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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:

Consider this your starting line-up for the game of baking.


You were probably anticipating a long list of flour, sugar, baking powder, salt, etc., but pizza crust dough will suffice.

The Filling:

3 tablespoon softened butter

1/2 cup brown sugar

Cinnamon to taste, approx. 1 teaspoon

The Glaze:

1/4 cup of boiled water

2 cups of powdered sugar

Vanilla extract


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.

A…er, root beer bottle will do just fine.

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.

Pure poetry.

Sprinkle the sugar and cinnamon on top of that.

Mmm. Looks great! Your hands may get wet and STICKY at this point, be careful.

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.

A lovely sight, indeed. This may frighten your roommates a tad. Ignore their suspicious glances!
Simply gorgeous.

Place the slices on the pan and bake for about 30 minutes.

Here they go. Fingers crossed!

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.

Note: I used imitation vanilla flavoring. This sought after and exotic ingredient can be found at McClanahan’s.

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.


Our collegiate-friendly sticky next to the real deal.

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!

About the Author

Carolyn Popescu

Current senior studying Advertising and Visual Arts, Carolyn has a passion for entertainment and music. She also loves photography, film, graphic design, social media, and all things in between. She's the current Sony Music Marketing Representative for State College, so be sure to reach out to her with any local music scene questions, ideas, proposals, or if you just need someone to geek out about music with.

(Contact her through [email protected] or [email protected])


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