Recently, one of our local bakeries shut its doors taking with it our source of sticky buns. They were a favorite treat of ours, so my wife looked into making our own. She’s had good luck with recipes at onceuponachef.com and found a promising option there. Yesterday, I got to try it out. Actually, I started on Saturday as the dough needs a while to rise, but can be refrigerated overnight.

We immediately made a change to the recipe, subbing macadamia nuts for pecans. It is Hawaii after all. But the whole process went fairly well. I only had an 8-inch square Pyrex pan rather than the 9-inch square cake pan called for, and I think that’s why the buns were climbing the pan’s side when I removed it from the oven!

I was also not prepared for the enthusiasm with which the buns shot from the pan when I inverted it onto a parchment covered tray. It got a bit messy, but the crucial question is, were they any good?

They were indeed. Soft and chewy, but crunchy with nuts. A sticky bun crisis has been averted and all is well, at least in this little corner of the world.

Posted for this week’s Sunday Stills challenge theme, which is ‘Sweet.’ See more responses here. You can find the recipe here.