Sticky Buns (makes 24 2-inch Sticky Buns)
If you have a house full of people, a hungry family, have been asked to bring a dish to a brunch, or just want a scrumptious leisurely morning treat, Sticky Buns are for you.
When we were young Ella’s bakery in Mystic CT made wonderful cinnamon buns. They were rolled with cinnamon, studded with raisins between each layer, and frosted with a sweet white glaze that covered the top and dribbled over the sides. We’d stop on our way home from church and come home with a dozen sweet buns. I grew up with 8 brothers and sisters plus my parents, and a dozen was just enough. After a fire Ella’s was not re-built and my mother began working on her own cinnamon bun recipe.
These are a simpler version and just as mouth watering and delicious. You use frozen bread dough, let it thaw in the refrigerator overnight, dip bite size pieces into melted butter, cinnamon and sugar, let them rise 30-60 minutes, and bake for half an hour. You won’t even miss the glaze.
1 9-inch round glass pie plate, or other similar size pan
1 loaf frozen bread dough
4 tablespoons butter
1/2 cup sugar
1-2 teaspoons cinnamon (to your taste)
splash of allspice, nutmeg or other spice you enjoy
1/2 cup chopped walnuts or pecans and/or raisins
Place frozen dough in a plastic bag and leave in refrigerator overnight. The dough will be thawed in the morning. Remove from fridge, take out of plastic bag and put on a plate out of drafts for about 45 minutes to 1 hour. The dough will be soft and begin to rise.
Pre-heat oven to 350F.
Melt butter in a small saucepan. in a separate small bowl mix sugar and cinnamon.
Divide dough in 4 equal size pieces. Divide each quarter of dough in half. Divide each piece in thirds (you will have 24 pieces, roughly the same size).
If you are adding nuts and/or raisins strew them on the bottom of your baking pan. Dip each piece of dough in butter, then dip into cinnamon mixture, place in baking pan in concentric circles in one layer nestled together. Repeat process with remaining pieces of dough. Sprinkle leftover sugar on top and drizzle any extra butter over the top as well.
Cover sticky buns with a clean dry cotton towel and let sit in a warm place until dough has risen to about even with the top of the pan, about 30-45 minutes (depending on drafts and time of year). Place in the middle of pre-heated 350 F. oven and bake 30 minutes.
Invert Sticky Buns onto serving platter as soon as they come out of the oven. Be very careful not to get burned by the hot sugar when you invert the pan, use oven
