Wednesday, January 26, 2011

Sticky Buns (à la monkey bread style)

This really is more of a monkey bread recipe- but it was called sticky buns on the recipe I was given. When you are looking for a sweet, soft and doughy treat for a brunch, tea, dessert or just about anytime-- look no further. This takes a little planning to have the bread dough ready, but it is not hard to put together. This recipe was given to me by a friend, Rick Koppenhaver, and I am not really sure where it originated from. However, we have enjoyed it so much every time we make it. It has an unusual ingredient- vanilla pudding. In the picture above, I got more creative and added some unsweetened shredded coconut when the nuts were added the first time. It really give a nice crunch/texture but not an overpowering coconut flavor.


2 loaves of frozen bread dough, defrosted overnight in the refrigerator (or you may use your favorite bread dough recipe- 2 loaves worth)
1 1/2 stick of butter or non-hydrogenated margarine
2 Tbsp milk
1 1/2 cup brown sugar
1 3-4 oz package of vanilla pudding mix (that needs to be cooked- not the instant)
11/2 tsp cinnamon
walnuts, pecan or other nuts (optional)
coconut to taste (optional)

Grease a 13x9 inch baking pan. Break apart 1 loaf of bread into balls the size slightly smaller than golf balls and place balls/wads of it in the bottom of the pan. (There should be open areas between the balls of dough.)  Melt the butter and add the milk, sugar, pudding mix and cinnamon, stirring together well. Pour 1/2 -3/4 of this mixture over the bread already in the pan- to cover the dough and run around it somewhat. If desired, drop some whole or chopped nuts, followed by the coconut, around the pan also. Break apart the second loaf of bread dough and place in the empty spots. Pour the remainder of the liquid mixture over top of the second dough additions and sprinkle with more nuts, if desired. Cover loosely with plastic wrap or wax paper sprayed with non-stick spray (to keep it from sticking as it rises). Let rise for 3-4 hours or until it has filled the pan and risen to the top or slightly higher than the top of the pan. Bake in a 350 degree oven for 20-30 minutes or just until they are lightly brown- watch them closely to make sure they do not get too dark (they will end up hard and dry). Allow to cool a few minutes before serving, but they are best served while still warm. They will have a lot of gooeyness on the bottom, so it is good to serve them top-down on the plate with the gooey bottom facing up.  Watch out- they are addicting!

These are also still good if kept covered (to keep them from drying out) after baking/serving and then reheated later in the microwave for about 6-12 seconds in the microwave, depending on the strength of your oven.


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