I am an Evil Genius

While I was planning my foray into Caramel Apple Sticky Buns, I checked out some of the other things that Ree Drummond has done with the dough, to decide what to do with the leftover half. Her Orange Marmalade buns in particular caught my eye.

Well, I don't have any orange marmalade around, but one of the things that has been lingering in my cupboard for a while is apricot jam. Why not play around with the recipe a little?

I slathered the dough with apricot jam, then couldn't resist adding a bit of spice, even though Ree hadn't. I sprinkled on a subtle covering of cinnamon (not even half the amount for a real cinnamon bun) and then I decided to add a tiny pinch of cloves. I had a good feeling that the flavours would marry well. Here is a photo, before I drenched the whole thing with melted butter and demerara sugar.

I made a spectacular gooey mess rolling it up, which seemed like it must be a good sign. While they were baking, I mixed the glaze. Since I had switched the orange marmalade for apricot jam, I thought I might as well change up the glaze, too. I have a few syrups for italian sodas, and thought about what to use: should I make Pomegranapricot buns? Or use the blood orange? I settled on Peach, which of course would go well with the apricot. I added a bit of homemade tequila vanilla to the sweet peachy glaze (it makes everything better) and poured it liberally over the buns once they came out of the oven.

I know, right?

I Know, Right?

I've been enjoying the food porn over at The Pioneer Woman Cooks for a while, now, but today I finally decided to take the plunge and make something, to see if it's as easy as she makes it look.


My Caramel Apple Sticky Buns don't look exactly like hers, but they are pretty darn close. That's a precious little cinnamon bun under there, baked in a pan of caramel and finely chopped apple bits, then inverted to cool.

And what's more, I still have half the dough in the fridge -- just wait until you see what else I have planned.