Onward Chef: Make Your Own Grilled Stickies
In this week’s edition of Onward Chef, we tackled one of State College’s favorite desserts — the fried, sugary, and decedent Grilled Stickies from Ye Olde College Diner.
The grilled sticky is a masterpiece. It is essentially a hybrid of a Cinnabon cinnamon roll and a French toast stick. With a cup of coffee and a scoop of vanilla ice cream, this dessert is to die for. You cannot rush this art if you want it to taste as scrumptious as possible, though. Crafting a true grilled sticky takes time and dedication. Because we are college students and we probably lack both of those two things, we are going to simplify things a bit.
Behold: an apartment-friendly, dangerously fast, and slightly inaccurate step-by-step guide to make your own grilled stickies.
What you’ll need:
You were probably anticipating a long list of flour, sugar, baking powder, salt, etc., but pizza crust dough will suffice.
3 tablespoon softened butter
1/2 cup brown sugar
Cinnamon to taste, approx. 1 teaspoon
1/4 cup of boiled water
2 cups of powdered sugar
Preheat your oven to 375 degrees Fahrenheit. Butter a small cake pan and set aside. Don’t have a cake pan? Find some kind of pan. Proceed to butter said pan.
On a clean, floured surface, roll out the pizza dough using a rolling pin whatever you have handy.
When the dough is rolled out, pour the melted butter generously on top of the dough. Don’t be shy buttering that dough. Spread evenly.
Sprinkle the sugar and cinnamon on top of that.
Carefully roll the dough, working away from you. Using a chef’s knife, cut the dough into even slices, about 3 inches thick. But hold on! Right now they just look like normal cinnamon buns. That simply won’t do. Elongate them by sort of squeezing them together.
Place the slices on the pan and bake for about 30 minutes.
While the rolls are baking, prepare the icing by placing powdered sugar in a bowl. Boil the water and pour in the sugar, while whisking. Add vanilla if you’d like. If not, don’t worry too much. Check the glaze’s consistency. If it’s too thick, add more water. If it’s too thin, add more sugar. If you just don’t give a crap, add whatever you want.
Once the stickies are out of the oven, let them cool for a little bit. Next, drizzle that glaze all over your beautiful dessert. Garnish with some ice cream or whip cream. Sprinkle more powdered sugar and cinnamon on top to make it look fancy.
Enjoy your knock-off grilled stickies. If you ask me, they stand up as some pretty fierce competition next to The Diner’s.
So who did it better? There’s only one way to find out. Until next time, Onward Chef out!
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About the Author
After losing my father to cancer, I thought there was nothing THON could offer me that I didn’t already know. After four years, I found comfort in the familiar.
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