Nanette Davidson is a Resident Artist for Cooking at the John C. Campbell Folk School in North Carolina. She launched the cooking program there. She’s also a weaver, a member of the Southern Highland Craft Guild and the Slow Food Movement.
I love sticky buns. They’re in my DNA. Both my parents grew up in Philadelphia, a hotbed of sticky bun appreciation. So my preferences were imprinted early and involve a sticky topping embedded with pecans riding atop a buttery, soft, close crumbed dough enriched with a spiral of cinnamon sugar goodness.
These may seem like a lot of work but they’re not, especially if you make the dough and prepare the pan with the topping the day before you serve them. Just take it in steps and don’t worry.