to start doing, as many appetizers use puff pastry as well. Credit where it's due, Ina has done good work here. This is truly basic at its best.
For this post, I wanted to combine two summertime flavors into the crisp recipe one of my oldest Alaskan friends passed on to me years ago. Rhubarb, if you're unfamiliar, is a reddish stalk that kind of resembles really big celery. It's very tart and is most commonly paired with strawberry. I've rarely seen it star in its own show dessert-wise, but my friend Kylee has been making rhubarb crisp for years and it's the best crisp I know of. Blueberries are usually in season in late summer; I have not been home for a blueberry season since Dan's last deployment in 2018 so in order to make this recipe I actually used blueberries from a friend's parents' farm in upstate SC! They're a little sweeter than the blueberries I'd have picked at home, but they worked well. I'm going to pretend like I was actually picking blueberries at home in Alaska for the purpose of showing you what that would look like.
I was getting all ready to write this post, going through my process with photos starting in my kitchen when I realized that a lot of my friends probably don't know what fireweed is or where it comes from and this recipe actually starts far, far away from my kitchen. This will be the first of a few posts highlighting iconic Alaskan ingredients. I've wanted to do this for a while because my home inspires me in so many ways, writing and cooking particular among them. Fireweed is a wildflower that is rather ubiquitous in southcentral Alaska and is often considered a gauge for how long summer will last. It is said that when the blooms reach the top of the plant, winter is six weeks away. Whether or not that's accurate, fireweed is found all over in late summer in Alaska. Here is some I spotted in mid-July by Eklutna Lake:
If you know Dan and me very well, you probably know by now that if our life were a sitcom, he'd low-key be the funniest character. Because that is true, I thought I'd include his bottom ten with accompanying remarks before giving the actual bottom ten. His are hilarious, but aren't as legitimate as mine because he actually tried way fewer of these than one might think. I realized as he was flipping through the book that my old coworker Cam probably ate more of these foods than anyone else did. The overarching theme of Dan's song of Ina Garten hatred is not the actual taste of the finished product but more how asinine he finds that particular recipe to be. So here you are, Dan's bottom ten.
#1: Butternut Squash Soup
#1: Butternut Squash Soup
You guys asked for my top ten from the blog, so here we go! And I'm thinking that what you *really* want is actually the bottom ten, so I'll go ahead and give you those next week. That post will probably be A LOT funnier. While preparing to write this post, I had Dan flip through the cookbook to give me HIS top ten and he was all disgruntled as he did so and only came up with eight that he even liked at all. "I'm not a picky eater!" he insists. Yeah ok. Although to be fair, I've seen some cookbooks I would only make, like, one thing out of and plenty I'd make nothing out of, though sometimes that's because I find the chef so annoying. @ the Pioneer Woman. I just don't trust someone who puts sour cream in spaghetti and then bakes it. Plus all her recipe intros are about, like, Ladd or Tadd or whatever the heck her husband's name is "coming in from the fields starving for dinner". If I came in from working in a field and you tried to give me sour cream spaghetti, I'd be like, "How about a hot pocket instead? Thx." Anyway, this is not Dan's blog so these are not his top ten. You can ask him which ones he liked, but you'll end up in a long convo about how much he hates Ina Garten. Anyway, these are not ranked or anything, they're just in order from the cookbook.
So with that, #1: Juice of a Few Flowers
So with that, #1: Juice of a Few Flowers
It was Sunday afternoon and I thought to myself, "What a perfect time to make jam!" I mean, how positively quaint: just sitting in my home in suburbia, finished with weekend chores, relaxing with some knitting...why not? Why not make some jam? I mean, obviously my afternoon-kitchen-activity was directed toward jam-making because it was next up in the book BUT whatever, I was kind of excited! Also, this is the last recipe in this book!!! I'm still in the process of deciding what I'll do now, so if there's something you'd like me to make and tell you about in my own fashion - you know, with lots of tangents and jokes - please do let me know! I'll likely continue to tackle Ina content, but may start including some recipe faves and/or foods people text me about a lot! I get a lot of cake questions, a LOT of frosting questions (because meringue buttercream is bae and I've got everyone in my social circles who eats my food on board), and a lot of fish questions. So look for more food to come, even though this is the last recipe in Back to Basics.
We went to Publix to ItemQuest for this and Dan said, "Don't we already have strawberries???" And I had to confess that I had eaten them all because it's honestly amazing how good fruit can be when it's 1) in season, 2) somewhat local, and 3) not ludicrously expensive. I'm about to travel home to Alaska for about a month, and it's going to put a real damper on my current fruit-snacking habits when I go into Fred Meyer for some strawbs and they're like, $7/lb and already trying to be moldy. Also needed blueberries (partly for the jam, mostly for the snax), one Granny Smith apple, and more superfine sugar. Publix had all of these things, plus about a million old people 'cause Sunday + Publix = Old People City.
