Sticky bun

Sticky buns start with an enriched yeast dough that is rolled out, spread with butter, cinnamon and sugar, rolled into a log and sliced, much like cinnamon rolls. The difference is the pan: before the slices go in, the bottom is coated with a mixture of butter, brown sugar and often honey or corn syrup, plus chopped pecans or walnuts.

As the buns bake, that layer melts into a bubbling caramel. Once they come out of the oven the pan is turned over onto a plate, so the syrup and nuts run down over the spirals. Sticky buns are a familiar bakery and breakfast item in the United States, especially around Philadelphia, and are best eaten warm.