Basic Breakfast Sticky Buns

By cecelia26_

Ingredients

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

Details

Adapted from kerrygoldusa.com

Preparation

Step 1

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