Monday, October 4, 2010
Easy Sticky Buns
I love sticky buns. Cinnamon buns are okay, but sticky buns are something extra special. That smooth, buttery, sticky glaze... the nuts... the raisins... the soft, buttery dough. There's no better way to start a lazy Sunday morning.
Typically, I don't go for processed foods and short cuts. My favorite sticky buns are from a particular little bakery in South Jersey and I'll bet they are made from scratch. These sticky buns are for cheaters, but if you won't tell, I won't. You may recognize this recipe as monkey bread, but my family adapted into sticky buns.
I take five minutes to set these buns up before I go to sleep and then I wake up to perfectly risen, sugary dough that I bake and in less than an hour we're pulling apart these heavenly, buttery, nutty sticky buns. It's so much easier than rolling and cutting dough. Make these the next time you have overnight guests. Heck, make these and eat them yourself. They even reheat well... if they last.
Easy Sticky Buns
a family recipe, by Keeley
1 cup raisins
1 cup chopped nuts (pecans, walnuts, or almonds)
1 package of frozen dough balls (I use Rhode's)
1 cup brown sugar
2 Tablespoons dry butterscotch pudding mix
1/4 cup sugar
2 teaspoons cinnamon
1/2 cup melted butter
The night before:
Spray a Bundt pan with nonstick sptray. Sprinkle raisins and nuts in the bottom onf the pan.
Scatter the package of frozen dough balls evenly over the nuts and raisins. Sprinkle with brown sugar and butterscotch pudding mix. Mix sugar and cinnamon and sprinkle on top.
Spray a piece of foil with nonstick spray. Cover Bundt pan with foil and leave out at room temperature overnight.
The next morning:
Bake at 350 degrees for 35-40 minutes, uncovered. Rolls are done when they spring back when touched. Cool for 5 minutes, then carefully invert onto a serving dish.