Tempt-Your-Tummy Tuesday - Caramel Sticky Buns

One of our family traditions is that we have breakfast for dinner on Sunday nights. I have visions of having a pancake feed for my kids and whatever friends show up in the teen years… makes me smile to think about it. Those days will come sooner than I think…
Anyway, we usually have french toast, but we didn't make it to the store to get Safeway’s French Toast Bread (YUM!!!) and we were tired of pancakes and waffles, so I opened up my favorite cookbook – circa 1972 and wandered through it looking for something new for breakfast. I found something new… and with good results!
I will list the recipe as it is in the cookbook – but then give some thoughts at the end.




Caramel Sticky Buns

• 1/2 cup butter or margarine
• 1/2 cup brown sugar, packed
• 2 cups buttermilk baking mix (Bisquick)
• 2 Tb sugar
• 1 teaspoon nutmeg
• 1/8 tsp cinnamon
• 2/3 cup light cream
• 1 egg
• 36 pecan halves

1. Heat oven to 400.
2. In each of 12 muffin cups, place 2 tsp each butter and brown sugar.
3. Place in oven for 2 minutes to melt.
4. Combine remaining ingredients except pecan halves.
5. Place 3 pecan halves on butter-sugar mixture in each muffin cup.
6. Divide batter evenly among muffin cups (should be about 2/3 full).
7. Bake about 15 minutes, until golden on top.
8. Immediately invert pan and gently remove buns to prevent sticking.

Thoughts:

• I melted the butter – that made it infinitely easier to divide between the muffin cups.
• TOO MUCH nutmeg!! I will use a ¼ teaspoon nutmeg and 1 teaspoon of cinnamon next time.
• I used milk and a splash of whipping cream I had left over. I think all milk would be fine.
• I doubled the recipe because I didn’t think there would be enough with just 12 muffins. But the muffins are huge and very filling – the muffin cups were almost completely full before baking and we only ate 9 of them. I will probably make a single batch but stretch the batter out to make 16 or 18 muffins, increasing the butter and brown sugar for in the cups to use the 2 teaspoon each cup.
• We didn’t use pecans – no one in our family likes nuts. But you could easily do that and they would be very pretty.
• The sugar syrup really stayed in the pans when I inverted them, and you cant lose that yummy stuff!! So I used my hand and removed each muffin individually, rotating them a couple times to gather up the yumminess before pulling them out.
• I bet these would freeze great -