Caramel Sticky Buns

Man oh man are these decadent buns dangerous, in the best of ways.

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I’m coming to love working with brioche. It smells heavenly when mixing up and also when rising, and it’s just a fun dough to work with overall. The best part about these sticky buns, though, is – let’s be honest – the OMGthisisheaven caramel.

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I’ve never made caramel before and was kind of excited to see if I could make a success of it. Rose’s recipe was so straightforward that even I couldn’t mess it up. And even better was getting to use my brand new AllClad Saucier pan (thank you, Mom!) to make it. I was having so much fun creating caramel (and tasting it).

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It’s so creamy and delicious that Offspring #1 and her best friend immediately took over the kitchen and made their own batch because I wouldn’t let them abscond with mine. That is high praise, I think!

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Because we’re not huge raisin fans, I omitted them from the recipe but still made up the syrup to use.

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I’ve never made a roll-up bread before, so I got a kick out of doing this part too. And using dental floss to slice up perfect rolls.

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To paraphrase Taylor Swift, I knew these sticky buns were trouble when they walked in. The smell alone as it permeated my kitchen was enough to make my mouth water. So I culled a few for the family, sliced off a smidgen of a corner for myself, and promptly took these into my husband’s work so the deputies could devour the calories instead of me. They were gone before I could leave the building!

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