At my summer camp when I was younger, it was kind of the camp celebration whenever Sunday came. Sunday was a special time. Sunday was church day, yes…but not only church day, it was Sticky Bun day. Oh, camp had the NACK for sticky buns. You had to be fast, because even though the kitchen staff prepared these delights in mass quantities, they still ran out fast. They even had the choice of nuts or non. Ohhhh, memories.
Obviously, what made these sticky buns worth everything in the world was that goo, that glorious, glorious goo. So, when given the opportunity by my sister to make them, I decided to give it a go. It still has some tweaks to work out, maybe a little more caramel-y flavor to impart, but this goo is super yummy. Think caramel-y, honey, butter, all on top of a cinn-ful (haaaa) pastry to say ‘Good morning! Today is going to be a grand day, don’t you think? Happy Monday!’
And, suddenly, everything will be okay.
Lets start off with the ingredients, fairly simple. Nothing listed is something that wouldn’t already be in your refrigerator or pantry already. Butter, brown sugar, cinnamon, vanilla, salt, honey. Six ingredients. Doo, da, dippity.
Combine everything in a saucepan and stir to melt the sugar. It might take a while, in fact, start off with low heat for a little bit, just to get that brown sugar nicely melted. I had a wooden spoon here, but I think that a whisk or even a silicone spatula would have worked even better. When the sauce cooled, it got a bit grainy, so I think that would have helped to have that. To make it thinner, just add a little bit of milk to the concoction.
Bring everything up to a boil and smile at what you are going to experience in a few minutes. Your cinnamon rolls are baking, your icing is cooking, your tummy is rumbling, you’re telling me to ‘shut up its time for me to EAT!!’ and I’m saying ‘Okay, okay, SORRY.’
You know you are…
In the end, the icing should be thick and delicious. Just stir thoroughly when it is boiling, removing it from the heat after a minute of bubbling. It won’t look together at all, but soon after you start stirring, the color will homogenize and get all even and delicious. This makes a good amount for probably 7 sticky buns, I know that doesn’t seem like much, but a ton of icing is what the experience of camp was all about. For someone who doesn’t like a ton of icing on top, then the icing should suffice for 14 perfectly.
Cinnamon Rolls (7 fresh baked for tons of icing lovers, 14 for moderate, 21 for light [but…you’re making cinnamon rolls, what does ‘light’ mean?])
1/2 C. (1 Stick) Unsalted Butter
3/4 C. Packed Golden Brown Sugar
1/4 C. Honey (Alternatively, you can use Pure Maple Syrup, if you prefer a mapley flavor. They are both nummyyyy)
2 Tsp. Cinnamon
1/2 Tsp. Vanilla Extract
1/4 Tsp. Salt
(NOTE: It’s best to make this when the cinnamon rolls are baking, because it thickens significantly when it cools, if it is too thick for your tastes, add in 1-2 T. milk, that should help. To thin out the cooled frosting, heat it up!)
1. Melt butter over medium heat in a medium saucepan.
2. Once butter is melted, add in the remaining ingredients and stir to melt the sugar. When sugar is melted, raise heat to medium-high heat and allow to come to a boil.
3. Boil mixture for 1 minute then remove from heat, stirring to combine everything in to a smooth, one color mixture.
4. Pour over finished (and still hot) cinnamon rolls and enjoy!