4

The Salty Donut and Knaus Berry Farm's Sticky-Bun Doughnut Collab Returns January 17

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

Remember that warm cinnamon bun from Knaus Berry Farm that was stuffed inside fluffy 24-hour brioche dough from the Salty Donut? It's back.

Beginning January 17, visit the Salty Donut for its legendary sticky-bun doughnut. Drowned in a roasted-pecan-toffee-rum glaze and topped with a caramelized pecans, the cinnamon-roll/doughnut mashup will be available through January 29.

Now that the Salty Donut has moved to its permanent store and is phasing out its outdoor weekend pop-up, the exclusive treat will be offered for 12 days, giving you six more days than last year to get your hands on one. But similar to last year, all customers are still limited to one doughnut per person because only a handful will be made each day.

"It was so hard for us to produce a decent amount last year," Amanda Pizarro, cofounder of the Salty Donut, says. "We were only opened on the weekends, which limited us a lot."
For those who have never tried the shop's sticky-bun mashup, think of it as a cinnamon roll stuffed inside a doughnut, making it bigger, stickier, and richer than any other Salty Donut creation. It's nearly twice the size of a regular treat from the Salty Donut, which basically means it's colossal.

Each one is made by encasing a famous Knaus Berry Farm cinnamon roll inside a thick piece of 24-hour brioche dough. Then it's fried, baked, and garnished, all by hand.

"This year, we're making them in even smaller batches," Pizarro says. "They’ll literally be warm when you get them. We're planning on frying them every hour on the hour."

Priced at $6 apiece, these sweet rolls are expected to sell out fast. Pick a day Tuesday through Sunday (the shop is closed Monday) from January 16 through January 29, come hungry, and prepare to wait in line. But don't worry: It'll be more than worth it.

Follow Clarissa Buch on Instagram and Twitter.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Miami.

 

Join the New Times community and help support independent local journalism in Miami.