Tuesday, January 25, 2011

Sticky Buns

I have not had a sticky bun in years.  When I was a kid there was this place that we used to go called the Montgomeryville Mart. "The Mart" as we called it was a very run down sort of low rent version of a mall. I actually worked there for a short time making hand cut french fries. It had concrete floors, the stores were mostly little stalls where many vendors sold their wares- clothing, jewelry, t-shirts, records, artwork, hardware, pizza , soft pretzels and sticky buns!  The best sticky buns known to mankind, actually!



In retrospect, we were pretty brave eating anything that came out of The Mart; it was filthy, to say the least. When I close my eyes I can still smell that smell-- not a particularly pleasant smell, not entirely unpleasant either but certainly unique to The Mart. I am quite sure there is nowhere else on earth that smells exactly like the Mart did.  The Mart is long gone but I do still remember those sticky buns.

Over Labor Day weekend I had a big party at my house where lots of friends from my youth came. Amy brought with her a tray of sticky buns and they were devoured in no time flat. They looked and smelled delicious, but I did not have any since they were made with butter and milk.  Everyone raved about them, including Mr. Meat and Potatoes, so I asked her for the recipe.  I only had to alter it slightly to make it vegan and I will tell you that they taste exactly like those sticky buns of my youth from The Mart! It is a sheer bonus that these use a frozen store bought bread dough as the basis of the recipe.

Sticky Buns

2 loaves of frozen bread dough*
1 cup chopped pecans
1 cup raisins
1 4.6 oz package vanilla cook and serve pudding mix (not instant)*
1/4 lb. (1 stick)  Earth Balance Vegan Buttery Sticks
1 cup organic light brown sugar
2 tbsp So Delicious Unsweetened Coconut Milk)
2 teaspoons cinnamon

Thaw the bread dough according to package directions. Grease a 9x13 pan well with cooking oil spray. Sprinkle the bottom of the pan with the chopped pecans and raisins.  Before the dough rises break into walnut size pieces and place in an even layer on the bottom of the 9x13.  Cover with plastic wrap or foil and place in the refrigerator for about twelve hours so the dough can rise. You may want to spray your plastic wrap or foil with cooking spray so the dough will not stick to the top if it rises that high (mine did not).

Once the dough has risen remove from the refrigerator, uncover and preheat your oven to 350 degrees.  Over low heat place the butter in a sauce pan.  Once melted add the brown sugar, pudding mix, coconut milk and cinnamon and stir until smooth.  Pour over the top of the risen dough.

Bake at 350 for 30 minutes.  Immediately upon removing the pan from the oven invert the sticky buns on a cooling rack and allow to cool before serving.

*Note: be sure to read package ingredients to ensure your bread dough and pudding mix are indeed vegan.

5 comments:

  1. Whoa, those looks really, really wrong (in a good way) ;) It's torture reading food blogs when cleansing! LOL

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  2. YUM! I love the taste of nostalgia! :)

    xoxo,
    LJ

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  3. Ahhh, the Mart, now that is/was a very special place!

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