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Messed Up, Un set, Jammy Goodness

August 21, 2009

august 173I bet you’re wondering what is underneath this pan…….


august 174Remember that Ginger Peach Jam I made?



august 175The first batch didn’t quite set properly so I poured it into the bottom of this pan…an entire 250 ml jar of it!



august 176Then I made the pioneer woman’s sticky bun recipe and put them in the pan with the Jam and baked them covered in foil until they were perfect.



august 189

Then I ate one.


 Okay, I’m lying……


I ate more than one!


Ginger Peach Sticky Buns   Recipe adapted from the Pioneer Woman


  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 4 cups flour
  • 1/2 cup flour
  • 2 teaspoons salt
  • Scant 1/2 teaspoon baking soda
  • Heaping 1/2 teaspoon baking powder
  • 3/4 cup melted butter
  • 3/4 cup brown sugar
  • 4 tablespoons ground cinnamon

Warm up the milk, sugar and oil.

Make sure the mixture is cooled to lukewarm and then add the yeast and 4 cups of flour.  Mix it together until it’s a shaggy looking mass and cover to let rise for about an hour.  

After 1 hour, add the remaining ingredients (flour, salt, baking powder and baking soda.

Knead it all together.

Preheat your oven to 375 degrees.

Butter a 9 inch round pan (this will make 2 pans) and pour Jelly into the pan.

Divide the dough into two pieces and roll out into a long rectangle.

Smear the melted butter over the dough and then sprinkle with cinnamon and sugar (remember to save 1/2 for the other bit of dough!)

Roll it up and pinch to seal the edge.  Slice into rolls and put into pans leaving a little bit of space between each one.

Cover with the towel and let rise 20-30 minutes.

Cover with with foil and back for 25 minutes.  Remove foil and bake an additional 5-10 minutes.

Once they’re golden brown, remove from the oven and invert the pan onto a plate. 


august 180

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