Chicago Deep-Dish Pizza

Chicago Deep-Dish Pizza
Sink your teeth into this authentic Chicago-style deep-dish pizza! Made with a flaky, buttery crust, melty cheese, and chunky homemade tomato sauce, this deep-dish pizza is the ultimate at-home pizza!
READ: Chicago Deep-Dish Pizza

A close up of a deep-dish pizza with two slices cut out on a piece of parchment paper.

Chicago Deep-Dish Pizza

Sink your teeth into this authentic Chicago-style deep-dish pizza! Made with a flaky, buttery crust, melty cheese, and chunky homemade tomato sauce, this deep-dish pizza is the ultimate at-home pizza!

READ: Chicago Deep-Dish Pizza

Pretzel Rolls

Our soft pretzel bites are one of the most popular recipes on our blog. They have been for years, everyone loves soft pretzels. Well, Josh decided it was time to turn our famous soft pretzel bites into something BIG! He made homemade soft Pretzel Rolls…

Our soft pretzel bites are one of the most popular recipes on our blog. They have been for years, everyone loves soft pretzels. Well, Josh decided it was time to turn our famous soft pretzel bites into something BIG! He made homemade soft Pretzel Rolls and they are GOOD! Maybe too good, ha! We can’t…

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Easy Pizza Dough

Homemade Pizza Dough We make homemade pizza every week, usually on Friday night or Sunday evening. Our boys LOVE pizza night. They love helping make pizza and of course eating pizza! Josh takes the lead and makes the pizza dough, but the boys help stre…

Homemade Pizza Dough We make homemade pizza every week, usually on Friday night or Sunday evening. Our boys LOVE pizza night. They love helping make pizza and of course eating pizza! Josh takes the lead and makes the pizza dough, but the boys help stretch out the dough and top the pizzas with pizza sauce…

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Paska Easter Bread

Paska Easter Bread
Traditional Paska Bread makes a sweet and delightful addition to your Easter table. This easy-to-make sweet bread uses pantry staple ingredients to make a soft and tender loaf of bread. Studded with golden raisins and a braided top, …

A square photo of a loaf of paska bread on a parchment paper with a slice in the front right.

Paska Easter Bread

Traditional Paska Bread makes a sweet and delightful addition to your Easter table. This easy-to-make sweet bread uses pantry staple ingredients to make a soft and tender loaf of bread. Studded with golden raisins and a braided top, this delicious bread is the perfect addition to your Easter celebrations. 

READ: Paska Easter Bread

Best-Ever Homemade Cinnamon Rolls

Best-Ever Homemade Cinnamon Rolls
Start your morning on the sweeter side with these soft and fluffy cinnamon rolls. Tender, buttery dough swirled with a delicious cinnamon-sugar filling is topped with a just-sweet-enough cream cheese icing for an unfor…

A baking pan with cinnamon rolls covered in cream cheese frosting with a stack of forks in the top left.

Best-Ever Homemade Cinnamon Rolls

Start your morning on the sweeter side with these soft and fluffy cinnamon rolls. Tender, buttery dough swirled with a delicious cinnamon-sugar filling is topped with a just-sweet-enough cream cheese icing for an unforgettable breakfast treat. Make these for a delightful weekend morning, an indulgent brunch, or a sweet holiday morning. Friends, I am so, […]

READ: Best-Ever Homemade Cinnamon Rolls

English Muffin Bread

English Muffin Bread
This English muffin bread is a delicious quick bread recipe, perfect for your morning breakfast routine. It has all the nooks and crannies of an English muffin in an easy to make loaf.
READ: English Muffin Bread

Sliced english muffin bread on a cutting board.

English Muffin Bread

This English muffin bread is a delicious quick bread recipe, perfect for your morning breakfast routine. It has all the nooks and crannies of an English muffin in an easy to make loaf.