We went to Publix to ItemQuest for this and Dan said, "Don't we already have strawberries???" And I had to confess that I had eaten them all because it's honestly amazing how good fruit can be when it's 1) in season, 2) somewhat local, and 3) not ludicrously expensive. I'm about to travel home to Alaska for about a month, and it's going to put a real damper on my current fruit-snacking habits when I go into Fred Meyer for some strawbs and they're like, $7/lb and already trying to be moldy. Also needed blueberries (partly for the jam, mostly for the snax), one Granny Smith apple, and more superfine sugar. Publix had all of these things, plus about a million old people 'cause Sunday + Publix = Old People City.
I was glad Ina gave me something easy for this week, because I was packing for Alaska and just *did not have the time* to mess with hunting lobsters or weird cheeses from the internet or whatever. ItemQuest was fairly straightforward, just took Dan a trip to the liquor store next to the Publix for some limoncello. I grabbed this particular lemon curd in the British aisle of Publix; I think last time an Ina recipe called for lemon curd I bought it from Trader Joe's and it was DISGUSTING. I mean, truly awful. I would like to recommend making your own lemon curd if you have the time and the inclination. Ina's lemon curd recipe is phenomenal and it is one thing for which I can say she is truly correct: homemade is BETTER and store-bought is not at all as good. The most beloved cupcakes I have ever made were filled with Ina's lemon curd, and had the lemon curd mixed into the meringue buttercream frosting. HIGHLY RECOMMEND!!! Anyway, the rest of this was fruit that I had on hand, mint, and Greek yogurt which we did have to buy because I don't, as a rule, eat Greek yogurt of my own free will. It's chalky and disgusting.
Dates are something I honestly never even thought about until I did Whole 30. I have mentioned my Whole 30 experience several times over the course of this journey through Back to Basics, but if you're new to reading the blog, this is what happened: I did Whole 30 one time, just to prove that I could, because salvation-by-diet apologists were obsessed with it as the newest fad in righteous eating practices. It was a terrible experience; on top of hating every minute of it for myself and finding exactly zero wellness benefits, I also hated it for Dan who was not allowed to eat popcorn for 30 days. Dan is in love with popcorn; his addiction to it is almost at the level of my addiction to coffee. He gets rage-y without it. But anyway, Whole 30 recipes are big into dates as sweeteners and some of the things you can eat, like Lara Bars, are made with dates. Dates are impossibly chewy. I ate more of them in that 30 days than I ever wanted to, and now when I see them in recipes I can't help but think of that Whole 30. Fortunately for me, I got to begin this recipe by chopping TWO CUPS' worth of dates. Oh, they also kind of look like cockroach bodies, so there's that. The only thing I actually had to get at the store for this was oranges! I had everything else on hand, even Cointreau, thanks to many previous Ina recipes.
Alright so, I'm not the Muffin Man. I don't really make a whole lot of muffins, for a lot of reasons, one of the main ones being that on the rankings of breakfast foods they definitely do not crack the top five, maybe not even the top ten. If I have an option for a bagel or a waffle, I'll pick one of them over a muffin every single time. I also prefer cereal, cinnamon rolls, or *cue eye roll* avocado toast. I've just never risen from my slumber and been like, "You know what would really hit the spot right now? A MUFFIN." But!!! In recent months, since my friend Logan came into my life, I've been making muffins a lot more frequently because he really loves them. So the last blueberry muffins I made were from a 99cent Betty Crocker mix packet which he brought into my house and asked me sweetly to make, because they're what he grew up with and along with many preservatives, they are full of nostalgia for him. Here is Logan and me, preparing to mix the muffin batter. Out of respect (and to make up for the disrespect of rolling up with muffin mix), he wore one of my aprons. I will treasure this picture forever.
You guys...Ina has "a thing" about commercial granola bars. Her beef with them, apparently, is that they say they contain real fruit and nuts but that all she sees when she looks at the labels are like, ten different kinds of corn syrup. I'm going to go ahead and guess, just based on this, that none of the lunches her mom packed for her growing up contained any Fruit By the Foot. And surely if we introduced her to Gushers, she would die. This is a real shame. I also feel like this disdain for corn syrup is maybe just a tad self-righteous, coming from the woman whose frosting recipe calls for literally six entire sticks of butter. At that point, what's a little corn syrup to you really? People's nutritional hills-to-die-on really fascinate me (and also kind of annoy me sometimes) and the ones about sugar might get me the most. I feel like, at some point, sugar is sugar and whether you're baking with honey, white sugar, brown sugar, molasses, maple syrup, etc you're still probably making something that's not amazing for you so, in terms of sugar, why not just be in for a penny in for a pound, amirite? So while I'm on this topic, before I even get to the actual point (please, I know you're here for the tangents), I would like to just let anyone and everyone know that I'm absolutely not interested in your "healthy substitutes" for things that taste good in their original form. I do not WANT a chocolate chip pancake made out of bananas and grains you harvested in your field this morning. If I want a banana I will eat one, and if I want a chocolate chip pancake I will eat one, and that's that. And DO NOT, I repeat, DO NOT come @ me with "cashew cheese". Just don't. I don't even think I should honor that concept with an explanation of why it's so wrong. If that's not self-evident, I can't help you.
