Quick Sticky Buns (No Yeast, No Rise) | Sara Moulton

Make the glaze: Lightly oil the bottom and sides of a 9-inch round cake pan and line the bottom with a round of parchment paper. Combine the sugar, honey and butter in a small saucepan and stir over medium heat until melted and smooth. Pour the mixture into the bottom of the prepared cake pan and sprinkle the pecans evenly over the glaze. Set aside. 

Make the buns: Combine the cherries and the rum in a small bowl and add ¼ cup hot water. (Note: If not using rum, just add a little more water.) Set aside until the cherries are softened, about 20 minutes. Drain well. 

Preheat the oven to 425°F. 

Combine the flour, granulated sugar, baking powder and salt in a large bowl and stir well. Add 1 ¼ to 1 ½ cups heavy cream, or just enough to form a dough (do not overmix). Transfer the dough to a lightly floured surface and knead several times or until the dough looks somewhat smooth. Roll out into a rectangle 18 inches long by 10 inches wide. 

Sprinkle the brown sugar evenly over the surface, followed by the cinnamon and the drained cherries. 

Beginning with a long side, roll up the dough tightly, jelly roll style, ending with the seam on the bottom. Using a serrated knife, cut the roll crosswise into 1-inch-thick slices, dipping the knife into hot water every few slices so that the dough doesn’t stick to it, and fit the slices cut-side up into the cake pan on top of the glaze, pressing them down gently. Don’t worry if there are gaps between the rolls as they will expand when they cook. Bake for 20 minutes or until a cake tester or toothpick inserted into the dough comes out clean. 

Heat the honey and brush it evenly over the top of the buns. Cool before serving.