Leave it to those clever, frugal Pennsylvania Dutch cooks to discover a great way to resurrect stale sticky buns! You can try this with any sticky bun and I bet you will find they taste better grilled than they ever did fresh. Just top a grilled sticky with ice cream, hot fudge sauce and whipped cream. Grilled Stickies may be taken from the breakfast realm to the dessert domain via the Grilled Sticky Sundae. The heating process also enhances the sweet flavors and fragrance of the cinnamon and brown sugar. The grilled surface develops a thin crispy crust, which crackles when you bite into it and contrasts so nicely with the warm soft interior. The first bite told me why these treats are so popular. Then I sat down with a hot cup of fresh coffee to enjoy a classic grilled sticky.
When the bottom was golden brown, I turned the slices to cook the other side. It is important to cook only the cut sides because the sugars on the sweet sticky sides would certainly burn. I cooked the slices, cut side down, in the hot skillet. The box contained one flattish loaf, about 7 inches long by 4 inches wide and 2 inches high, which I cut into slices about 1 ½ inches thick. In a non-stick skillet I heated a bit of oil and butter oil for its high-heat cooking properties and butter for its flavoring and browning properties. I purchased a box of the stickies and followed the directions on the box for grilling them. Of course I had to try them! The grilled stickies available in the local grocery stores are actually manufactured and distributed by The College Diner at Penn State so they are authentic. I’m sure they had been there all along, but once my attention had been drawn to them, they were everywhere. Shortly after that conversation on the highway I noticed grilled stickies at the local grocery stores. Imagine a large cinnamon sticky bun cut it into thick slices and fried in butter on a griddle until hot and crispy on the outside, and warm and soft on the inside. So, what is a Grilled Sticky? If Cinnabon mated with French toast, their offspring would be Grilled Stickies. A cup of coffee and a grilled sticky was standard break fare when pulling an all-nighter the caffeine in the coffee and the sugar in the Sticky providing the necessary fuel to continue studying. Grilled Stickies originated at the College Diner at Penn State many years ago, and have nourished countless generations of students at all hours of the day and night. Darwin, a Penn State alumnus, was tickled to discover that he knew about a local food specialty that I didn’t. “What’s a Grilled Sticky?” I wondered aloud. All rights reserved.One day I was riding down a local interstate highway with Darwin when I noticed a large sign outside a regional chain restaurant proudly announcing “Grilled Sticky Sundae”. If you like, top with stickies with a scoop of vanilla ice cream.Ĭopyright 2017 Television Food Network, G.P. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. Flip the slices, cook for 1 minute more, then transfer to a plate. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Cut the dough crosswise into six 1 1/2-inch wide slices. Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Lightly press together the open ends of the log to seal them. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle. Open the tube of cinnamon rolls while keeping all the rolls together in a log. Remove the pan from the heat and let the sauce cool. Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat.
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