Since this attempt by Bigger Bolder Baking where I first enjoyed success, I have been trying to find a less sweet and more foolproof recipe. BBB's recipe uses a round tin, which means the centre always comes out undercooked, and the sauce is all sucked into the buns so it becomes overly sweet and not drippy enough.
Here are newer recipes worth trying:
- Uses a muffin tin so that each bun is nicely formed and still saucy. Can be messy to invert.
- Makes 12 muffin-buns
2. Donna Hay
- Maple and brown sugar glaze
- Makes 12 buns in 20x30cm (8x11") tin
- Difference between sticky and cinnabuns
- Uses bread flour
- Pecan in corn syrup and brown sugar glaze
- Makes 12 buns in 9x13" tin
4. Bon Appetit
- Pecan, heavy cream, honey, and brown sugar glaze
- Makes 9 buns in 8x8" square tin
- Pecan, maple, brown sugar with milk glaze
- Makes 12 buns in 9x13" tin
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