READ: English Muffin Bread

Homemade Bagels Recipe

Homemade Bagels Recipe
Learn how to make bagels using this traditional bagel recipe, which includes all of the tips for making homemade bagels that taste authentic.
READ: Homemade Bagels Recipe

Homemade Bagels Recipe

Learn how to make bagels using this traditional bagel recipe, which includes all of the tips for making homemade bagels that taste authentic.

READ: Homemade Bagels Recipe

Hot Buttered Rum Sticky Buns

These oh-so-gooey and gloriously boozy sticky buns include all the delightful flavors of hot buttered rum baked up in a yeasty spiral of holiday cheer. Swirls of buttery soft dough, spiced sugar filling, and a gooey spiced and rum-spiked caramel glaze makes these hot buttered rum-inspired sticky buns perfect for your holiday brunch! This post […]

These oh-so-gooey and gloriously boozy sticky buns include all the delightful flavors of hot buttered rum baked up in a yeasty spiral of holiday cheer.

Swirls of buttery soft dough, spiced sugar filling, and a gooey spiced and rum-spiked caramel glaze makes these hot buttered rum-inspired sticky buns perfect for your holiday brunch!

Platter of gooey sticky buns with pecans, cups of hot buttered rum in the background

With a filling of brown sugar and festive spices, and a sweet and sticky caramel topping spiked with dark rum, not to mention ample chopped pecans for crunch and contrast, these hot buttered rum-inspired sticky buns are a feast for the senses.

You all know how I feel about boozy baking, and these gloriously gooey, sensually spiced, and ravishingly rum-soaked sticky buns are proof that adding booze to baked goods is always a good idea. It’s the kind of recipe you’ll find yourself coming back to again and again.

Hello new Christmas-morning tradition!

Gooey caramel dripping down the side of hot buttered rum sticky buns, with twinkle lights in the background

The flavor inspiration for these sticky buns comes from hot buttered rum, a popular fall and winter drink dating back to colonial times, when rum was believed to be a miraculous cure-all and ‘strengthener of the body’. In fact, a hot rum-based drink like this was probably enjoyed medicinally more often than recreationally.

A hot buttered rum is traditionally made by mixing hot water with rum, sugar, spices, and a pat of butter for added richness and a luxurious mouth feel.

It’s similar to a hot toddy, both sweetened and sometimes spiced drinks served hot, but a hot buttered rum contains the notable addition of butter and, obviously, uses rum instead of whiskey.

Platter of gooey sticky buns with pecans, cups of hot buttered rum, showing the Hot Buttered Rum packet from The Spice Hunter

Hot buttered rum recipes vary greatly in the mix and proportion of spices, but most include a mix of cinnamon, nutmeg, allspice, cardamom and cloves.

For this recipe, rather than raid the spice rack for a pinch of this and a pinch of that, we used a packet of Hot Buttered Rum drink mix from The Spice Hunter. One packet is split between the spiced sugar filling, while the rest is added to the gooey caramel topping along with a generous glug or two of dark rum.

The spice mix is already perfectly balanced, and also makes the filling part super easy (just mix with a bit of brown sugar and sprinkle away). No pinches (or measuring spoons) required!

Closeup overhead of sticky buns showing spirals and pecans

We baked a batch of these sticky buns last weekend, assuming that a somewhat complicated recipe like this would necessitate at least a second go-round to get it right (although surprisingly, other than a mishap involving a plate that was slightly too small and hot caramel everywhere, that first batch was pretty darn perfect which almost never happens). Knowing we were going to be making another batch the following weekend anyway, we made quick work of packing the still-warm buns in recycled takeout containers and delivering them to our neighbors, saving just two for ourselves.

The following day Taylor warmed one up for an afternoon snack, quickly realizing that a reheated sticky bun is indeed a fabulous afternoon stack, and immediately started lamenting the fact that we had given the rest away.

Needless to say when we made the final batch to photograph, we kept most of them for ourselves.

