STICKY BUNS RECIPE
This old-fashioned caramel sticky buns recipe with pecans is perfect for breakfast or dessert.
Provided by Michelle
Categories Dessert
Time 5h15m
Number Of Ingredients 17
Steps:
- Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.
- Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.
- Transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 18 inches wide by 9 inches long. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 even pieces.
- Coat the bottom of a 9x13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.
- Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.
- Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.
- Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).
Nutrition Facts : Calories 799 kcal, Carbohydrate 106 g, Protein 10 g, Fat 38 g, SaturatedFat 18 g, Cholesterol 84 mg, Sodium 480 mg, Fiber 3 g, Sugar 63 g, ServingSize 1 serving
EVERYONE'S FAVORITE STICKY BUNS
Your home will smell of sweet and fresh bread while these are baking. As soon as you turn these onto the sheet pan, you will want to dig right into these ooey gooey buns. Their caramel and nutty flavor melt in your mouth. Using frozen bread gives the buns a light texture and makes prep a breeze. These will be a great addition to...
Provided by Kendra W. Raymond
Categories Other Breakfast
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Grease a 9 x 13 pan. Preheat oven to 350 degrees.
- 2. Beak bread dough into golf ball-sized pieces. Place in a single layer in the pan.
- 3. In a saucepan, melt butter. Add cinnamon, milk, brown sugar, pecans, and pudding mix. Stir and cook slightly.
- 4. Pour pecan mixture over bread pieces.
- 5. Let rise until double in size (about 30 minutes).
- 6. Bake at 350 degrees for approximately 30 minutes.
- 7. Turn warm rolls over onto a cookie sheet to allow the topping to drizzle over rolls.
- 8. Serve warm - yummy!!!
STICKY BUNS
It's impossible to eat just one of these soft, yummy sticky buns-they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. -Dorothy Showalter, Broadway, Virginia
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.
Nutrition Facts : Calories 314 calories, Fat 15g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
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
More about "everyones favorite sticky buns recipes"
EVERYONE'S FAVORITE BUNS RECIPE | LAND O’LAKES
From landolakes.com
4.9/5 (21)Calories 140 per servingServings 24
- Place milk and 4 tablespoons butter in 2-cup glass measuring cup. Microwave 1 1/2 minutes. Add enough warm water to measure 2 cups.
- Combine sugar, egg and salt in bowl; mix well. Add milk mixture; mix well. Stir in yeast; let stand 2 minutes.
- Add 3 cups flour. Beat at medium speed, scraping bowl often, until smooth and elastic. Add 2 cups flour. Mix dough with hook or stir in with wooden spoon until smooth. Stir in enough remaining flour with wooden spoon to make dough easy to handle.
- Place dough into greased bowl. Melt remaining 2 tablespoons butter; brush top of dough. Reserve remaining melted butter. Cover; let rise 45 minutes or until double in size. (Dough is ready if indentation remains when touched.)
OUR FAVORITE STICKY BUNS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (32)Calories 370 per servingTotal Time 4 hrs 5 mins
BEST EVER STICKY BUNS RECIPE (NO MACHINE) - BIGGER …
From biggerbolderbaking.com
STICKY BUNS- A FAMILY FAVORITE RECIPE! - THE RECIPE CRITIC
From therecipecritic.com
STICKY BUNS (OLD FASHIONED) - JO COOKS
From jocooks.com
THE BEST CARAMEL CINNAMON ROLLS | READY IN 25 MINUTES!
From atablefullofjoy.com
STICKY BUNS - SUGAR SPUN RUN
From sugarspunrun.com
27 BEST RECIPES FOR CINNAMON ROLLS AND STICKY BUNS
From foodnetwork.com
Author By
STICKY BUNS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
STICKY BUNS - RECIPE GIRL
From recipegirl.com
STICKY BUNS - PREPPY KITCHEN
From preppykitchen.com
HOMEMADE STICKY BUNS - THE COUNTRY COOK
From thecountrycook.net
STICKY BUNS (CARAMEL PECAN) - THE COOKIE ROOKIE®
From thecookierookie.com
OUTRAGEOUS STICKY BUNS - ERREN'S KITCHEN
From errenskitchen.com
CLASSIC CINNAMON STICKY BUNS | FOOD NETWORK CANADA
From foodnetwork.ca
10 STICKY BUN RECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love