Frank’s Philadelphia Sticky Buns: A Legacy of Sweet, Spiced Perfection

There are certain aromas that can transport you back in time, conjuring vivid memories with a single whiff. For me, the scent of warm cinnamon and caramelized sugar swirling through a sweet dough instantly evokes memories of my mother’s kitchen, and more specifically, of her cousin Frank. Even though I never had the pleasure of meeting Frank myself, his legacy lives on through his remarkable sticky buns. My mother often spoke of him, this sprightly gentleman who, even in his nineties, possessed a passion for baking that was infectious. He believed a small potato was the secret to unlocking yeast’s full potential, a little culinary magic that made these buns so special. Hearing about friends clamoring for his recipe, and his willingness to share, painted a picture of a generous soul who found joy in bringing sweetness to others. These buns, a true family treasure, are more than just a treat; they are a connection to a cherished relative and a testament to the enduring power of a well-loved recipe.

Recipe Overview

• Prep Time: 15 minutes (Does not include rising times)
• Cook Time: 30 minutes
• Total Time: Approximately 4 hours 45 minutes (Includes rising times)
• Servings: 36 Sticky Buns
• Yield: 36 Sticky Buns
• Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

For the Dough:

• 1 small potato, peeled and diced
• 5⁄8 cup potato water (reserved from boiling the potato)
• 1.5 (1/4 ounce) packages dry yeast
• 7⁄8 cup milk
• 1⁄4 cup butter
• 2 tablespoons Crisco, melted
• 3⁄4 cup sugar
• 1 1⁄4 teaspoons salt
• 1 egg, well beaten
• 5 1⁄4 cups all-purpose flour

For the Filling and Topping:

• 1 cup pecans (optional)
• 1 cup raisins (may soak in spiced rum if desired)
• 2 tablespoons cinnamon, mixed with 2 tablespoons sugar
• 3 tablespoons butter, melted
• 1 cup brown sugar
• 4 tablespoons water
• 1⁄2 lb butter (for the syrup)

Equipment Needed

• Medium saucepan
• Potato masher or fork
• Measuring cups and spoons
• Large mixing bowl
• Whisk
• Spatula
• 3 x 9-inch cake pans (or similarly sized baking pans)
• Rolling pin
• Pastry brush
• Sharp knife or bench scraper

Instructions

Creating Frank’s Philadelphia Sticky Buns is a labor of love, but one that yields incredibly rewarding results. The process, while requiring patience for the rising times, is straightforward and deeply satisfying.

1. Prepare the Potato Base: Begin by boiling the diced potato in enough water to cover it. Once tender, carefully drain the potato, reserving exactly 5⁄8 cup of the potato water. Mash the cooked potato until smooth and then whisk in the reserved 5⁄8 cup of potato water. Let this mixture cool until it’s lukewarm to the touch.

2. Activate the Yeast: In a small bowl, combine the dry yeast with a pinch of flour and a pinch of sugar from your measured amounts. Add this to the lukewarm potato and potato water mixture. Stir gently and set aside. This allows the yeast to awaken and begin its magic.

3. Create the Rich Liquid Base: In a medium saucepan, scald the 7⁄8 cup of milk. This means heating it just until small bubbles form around the edges, but do not let it boil. Remove from the heat and stir in the 1⁄4 cup of butter and the 2 tablespoons of melted Crisco. Stir until the butter is fully melted and incorporated. Pour this warm, enriched liquid into a large mixing bowl.

4. Build the Dough: Add the 3⁄4 cup of sugar and 1 1⁄4 teaspoons of salt to the warm milk mixture in the large bowl. Stir well until dissolved. Once this mixture has cooled to lukewarm (ensure it’s not too hot, or it will kill the yeast), whisk in the 1 well-beaten egg. Now, stir in 2 1⁄4 cups of the flour. Gradually add the activated yeast mixture, followed by the remaining 3 cups of flour, or just enough to create a dough that is soft and manageable, but not overly sticky. You might not need all of the flour, so add it gradually until the dough pulls away from the sides of the bowl.

5. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot and let the dough rise for a generous 2 hours and 30 minutes, or until it has doubled in bulk. This slow, patient rise is crucial for developing the dough’s texture and flavor.

6. Prepare the Sticky Syrup: While the dough is rising, it’s time to create the irresistible caramel coating. In a small saucepan, combine the 1 cup of brown sugar, 4 tablespoons of water, and the 1⁄2 lb of butter. Simmer these ingredients together over low heat, stirring occasionally, until the brown sugar is completely dissolved and the mixture is smooth and syrupy.

7. Assemble the Sticky Bun Pans: If you are using pecans, sprinkle them evenly across the bottom of your three 9-inch cake pans. Carefully divide the prepared sticky syrup equally among the three pans, pouring it over the pecans. Set these prepared pans aside.

8. Shape and Fill the Dough: Once the dough has completed its first rise, gently punch it down to release the air. Divide the dough into three equal portions. On a lightly floured surface, roll out one portion of dough into a rectangle approximately 9 x 18 inches.

9. Apply the Flavor Layers: Using a pastry brush, brush the surface of the rolled-out dough with the 3 tablespoons of melted butter. In a small bowl, mix the 2 tablespoons of cinnamon with the 2 tablespoons of sugar. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough. If you are using raisins, distribute them evenly across the cinnamon-sugar layer.

10. Roll and Cut: Starting from one of the long sides, carefully roll up the dough tightly, creating a long log. Using a sharp knife or bench scraper, cut this log into 1-inch thick pinwheels.

