Breakfast Sticky Buns

The possibilities for variations are endless, but the one constant is a great sticky bun made with rich, pure Irish butter. The softened natural butter gives the buns a moist, delicate texture and adds a flavor only Kerrygold can bring. These sticky buns are the champions of breakfast.

Ingredients:

1/2 cup Kerrygold Pure Irish Butter, softened, divided
1 cup brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 loaf (1/3 of a 32-oz. pkg.) frozen bread dough, thawed

Method:

1. In a small saucepan melt 6 tablespoons Kerrygold Pure Irish Butter;
2. Pour into a 13 x 9-inch baking dish, tipping dish to coat bottom with butter.
3. In a small bowl stir together brown sugar, cinnamon and nutmeg. Sprinkle 3/4 cup mixture over melted butter and set aside.
4. Roll dough into a 12 x 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter.
5. Sprinkle remaining brown sugar mixture over butter and press lightly into dough. Roll up tightly and pinch seams to seal.
6. Cut into 1-inch slices with a serrated knife. Place in prepared baking dish;
7. cover and let rise in a warm place until doubled in size, about 1 hour.
8. Bake in preheated 350° F oven for 25 minutes, tenting surface with foil if top browns too quickly.
9. Let stand for 5 minutes, then invert onto a serving platter.

Makes 12 sticky buns.

Pear and Pecan Sticky Buns:
Prepare sticky buns as directed above, adding 1 cup peeled and chopped bosc pears and 1/2 cup chopped pecans to baking dish with the brown sugar and melted butter.

Source: Kerrygold