Philadelphia Sticky Buns

Sticky buns or cinnamon buns are a classic Philadelphian staple that evolved from German snail pastry (shnecken). The pastry was brought to Philadelphia by English and German immigrants in the 18th century. The sticky buns are made with a combination of milk, yeast, flour, salt, sugar, eggs, butter, brown sugar, cinnamon, raisins, and walnuts. The dough has to rice twice and the process is labor-intensive. If properly prepared, the result is a brioche-like cinnamon roll that's slightly crispy on the exterior and tender on the inside. There should be enough sugar, cinnamon, raisins, and walnuts between the dough layers. Before baking, these buns are covered with a mixture of brown sugar and butter, giving them their sticky nomenclature. The sticky buns are served warm, ideally with a cup of coffee on the side.