aka Amber Fox Kitchen

Sticky Buns

1. Make up a recipe of bread, any high-rising sweet and soft variety will be fine (Basic Brown Bread with a little extra sweetness, for instance).
2. After the second rise, roll it out about 1" thick, into a more-or less rectangle about twice as long as wide, with the longer edges running left to right in front of you.
3. Spread it liberally with softened butter, leaving about a 1" border on the far (long) edge.
4. Sprinkle the butter with brown sugar and cinnamon.
5. Sprinkle over the butter any nuts or preserved fruits you may fancy, and press them in lightly.
6. Moisten the far unbuttered edge of the dough with water until it's truly sticky.
7. Roll the dough, starting at the nearest edge, until it rolls over and sticks to the moistened edge. Pinch the seam to make sure it really is sealed.
8. Butter a deep baking pan.
9. With a very sharp knife, cut across the rolled dough to make little pinwheels about half as high as the pan is deep; place them nearly touching side-by-side to fill the pan.
10. Let them rise to double in height; preheat the oven. Put the pan on a larger cookie sheet (to catch any drips and to moderate the heat), and bake the buns on the top rack of the oven. Keep an eye on them to prevent burning. They are done when the tops are browned.
11. Remove them from the oven, let them cool a bit and brush them with sugar syrup or honey.
12. A savoury version uses herbs and/or cheese in place of the sweet ingredients.