Forkful of hot buttered rum sticky bun on a pink plate, showing the light and fluffy texture of the dough Lifting a sticky bun off of a white platter Single hot buttered rum sticky bun on a light pink plate, with the platter of buns, twinkle lights, and a cup of buttered rum in the background

What’s the difference between a sticky bun and a cinnamon roll anyway?

Well, they both start out with a soft and yeasty dough, rolled into a tight spiral with a cinnamon-sugar filling.

The main difference is sticky buns are baked on a bed of hot, gooey caramel and chopped pecans, and then inverted immediately after baking, not unlike an upside down cake. The bottom becomes the top, the gooey caramel oozing down the sides of the buns and your fingers.

Platter of gooey sticky buns with pecans, cups of hot buttered rum and twinkle lights Overhead Platter of gooey sticky buns with pecans, cups of hot buttered rum, and christmas twinkle lights

These sticky buns are made using a dough very similar to my favorite cinnamon roll dough recipe, which I used previously for these Matcha Black Sesame Cinnamon Rolls.

The dough begins with what’s called a tangzhong, an asian technique for soft and tender yeast breads. Pre-cooking a little bit of flour and liquid like this allows the dough to better absorb more liquid, resulting in a softer, more tender final product.

The dough is easily made in about 45 minutes, including a 20 minute rest and 10 minutes of kneading in a mixer to form a soft and silky smooth dough. While you can let the dough rise and then roll it out, I prefer to refrigerate the dough overnight and assemble the following day. Refrigerating the dough makes it a bit stiffer and easier to work with.

Rolling out the sticky bun dough Sprinkling the spiced sugar filling on the dough Rolling up the dough Pinching the seam to seal it Measuring out where to make the cuts Cut using thread or dental floss for super clean cuts

When cutting your rolls, use a piece of unflavored dental floss or sturdy thread to slice the dough as if it were clay. This results in far cleaner cuts than even the sharpest serrated knife, and no squishing either.

Pouring the spiced caramel topping into the pan Sprinkle pecans over caramel topping in pan Arrange rolls on top of caramel and pecans in pan

Once rolled and cut, the buns are arranged in the baking pan on a bed of gooey, rum-spiked caramel and chopped pecans. Much like an upside down cake, this gooey bottom layer will ultimately become the tops of the buns.

Split screen before/after the final rise

While I prefer to let the dough rise overnight and assemble the morning of, if you started your dough earlier the previous day, you can also roll and assemble the buns in the pan the night before. Cover tightly and refrigerate overnight. In the morning they should be noticeably puffy as pictured above. Let them sit at room temperature as you preheat the oven and then bake. If you’re aiming for a breakfast of sticky buns as opposed to a brunch, this might be a more feasible schedule.

Rolls after the final rise, they should be puffy and just touching each other

After baking, the buns are immediately inverted onto a platter, the caramel base becoming the gooey top of the bun.

You want to do this while the buns are still hot, which means that the caramel is still dangerously hot, so please be careful when inverting your buns. I like to use a set of silicone-gripped grill gloves, which allow me to grip onto the pan much easier than a normal oven mit.

You can use a large rimmed plate, baking sheet, or a cutting board with a groove in it (the groove will catch any overflow). Invert the platter on top of the baking pan, put a hand firmly on top of the platter and on the bottom of the pan, and quickly flip the whole arrangement upside down. Then gently lift up the pan, the buns should release easily (if the caramel cools too much it could get sticky).

Platter of gooey sticky buns with dish of pecans and a cup of hot buttered rum in the background

This recipe is for a small batch, yielding 9 buns that’ll perfectly fit in a 9-inch square baking pan. You can use a 9 or 10-inch round baking pan, although you may only have space for 8 buns in that case (you could always bake the straggler in its own ramekin with a spoonful or two of caramel sauce in the bottom if you like!)

This recipe can also be doubled and baked in a 13-by-9-inch baking pan as well.

