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Sticky Buns




Recipe from Susan Nye's Around the Table



Number of Servings

Makes 12 to 16 buns


3 to 4 T. butter, at room temperature
1/4 c. brown sugar
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 c. pecans or walnuts, toasted and coarsely chopped (optional)
1/4 c. raisins or currants (optional)
1 lb. frozen white bread dough, thawed, or your favorite homemade white bread dough
Cream Cheese Frosting (recipe follows)

Preparation - Directions

Grease bottom and sides of an 8x10-inch baking dish with 1 to 2 tablespoons butter.

Mix brown sugar, cinnamon, nutmeg and cloves in small bowl. If you like, add nuts and/or raisins and stir to combine.

If using homemade bread dough, follow your recipe through the first rise.

Roll out dough on a lightly floured surface into a 16-by 6-inch rectangle. Generously butter dough with 1 to 2 tablespoons room-temperature butter, leaving a 1/2-inch border along the long sides. Sprinkle sugar and spice mixture over butter.

Roll up the dough, jelly-roll style, forming a 16-inch long log and pinch seam to seal. Cut log into 12 or 16 equal pieces. Arrange buns, cut side down in the baking dish, spacing evenly, and cover dish with plastic wrap. Let the rolls rise in a warm, draft-free place until puffed, about 45 minutes.

Position rack in center of the oven and preheat to 350 degrees. Bake uncovered until tops are golden brown, about 25 minutes. Cool for 5 to 10 minutes and drizzle buns with cream cheese frosting. Serve warm.

Cream Cheese Frosting
About 1 c. powdered sugar
2 oz. cream cheese at room temperature
About 2 T. sour cream
1 tsp. pure vanilla extract

With electric mixer, beat cream cheese until fluffy; slowly add powdered sugar until well combined. Add sour cream and vanilla and beat until smooth and creamy.

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