EASY STICKY BUNS
Steps:
- Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
- Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
- Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
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
EASY STICKY BUNS
Warm, gooey cinnamon buns made fresh for breakfast. Prepare the night before. Bake in the morning. Super easy!
Provided by Cookbook Barbie
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9x13 pan.
- Place frozen rolls in pan.
- Mix remaining ingredients and pour over frozen rolls.
- Place in oven overnight.
- In the morning, bake at 350 for 20-25 minutes.
- Turn out upside down.
Nutrition Facts : Calories 373.3, Fat 9.4, SaturatedFat 2, Cholesterol 3.4, Sodium 510.6, Carbohydrate 63.8, Fiber 2.4, Sugar 22.6, Protein 9.5
OVERNIGHT STICKY BUNS
This is a great recipe from Good Housekeeping - Not just sticky but also spicy, nutty and downright delectable, these breakfast treats should be started the night before you plan to serve them. The shaped buns slowly rise overnight in the refrigerator; all you do in the morning is bake them for 30 minutes.
Provided by Ceezie
Categories Breads
Time P1DT30m
Yield 20 buns
Number Of Ingredients 18
Steps:
- Prepare Dough: In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
- In large bowl, with mixer at low speed, blend yeast mixture with milk, butter, salt, egg yolks, 3 cups flour, and remaining 1/4 cup granulated sugar until blended. With wooden spoon, stir in 3/4 cup flour.
- Turn dough onto lightly floured surface and knead about 5 minutes, until smooth and elastic, working in about 1/4 cup more flour as necessary just to keep dough from sticking.
- Shape dough into ball; place in greased large bowl, turning dough over to grease top. Cover bowl and let dough rise in warm place (80 to 85 degrees F) about 1 hour.
- Meanwhile, prepare Filling: In small bowl, combine brown sugar, currants, and cinnamon. Reserve melted butter.
- Prepare Topping: In 1-quart saucepan, heat brown sugar, butter, corn syrup, and honey over low heat, stirring occasionally, until butter has melted. Grease 13- by 9-inch metal baking pan; pour melted brown-sugar mixture into pan and sprinkle evenly with pecans; set aside.
- Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. On lightly floured surface, with floured rolling pin, roll dough into 18- by 12-inch rectangle. Brush dough with reserved melted butter and sprinkle with currant mixture. Starting at one long side, roll up dough jelly-roll fashion; place, seam side down, on surface. Cut dough crosswise into 20 slices.
- Place slices, cut side down, on topping in baking pan in 4 rows of 5 slices each. Cover pan and refrigerate at least 12 or up to 20 hours.
- Preheat oven to 375 degrees F. Bake buns 30 minutes, or until golden. Remove pan from oven. Immediately place serving tray or jelly-roll pan over top of baking pan and invert; remove baking pan. Let buns cool slightly to serve warm or cool completely to serve later.
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