Single hot buttered rum sticky bun on a light pink plate, with the platter of buns and a cup of buttered rum in the background

Any leftover buns should be covered and refrigerated. Reheat for a few seconds in the microwave or pop it in a warm oven for a few minutes until warmed through, and enjoy!

Hot Buttered Rum Sticky Buns

Hot Buttered Rum Sticky Buns

Your favorite warm holiday cocktail is transformed into deliciously gooey sticky buns spiked with rum and fragrant holiday spices.

Ingredients:

Thangzhong:

  • 3 tablespoons (42mL) filtered water
  • 3 tablespoons (42mL) whole milk
  • 2 tablespoons (16g) all-purpose flour

Dough:

  • ¼ cup (½ stick, 56g) unsalted butter, cut into cubes
  • ½ cup (120mL) whole milk
  • 2 large egg yolks, at room temperature
  • 2 ¼ cups (281g) all-purpose flour
  • 1 tablespoon (8g) dry whole milk powder
  • 1 ½ teaspoons (6g) instant yeast
  • 1 tablespoon (25g) granulated sugar
  • 1 ½ teaspoons kosher salt

Topping:

  • 5 tablespoons (70g) unsalted butter
  • 2/3 cup (147g) packed light brown sugar
  • 1/2 packet (31g) The Spice Hunter Hot Buttered Rum drink mix
  • 1/4 teaspoon kosher salt
  • 2 tablespoons (40g) golden syrup, light corn syrup, or honey
  • 3 tablespoons (42mL) heavy cream
  • 3 tablespoons dark rum or 1 teaspoon rum extract
  • 3/4 cup (85g) chopped pecans

Filling:

Directions:

For dough:

  1. Start by preparing  your flour paste or tangzhong: combine water, milk and flour in a small saucepan set over medium heat. Whisk gently until no clumps remain. Continue to whisk until the mixture thickens to the consistency of thick paste, about 2 to 3 minutes. Remove from heat.
  2. Add cubes of butter to still-warm saucepan with flour paste and gently whisk until melted and smooth, then whisk in milk. Add in the egg yolks and whisk until fully incorporated. At this point the mixture should feel lukewarm to the touch.
  3. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, powdered milk, and yeast to combine. Pour in the lukewarm flour paste, and mix on low speed until mixture forms a shaggy dough, about 1 to 2 minutes. Cover bowl with plastic wrap and let rest for 20 minutes (this rest gives the flour a chance to absorb the liquid, making it easier to knead later).
  4. Remove plastic wrap and add the sugar and salt. Mix on medium-low speed until dough is smooth and elastic, but still somewhat sticky, about 10 minutes. Add more flour only if absolutely necessary (a softer initial dough will result in a softer final product).
  5. Shape the dough into a ball (lightly oil your hands if necessary) and place in a lightly greased bowl. Cover with plastic wrap or a kitchen towel and allow to rise in a warm place until doubled in volume, about 1 to 1 1/2 hours. Alternatively, if you want to bake your rolls the next day, tightly cover the bowl with plastic wrap and pop it in the refrigerator to rise slowly overnight (my preference, as cold dough is so much easier to work roll out and shape).

For Topping:

  1. Melt butter in a small saucepan over medium heat. Add brown sugar, salt, and spice mix and stir until smooth and paste-like (it may appear slightly separated, that’s ok).
  2. Remove from heat. Whisk in syrup and heavy cream until smooth, followed by rum. Set aside and let cool to lukewarm (topping can also be made the day ahead of time, cover and refrigerate until ready to use, and return to room temperature before using).

