CARAMEL-PECAN STICKY BUNS
My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. -Judy Powell, Star, Idaho
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.
Nutrition Facts : Calories 405 calories, Fat 19g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
LESS FAT CARAMEL-NUT STICKY BUNS
Warm from the oven, these are the perfect treat to top off a meal, or for a late dessert. Quick and easy, and impressive. Go all out and serve with ice cream or whipped cream. I've altered this Pillsbury recipe to eliminate some of the extra fats.
Provided by Diana 2
Categories Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan (or microwaveable) container, mix together butter, brown sugar and syrup. Stir until butter melts and sugar has dissolved.
- Pour into an ungreased pie plate, and sprinkle with nuts.
- Spray biscuits with cooking spray and place on top of the sugar/nut mixture. Sprinkle with the cinnamon sugar.
- Bake for 20 minutes.
- Cool for 1 minute before inverting onto a serving plate. Allow to rest for a few minutes before removing the pie place. This will allow time for the topping to settle onto the buns.
Nutrition Facts : Calories 191.1, Fat 10.4, SaturatedFat 4.2, Cholesterol 12.2, Sodium 389.6, Carbohydrate 23.1, Fiber 0.8, Sugar 9.7, Protein 2.5
SALTED CARAMEL PECAN STICKY BUNS
Soft, sticky, sweet, with a touch of salt and the crunch of pecans, these delightful sticky buns make a special dessert treat. My family absolutely loves them.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time 3h
Yield 18
Number Of Ingredients 17
Steps:
- Combine yeast, sugar, water and milk in a large bowl. Let sit until foamy, 5 to 10 minutes.
- Mix in butter, egg, and vanilla. Stir in flour and Diamond Crystal® Kosher Salt and mix until dough comes together; you may need additional flour. Knead until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl; cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours.
- Spray two 9-inch cake pans liberally with cooking spray.
- For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and Diamond Crystal® Kosher Salt; mix well but do not bring to a boil. Sauce will be thick. Divide sauce equally into cake pans. Sprinkle equal amounts of pecans on top of caramel sauce.
- Divide dough into two equal portions and roll out each section into a rectangle approximately 14x6 inches.
- For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 9 equal portions. Place rolls into prepared cake pans and let rise until doubled, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake until browned and baked through, 25 to 30 minutes.
- Immediately (and carefully as sauce will be very hot) invert onto a plate. Serve warm.
Nutrition Facts : Calories 386.3 calories, Carbohydrate 53.3 g, Cholesterol 41.9 mg, Fat 17.8 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 7.9 g, Sodium 171.4 mg, Sugar 30.4 g
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- Preheat oven to 375 degrees. Lightly grease a regular size muffin tin. Slice butter into 12 thin slices and place one in the bottom of each muffin tin compartment.
- Divide Brown sugar between each the compartments, then sprinkle pecan bits on top of the brown sugar. Place one biscuit in each muffin tin compartment.
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- Heat oven to 350°F. In medium microwavable bowl, mix brown sugar and 1/4 cup softened butter. Microwave uncovered on High 30 seconds; stir. Continue heating 15 seconds at a time, stirring after each, just until bubbly (do not overheat); stir in corn syrup. Spread mixture in ungreased 9-inch round cake pan; sprinkle with pecans.
- In small shallow bowl, add 3 tablespoons melted butter. In another small shallow bowl, mix granulated sugar and cinnamon. Separate dough into 10 biscuits. Dip biscuits into melted butter to coat all sides; dip into sugar mixture, coating well. Arrange biscuits on top of topping mixture in pan.
- Bake 24 to 29 minutes or until golden brown and biscuits are fully baked. Let stand 2 minutes. Place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain on top of biscuits 1 minute so caramel can drizzle over biscuits; remove pan. Replace any remaining pecan or caramel mixture, if necessary. Serve warm.
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- Lightly grease a large mixing bowl with a drizzle of vegetable oil and set aside. In a small saucepan, heat milk over MED heat until warmed. Pour warm milk into the bowl of a stand mixer and stir in the granulated sugar and yeast. Let mixture sit about 5 to 10 minutes. Yeast mixture should be foamy looking and smell “yeasty”.
- Spread dough rectangle with softened butter, then top with brown sugar and cinnamon. Gently use your fingers to pat the sugar/cinnamon mixture to help it stay in place during the rolling process.
- In a small saucepan, heat butter, brown sugar, maple syrup and vanilla over MED heat until melted and smooth. Remove from heat and whisk in cream. Set aside.
- Preheat oven to 375 F degrees, and once fully heated, bake sticky buns about 25 minutes. If you find the tops of the rolls are getting TOO golden brown, cover loosely with foil during the second half of baking.
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