Sticky Buns with Cream Cheese Frosting

When you have something good, share it. That’s my philosophy.

Call these cinnamon buns or rolls, sticky buns, or whatever you want; they’re all the same.

So, here goes another delicious recipe that’s a hit with everyone who tastes it. The nice thing about making your own sticky buns, is you make them the way YOU like them. If you like raisins, add them. If you don’t like cinnamon, leave it out. If you’re allergic to nuts, leave those out too. Maple syrup fanatics like me can use it instead of corn syrup. You can even make these in the breadmaker; at least the mixing and kneading part.

Sticky Buns

12 Tbsp. butter (works out to almost ½ lb)
1 pkg active dry yeast (2 ¾ tsp)
¼ cup sugar
¾ tsp salt
3 egg yolks
½ cup milk
3 to 3 ½ cup flour
¾ + 1/3 cup light brown sugar
2 Tbsp. corn syrup
¾ cup pecan halves
½ tsp cinnamon

  1. Melt 6 Tbsp of the butter and let cool. Dissolve yeast in ¼ cup lukewarm water. Stir in sugar, salt, yolks, milk, 4 Tbsp. of the cooled butter and 2 ½ cups of the flour.
  2. Turn out onto a lightly floured work surface. Knead until dough is smooth and elastic, about 5 minutes, working in enough of the remaining flour so that the dough is no longer sticky.
  3. Put in a buttered bowl, cover with plastic wrap and let rise until doubled in bulk, about 45 minutes. To test, press dough with your fingertips. If an imprint remains, the dough has doubled.
  4. Butter a 9” baking pan. In a sauce pan, combine 6 Tbsp. butter, ¾ cup brown sugar and the corn syrup. Stir over low heat until smooth. Pour into prepared pan and strew ½ cup of the pecan halves on top.
  5. Combine the 1/3 cup brown sugar with the cinnamon. Chop remaining ¼ cup pecans.
  6. Punch dough down. On a lightly floured work surface, shape into an approximately 18” x 9” rectangle. Brush with the remaining 2 Tbsp. melted butter. Sprinkle with the brown sugar and cinnamon and the chopped pecans. Roll up dough starting with a long side.
  7. Cut into 9 slices and put in the prepared pan. Cover and let rise until doubled, about 40 minutes.
  8. Heat oven to 350°. Bake until browned and bubbly, approx. 20 -30 minutes (I check it with a toothpick). Let cool in the pan 5 minutes. Invert onto a serving plate and let stand about 30 seconds before removing pan. Cool slightly before serving.

Be sure to watch baking as sometimes the syrup bubbles over the sides and may cause a fire. I usually put an old rectangular cookie sheet underneath to catch the drippings. PLEASE BE CAREFUL!!!

Make your favourite cream cheese frosting to serve with the sticky buns:

Cream Cheese Frosting

½ pkg cream cheese
1/8 cup butter
1 ¼ cup icing sugar
1 tsp vanilla

Beat all ingredients until smooth. Store in refrigerator and slightly heat small portions to pour over heated sticky buns.

You can double these ingredients to spread over carrot cake, spice cake, or pumpkin cake. Thanks to my friend Deb in Mississauga for the frosting recipe.


House-Sitting and Mughlai Lamb Biryani

Next weekend it’s house-sitting time at Robinson Subdivision, between Carcross and Whitehorse. What a spot! House-sitting for our friends there is like a vacation for us. They own a beautiful two-storey log home which they built themselves. The best part is the view! I’ve posted some pictures to show you what the view is like from the back door, as well as the red sky at sunset in December 2005.

When house-sitting, I enjoy spending a bit more time preparing some of my favourite recipes that require extra time. My mother-in-law gave me a delicious East Indian recipe for Mughlai Lamb Biryani from Madhur Jaffrey’s Illustrated Indian Cookery, which is currently unavailable to buy. It is a lamb and rice casserole drizzled with saffron milk and mixed with raisins. It’s hard to describe the flavour, though the saffron comes through nicely. The taste of this dish is unlike anything I had ever tasted before. I thought of writing out the recipe here, but it’s very, very long, and I did find another blogger who went through the trouble. So here it is, if you’re interested, thanks to Ruth Daniels in Toronto.

P.S. Actually, Ruth Daniels has such interesting recipes on her site that I’ve added her to my blogroll.

View from back of house

View from back of house 2

Red Sky at Robinson

Marchand de Vin Sauce

Yesterday, Valentine’s Day, I was doing my daily web reading when I came across a fellow Urban Yukon contributor’s post, Yukon Jen. It was a warning about not buying a ham as a Valentine’s Day gift as it can spell disaster. Well, I hadn’t exactly bought a ham as a gift, but it was what I planned on serving for dinner. And, so far so good, it wasn’t disastrous.

In fact, I found an recipe for a sauce in my Joy of Cooking cookbook that looked interesting. It’s called Marchand de Vin sauce, which I had never heard of; it’s a butter and wine sauce. The only problem was that the cookbook’s recipe (on p.327) referred me to p.326 for Brown Sauce, and this recipe referred me to p.541 for Mirepoix, whatever that is. Why make it so complicated? I was ready to pull my hair out, so I gave up and went to the Internet to see what I could find.

My first hit was a hit, literally. I ended up finding a straightforward recipe that was absolutely delicious. You can find the recipe here at, and you can also use it for steak and roasts. The flavour is out of this world!

Thank goodness for the Internet!