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107:(or both), as well as nuts and raisins and perhaps more sugar and sometimes butter. After the buns are baked, they are inverted so that the pan lining then becomes a topping. Commercially produced sticky buns, however, are usually just baked in an aluminum loaf tin, which allows the topping to suffuse the buns, making them sticky throughout. The way the buns were baked allows them to more or less be pulled off as individual servings, although it is often a futile effort.
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introduced
Schnecken in the United States. Wherever 18th-century German settlers (such as the Pennsylvania Dutch) went, sticky buns have remained long after many other cultural traits have disappeared.
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This article is about the pastry. For the mushroom, see
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Great Coffee Cakes, Sticky Buns, Muffins & More
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85:sweet roll
50:Sweet roll
28:Sticky bun
132:Schnecken
184:Iced bun
151:See also
145:golfeado
127:Germanic
97:cinnamon
135:". The
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65:honey
263:Buns
232:ISBN
46:Type
174:Bun
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
