For The Baltimore Sun
5:50 PM EDT, April 9, 2013
Jeffrey Clayton from Baltimore was hoping someone would have the recipe for the sticky buns that were served in the cafeterias at Garrison Junior High and Forest Park High school back in the 1950s when he and his wife were students there.
Unfortunately, I did not receive any recipes for those particular goodies, but I did get a super-easy and delicious recipe for making sticky buns from Helen Braun of Charleston, S.C., that I decided to try. She said she frequently makes these when she has last-minute company or if she just wants to treat her kids on a weekend morning.
What is nice about her recipe is that it uses store-bought crescent rolls as the base. If you don't have time to fool with making yeast dough from scratch, these quickie sticky buns are a terrific substitute. The refrigerator dough not only gives a perfect texture to these buns but also allows you to make them in minutes rather than hours. In almost no time at all your house will be filled with the heavenly aroma of cinnamon and sugar, and out of the oven will appear a pan of gooey, sweet morsels that are bound to please everyone.
Try these for a holiday brunch or, as Braun suggests, just as a special treat for your family on a weekend morning. You may want to double the recipe as these got gobbled up lighting-fast in my house on Sunday morning.
Quickie sticky buns
Makes 8 buns
2 1/2 tablespoons unsalted butter
1/2 cup (packed) brown sugar, divided use
2 tablespoons light corn syrup or maple syrup
2 teaspoons fresh lemon juice
1/3 cup walnuts or pecans, chopped coarsely
1 (8 ounce) can refrigerated crescent roll dough
1 teaspoon ground cinnamon
Preheat oven to 375 degrees.
Grease a 9-inch-diameter cake pan
Melt the butter in small saucepan over low heat. Whisk in 1/4 cup of brown sugar, corn or maple syrup and lemon juice. Increase heat to medium and whisk until sugar melts and syrup boils. Pour syrup evenly over bottom of prepared pan. Sprinkle with chopped nuts.
Unroll dough onto floured work surface; press perforation together.
Roll out dough to 8-by-12-inch rectangle. Sprinkle with remaining 1/4 cup brown sugar and cinnamon. Starting at a short side, roll up dough jelly-roll style. Cut crosswise into eight 1-inch-thick rounds. Arrange rounds with the cut side down in syrup pan.
Bake buns until golden brown, about 20 minutes. Cool in pan 1 minute. Place plate over pan. Invert buns onto plate. Remove pan. Spoon any syrup in pan over buns and serve warm.
Liz Williams of Newton, N.C., said that at one time she had the best recipe for making traditional baked lasagna but she has lost it. She said the recipe came from a box of pasta about 20 years ago.
Jackie Commins of Redmond, Ore., is looking for a recipe for split-pea doughnuts. She said she made them "ever so long ago" for her son and has lost the recipe. She said while he can't stand split peas for soup, he really liked the doughnuts. She is almost sure they were baked, not deep-fried.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email email@example.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Copyright © 2014, The Baltimore Sun