Thursday, March 29, 2012

Iron Skillet Nutty Sticky Buns

Iron Skillet Nutty Sticky Buns
Dorcas Annette Walker

The first day of spring has arrived feeling like summer with temperatures up in the 80’s lately. If this keeps up we are in for one hot summer. I’ve been working outside in the morning so I can quit by afternoon when the sun is bearing down and stay indoors until early evening. As the longer daylight hours expand- what joy- I love feeling the mountain cool down for nighttime after a sweltering day. The bad news is that due to our mild winter the ticks are already out. I didn’t think they would be alive this soon, but the other week when I was planting some potatoes on a cooler day I ended up with eight of the critters on me. For some reason I seem to attract these horrible insects. I immediately called my daughter to warm her about keeping a close watch on my grandchildren whenever they went outside. I spent a miserable couple of days with big red itchy welts that have slowly gone down. Thankfully so far my Lyme is staying in remission, although it really scared me. So now I’m putting on Skin-so-soft by Avon every time I work outside. Ticks are dangerous as they carry the Lyme virus so be extra careful. You can read more about Lyme disease on my Lyme blog at:

Yesterday I pulled out from my freezer a log of frozen bread dough and set it out to rise while I worked outside in my flower gardens. That evening when I started supper I rolled out the dough and made sticky buns, put them in my iron skillet, and set them in the oven to bake. By the time supper was done the Iron Skillet Nutty Sticky Buns were finished and ready to eat. I was amazed at how simple it was to make up a batch of Iron Skillet Nutty Sticky Buns; perfect for those working during the day or someone like my son, who likes to putter around the stove, but not spend hours cooking. Preparation time for my Iron Skillet Nutty Sticky Buns is around fifteen minutes (not counting baking time) and this recipe makes a dozen sticky buns.

Iron Skillet Nutty Sticky Buns

1 roll of frozen yeast bread dough
1 stick of butter
2 tb shortening
2 c br sugar
1 c chopped pecans
1 c powdered sugar
1 tsp shortening
2 tb milk

Lightly grease a bowl and log of bread dough, cover, and let rise for at least five hours. Punch down the risen dough, melt butter in an iron skillet, and roll out the dough in a rectangular shape. Spread shortening over the dough and then the brown sugar and nuts. Sprinkle on cinnamon. Roll up the dough lengthwise and cut into twelve pieces with a sharp knife. Place each section face up in the iron skillet. Bake at 350ยบ for twenty-five to thirty minutes until golden brown. While cooling mix up the frosting by combining the sugar, shortening, and milk in a small bowl. Beat with a Wisk until smooth and then drizzle over the sticky buns!

Weekly tip: Always work with bread dough on a warm sunny day as the dough will rise more quickly and thoroughly and your end product will be of a lighter fluffier quality!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: For more recipes check out her Creative Tennessee Mountain Cookin blog at:

No comments: