Hey there faithful readers…
For this week’s recpie I dove once again in to the archives. This is one of my all time favorites and I like to keep spreading it around for all to enjoy. This recpie still gets comments and compliments from those of you who have tried it out and rave reviews for those of you whom I’ve personally made it for. It’s something that my mother makes for Christmas breakfast every year and I thought the time was right to re-introduce to any newer readers we’ve picked up along the way.
Mom’s Sticky Cinnamon Buns
Frozen bread dough balls 1pkg.
Brown sugar 1 cup
Butter 1/2 cup
Raisins 1/2 cup
Granulated sugar 1/4 cup
Cinnamon 1 teaspoon
Butterscotch pudding (regular, not instant) 2 tablespoons
Grease the bottom of your bunt pan, sprinkle raisins in the bottom.
Place dough balls in the bottom of the pan in a single layer.
In a small saucepan, melt butter over a low flame.
Add brown sugar and stir until the sugar is melted.
Pour sugar and butter mixture over the dough balls in the bunt pan.
Mix granulated sugar, pudding mix and cinnamon in a cup.
Sprinkle the sugar mixture over the dough balls evenly.
Cover the pan lightly with foil and let sit for 6 to 8 hours or overnight.
Uncover and bake at 350 degrees F for 25 to 30 minutes or until the top is brown.
On a large heatproof plate, carefully turn out the buns while they are still warm.
In this recipe the raisins can be optional or replaced with another dried fruit like cranberries or blueberries. Personally I like to add toasted, chopped hazelnuts to the pan but you could also try just about any type of nut… pecans, walnuts, etc.
Enjoy!!
Chef Jason.
(This recipe has been published twice before, a long time ago, in our printed version of Camp’s newsletter, “The Smoke Signal” and once here before on our Blog.)