To Assemble:

  1. Lightly butter a 9-inch square cake pan.
  2. In a small bowl, whisk together brown sugar and remaining half packet of spice drink mix and set aside.
  3. Turn dough out onto a lightly floured work surface. Pat into a rectangle, then roll out evenly into a rectangle approximately 10 inches tall by 13 ½ inches wide. You want this piece to have an even overall thickness, with as square edges as possible.
  4. Soften butter until it is nearly melted; it should be the consistency of warm peanut butter. Using a pastry brush, spread a thick layer of butter evenly over the entire piece of dough.
  5. Sprinkle an even layer of filling over butter, leaving a 1-inch space empty along the top long edge. Pat down filling to adhere it. You can also gently run a rolling pin over the surface to compress the filling into the dough, making it easier to roll up.
  6. Working with the long edge nearest you, start to roll up the dough fairly tightly, taking care not to stretch out the ends too much. Pinch along the edge of the dough to seal the seam, then roll the seam so it is face down.
  7. Using a ruler, measure out where you will cut your rolls, using a small knife to mark the cuts. I cut my log into 9 rolls each 1 ½ inches wide.
  8. To cut the rolls, you can use a sharp serrated knife (try to cut cleanly through in one movement front to back, rather than sawing it back and forth). You can also wrap a piece of unflavored dental floss or sturdy thread around the dough, which will create perfect, clean cuts.
  9. Pour cooled topping mixture into prepared cake pan. Sprinkle evenly with chopped pecans.
  10. Place rolls into pan, leaving an even amount of space between rolls and between the edges of the pan. Lightly cover and set pan in a warm spot (I like to use my oven with the light on) until rolls are noticeably puffed and just touching one another, about 30 to 60 minutes.
  11. While rolls are rising, preheat oven to 350 degrees F.
  12. Once rolls are nearly doubled in size, bake for 30 to 35 minutes, or until tops are lightly golden brown and filling is bubbly (to be precise, the center of the center roll should read about 190 degrees F on an instant-read thermometer). If your rolls are browning too quickly, you can tent them with foil and return to the oven to continue baking.
  13. Remove rolls from oven, and immediately (and carefully!) invert onto a rimmed platter or baking sheet, or a cutting board with a groove to catch the excess caramel. Be very careful doing this as the caramel is extremely hot; I find using some silicone-grip oven mits to be very helpful.
  14. Let rolls cool slightly before serving. Rolls also reheat beautifully; keep covered in the refrigerator then rewarm for a few minutes in the oven or a few seconds in the microwave before serving.
All images and text © Lindsay Landis /

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Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

No-Knead Cinnamon-Pecan Babka

This recipe was created as part of a paid collaboration with Lyle’s Golden Syrup on Instagram but I’m posting it here too for ease of access! We all love a babka don’t we? So much more impressive looking than cinnamon rolls AND it’s sliceable (which means you can whack a slice under the grill until toasty and then cover it in butter). Whilst chocolate babka will always be my favourite kind I of course have an affinity to a cinnamony babka. It’s like a fancy cinnamon-swirl loaf! Perfect for turning into French toast when it gets a little bit stale and not too sweet overall. I added pecans to the filling since I always seem to find that they work well with cinnamon and brown sugar. This one is a no-knead boy which means that yes, you do need to make the dough the day before (I leave it for at least 10 hours in the fridge), but it also means that it makes the process seem more manageable since it’s broken up by that waiting period. The dough is one I adapted very slightly from the incredibly clever book by Zoe Francois, Holiday & Celebration Breads in 5 Minutes […]

The post No-Knead Cinnamon-Pecan Babka appeared first on Izy Hossack – Top With Cinnamon.

This recipe was created as part of a paid collaboration with Lyle’s Golden Syrup on Instagram but I’m posting it here too for ease of access!

We all love a babka don’t we? So much more impressive looking than cinnamon rolls AND it’s sliceable (which means you can whack a slice under the grill until toasty and then cover it in butter). Whilst chocolate babka will always be my favourite kind I of course have an affinity to a cinnamony babka. It’s like a fancy cinnamon-swirl loaf! Perfect for turning into French toast when it gets a little bit stale and not too sweet overall. I added pecans to the filling since I always seem to find that they work well with cinnamon and brown sugar.

cinnamon pecan babka on a plate

This one is a no-knead boy which means that yes, you do need to make the dough the day before (I leave it for at least 10 hours in the fridge), but it also means that it makes the process seem more manageable since it’s broken up by that waiting period. The dough is one I adapted very slightly from the incredibly clever book by Zoe Francois, Holiday & Celebration Breads in 5 Minutes a Day.

