The human body has this really cool way of having multiple solutions for any given problem that might get thrown at it. For instance, if you experience a drop in blood pressure, not only do your baroreceptors activate to send information through your ninth and tenth cranial nerve to the Nucleus Tractus Solitarus in your hypothalamus, which through its nonadrenergic receptors sends information to the magnocellular neurons. This is all to increase your levels of vasopressin, but if that doesn’t work, your angiotensin levels also increase, which go to the subfornical organ of your hypothalamus to also send info to your magnocelluar neurons.
This all is to say two things:
1. The human body is wicked crafty.
2. I am slowly but surely losing my mind in my attempts to study for my midterms.
I bring up all that biological mumbo jumbo not to tout the absurd amount of information I have to memorize by this Thursday but to focus on the fact that if the body has multiple ways of combating low blood pressure if one of those ways should fail, why doesn’t it have multiple ways to combat procrastination?
Okay, I get that an alarming decrease in blood pressure is more life-threatening than a lazy college student who doesn’t feel like studying, but still. I was counting on you, body!
Luckily (or unluckily), I found a way to play off of (or worsen) my growing sense of procrastination. With baking. As per usual.
These sticky buns are fluffy, just sweet enough, and smothered with a glaze that has all the lovely autumn-esque flavors of cinnamon, nutmeg, and honey. It filled my entire apartment with the smell of cinnamon and it was awesome. You have to try them out—they’re not the typical overly sweet cinnamon rolls that you find at Cinnabon or your local mall vendor. These are a little more special, if I do say so myself.
Yields 12-16 buns
For the buns:
1 cup milk
1 tbsp active yeast
1/2 cup butter, softened
1/2 cup white granulated sugar
1/2 tsp salt
4 cups flour
For the sticky glaze:
3 tbsp honey
1 cup packed brown sugar
3 tbsp melted butter
2 tsp cinnamon
1 tsp nutmeg
1. Warm the milk in the microwave for around 30 seconds. Add yeast into the milk and let sit for 3-5 minutes.
2. In a separate bowl, combine softened butter, sugar, salt, and flour in a mixer until combined.
3. Pour milk and yeast into the batter. Mix until thoroughly combined.
4. Let dough sit for an hour. Meanwhile, combine the ingredients for the sticky glaze.
5. Place dough on a floured surface and roll out into a large rectangular sheet. Try to make the rectangular as even as possible.
6. Spread half of the sticky glaze mixture sparsely on the dough, leaving out the one inch border all along the sides.
7. Roll up the dough lengthwise. Cut into even pieces.
8. Spread the remaining half of the glaze in a baking dish and nestle the buns in the dish.
9. Preheat oven to 350°F. Meanwhile, let the buns proof again for the next half hour.
10. Bake the buns for about 30 minutes or until the tops of the buns are just starting to become golden.
11. Remove from oven and invert on a large plate. Spoon remaining sticky glaze over the buns.