As a kid, the idea of drinking something salty and tomatoey seemed unfathomable. Even in adulthood, some still turn their noses up at Bloody Marys while others develop bloodlust for the drink.
Bloody Mary sticky buns are far less polarizing than the Bloody Mary beverage because of the heavy-handed use of sugar in the sticky bun recipe. Nevertheless, these Bloody Mary sticky buns should still come with a warning about their non-traditional flavors. This warning can easily be given by topping the sticky buns with Bloody Mary garnishes like olives and peppers – no one will expect the ordinary if they see an olive on a sticky bun!
Bloody Mary sticky buns are at once sweet, savory, and salty. They have tomato juice in the dough, a Bloody Mary-spiced filling made with sun-dried tomatoes, Tabasco sauce, Worcestershire sauce, and celery seed, and a gooey brown sugar and molasses topping that includes one more hit of tomato. They are familiar, foreign, and strangely addictive.
The Bloody Mary Sticky Bun Recipe
The prep work for Bloody Mary sticky buns seemed like a chore at first since I had to separately prepare the dough, topping, and filling. However, I found that I could complete the prep in 30 minutes. And, because I use a no-yeast sticky bun dough, the buns could go straight into the oven after I finished the prep work.
I adapted this sticky bun recipe from In Jennie’s Kitchen‘s adaptation of Cook’s Illustrated‘s no-yeast cinnamon rolls. It’s the same base recipe that I use for my cherry-glazed chocolate almond cinnamon rolls. For the Bloody Mary spice recipe filling, I adapted a recipe for Bloody Mary salt that I found on Chowhound.