So down to the granola bar ingredients. I rolled up to Kroger only to find that their already meager bulk bins had been EMPTIED because if you scoop dates into a bag and then someone else scoops dates into a bag, you might get the coronavirus. I'm glad they've taken the precaution of removing this shopping option, since I cannot resisting licking my hands after every grocery trip I make. Thankfully, they still had the lil tower of small containers of some of the weirder items right there in the organic section, which was where I was able to find dates. The rest of this stuff was on the baking aisle, with the exception of wheat germ which was, for some reason, with the cereal. I'm still kind of unclear on what wheat germ is actually used for by people, and the context of it being located on the cereal aisle makes me wonder even more. Do people eat it like grape nuts? Sprinkle it on stuff like how people like to do with nutritional yeast right now? ("It tastes just like cheese!" You know what else tastes like cheese? Actual cheese. You're welcome.) Anyway, I was very grateful that Kroger at least had everything I needed and I didn't have to go on a for real ItemQuest.
So down to the granola bar ingredients. I rolled up to Kroger only to find that their already meager bulk bins had been EMPTIED because if you scoop dates into a bag and then someone else scoops dates into a bag, you might get the coronavirus. I'm glad they've taken the precaution of removing this shopping option, since I cannot resisting licking my hands after every grocery trip I make. Thankfully, they still had the lil tower of small containers of some of the weirder items right there in the organic section, which was where I was able to find dates. The rest of this stuff was on the baking aisle, with the exception of wheat germ which was, for some reason, with the cereal. I'm still kind of unclear on what wheat germ is actually used for by people, and the context of it being located on the cereal aisle makes me wonder even more. Do people eat it like grape nuts? Sprinkle it on stuff like how people like to do with nutritional yeast right now? ("It tastes just like cheese!" You know what else tastes like cheese? Actual cheese. You're welcome.) Anyway, I was very grateful that Kroger at least had everything I needed and I didn't have to go on a for real ItemQuest.
This is the story of how I found myself at Whole Foods of a Monday morning, buying an entire fish. I had been eyeing this recipe nervously for a few weeks, doing research on where to buy smoked whitefish and coming up with nothing. I asked my friend who is a butcher which prompted a whole conversation about how to go about smoking a fish in one's own grill. I asked my friend who is a boss at smoking meats. We also had a conversation about smoking in grills. I went to Whole Foods once and didn't see anything that looked like what I found online. I looked online - the cheapest I could acquire 2 pounds of smoked whitefish for was about $100. I talked to my friend Courtney, who told me Whole Foods smokes fish, and might be willing to smoke a white fish for me. Finally, my eternal food sensei/best friend Merra suggested that it might be with the canned fish at a fancy grocery store like Whole Foods. All realistic answers seemed to begin and end with Whole Foods so I took another trip. Resigned to buying a white fish and figuring out how to smoke it, I approached the fish counter and asked the employees if they had heard of smoking white fish, and what kind of fish should I use, etc. It turns out, they had it the whole time and I just didn't know where to look. They handed me what you see in the picture above. Now, I was very skeptical. For one, I don't like that it's called "whitefish" and that that term encompasses the variety of white fishes there are. It's like when you look at some dairy product and it's labeled as containing "cheese food". Like is it or is it not cheese? How is there a way that it's LIKE cheese but isn't? That is disturbing. So holding this, I mostly just wanted to know: WHAT KIND of fish is this? And why won't it say???
While in the Whole Foods, I ran into my friend Teal who saw the fishmonger guy handing me this whole fish in its packaging and she was just like, "Of course you're in Whole Foods at 9 AM on a Monday buying that. Like OF COURSE YOU ARE." I would hate to ever be thought of as boring, but I would also maybe like to set straight any notions that all of my grocery trips are that ridiculous and bougie. They are not. Sometimes I go to the store just for Polar seltzer. I'm normal, mostly, I promise. One of my very favorite parts of the whole experience was the girl at the checkout bagging groceries who picked it up, looked at me, and said, "Are you gonna cook this? It has, like, an entire eyeball in there."
While in the Whole Foods, I ran into my friend Teal who saw the fishmonger guy handing me this whole fish in its packaging and she was just like, "Of course you're in Whole Foods at 9 AM on a Monday buying that. Like OF COURSE YOU ARE." I would hate to ever be thought of as boring, but I would also maybe like to set straight any notions that all of my grocery trips are that ridiculous and bougie. They are not. Sometimes I go to the store just for Polar seltzer. I'm normal, mostly, I promise. One of my very favorite parts of the whole experience was the girl at the checkout bagging groceries who picked it up, looked at me, and said, "Are you gonna cook this? It has, like, an entire eyeball in there."