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TODAY IN FOOD: It’s National Sticky Bun Day

February 21, 2008 at 8:34 am · Filed under Cookies-Cake-Pastry, Food Facts - Food History, Food Holidays

Be precise: Sticky buns have a sticky top, iced cinnamon rolls aren’t sticky buns. Photo courtesy Wolferman’s.

Some people would like to celebrate National Sticky Bun Day, February 21st, every day.

Sticky buns, a breakfast pastry for the sweet-toothed, are also known as a honey buns, and are closely related to cinnamon buns, cinnamon rolls and cinnamon swirls.

Many people use the terms interchangeably, but a sticky bun needs to have the sticky topping (caramel, honey, maple syrup, sugar syrup) and not all cinnamon rolls do.

The buns are baked together in a pan and then cut apart.

In the original recipes, the honey and pecan topping is baked like an upside-down cake, with the sticky topping on the bottom of the pan and the dough placed on top of it.

Some recipes add raisins to the dough.

The pan is inverted after baking and the sticky bottom becomes the top. Today, many sticky buns are baked with the topping on top of the dough.

Sticky buns seem to be of Germanic origin, and came to the U.S. with German immigrants in the 1800s. You can find sticky buns called “schnecken” (especially in Pennsylvania Dutch country).

However, in German-Jewish cooking, schnecken are crescent-rolled rugalach-type pastries. “Schnecken” means “snail” in German, and the crescent shapes are certainly snail-like.

You can read about it, and agree to disagree, here.

We’re not getting into any arguments today—we’re just heading over to our favorite local bakery to pick some up some freshly-baked sticky buns.

Those who do not live near an artisan bakery can head to the nearest Cinnabon for an iced cinnamon roll.

It’s not a sticky bun, but it will suffice!

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