Breakfast you can make the night before: Sticky Buns

I have been making these for years now and it just occurred to me that I have never written a blog post about these. This is like a Sunday morning tradition for us. I also make them every Christmas morning. We love these. Our family has gotten so big and the appetites so large that I fear soon I will have to start making 2 pans of these at a time! That’s a good problem, right? 🙂 These are super easy to make and you can change it up as needed.

This is what you need.

Note: I do not like to use stick butter for this recipe. The consistency of the syrup turns out much different. So I use the spread.

3/4 cup homestyle spread

1 cup brown sugar

1 tbsp cinnamon

frozen dough rolls (I use all brands, however if you shop at Walmart, grab the Rhodes Rolls, they are my favorite to use)

Variation: Crushed pecans or walnut, butterscotch pudding, raisins

What do you do next?

Melt butter, sugar & cinnamon in a sauce pan

While stirring, bring it to a simmer until it starts to turn a golden brown.

Spray your bundt pan with Pam. If you are planning on adding nuts or raisins to your sticky buns, then place your topping on the bottom of the pan and add a layer of frozen dough balls on top. If you are not planning on adding nuts or raisins, then layer the bottom of your pan with dough balls.

Next, pour your syrup over the dough balls.

If you want to add the butterscotch pudding, now is the time to do that. Simply pour half of the dry contents of a regular sized box of butterscotch pudding on top. This will give the bottom of the rolls a flavorful crust. If you choose to skip this step, then lay a piece of seran wrap or tin foil over your bundt pan and leave it on the counter over night.

When you wake up the next morning, remove your cover and take a look. It’s all ready for the oven.

Go ahead and place it in a preheated oven set at 350 for 25 minutes. Once the timer goes off, flip it over on a cookie sheet lined with tin foil (for easier clean up) and serve.

You could also drizzle some cream cheese frosting heated for a few seconds in the microwave on top. It’s not really needed because this is super sweet all by itself. Enjoy!

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Menu Plan

I have been having a hard time creating my meal plans lately for two reasons: 1) I am finding myself too tired to cook at the end of the day 2) Thing 3 doesn’t always want to eat what I take out in the morning to prepare for dinner. This go around it was especially difficult to make up my menu because I knew I only cooked half of what I had planned to cook the last two weeks. I set out on an adventure through the web to find great crock pot recipes last night. I have tons of energy in the morning but as my day wears on I am too tired to start a meal. I thought if I can find great meals to cook in the crock pot, this will no longer be a problem. So for the next two weeks I have four meals that I have designated just for the crockpot, one breakfast meal that will be super easy to whip up and a few meals for the days where I really do want to cook. I am especially excited about trying out a new bbq recipe that has the eastern Carolina vinegar based bbq sauce with the shredded chicken that I am making in the crock pot. I am using crock pot recipes that I gathered from the new site that I stumbled across last night called A Year of Slow Cooking. Blogger/author Stephanie O’dea has created this great site to host some of her recipes that she published in her book.

So here is what we are having:

1. South Carolina style bbq, squash casserole, fried okra and biscuits
2. Chicken tortilla soup (made with the shredded pork that I am making for the bbq)
3. Chicken fajitas (made with the shredded pork that I am making for the bbq)
4. Pork Tenderloin & rice
5. Cranberry roast, mashed potatoes and salad
6. Chinese
7. Garlic roasted chicken with potatoes and carrots
8. Sticky buns and breakfast (these aren’t my normal sticky buns, I am trying out a new recipe)
9. Tequila Lime chicken, broccoli and green beans
10. Strawberry buttermilk pancakes
11. Salisbury steak and asparagus with roasted potatoes
12. Cajun chicken Alfredo
13. tbd
14. tbd