Thanksgiving Stuffing Rolls


Thanksgiving is this week and many of you already have your menus planned but for those of you with a little wiggle room, allow me to talk you about these rolls. I saw these on in my inbox and was very skeptical like, “How much like stuffing could these really taste like?” Turns out, a lot. A lot like stuffing. Like, exactly like stuffing. Continue reading

flour bakery’s sticky buns

sticky buns flour bakery

Sticky buns are like cinnamon roll’s edgier, fancier cousin. Brioche dough filled with cinnamon sugar, rolled tightly, then baked with a caramel glaze and toasted pecans.


It’s really hard to justify consuming all of those calories for breakfast, which is why it’s OK that they take forever to make. Mine were done just in time for a post-lunch snack (or in-place-of-lunch snack… same thing). No worries, there are a number of shortcuts you can take to ensure yours are ready in time for breakfast.

I wasn’t particularly worried about spending my whole Saturday baking, though, so being in no rush I made my brioche dough the night before, left it in the fridge overnight, and proceeded to make my sticky buns the following morning. The dough makes enough for 2 sets of sticky buns or, in my case, a set of sticky buns and a loaf of brioche. A magical loaf of brioche.

I hope you were all very good in January, because diet time is over.


(PS – Thank you BF for my wonderful Christmas gift – my Flour Bakery cookbook) <3

Learn from my mistakes –

  • Don’t skimp on the pecans. You don’t want to see what the rolls look like under there
  • Make sure your “goo” thickens appropriately, but still be careful not to burn it. I was overly paranoid about burning it, which left my goo a little on the “runny” side. Still delicious, but thinner than it should have been.

Flour Bakery’s Sticky Buns

[ Printable Recipe ]


  • 3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter
  • 1 1/2 cups (345 grams) firmly packed light brown sugar
  • 1/3 cup (110 grams) honey
  • 1/3 cup (80 grams) heavy cream
  • 1/3 cup (80 grams) water
  • 1/4 teaspoon kosher salt


  • Basic Brioche Dough
  • 1/4 cup (55 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/8 teaspoon ground cinnamon
  • 1 cup (100 grams) pecan halves, toasted and chopped

First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that’s ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)

Make brioche dough and divide in half. Use half for this recipe and reserve the other half for another use. Can be made up to 1 week in advance.

On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.

In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.

Use a bench scraper or a chef’s knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. **(At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)

Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Don’t skimp on the pecans.

Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.

Position a rack in the center of the oven, and heat to 350 degrees F.

Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.

The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.

road trip { + salami puffs }


This post is not about salami puffs. This post is about vacation.

This weekend BF whisked me off to Flagstaff to escape the heat. I never thought I’d be going somewhere that was “only 80 degrees” to get out of the heat, but I guess stranger things have happened. (Like the fact that it’s been a crazy triple digit heatwave back east, where my mom went to escape the heat… oops?) The picnic was super sweet, he made delicious Italian sandwiches on a baguette along with some pasta salad. So sweet. Plus, we got to use my giant cooler that I got on super sale at Target. I bought it specifically “for picnics”, even though I haven’t actually been on a picnic in the 3+ years I’ve lived here (and probably even a few more before that). It seemed like a good idea at the time, it was such a good deal. I was practically losing money if I didn’t buy it!

Here in the desert we don’t see a lot of green, or any other color besides brown, so it was definitely a nice change. It was nice to be able to walk in grass instead of rocks, and see flowers instead of cacti. We found a nice, shady spot near the lake and set up our picnic.

After we ate our lunch, we relaxed a bit, debated what to do next, and met some ducks. BF is so sweet, he even let the duckies join in on our picnic. Turns out they like baguettes just as much as we do.

After that we walked around downtown Flagstaff for a little while, perusing shops and whatnot. Then we decided we needed ice cream, so we looked up the nearest ice cream stops but most of them were just chains. I didn’t drive two hours to eat somewhere I could eat at home. We found a place that had good reviews in Sedona, so we decided to take scenic route 89A through Oak Creek Canyon to Sedona on the way home. The drive takes you down a windy two lane road through ponderosa pines, along canyon walls to Sedona, known for its red rocks. Once in Sedona we stopped at Black Cow Cafe for “Sedona’s Best Ice Cream”. To be honest, it was pretty darn good.

Even got to watch a storm roll in on the way home! When you live in the desert, anytime you see rain you get really excited. Weird, I know.

The weekends are generally reserved for the kitchen. Since clearly one of my days was completely taken, that didn’t really leave a lot of time for you guys. What would I do for you? I couldn’t just leave you here to fend for yourselves!

I was feeling kinda guilty about taking the weekend off, so Sunday afternoon I raided the fridge and found: puff pastry, leftover salami from the sandwiches, and pesto. Done! I give you: Pesto Salami Puff Pastry Rolls! (what a mouthful, eh?) I recommend dipping them in some marinara sauce, but that’s just me.

Pesto Puffs

Print Me!

  • 1 sheet of puff pastry, thawed
  • Pesto
  • Salami, diced
  • Salt and Pepper
  • Parmesan, shredded

1. Unfold puff pastry, spread with pesto. Sprinkle evenly with salami and parmesan cheese. Salt and pepper to taste.

2. Roll pastry up tightly, then cut into 1/2″ slices.

3. Place evenly spaced on 2 baking sheets and bake at 400F for about 15 minutes until golden brown.