Many of you may be entertaining house guests for Thanksgiving or are just looking for something special to make for the holiday, these Sticky Buns from Kerrygold are by far one of the easiest and most scrumptious things I have ever made in my dutch oven. The hardest part is remembering when to take the loaf of bread out of the freezer.
Mistakenly, I poured the melted butter into my dutch oven before I added the the parchment paper. They baked wonderfully without it but if you don't remove the buns immediately from your oven after baking, the bottom layer of caramel will harden like cement. If you line your oven, you can lift them out together and invert them easily onto a platter, gooey topping and all. Once I removed the rolls and scooped out the topping, I quickly washed my dutch oven under hot water while it was still warm and had no problem removing the caramel.
The rolls baked for 22 minutes with 12 coals in a ring around the bottom, 18 placed along the outside of the lid with 8 spaced evenly in the center. You can add chopped pecans, walnuts, pears, apples, or cranberries to the bottom layer, you are only limited by your imagination. I thawed a loaf of Rhodes bread dough in the refrigerator before rolling it out on the counter and with the cold weather, it took a good 2 hours for them to rise. It goes without saying that these must be eaten while warm and preferably in two bites so you can instantly go back for another.
Thank you all for following my blog and I wish you and your families a very Happy Thanksgiving!
Kerrygold Basic Breakfast Sticky Buns
1/2 cup (1 stick) butter, softened and divided
1 cup brown sugar
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 loaf (1/3 of a 32 oz. pkg.) frozen bread dough, thawed
Lightly oil or spray 12 inch dutch oven; line with parchment paper.
Melt 6 Tblsp butter, pour into prepared oven, tipping to evenly coat bottom with butter.
In a small bowl, combine brown sugar, cinnamon and nutmeg.
Sprinkle 3/4 of sugar mixture evenly over melted butter and set aside.
Roll dough into a 12 by 12 inch square on parchment paper or a lightly floured board.
Spread dough with remaining 2 Tblsp butter.
Sprinkle remaining brown sugar mixture over butter and press lightly into dough.
Roll up tightly and pinch seams to seal.
With serrated knife, cut into 1-inch slices.
Place into dutch oven; cover and let rise in a warm place until doubled in size, about 1 hour.
Bake at 350 degrees for 20-25 minutes or until golden brown.
Let stand for 5 minutes before lifting out and inverting onto platter.
Makes 12 rolls.
|Pour melted butter into dutch oven then sprinkle with brown|
spread with butter and sprinkle with rest of brown sugar