Double Caramel Sticky Buns

[Photograph: Vicky Wasik.]

Thanks to deeply toasted sugar—or, if you prefer a store-bought product, Belgian cassonade—these gooey sticky buns are quite literally dripping with caramel flavor. Compared to recipes based on American brown sugar, which is laced with with tangy molasses, true caramel gives the filling and topping a rich, dark complexity and mellow sweetness, one that only deepens as the caramel topping bubbles in the oven, saturating the buns. For caramel fanatics, sourcing (or making) the right sugar will make a sticky bun unlike any other.

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