Sticky Buns (Partybus Bakeshop)

I have a soft spot for sticky buns. Maybe it’s because of those childhood memories of going to the mall and eating the ooey gooey Cinnabon in the cafeteria. There’s nothing better than having one with a cup of coffee in the morning. Several bakeries in the city excel at this pastry, particularly my beloved Balthazar Bakery in Soho, which is now closed indefinitely, but others like Cafe Altro Paradiso, Roberta’s and Mah Ze Dahr (when it is available) make good ones too. Another one to add to the sticky bun list is Partybus Bakeshop, a small bakery in the Lower East Side that I discovered during the early days of NYC quarantine. Their yummy sticky bun reminds me the most of the Cinnabon roll of my youth in that the roll is soft and doughy, but it’s topped with a maple glaze, not frosting. I noticed that Partybus Bakeshop posts several of their baked good recipes on their Instagram. Of course the image of the sticky buns with all the cinnamon swirls caught my eye and I had to make them this week.

The recipe is surprisingly simple. The hardest part is the time involved. You have to knead the dough and wait for it to rise several times, usually in hour increments. And of course, you have to roll it out and shape it into sticky bun rolls. It sounds a little intimidating, the rolling out part, but even without a proper rolling pin (I used a bottle of olive oil), I was able to roll out the dough into a rectangular shape. When they bake, the stick buns fluff up and bloom, which make them more enticing to eat. Thanks to Partybus Bakeshop for sharing the recipe, and good job making it so easy to follow and replicate!

Sticky Bun from Partybus Bakeshop
Ingredients:
Sticky buns
3 1/3 cups all purpose flour
1/2 cup milk or water (I used whole milk)
2 large eggs
1/4 cup sugar
1/2 tablespoon salt
2 teaspoons instant yeast
2/3 cup oil (I used canola)

Cinnamon sugar blend
1/2 cup sugar
1 tablespoon cinnamon
1 pinch salt

Sticky bun glaze
1/2 cup maple syrup
1/2 cup sugar
1/2 stick of melted butter
1/2 cup of toasted walnuts (not part of recipe, but extra credit!)

Step 1: Combine the flour, milk, eggs, sugar, salt and instant yeast in a bowl. Mix until the dough starts sticking together. It will not look like a perfect ball of dough, it will be raggedy and shredded, which is okay. Let rest covered for 10 minutes.

Step 2: Add in oil and work it in so that the dough starts to come together. Rest covered for 30 minutes.

Step 3: Knead dough on counter top for ~5 minutes. Rest in oiled bowl covered for 1 1/2 hours.

Step 4: Punch down and fold dough, rest 1 hour more covered.

Step 5: Take out the dough and press all the air out (just smush and punch it around a couple of times). Roll out the dough into an 8″ x 14″ rectangle.

Step 6: Sprinkle the cinnamon sugar blend all over the rectangle.

Step 7: Roll up the dough (long ways) and seal seam by pinching dough with fingers. (This part is important, otherwise the sugar spills out).

Step 8: Slice into 2″ pieces. Place pieces into a greased 9″ brownie pan or a round 8″ cake pan. Let rise for 1 hour more, covered. (If you want to bake the next day, cover the rolls in plastic wrap after they have risen at this stage and place them in the refrigerator).

Step 9: Bake for 18-20 minutes at 375 degrees.

Step 10: Spread the glaze over the rolls. Make it extra delicious with toasted walnuts on top.

If you’re still reading…what’s even more awesome about Partybus Bakeshop is that it is led by a kickass female baker named Jacqueline Eng who has a legit background as the former head baker for the Altamarea Group. Not only that, she is also very involved in the downtown Chinatown community and has been active with Heart of Dinner, an organization (and also female led!) that started delivering meals to homebound, low-income elderly Asian Americans during the pandemic. So what I’m saying is support Partybus Bakeshop! They deliver and do pick-ups, order here.

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