Overnight Sticky Buns

The countdown to Christmas will soon be over.  Those who are hosting family and friends most likely have their menus set and are busy preparing for a festive occasion.  But perhaps there is still time for a special addition to the breakfast table.

Every Christmas, I serve a big breakfast which typically includes my grandmother’s recipe for sausage and egg casserole, coffee cake, and a family-favorite apple cake.  (The cake is for my dad who requests a gluten-free version; for his sake, we refer to it as coffee cake when served before noon!)

A wonderful woman who babysat my young boys a decade ago passed along the following sticky bun recipe.  I pull her hand-written card out of my recipe box when time is short but I want to serve a crowd-pleasing coffee cake.

The recipe seems a bit bizarre both in method and ingredients. Yet the end result tastes just like a sticky bun should.  And your kitchen will smell as good as your favorite bakery!

For a thoughtful gift, mix the pudding, sugar and cinnamon and store in a quart-size, zipper-top bag.  Put the pecans and/or raisins in a separate bag.  Place both in a gift bag with the frozen dough and instructions.  (Make sure the dough is transferred to the freezer until ready to prep!)  I have included a set of instructions below the recipe so that you may print and cut out if you would like to give to a friend.

Find more recipes from Ann at www.fountainavenuekitchen.com

Overnight Sticky Buns

While the original recipe calls for a cup of raisins, we enjoy the crunch and flavor of pecans, and I think a half cup is the perfect amount. Feel free to use either one or a mix of the two. The recipe should be prepared before you go to bed and baked upon rising.

• 1 cup raisins, or ½ cup chopped pecans (or a mix)

• 1 (3-ounce) package vanilla pudding (Cook and Serve type; NOT instant)

• ¾ cup brown sugar

• 1 heaping teaspoon cinnamon

• 1 (2-pound) package frozen dinner rolls (Rhodes or Rich’s brand, for example; you want to purchase the DOUGH, not the precooked rolls.) Can also use 2/3 of a 3-pound bag.

• 8 tablespoons (1 stick) butter

1. Before you go to bed, sprinkle pecans and/or raisins in a greased Bundt pan, and evenly arrange the frozen dough balls on top. (I have recently seen Bundt pans that are half size. You want the larger pan, similar in size to an angel food cake pan.)

2. Combine the pudding mix, brown sugar and cinnamon; sprinkle over dough.

3. Cut butter into pieces and dot over the top of sugar mixture.

4. Cover tightly with plastic wrap and let rise overnight on counter. (Yes…really!!)

5. In the morning, preheat the oven to 350 degrees. Remove plastic wrap and bake for 20-30 minutes or until the sticky buns are cooked through and a bit crusty on top. I like to place the Bundt pan on a baking sheet just in case there are any drips over the side. Baking time may be longer if you are using a light-colored, non-stick pan.

6. Allow to cool for 5 minutes in the pan. Place your serving plate on top of the Bundt pan and invert, holding platter and Bundt pan together, so that the sticky buns come out nicely onto your platter.

7. Tip: If you don’t seal the plastic wrap to the side of the Bundt pan before going to bed, the dough may rise well above the top of the pan by the time you wake. Not to worry, simply press down on the wrap-covered surface until the dough is at the same level as the top edge of the pan and proceed.

Notes:

Following are the instructions to cut out and give along with the pre-mixed sugar mixture, pecans and frozen dough balls for a thoughtful gift. Just make sure the recipient stores the dough in the freezer until ready to use.

Overnight Sticky Buns:

Before you go to bed, sprinkle pecans in a well-greased Bundt pan, and evenly arrange the frozen dough balls on top.

Sprinkle the dry mixture over the dough, shaking it down just a little.

Cut one stick (8 tablespoons) of butter into pieces and dot over the top of the sugar mixture.

Cover tightly with plastic wrap and let rise overnight on counter. (Yes…really!!)

In the morning, preheat the oven to 350 degrees. Remove plastic wrap and bake for 20-30 minutes. I like to place the Bundt pan on a baking sheet just in case there are any drips over the side.

Allow to cool for 5 minutes in the pan. Place your serving plate on top of the Bundt pan and invert, holding platter and Bundt pan together, so that the sticky buns come out nicely onto your platter.

Note: If you don’t seal the plastic wrap to the side of the Bundt pan before going to bed, the dough may rise well above the top of the pan by the time you wake. Not to worry, simply press down on the wrap-covered surface until the dough is at the same level as the top edge of the pan and proceed.