Southern-Fried Sticky Bun: Fried cinnamon roll with a whiskey-infused maple syrup sauce, candied pecans, sweet cream cheese and strawberries
Fried Sticky Buns for the Win
Ambler Texas Kitchen + Cocktails | San Antonio
Mike Collins
“Conceived on a craving” is how Mike Collins describes the origin story behind the indulgently irresistible Southern-Fried Sticky Bun. “Our cinnamon rolls alone are great, but fried, they are awesome,” says Collins, executive chef of Hotel Contessa and its on-site restaurant, Ambler Texas Kitchen + Cocktails. The brunch “dessert” features scratch-made cinnamon roll dough, while a sauce comprising maple syrup and Texas whiskey brings depth of flavor, nutty sweetness and Lone Star flair. Once fried, the sticky bun is then topped with sweet cream cheese, fresh fruit, cane sugar and a smattering of candied Texas pecans for a crispy finish.
“Anything fried and drenched with sugar is a crowd pleaser, and sticky buns are a Southern staple. When guests see a sticky bun that is fried, they are simply drawn to it and curious,” Collins says, adding that the Southern-Fried Sticky Bun is a top seller at breakfast and brunch. “They are pretty much seen at every table in the dining room.”
About the Author
Nicole Duncan is the digital managing editor of Flavor & the Menu. She's reported on the restaurant industry for a decade, most recently as the editor of FSR magazine. In 2021, she won a Folio award for her feature on restaurant tycoon Tilman Ferttita. The following year, FSR was awarded Best Overall Issue for its May 2022 issue featuring Andrew Zimmern. She has profiled well-known chefs including Paola Velez, Fabio Viviani and Daniel Boulud, but also relishes the opportunity to spotlight under-the-radar trends and innovators.Read More Stories by Nicole Duncan
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