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Thursday, February 24, 2011

Thursday Recipe - Sticky Buns

I'm cold. It's supposed to start snowing again. I don't know about you, but I'm tired of winter. I'm ready for spring. That has nothing to do with the recipe other than these fun treats are warm and gooey and so satisfying.

Tip for cleaning the pan: After you turn the sticky buns out, fill the pan with hot water and let it soak for a while. The sugar mixture should wipe right out.

Quick Sticky Buns

1/4 c. butter
1/3 c. brown sugar
1/4 c. pecan pieces
1 large tube pop biscuits (refrigerated tube biscuits, whatever kind you like)

Heat oven to 375°. Place butter in a 9 inch round pan. Put in the oven for 3-4 minutes, just until it melts. Sprinkle the butter with brown sugar and pecan pieces. Arrange biscuits on top. Bake for 12-15 minutes, until biscuits are done. Turn upside down onto a plate, so the sticky side is up. Let cool a few minutes before eating, the sugar mixture is very hot.

Not-so-quick Sticky Buns (these take a lot longer but are much tastier)

1/2 c. butter
2/3 c. brown sugar
1/2 c. pecan pieces
1/2 recipe of Basic Bread (through step 5) or your favorite bread dough recipe
(use the other half for a loaf or double the sticky bun recipe)

Melt butter and pour into a 9x13 baking pan. Sprinkle brown sugar and pecans over the butter. Pinch off golf ball size portions of the bread dough. Roll lightly, then place on top of the butter/sugar/pecan mixture in the pan. When you have all the bread dough shaped into rolls and on top of the mixture, cover and let it rise for 30 minutes. Bake at 375° for 15 - 20 minutes, until bread is lightly browned and done. Turn pan upside down on a serving tray so the sticky side is up. Remove pan and serve.