Friday, August 9, 2013

Quicky Sticky Buns





Early on in my Pinteresting, about a year ago, I pinned a recipe for "Quick and Easy 5 Minute Sticky Buns".  (see link above)

My immediate thought: "OMG I love sticky buns and I could have them in FIVE MINUTES."

After reading the post: "I don't have any puff pastry. And it says it has to bake for 30 minutes. But the post said 5 minutes! LIES!!! ALL LIES!!!"

But, I pinned it anyway, and I thought FOR SURE that I would be making them that weekend.



...fast forward a year or so later to today. 

A few weeks ago, I had bought some refrigerated croissant dough to make some S'more Croissants (that'll be another blog post). It was a quick and tasty treat, and I will totally be baking them again. Anyhow, I had only used one can of dough, and the other one had been chillin' in the fridge for a few weeks, all sad and lonely. So, this morning, I was pondering what I should have for breakfast, and I remembered the lovely croissant dough. At first, I thought I'd bake up some chocolatey, marshmallowy treats (I'm totally on a diet; can't you tell?), but as I opened my recipe binder, the Sticky Bun recipe caught my eye. Mmmmmm sticky buns. It had been so long since I'd tasted that sweet, gooey goodness! Growing up, my Aunt Susan had made the BEST sticky buns, EVER. She also made seriously awesome sourdough bread, and the most amazing chocolate cake, and so many other wonderfully delicious desserts. For some reason, she stopped making the sticky buns, and I guess the rest of us have just been too lazy to try it ourselves.

So, I used the croissant dough for the sticky buns.

I only had half the dough the recipe called for, so I split the recipe in half.

I couldn't find a rolling pin, and the dough ended up being really sticky, and I made a huge mess trying to flatten it into a long, skinny rectangle. Then, I couldn't find my muffin tins, so I ended up using a 9-inch round cake pan. But that's okay! Everything turned out tasty, anyway!





Quicky Sticky Buns
(improvised from the recipe found on kitchentrials.com)


Topping:
6 Tbsp softened butter
1/3 cup brown sugar
pecan pieces

Buns:
1 roll of refrigerated croissant rolls
1.5 Tbsp butter, melted
1/3 cup brown sugar
cinnamon

Preheat the oven to 400, with a rack in the middle position.

Melt the butter, add the brown sugar, and stir until it makes a delicious, awesome, smooth goo. I ate some with my spoon.

Pour into 9-inch round cake pan and spread so it covers the entire bottom of the pan. Lick spoon clean. Sprinkle in some pecan pieces, if you so desire. (Yes. Yes, I do desire.)

Roll out your croissant dough into a long rectangle. Try not to make a huge mess, like I did.

Pour melted butter onto your rectangle dough, and spread it around with a spoon.

Sprinkle on your brown sugar. Even out the clumps with your spoon (to make it easier to roll the dough.) Sprinkle some cinnamon on top of the brown sugar. 

Roll your dough, and slice. I ended up with 8 buns.

Place your buns on top of the topping in your cake pan.

Bake at 400 for 20 minutes or until brown.

Let cool for 5 minutes.





I enjoyed my buns with a nice glass of hazelnut iced coffee (yesterday's cooled coffee with some hazelnut creamer and almond milk, poured over ice). Kid Pinterest enjoyed hers with some milk. And Grampa Pinterest said they tasted even better than our favorite monkey bread! (We take the easy way out on that one... Bridgford makes an awesome frozen monkey bread that you just throw in the microwave for a few minutes. We buy it at Walmart.)

The "sticky" part gets a little hard and chewy once it really cools off, so enjoy these immediately. If you have leftovers (what?! how?!), I definitely recommend that you microwave them.

Pinterest success! This was nice and easy, and aside from my dough problems, it didn't create a huge mess - major bonus for me! The less I have to clean up, the tastier it seems.

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