200,000 Visitors! Sticky Buns for Everyone!

Posted on: April 1st, 2012 by Carla Johnson No Comments

A big “Thank You” to Everyone for your Support!


Looks like I blinked and missed the 200,000th new visitor to Cooking With Sin! Oh well, let’s celebrate with Grammy Moon’s Sticky Buns with rum!

By the way, don’t you just love my title. Tee-hee!

Cooking With Sin, Carla Johnson,

Over the winter I was laid up recuperating from major surgery. I had a total knee replacement in my right knee. (I like to say I’m on my way to becoming the Bionic Woman.) During my recuperation I kept busy writing posts and I also developed a mild addiction to Cheers & Frasier reruns.

On one of the Frasier episodes, Daphne makes her Grammy’s sticky buns for breakfast, so I found a simple recipe for sticky bun sauce with rum.


“I decided to prepare you a traditional English breakfast…and to finish it off, a batch of Granny Moon’s famous sticky buns. Granny made these every Sunday. Of course, she always added a pint of rum to the recipe. Nobody liked these more than Granny herself. Many’s the Sunday I’d head over to her house after church, only to find her out in the garden in her wedding dress, face down in the birdbath.”

~ Daphne Moon, character from the TV show “Frasier”

Grammy Moon’s Sticky Buns with Rum

Step 1: Bake a dozen of your favourite cinnamon buns.

Go ahead and cheat with the store bought cinnamon bun dough that you unroll and bake. I won’t tell! 😉

You will want to pull them fresh from the oven just as the sauce is ready. Most sticky bun recipes bake the buns with the sauce in the bottom of the pan or muffin tin where it can candy a bit. With this recipe, we are candying the sauce in a pan and pouring it over the buns after they are baked.

Step 2: Prepare the Sticky Rum Sauce

1/2 cup dark brown sugar

5 tablespoons unsalted butter

3 tablespoons dark rum

2.5 tablespoons sweetened condensed milk

2 tablespoons water

2 tablespoons light sour cream

1 1/2 tablespoons corn syrup

1/4 teaspoon salt

1/8 teaspoon vanilla extract

1/8 teaspoon baking powder

1 cup chopped pecans, toasted, optional


1. In a small saucepan, stir in the brown sugar, butter, rum, condensed milk, water, sour cream and corn syrup. Bring to a boil then simmer on medium heat until slightly thick, about 2 minutes.

2. Take the pan off of the heat. Stir in the salt, vanilla and baking powder.

3. Take the fresh baked buns out of the pan and pour the glaze over each one. Sprinkle with the pecans, if you wish. Let stand until the glaze is absorbed a bit by the buns and they are cool enough to eat. Serve them while they are still warm.

Adapted from Food & Wine, January 2010

Here is a clip of the Frasier episode about Grammy Moon’s sticky buns. Just brilliant!

 See how we celebrated at the 100,000th visitor.

“100,000 Visitors! Rum Cake for Everyone!”

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