I have been looking forward to making sticky buns for a long time. I love sticky buns but I haven’t had any for some time since they are a bit of a rarity in LA. Doing a quick google search revealed that sticky buns seem to be another Philadelphia/Pennsylvania Dutch specialty…I had no idea!

For those that have never had sticky buns, they are most definitely NOT the same thing as cinnamon rolls. A cinnamon roll is pastry, rolled up with cinnamon and sugar and covered with confectioner sugar icing. A sticky bun is actually a bread base, drenched in a butter and brown sugar (some recipes also use molasses) with either raisins, nuts or both. Sure, both are delicious but they are very different.

The best sticky buns I have ever had came from Mallon’s in Avalon, NJ. These buns were so fresh and doughy, that they actually made the top of my mouth ache….but they were also so mouth watering delicious, I couldn’t stop eating them. I haven’t been back to Avalon in a few years but I dream about those buns! Sure, Mallon’s will ship anywhere in the country, but fresh out of the oven is the way to go…so I had to make my own. Below is the simple, tried and true recipe my mom has used over the years. This recipe is actually more of a monkey bread style than rolled up buns, but it’s the buttery, sugary topping that matters!

NOTE: these taste best the day you make them…the next day, they will still be sweet and gooey, but the dough won’t melt in your mouth the way it does when they are fresh out of the oven.

1 box butterscotch pudding (not instant)
1 cup of brown sugar
2 sticks of butter
Raisins (optional)

Grease bundt pn. On bottom of greased pan, sprinkle raisins and nuts to cover pan.

Bake at 350 degrees for 25-30 minutes. Let the buns rest in the pan for a minute or 2 and then invert onto a large plate.