Tuesday, May 24

Full House (Sticky Buns)

For the past few days, my best friend Theresa and her new baby Nevaeh have been staying with us during a move.  It's been awesome to have them here, and I'll be very sad to see them go tomorrow.  It's always fun to have a baby around, and Nevaeh is such a sweetie pie.  Hubby, pup and I have had a little taste of what's in store for us in November.  Oh boy.  :o)

I took the opportunity of having a full house to finally break out my sticky bun recipe.  On Monday the weather was pretty crappy, and the smell of warm cinnamon sugar made it cozy and fun inside.  My mom makes these sticky buns sometimes, and they always remind me of the coziness of being at home in with people that I love.  I know I said that I was going to move toward more healthy recipes, but honestly....Nothing says "I love you" like warm sticky buns!

Sticky Buns
2 loaves frozen bread dough, thawed (or 1 recipe white bread)
2 packages cook and serve (NOT instant) vanilla pudding
1 cup (2 sticks) butter
2 tablespoons milk
1-1/2 teaspoons cinnamon + extra for rolling
1 cup brown sugar

Thaw the bread dough without letting it rise (about 3 hours out of the freezer).  Grease the bottom of a 9x13 pan, preferably glass.  Roll the bread dough into golf ball sized pieces and roll in cinnamon.  Place in the bottom of the pan, in rows of 4 or 5.  In a medium sauce pan over low heat, melt together the butter and brown sugar.  Stir in the milk, cinnamon and pudding mix.  Pour the mixture over the cinnamon balls.  Allow to rise for 1 hour, or overnight in the refrigerator.  Bake at 350 for 30-35 minutes.  Cool for 5-10 minutes in the pan and invert onto a cookie sheet.  (This lets the yummy sticky part to run over the bottom of the buns.)  Eat warm with friends.  :o)

1 comment:

  1. Have not thought of using frozen bread to make sticky buns. This is a great idea.


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