Monday, January 7, 2008



Sticky Pecan Bundt Breakfast Cake -- Illustration is a pencil sketch with watercolor pencils.

For years I would make homemade pastries for Christmas breakfast from scratch. In the "old days" it was all about mixing with the electric mixer and then hand kneading. Then I got a bread machine. . . boy did that help! It was so nice to mix and raise the dough in the machine and then proceed with the forming, filling and second rising and baking. Then the frozen food people finally came out with a really good premade dough! It is so easy to make homemade pastries nowadays! Oh I still like some of my old recipes, and I still use the bread machine -- no, I do NOT hand knead EVER! The breads I still use my old recipes for are Foccacia and Portuguese Sweet Bread. . . but I've pretty much adapted all my other sweet pastry recipes so I can use Rhodes Frozen Rolls -- what a snap!! So, here's a recipe with several variations:

PECAN STICKY BUNDT BREAKFAST CAKE
24 Rhodes frozen dinner rolls, thawed but still cold
½ Cup sugar
1 teaspoon ground cinnamon
½ Cup chopped pecans
½ Cup butter, melted
½ Cup packed brown sugar
In a small bowl, mix regular sugar and cinnamon. Roll each dinner roll in the sugar/cinnamon mixture, completely coating the roll. Place in a buttered bundt pan. Repeat until you have a single layer of dough balls in the bundt pan. Sprinkle with half of the pecans. Repeat layers until all the rolls and pecans are in the bundt pan. Stir together the melted butter and the brown sugar and pour over the rolls. Spray a piece of plastic wrap with nonstick cooking spray, and place it on top of the pan (sprayed side down). Let rise until almost to the top of the pan - takes about 1 hr. Remove plastic wrap and bake at 350 degrees for 35 minutes or until golden brown. Invert immediately onto serving platter.
Variations: Chocolate/Pecan Sticky Bundt--Cut each roll in half with scissors and wrap each piece around a chocolate chip, sealing dough well, before rolling in the cinnamon sugar mixture, continue with the recipe. Cream Cheese Pecan Sticky Bundt--flatten each roll and then wrap around a level tablespoon of cream cheese seal dough well, roll in the cinnamon sugar mixture and continue with recipe. Peanut Butter Peanut Sticky Bundt--replace chopped pecans with chopped roasted peanuts, flatten each roll and then wrap around a level tablespoon of peanut butter and seal dough well, roll in cinnamon sugar mixture and continue with recipe.

3 comments:

PamYla said...

Good gracious! I love your blog and you have made me oh so hungry rofl..Great pictures and sketches!

Lin said...

CONGRATULATIONS, BREN!!! FABULOUS BLOG!!! I CAN SEE WHERE MY WALKING CLASS IS GOING TO BE IMPERATIVE -- EVEN AFTER JUST VIEWING THE FOOD HERE!!! YUM-O!!!

Lynn said...

What a good idea! I can't wait to see more of your illustrated recipes.