They See Us Rollin', They Bakin'

For our friends across the pond, February 21st is National Sticky Bun Day! Whether you’re a fan of honey buns, Belgian buns, Chelsea buns, or cinnamon rolls, today is all about our favourite rolled-up treats.

Sticky buns date back to the Middle Ages. It’s thought that these tasty little spirals were invented in Northern Europe, and that they varied depending on the availability of ingredients like fruit, nuts, and spices, as well as the kind of sweetener used. Known as bolle in Norway, pulla in Finland, and bulle in Sweden, the contemporary American sticky bun was probably influenced by the German Schnecken, meaning ‘snails’.

Brought over to the US by Pennsylvania Dutch immigrants, these buns grew in popularity in the 20th century. Today, these sweet treats have become a favourite across all fifty states, and all sorts of varieties can be found throughout the country.

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If you’d like to try making these at home, here’s a retro recipe for Schnecken:

Ingredients

1 cup milk

1 package dried yeast

3 cups plain flour

1 tsp salt

2 tbsp white sugar

3 tbsp oil

1 cup brown sugar

8 tbsp butter

1/2 cup chopped pecans

Method

1. Dissolve the yeast in the milk, along with the salt and white sugar. Stir to dissolve completely.

2. Add half of the flour to the liquid and beat until it is smooth and elastic. Beat in the oil, then add the rest of the flour and work it through with the hands. Let the dough rest for ten minutes.

3. Knead the dough well until it is smooth and elastic. Cover it and let it rise until it has doubled in size - around two hours. Punch down the dough, then let it rise until it has doubled in size again - around forty-five minutes.

4. Preheat the oven to 210°C. Roll the dough out into a rectangle, about half an inch thick. Melt 2 tbsp butter and brush over the dough, then sprinkle 1/2 cup of brown sugar over the top.

5. Roll the dough up into a cylinder, then cut it into one-inch slices. Cream together 6 tbsp butter and 1/2 cup of brown sugar, and spread this in the bottom of a baking pan. Sprinkle the 1/2 cup of pecans over the top, then place slices of the roll onto the mixture and brush the tops with melted butter.

6. Bake for fifteen to twenty minutes, or until golden brown.

   
   

These rolls are vegan-friendly if you use dairy-free spread and a plant-based milk.

Guten Appetit!