Soaking the baked loaf with a syrup made of diluted golden syrup is also key – the loaf really isn’t that sweet so the syrup does help to boost that but ALSO keeps the loaf moist and soft so don’t skip it!!

No-Knead Cinnamon-Pecan Babka

No-Knead Cinnamon-Pecan Babka

Yield: 1 (2lb) loaf
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 12 hours
Total Time: 13 hours

Ingredients

Dough:

  • 100g lukewarm water
  • 1 tbsp Lyle’s golden syrup
  • 1 tsp easy-bake yeast
  • 1 medium egg
  • 45g vegetable oil
  • 250g white bread flour
  • ½ tsp fine table salt

Filling:

  • 50g unsalted butter, melted and cooled
  • 60g muscovado sugar
  • 30g Lyle’s golden syrup
  • 5g ground cinnamon
  • Pinch of salt
  • 75g pecans, roughly chopped

Syrup:

  • 50g Lyle’s golden syrup
  • 50g water

Instructions

For the dough:

  1. Place the water, golden syrup, yeast, egg and oil in a medium bowl and mix until combined. Add the flour and salt and stir together until the dough comes together and there are no floury patches remaining (it may be easier near the end of mixing to use your hands to knead it lightly in the bowl).
  2. Drizzle a little bit of vegetable oil on the dough and flip it over a couple of times so the dough is coated in oil. Cover the bowl (I like to use a small, clean bin bag, secured at the side with a food clip) and let rise in a warm place until doubled in volume – around 2 hours.
  3. Once risen, chill the dough overnight. This will do the ‘kneading’ for us and also makes the dough easier to handle when it’s time to shape.

For the filling:

  1. The next day, combine all of the filling ingredients except the pecans in a small bowl. Set aside.

Shape the babka:

  1. Lightly flour a work surface and tip the chilled dough out onto it. Dust with some more flour on top and roll out into a 25 x 30cm rectangle. Spread all of the filling over the surface of the dough and sprinkle with the chopped pecans.
  2. Starting at the long edge, roll the dough up tightly into a log. Pop onto a tray or plate and freeze for 15 minutes – this will keep things neat and easy for the next step.
  3. Remove the dough log from the freezer and cut down the length of the log so you end up with two long strips. Place the cut sides facing up and twist the lengths over each other a few times, pinching the ends to seal.
  4. Carefully transfer the shaped dough to a lined 2lb loaf pan, cover, and leave to rise in a warm place for 45 minutes-1 hour, or until almost doubled in volume.
  5. Around 10 minutes before your dough is ready, preheat the oven to 180C fan. Uncover the babka and bake for 25-35 minutes. It’ll be done when a skewer inserted into the centre comes out with no dough attached.

For the syrup:

  1. As the babka is baking, warm the golden syrup and water in a small pot just until it starts to gently bubble.
  2. Pour the warm syrup over the hot babka and leave it to soak in and cool before slicing and serving.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post No-Knead Cinnamon-Pecan Babka appeared first on Izy Hossack - Top With Cinnamon.

Apple Cinnamon Rolls

Apple Cinnamon Rolls with Brown Butter Cream Cheese Frosting-These light and fluffy cinnamon rolls will remind you of apple pie, but in cinnamon roll form! They are the perfect breakfast treat for fall! Perfect Fall Cinnamon Rolls My dad’s cinnam…

Apple Cinnamon Rolls with Brown Butter Cream Cheese Frosting-These light and fluffy cinnamon rolls will remind you of apple pie, but in cinnamon roll form! They are the perfect breakfast treat for fall! Perfect Fall Cinnamon Rolls My dad’s cinnamon rolls are the BEST! If you’ve mad them, you know. And if you haven’t read…

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