Comments on: Paprika Sticky Rolls

By: Habeas Brulee » Blog Archive » Recipe Index

Habeas Brulee » Blog Archive » Recipe Index — Mon, 12 Feb 2007 05:45:00 +0000

[...] Desserts and Other Sweets: Other Aztec Marshmallows Basil Sorbet with Lemon Olive Oil Cabbage Strudel Cardamom Meyer Lemon Créme Brûlée Bubbles Carrot Cake Ginger Rum Churros with Milk Chocolate Dipping Sauce Lemongrass Saffron Soda and Ginger Ice Cream Float Maple Cream Truffles Marxipan Muffins Nutmeg Chipotle Tuiles Paprika Ice Cream Paprika Sticky Rolls Salty Oat Cookies Thai Iced Tea Ice Cream [...]

By: Danielle

Danielle — Tue, 02 Jan 2007 17:53:09 +0000

ejm, linda, Tanna – Thank you!

Susan – This comment was such a pleasure to receive. Thank you. I’m really glad the glaze worked out well for you, and I hope you enjoy the full recipe as well when you give it a try.

By: Susan

Susan — Mon, 01 Jan 2007 20:44:54 +0000

A couple weekends ago, I was asked at the last minute if I could bring cinnamon rolls along to a get-together. I was forced by time to either pick some up, or to cheat and use frozen ones, so I opted for the latter. I’m not wild about rolls drizzled with confectioner’s sugar-type glaze, so looked online for a good “sticky bun” treatment. I found the caramel glaze from this recipe, and it worked great! I had to “pre-cook” it a bit since the rolls were designed to bake faster than the time needed to caramelize it, but with a little tweaking, it came out better than I might’ve expected! Am anxious to try the full-fledged recipe — with paprika! — sometime soon. Thanks!

By: Tanna

Tanna — Mon, 22 May 2006 14:17:45 +0000

Finom, finom! They would have to be looking so beautiful. I’ve never been
disappointed with Reinhart’s recipes; he always seems a little fussy when I read
them but they’re so wonderful out of the oven.
I’ve only recently discovered smoking paprika but now I’ll always have to keep a
supply of regular for these sticky buns. Savory in sweet always seems so thrilling
to me. Great idea! Thanks many.

By: linda

linda — Wed, 17 May 2006 07:56:42 +0000

Great idea! And they look great too!

By: ejm

ejm — Mon, 15 May 2006 13:31:47 +0000

I’m with the others on this. I would never have thought of using paprika in sweet buns either AND it sounds like a great idea.

By: Danielle

Danielle — Mon, 15 May 2006 12:20:23 +0000

Gabriella – I think paprika would be really good in chocolate desserts, too. Paprika Chocolate Mousse, maybe? Or ice cream. Or in baked apples or apple pie.

By: Gabriella True

Gabriella True — Mon, 15 May 2006 05:23:26 +0000

another brilliant idea! I would never ever ever have thought of that. I really have never heard of papaprika in a sweet dish. I have some very rich smoked paprkia which I definitely would not use for this but regular paprika could be good. My Life As A Reluctant Housewife

By: Danielle

Danielle — Thu, 11 May 2006 11:51:35 +0000

Ivonne – Neither had I, until the event was announced. This is why I like food blogging; the events are so inspiring!

Rose – Well, I wouldn’t precisely call Hungarian my native culture, either. It’s part of it, one of them, but that’s all.

roaring belly, Lisa, bron – Thanks!

suzun – Olive oil ice cream sounds fascinating! I tried a chocolate olive oil drink at Room4Dessert that was surprisingly good, and then learned that bread with molten chocolate, salt, and olive oil is amazing. Dave and I were talking, and he suggested soy sauce as one thing we could not use in a dessert, but now I’m trying to brainstorm a way to disprove him.

By: bron

bron — Wed, 10 May 2006 21:42:05 +0000

These sounds so paprika perfect, I love paprika!