I made sticky buns and they came out excellent....except that the sticky stuff that tastes so dood dripped off of the bun. I tried making the bun, rolling it into shape, and coating them with the glaze (for lack of a better word). What should I do?
I wonder if the problem isn't with your recipe. I make the Pecan Honey Sticky Buns from Dorie Greenspan's "Baking: From My Home to Yours" and she says the sticky buns must be removed from the pan within minutes. Here a link to her recipe which, by the way, is outstanding.
As the other poster mentioned not knowing recipe/method makes advice difficult. Once I take the sticky buns out of the oven I invert the sticky buns on a plate. I let it sit a minute or 2 before pulling the baking dish off. This allows the caramel that has collected on the bottom to pour back over the sticky buns and gravity does the rest.
Not knowing what your recipe is for the "sticky stuff" makes it difficult to identify where the problem might be.
Try this recipe:
1/4 cup softened cream cheese
2 ounces whole milk
1 1/2 cups confectioners sugar
Whisk together and drizzle over partially cooled buns.
You can adjust the consistency of the topping by adding milk/sugar.cream cheese as necessary.
If you put the topping on too early, when the buns are hot enough to melt the topping to a runny liquid, the topping is going to run off.
Wrong. Sticky stuff = chewy-caramely topping, poured into the pan first, rolls arranged on top, baked, then inverted. Thick, dark goodness runs down over the hot buns, and should thicken and cling as it cools.
OP, wonder if you didn't give it quite enough time before inverting? Assuming that's how your recipe went. Or sounds like the ratio of liquid in the "goo" was too high..... if there are still any left and you want to try improving them, wondering if you could pour as much "goo" as you can into a saucepan and reduce it a little bit. That should thicken it somewhat.
Otherwise, eat it with a spoon..... ;)
re: Abba Rubin
I agree that without knowing the recipe it's hard to say. But 10 minutes' wait might be a good place to start - assuming you can wait that long! If you can see any of the goo in between the buns, or are using a glass pan, try tilting the pan to check the consistency. Too much time and they will set up and stick to the pan, but a few minutes might help you get what you're looking for.
And you're making me want to bake, too!