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Recipe Thursday-Overnight Sticky Buns

Posted on January 24th, 2013 | Posted in Bakery, Breakfast and Brunch, Recipes

I was looking forward to this past Christmas season for a few months prior, because I was going to be hosting my three nieces and nephew for a sleepover (ages 8, 5 and two 3 year olds)! Since some of them live in California they do not get enough quality cousin time, nor do I do my Aunt duties:). So in anticipation, I wanted to produce a breakfast that was easy to make, homemade and satisfying to my tastebuds and kids tastebuds. I came across this Overnight Sticky Buns recipe which is pretty much a glorified monkey bread recipe.  I will say that I suceeded, with the exception of my 5 year old niece who informed me that she does not eat cinnamon, hmm… All in all delicious and worth making.

Overnight Sticky Buns

Hometown's Overnight Sticky Buns

While the recipe calls for a cup of raisins or 1/2 cup of chopped pecans I made mine with neither, for the kids sake!  Feel free to use either one or a mix of the two.  The recipe should be prepared before you go to bed and baked in the morning.

Yield 8-10 Servings
1 cup raisins (994002), or ½ cup chopped pecans (992506)
1 (3-ounce) package vanilla pudding (Cook and Serve type; NOT instant)
3/4 cup brown sugar (NSU2150)
1 teaspoon cinnamon (CQC065)
2-pounds frozen white bread dough (cut into 1.5 ounce pieces) or dinner roll dough
8 tablespoons butter (880000)

Before you go to bed, sprinkle pecans and/or raisins (if using) in a greased Bundt pan, and evenly arrange the frozen dough balls on top.  Combine the pudding mix, brown sugar and cinnamon; sprinkle over dough. Cut butter into pieces and dot over the top of sugar mixture.

Cover tightly with plastic wrap and let rise overnight on counter.  (Very tightly! Wrap around pan if necessary for a secure seal)

In the morning, preheat the oven to 350 degrees.  Remove plastic wrap and bake for 25-35 minutes (on a baking sheet to catch the drips) or until the sticky buns are cooked through and a bit crusty on top.

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.

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.

Recipe adapted from FountainAvenueKitchen.com

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