11. Arrange in Pans: Gently place the cut pinwheels, cut-side up, into the prepared cake pans, arranging them snugly against each other. Repeat steps 8 through 10 with the remaining two portions of dough, filling the other two pans.

12. Second Rise: Once all the sticky buns are nestled in their pans, cover them again with a clean kitchen towel. Allow them to rise for another 2 hours. This second rise will ensure they are light and airy before baking.

13. Bake to Golden Perfection: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Once the buns have completed their second rise, bake them in the preheated oven for 30 minutes. You’re looking for a beautiful golden-brown color on top and for the buns to be fully cooked through.

14. Cool and Unmold (Carefully!): After baking, remove the pans from the oven. Let them cool in the pans for about 5-10 minutes. This is a crucial step, as the hot syrup needs a moment to set slightly. Then, carefully invert each pan onto a serving platter or baking sheet to unmold the sticky buns. The magical caramel topping and nuts should cascade over the buns.

Expert Tips & Tricks

• The Potato Secret: Frank’s intuition about the potato is spot-on. The starch in the potato acts as a natural food source for the yeast, promoting a more vigorous and consistent rise. Don’t skip this step!
• Rum-Soaked Raisins: If you choose to soak your raisins, a spiced rum adds an incredible depth of flavor that complements the cinnamon and caramel beautifully. A few hours or even overnight works wonders.
• Pan Prep is Key: Ensure your cake pans are adequately greased or lined before adding the syrup and pecans. This prevents the glorious caramel from sticking and allows for a clean unmolding.
• Dough Consistency: The humidity can affect flour absorption. If your dough feels too dry, add a tablespoon of milk or water. If it’s too wet, add a tablespoon of flour at a time until it reaches a pliable consistency.
• Oven Variations: Ovens can vary. Keep an eye on your sticky buns during the last 10 minutes of baking. If they are browning too quickly, you can loosely tent them with aluminum foil.
• Freshness Matters: For the absolute best texture and flavor, these sticky buns are best enjoyed within a day or two of baking.

Serving & Storage Suggestions

These sticky buns are a breakfast or brunch showstopper. Serve them warm, directly after unmolding if possible, allowing that luscious caramel to ooze over the soft, spiced dough. They are delightful on their own, but a dollop of fresh whipped cream or a scoop of vanilla ice cream makes them truly decadent.

For storage, allow the buns to cool completely if you plan to refrigerate or freeze them. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, place individual buns on a baking sheet and warm them in a 300°F (150°C) oven for 8-10 minutes, or until heated through. For a truly indulgent experience, you can briefly broil them on low for a minute or two to re-caramelize the topping. To freeze, wrap cooled buns tightly in plastic wrap and then in foil, and they will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	~350-400 kcal	–
Total Fat	~18-22 g	23-28%
Saturated Fat	~10-12 g	50-60%
Cholesterol	~50-60 mg	17-20%
Sodium	~200-250 mg	9-11%
Total Carbohydrate	~45-55 g	16-20%
Dietary Fiber	~1-2 g	4-7%
Sugars	~25-35 g	50-70%
Protein	~4-6 g	8-12%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While Frank’s recipe is classic for a reason, here are a few ideas to put your own spin on these delightful buns:

• Nut Swap: If pecans aren’t your favorite, walnuts make a fantastic substitute in the caramel layer.
• Add-Ins: Consider adding a few chopped candied ginger pieces to the cinnamon-sugar filling for a warm, zesty kick.
• Citrus Zest: A tablespoon of finely grated orange zest mixed into the dough can add a subtle brightness.
• Vegan Adaptation (More Complex): To make this recipe vegan, you would need to substitute the milk with a plant-based milk like almond or oat milk, the butter with vegan butter or coconut oil, and the egg with a flax egg or commercial egg replacer. The caramel would also require adjustments using vegan butter and ensuring the brown sugar is vegan-certified. This would significantly alter the texture and flavor profile, so proceed with caution.

FAQs

Q: Why does the recipe call for a potato?
A: The starch in the potato acts as a natural food source for the yeast, promoting a stronger and more consistent rise in the dough.

Q: Can I skip the second rise?
A: While you could, the second rise is essential for developing the light and airy texture of the sticky buns. Skipping it will result in a denser bun.

Q: My caramel didn’t cover the buns evenly. What went wrong?
A: Ensure your caramel syrup is still warm and pourable when you add it to the pans. If it cools too much, it can become difficult to spread evenly.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and let it have its first rise in the refrigerator overnight. Allow it to come to room temperature for about an hour before proceeding with shaping.

Q: How do I prevent the raisins from sinking to the bottom?
A: Tossing the raisins with a little bit of flour before adding them to the dough can help suspend them throughout the filling.

Final Thoughts

Frank’s Philadelphia Sticky Buns are a testament to the simple yet profound pleasure of baking. They are a recipe that nourishes not just the body, but the soul, connecting us to traditions and loved ones. The aroma alone is an invitation to gather, to share, and to savor the sweet moments in life. I encourage you to embrace the process, to let the patient rise of the dough mirror the anticipation of a truly special treat. Bake a batch, share them with your own loved ones, and create new memories steeped in cinnamon, caramel, and the enduring warmth of a family recipe. A steaming cup of coffee or a glass of cold milk makes the perfect companion to these delightful sticky buns. Enjoy every perfectly caramelized bite!