How to make a more “wet” sticky bun?

I’m not even sure if that’s the right way to describe it. When I was trying from California to Washington, I came across Yaks on the 5 in Dunsmuir, CA. I had the BEST sticky buns I’ve ever had in my life from there, but since that visit I’ve tried making sticky buns 3 times with 3 different recipes and it never comes out like the one from Yak’s. Visually the one from Yak’s is very different from the classic cinnamon roll type look. But also, the sauce is waaaay less of a sticky caramel and more like a very liquid sauce? The flavors of caramel, cinnamon, are there as well as the yeasted dough. The whole thing was also very soaked in the sauce as opposed to it just being that sticky gooey layer of “goo” on the top. How do I get a more wet, soaked type sticky bun? Is it just a matter of having more sauce? Should I thin it out with way more butter? So far I’ve tried the recipes from Joshua Weissman (via YouTube), the America’s Test Kitchen one, and the Flour Bakery recipe. All of them came out more like the classic sticky bun that you would expect. None were like what I had at Yak’s. From looking at the picture, can anyone tell me if I should be searching for a different recipe? Photo: https://imgur.com/a/hL0GogV It definitely doesn’t look like a traditional sticky bun, but that’s what the restaurant called them. Any help would be appreciated! My family loves when I bake but even they are getting a little sick of nothing but sticky bun recipes while I try and get this right. submitted by /u/Ohmydonuts [link] [comments]

How to make a more “wet” sticky bun?

I’m not even sure if that’s the right way to describe it. When I was trying from California to Washington, I came across Yaks on the 5 in Dunsmuir, CA. I had the BEST sticky buns I’ve ever had in my life from there, but since that visit I’ve tried making sticky buns 3 times with 3 different recipes and it never comes out like the one from Yak’s. Visually the one from Yak’s is very different from the classic cinnamon roll type look. But also, the sauce is waaaay less of a sticky caramel and more like a very liquid sauce? The flavors of caramel, cinnamon, are there as well as the yeasted dough. The whole thing was also very soaked in the sauce as opposed to it just being that sticky gooey layer of “goo” on the top. How do I get a more wet, soaked type sticky bun? Is it just a matter of having more sauce? Should I thin it out with way more butter?

So far I’ve tried the recipes from Joshua Weissman (via YouTube), the America’s Test Kitchen one, and the Flour Bakery recipe.

All of them came out more like the classic sticky bun that you would expect. None were like what I had at Yak’s. From looking at the picture, can anyone tell me if I should be searching for a different recipe?

Photo: https://imgur.com/a/hL0GogV

It definitely doesn’t look like a traditional sticky bun, but that’s what the restaurant called them. Any help would be appreciated! My family loves when I bake but even they are getting a little sick of nothing but sticky bun recipes while I try and get this right.

submitted by /u/Ohmydonuts
[link] [comments]