Sunday, October 26, 2008

Sticky Buns

These are what I consider "cheater" cinnamon rolls because it uses frozen white bread dough, thus cutting out a lot of the work. It still takes a while to make them though, just not too much "active" prep time. They were yummy though! The picture of them rising is courtesy of Nick, and the finished product is not so good of a picture because my photographer was unavailable. Recipe from Taste of Home .


* 1 1/4 cups confectioners' sugar
* 1/2 cup whipping cream
* 1 cup coarsely chopped pecans
* 2 (1 pound) loaves frozen white bread dough, thawed
* 3 tablespoons butter or margarine, melted
* 1/2 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 3/4 cup raisins (optional)- I did not use


1. In a small bowl, combine confectioners sugar and cream. Divide evenly between two greased 9-in. square baking pans. Sprinkle with pecans; set aside.
2. On a floured surface, roll each loaf of bread dough into a 12-in. x 8-in, rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Top with raisins if desired. Roll up from a long side; pinch seam to seal. Cut each roll into 12 slices; place with cut side down in prepared pans. Cover and refrigerate overnight.
3. Remove from the refrigerator; cover and let rise until doubled, about 2 hours.
4. Cover loosely with foil. Bake at 375 degrees for 10 minutes. Uncover and bake 8-10 minutes longer or until golden brown.

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