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sticky bun
DCHP-2 (Apr 2013)
n. — Food
a rolled, sweet bun, usually containing nuts, raisins, currants and cinnamon with syrup topping or icing (see Image 1).
Type: 2. Preservation — Sticky bun is a preservation from American English, as some quotations indicate that the bun itself originated in Philadelphia (see, e.g. the 1972 quotation) and US quotations predate Canadian ones. The term is listed in DARE dating to 1900 (see DARE s.v. "sticky bun" [1]). According to internet domain searches in Chart 1, the term is now more prevalent in Canada than in the US, although it is most prevalent in New Zealand overall. Sticky bun may be less popular in Canada than the equivalent term "cinnamon bun".
See also ITP Nelson, s.v. "sticky bun", which is marked "Canadian", and OED-3, s.v. "sticky bun", which is marked "N. Amer.". COD-2 lists the term, but does not lable it.
See also ITP Nelson, s.v. "sticky bun", which is marked "Canadian", and OED-3, s.v. "sticky bun", which is marked "N. Amer.". COD-2 lists the term, but does not lable it.
Quotations
1968
STICKY BUN TOPPING 1/4 cup brown sugar, packed, 2 tablespoons butter, 1 tablespoon corn syrup, 36 pecan halves, Sweet Roll Dough, 2 tablespoons soft butter, 1/2 cup brown sugar
1972
As brown bread is identified with Boston and sourdough with San Francisco, so the spicy, currant-studded stucky bun is synonymous with Philadelphia. This is where it all began, in a city noted for its bakery delights.
1983
But theirs is no beans 'n franks operation: for the most part they stick to real food made from fresh ingredients, such as Garlicky Mushrooms, Asparagus with Tangy Egg Dressing and Ginger Tomatoes. Theirs is also not a diet operation: from Sweet Souffle Omelet to Sticky Buns, they're out to fill tummies made empty from rigorous canoeing or just sitting around wondering what's for dinner.
1993
One famous dreamer was Graham Greene, the novelist, who jotted in his dream diary that he encountered the Queen devouring a sticky bun and lamenting to him how much she detested her husband's smile.
2006
Walnut Sticky Buns
250 ml (1 cup) butter, divided
375 ml (1 cups) sugar, divided
500 ml (2 cups) walnuts, toasted and chopped, divided
15 ml (1 tbsp) cinnamon
10 ml (2 tsp) orange zest
750 g (1 lb) pizza dough
In a small saucepan, melt 175 ml ( cup) of the butter with 175 ml ( cup) of the sugar over medium heat. Pour into a greased 3-l (13-x- 9-inch) baking dish. Sprinkle with 125 ml (1/2 cup) of the walnuts, set aside.
Stir together remaining butter, sugar, walnuts, cinnamon and orange zest.
Roll dough out on a lightly floured surface to make a 45-x-30-cm (18-x-12- inch) rectangle. Sprinkle with walnut mixture. Starting at long side, tightly roll up, pinching seam to seal. With serrated knife, cut into 15 pieces; place cut side down in prepared dish. Cover and let rise for 15 minutes.
Bake in the centre of a 190 C (375 F) oven for 25 minutes or until golden and tops sound hollow when tapped. Let stand for 5 minutes. Invert onto platter to serve.
Makes 15 buns.
References
- ITP Nelson
- DARE
- OED-3
- COD-2
Images
Image 1: A loaf of sticky buns. Source: Wikimedia Commons. Photo: D. Ramsey
