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. These sticky buns are the champions of breakfast. Ingredients: 1/2 cup 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 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
