Alvin’s Sticky Night and Sticky Buns

Divas to the dance floor…
Studs-a-struttin’ to the beat…
Alvin’s calmed down, no more sticky sweat running down his forehead…the party’s startin’ and all of Alvin’s friends ready to party the whole night through. 
It’s Alvin’s 37th birthday…my guess, 35 going 40, ’cause Alvin knows what he wants…he wants an all-night dancing party till everyone’s literally gets sticky (or sweaty)…and he wants my STICKY BUNS (the food, ok!). It’s his birthday wish and I don’t blame him keeping his nosy friends from even just taking a peek of the inside of his box of sticky buns. He wants my STICKY BUNS all to himself, period.   
Once the chicken noodle soup was served, entertainment numbers rolled on. And I was picked to perform first, mmm, I wasn’t really too confident, I didn’t do my usual throat exercise (vocalization). I was more concentrated, hours before the party, of making sure Alvin’s sticky buns were kneaded, proofed well and baked to perfection. My cabaret numbers “It had to be you” and “Whatever Sarah wants” were flawless. And my hubby forgot (he always does) to take pics and his excuse…”you move too much, it is tough to get nice shots”. Well, you don’t sing ballads to partygoers ready to get “sticky” in the dance floor, duh.
Nothing much to say about the banquet hall food offerings..chicken noodle soup, scooped mashed potatoes, chicken cordon bleu, steamed vegetable medley, braised beef and a scoop of vanilla ice cream with strawberry topping for dessert. The sweet table though was a hit — brazo de mercedes (baked meringue roll with custard filling), cake slices, variety of fresh fruits and my yummy coconut macaroons and maja blanca (corn pudding).
Non-stop music ensued….salsa, meringue, bachata, disco, ballroom, hip-hop…and line dancing. Sticky night…indeed! Happy Birthday Alvin…we don’t see each other eye to eye, face to face…but we surely do meet everyday at Facebook. Enjoy my sticky buns!  
Here’s the recipe for all ya’ cinnaholics!… 


You will need a regular muffin tray. Brush muffin holes (also the top areas) with 2 tablespoons of softened butter. Divide 1/4 cup light brown sugar among the 12 muffin holes. Follow it with a drizzle of 1/4 cup maple or pancake syrup over the brown sugar. Set aside.

For the sweet bread dough:

1 tablespoon active dry yeast

1 teaspoon sugar

1/4 cup warm water (105 – 110 F)

1/2 cup whole milk

1 stick (1/2 cup) regular butter

1/2 cup light corn syrup

zest of 1 orange

1/2 teaspoon salt

2 large eggs, lightly beaten

4 to 4 1/2 cups all-purpose flour 


In a small bowl, combine yeast, sugar and warm water. Stir with a fork to mix. Set aside for 10 minutes until foamy.

In a small saucepan, scald (don’t boil) milk, butter, corn syrup, orange zest and salt until butter is almost melted. Cool to lukewarm for 5 to 7 minutes.
Transfer yeast mixture to a large bowl and add warm milk mixture and eggs.  Add 4 cups flour, 1 cup at a time, until the dough pulls away from the sides of the bowl.  Turn dough out onto a lightly floured surface and knead until dough is soft, elastic and not sticky.  Add only enough flour (flour allowance up to 1/2 cup) to keep the dough from sticking to your hands.

Place the dough in a greased bowl and turn to coat all surfaces. Cover with a plastic wrap and let dough proof or rise in a warm place (If there is nothing baking in the oven, I will place it inside the cold oven) for 1 to 1 1/2 hours, until doubled in size.

Invert dough to the working surface and roll it to a large rectangle, about 1/4 inch thick, with a rolling pin.
For the filling:
2 tablespoons butter
1/3 cup light brown sugar, packed
2 teaspoons ground cinnamon
1/3 cup raisins
In a small bowl, combine the brown sugar and cinnamon.
Spread the softened butter evenly over the surface of the rolled dough, leaving a 1/2 inch top border.

Sprinkle the cinnamon-sugar mixture and raisins over the buttered surface only. Carefully roll up the dough tightly. Pinch the seams and seal.

Cut the rolled dough into 12 pieces and arrange them in the prepared pan. Let the rolls rise until doubled in size (30 to 45 minutes). Bake at 375 F for 25 to 30 minutes. Invert baked rolls to a wire rack and let cool 10 minutes.

For the frosting:

1/2 package (4 oz) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

1 tablespoon fresh orange juice

1/2 teaspoon pure vanilla extract

1 1/2 cups confectioners’ sugar

In a medium bowl and using an electric mixer, mix cream cheese, butter, orange juice and vanilla. Add confectioners sugar and mix until smooth and fluffy.

Frost generously the sticky buns with rich creamy frosting. You may top with sliced almonds or coarsely chopped toasted walnuts.

First Proofing: 1 to 1 1/2 hours

Second Proofing: 45 minutes

Baking: 25 to 30 minutes

Total time: 2 hours + rising

Yield: 12 buns

Servings: 6

Doesn’t kneading make you smile too?



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