BEST-EVER STICKY BUNS RECIPE
These ooey-gooey, pecan sticky buns live up to their name. Paige and her mother prepare the dough on Christmas Eve and bake the sticky buns first thing in the morning. Bonus: Everyone enjoys waking up to the sweet smell of cinnamon and brown sugar on Christmas Day.
Provided by Paige Grandjean
Categories Breakfast
Time 9h50m
Yield Serves 12
Number Of Ingredients 17
Steps:
- Prepare the Dough: Combine sour cream, butter, salt, and 1⁄3 cup of the granulated sugar in a small saucepan. Cook over medium-low, stirring occasionally, just until butter melts, about 4 minutes. Remove from heat, and cool to 100°F to 110°F.
- Stir together warm water, yeast, and remaining 1 teaspoon granulated sugar in a small bowl. Let stand until foamy, about 5 minutes.
- Combine sour cream mixture, yeast mixture, and eggs in the bowl of a heavy-duty electric stand mixer fitted with a dough hook attachment. With mixer running on medium-low speed, gradually add 3 3⁄4 cups of the flour, beating until a soft Dough forms and pulls away from sides but still adheres to bottom of bowl.
- Turn it out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding up to 3⁄4 cup flour, in very small amounts, if necessary to keep it workable. (Dough should be tacky but not sticky.) Place in a lightly greased bowl, turning to coat all sides. Cover and chill 8 hours or overnight.
- Turn Dough out onto a lightly floured work surface. Roll into a 16- x 20-inch rectangle.
- Prepare the Filling: Stir together brown sugar and cinnamon in a small bowl.
- Sprinkle Filling evenly over Dough rectangle, pressing gently to adhere, leaving a 1-inch border on both long sides. Starting at 1 long side, roll up Dough, jelly-roll style. Using a piece of unflavored dental floss, cut off and discard 1 inch from each end of roll. Cut roll crosswise into 12 (1 1⁄2-inch-wide) pieces.
- Prepare the Topping: Stir together all ingredients in a small bowl.
- Assemble the sticky buns: Pour Topping into a lightly greased 13- x 9-inch metal baking pan. Spread to coat bottom of pan evenly. Sprinkle evenly with pecans. Place rolls, cut side down, in baking pan with sides touching. Cover with plastic wrap, and let stand in a warm place until rolls double in size, 45 minutes to 1 hour.
- Preheat oven to 375°F. Remove and discard plastic wrap from buns. Bake in preheated oven until golden brown, 20 to 22 minutes. Cool in pan 5 minutes. Carefully invert buns onto a serving platter. Serve warm.
STICKY BUNS
Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven.
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
- Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 70.5 g, Cholesterol 67.6 mg, Fat 19.5 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 9.4 g, Sodium 586.3 mg, Sugar 22.9 g
PECAN STICKY BUNS
Yummy! Everyone's favorite - gooey, sticky, and rich.
Provided by Stefanie Sellars
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 15
Steps:
- Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
- Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
- Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 36.5 g, Cholesterol 28.7 mg, Fat 12.7 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 4.2 g, Sodium 341 mg, Sugar 13.7 g
STICKY BUNS--OUT OF THIS WORLD
These are best Sticky Buns a.k.a. Pecan Rolls you will ever taste. When I bake them, I keep an eye on them during the last minutes of baking so they don't overbake and they are the nicest, softest rolls ever. The flavor is great and the pecans and sauce are great, too. I just love these--anything gooey and sweet. HINT: Keep the dough as soft as possible when mixing and shaping. You want it just so you can handle it. That is the trick to making soft rolls.
Provided by Mimi in Maine
Categories Yeast Breads
Time 2h20m
Yield 1 1/2 dozen rolls
Number Of Ingredients 14
Steps:
- DOUGH:.
- Mix together the milk, sugar, and salt.
- In a small bowl mix the yeast and lukewarm water to proof a little.
- Add the yeast to the above.
- Add the eggs, beaten, and the soft butter; mix well.
- Mix in the flour, a little at a time remembering the hint above (you don't want it so sticky that you can't handle it, but a very soft dough).
- Place in buttered bowl; cover; rise once.
- Punch down and rise again.
- While this is rising prepare the filling and the pecan topping.
- FILLING:.
- In a small bowl mix the butter, sugar, and cinnamon together; set aside.
- STICKY PECAN TOPPING:.
- Mix the melted butter, brown sugar, and pecans together and spread evenly in the bottom of 9x13 pan.
- BACK TO THE DOUGH:.
- When risen put the dough on a lightly floured surface.
- Roll into a 9x18 oblong.
- Spread with the cinnamon filling.
- Roll up tightly starting at the wide side; seal well by pinching edges of roll together.
- Cut into 1" slices and evenly place in the pan on top of the pecan topping.
- Let rise till ALMOST DOUBLE, about 35-40 minutes.
- Bake in a 375 degree oven for 25-30 minutes.
- When you take them out of the oven, immediately turn them upside down on a large tray or platter.
- Let the pan stay over the rolls a minute or two so that the topping runs down over them and you get all the goodness from the pan.
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- Step 1For the dough: Heat the milk in a small saucepan over medium heat to between 110˚ and 115˚ on an instant read thermometer, about 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar.
- Step 2Combine the flour, salt, and the remaining 5 tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump.
- Step 3For the topping: Meanwhile, melt the butter in a small saucepan over medium heat. Whisk in the brown sugar, heavy cream, honey and vanilla extract.
- Step 5With a spatula, scrape the dough out of the bowl onto a lightly floured surface. Sprinkle a small amount of flour over top of the dough and roll it into a rectangle, about 12 by 18 inches.
- Step 6Place the rolls pinwheel side up, evenly spaced, over top of the pecan topping. Cover the pan with a clean kitchen towel or plastic wrap and let rise until the rolls are just touching each other, 45 minutes to 1 hour.
- Step 7Meanwhile, preheat the oven to 350°. Bake the rolls for 35 to 40 minutes until golden brown on top. Let the rolls cool for 5 minutes in the pan, then place a cooling rack over top.
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