粘性面包周围往往会有一些混乱，即它与肉桂卷有何不同。我们的现场研究确定，尽管形状相似和许多成分，但关键区别在于粘性本身：肉桂卷披在各种白色糖霜中（通常是奶油奶油或只是只是基于粉状的糖），粘发的面包会得到更玻璃状的釉料，无论是薄糖浆还是较厚的焦糖 - 当然是超级粘的，而且通常并非总是会掺入坚果。因此，这是纽约最好的粘面面包。
这绝对最好的
1。植物咖啡粘发的发bun
麦迪逊大街945号，位于第75街；646-558-5383
在过去的几年中，我们的博物馆咖啡馆变得越来越好，还有Flora Coffere，它在Met Breuer的令人惊讶的阳光明媚的地下室提供了反服务的小吃和饮料，在全方位服务餐厅旁边弗洛拉酒吧- 都来自给我们的同一策划者埃斯特拉- 在提高赌注。短菜单上最好的东西之一是纽约最好的糕点之一：粘性面包，建筑的奇迹和风味一样，酵母黄色的奶油蛋卷面团均匀地分层，浓度强烈，黑色卡片可刺激性香料混合物和均匀切碎的黄油山核桃，然后小心地卷成像古根海姆（Guggenheim）一样声音的脂肪大小的螺旋形。整个整个过程都非常稠密，令人愉悦的令人愉悦的满足感，即使有些非常规，这要归功于黑豆蔻的严肃踢。
2。巴尔萨扎粘发的发bun
春街80号。克罗斯比街；212-965-1414
Where Flora’s bun has a hint of mystery to it, Balthazar’s provides a deeply comforting familiarity: It’s basically a big, round, buttery, yeasty, crisp-edged croissant that flakes apart with ease and is so generously coated in a sticky caramel redolent of burnt sugar — and thickly studded with coarsely chopped candied pecans and walnuts — that you can’t even tell it’s coiled from the outside, nor that it contains a scattering of juicy raisins. If you find yourself craving the platonic ideal of a sticky bun, this is probably the one you’re looking for.
3。威廉·格林伯格的Schnecken
1100 Nr。第82街；212-861-1340
这家上东区的经典犹太面包店（自1946年以来变得强壮！）以其最高级的巧克力蛋糕和黑白饼干而闻名，还以其schnecken或德国风格的粘面面包而闻名（Schnecken从字面上翻译成蜗牛””）。这yeasted sour-cream dough, which gets twisted into a sort of hybrid spiral-knot, makes for a pastry that’s moist within but crumbly and crispy on the outside, despite being soaked in a cinnamon-brown-sugar syrup so sweet it will make your teeth ache (in a good way). It incorporates chopped walnuts and juicy raisins, too, and comes in three sizes — miniature, regular, and large — all available in person or by mail order.
4。萨德尔粘发的发bun
463 W.百老汇，NR。王子街；212-254-3000
Melissa Weller’s baking has earned her many accolades, and her sticky bun has an especially devoted following: It’s almost kouign-amann-like in structure, made with laminated brioche dough that bakes into a spiral of crispy, papery layers and gets topped with a brown-sugar glaze and flaky sea salt, no nuts.
5。罗伯塔粘发的发bun
261 Moore St.，Nr。布什威克的Bogart St.；718-417-1118
Before Sadelle’s, Weller worked at Roberta’s, and so the world owes her for this recipe, too — also a buttery brioche, but a bit airier and more popover-like, and topped with a stick-to-your-teeth salted caramel, plus flaky salt.
6。艾米的面包粘发的发bun
多个位置
这款枕头糕点的另一个简单经典，具有咀嚼的边缘，甜美咸的釉料，肉桂的味道，还有一块巨大的，帅气的粗糙的山核桃冠。