Appears in Cook's Illustrated May/June 2016, America's Test Kitchen TV
Sticky buns look inviting, but most are dry and overly sweet, with a topping that threatens your dental work. We wanted a version that fulfilled its promise.
WHY THIS RECIPE WORKS
Many recipes for sticky buns call for a firm, dry dough that’s easy to manipulate into the required spiral, simple to slice, and sturdy enough to support a generous amount of topping. But firm, dry sticky buns aren’t very appealing.