THE
ELK’S COOKBOOK AWESOME BREAKFAST STICKY BUNS
T
hese are a great breakfast and the traditional Christmas morning breakfast on Walker Mtn. The leftovers (if you have any) are awesome cold or reheated! Gabi said, “These are actually a combination of two recipes. I just kind of take some of the ingredients from one, add in some from another, and create my own version. I think I could almost eat the whole pan myself.”
BREAKFAST STICKY BUNS
From the Kitchen of Gabi Strickland Walker
INGREDIENTS
DIRECTIONS
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20 frozen hot roll dough balls
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1 - 3.5 oz box Jello Cook-n-Serve vanilla pudding mix (not instant)
Step 1: Spray a 9x13 baking dish with cooking spray. Step 2: Spread 1/2C pecan chips on the bottom of dish. Lay frozen roll dough
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3/4 C pecan chips
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1/2 C butter
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1/2 C light brown sugar
Preheat oven to 350 degrees.
balls evenly over pecans (I do 5 rows of 4 rolls). Sprinkle box of dry pudding mix over rolls
Step 3: In a small saucepan over medium heat, melt butter and brown sugar together until a smooth sauce forms. Drizzle butter/brown sugar mixture all over the rolls. Sprinkle with remaining 1/4C pecans.W
Step 4: Set the baking dish in a cold oven overnight (rolls will thaw and rise). The next morning, remove the baking dish of sticky buns from the oven.
Step 5: Preheat oven to 350 degrees. Bake Sticky Buns 30-35 mins until golden brown.
DEC 2022
Step 6: Lay a cookie sheet across the top of the Buns while still in the baking
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Gabi’s Note:
These need to be prepared the night before you plan to bake and serve them.
dish. Using pot holders, hold both the pan and cookie sheet together in each hand. Carefully flip the baking dish upside down on the cookie sheet, so the whole pan of Sticky Buns comes out on the cookie sheet. Serve from the cookie sheet...with all that ooey, gooey, yummy goodness dripping from the Buns! Enjoy and Share the YUM!
