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
MAKE-AHEAD STICKY BUNS
We love these! Excellent!
Provided by mary Armstrong
Categories Other Desserts
Time 1h20m
Number Of Ingredients 20
Steps:
- 1. For Buns: Mix yeast, 1 tsp. sugar and warm water until dissolved. Set aside.
- 2. In food processor pulse about 2 times: flour, sugar, nutmeg and salt.
- 3. Mix the yeast mixture above, with the 1 cup milk, 1/4 cup water, and egg, then; Add slowly to processor and process until it forms a ball. Process one more minute.
- 4. Knead about 8 minutes, adding no more than 1/4 cup flour. Let rise until doubled, about 45 minutes. (Depends on how warm your kitchen is)
- 5. For Sticky Stuff/ Caramel: Combine in small saucepan the 1/3 cup milk, brown sugar, syrup and butter. Bring to a boil., stirring constantly. Remove from heat.
- 6. After dough has doubled, punch it down. Let rest 5 minutes. Roll into a 24x10 rectangle on a lightly floured surface.
- 7. Use a pastry brush to coat dough surface with melted butter. (Start with a half of a stick). Sprinkle the Cinnamon mixture over the melted butter on the dough. Roll up. Cut 12 slices.
- 8. Coat baking pan with butter. (Two 9-inch round pans are recommended) Sprinkle with 3/4 cup chopped nuts. Top with Sticky Stuff (brown sugar mixture). Arrange 12 slices, cut side up, in each round pan. (6 buns per pan).
- 9. Cover with plastic wrap coated with cooking spray. Refrigerate 8-24 hours or until doubled in size.
- 10. Preheat oven to 375 degrees. Bake 23 minutes or until nicely browned. Invert on plate or another pan.
MAKE-AHEAD STICKY BUNS
This recipe came from a website but it's been so long I can't remember exactly which one. I love this recipe because it yields a light, flaky sticky bun that is not overly sweet. It's relatively easy to prepare; prep time includes refrigeration/rising time. This recipe has a big yield, but can be halved without problems.
Provided by sarikat
Categories Breakfast
Time 20h15m
Yield 16 sticky buns, 8 serving(s)
Number Of Ingredients 19
Steps:
- Combine warm water and yeast in a measuring cup and set aside.
- In a large bowl, combine flour, potato flakes, 1/4 cup sugar, dry milk, 1/4 cup butter, vanilla, egg, baking powder and salt.
- Slowly add yeast mixture and stir gently until dough forms a ball.
- Add oil to a plastic container or ziploc bag, swirling to coat all sides.
- Put dough into container or bag and refrigerate for at least 4 hours.
- Remove dough from refrigerator.
- Roll dough out onto oiled work surface into a 12"x16" rectangle.
- In a small bowl, make filling by mixing 2 T. butter, 1/4 cup sugar, and cinnamon. Spread across surface of dough.
- Starting with the longer edge, roll the dough into a log. Cut the dough into 16 pieces (rolls).
- Lightly grease two 9" round cake pans.
- Make the glaze by mixing brown sugar, corn syrup, and 2T. butter in microwave-safe measuring cup and heating 1 minute on HIGH or until butter is melted.
- Stir to combine, then pour half into each pan.
- Sprinkle 1/2 cup chopped pecans over glaze in each pan.
- Place 1 roll in center of each pan, then surround with seven other pieces.
- Cover pans and refrigerate overnight.
- Remove pans from fridge and allow to rest at room temp about 30 minutes; you will really see the rolls rise during this time.
- Preheat oven to 375°F.
- Bake for 15-20 minutes or until tops of rolls are lightly golden.
- Invert each pan onto a serving plate and serve!
Nutrition Facts : Calories 680.1, Fat 29.4, SaturatedFat 9.3, Cholesterol 57.7, Sodium 418.5, Carbohydrate 98.9, Fiber 3.3, Sugar 47.6, Protein 9
WAY-AHEAD STICKY BUNS
The beauty of this recipe (besides the taste) is that you can make it up to 2 days ahead of time and just keep refrigerated. Time of rising not included.
Provided by evelynathens
Categories Yeast Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- For dough: combine 2 cups flour, sugar, salt and yeast in large bowl; add milk, butter and egg; beat 1 minute; stir in enough remaining flour to make a soft dough; knead dough on floured board for 5 minutes; place in greased bowl; cover with plastic wrap; let rise in warm place until doubled, about 1 1/4 hours.
- For topping: bring brown sugar and butter to a boil, stirring constantly; remove from heat; stir in syrup; pour into 13" x 9" pan; sprinkle pecan halves on top.
- For filling: punch down dough; roll out into 15" x 10" rectangle; spread with butter.
- Combine pecans, brown sugar and cinnamon; sprinkle over dough; starting at long side, roll up tightly, pinching seam to seal; cut into 15 pieces; place in pan; cover tightly with plastic wrap; refrigerate 12-48 hours.
- Preheat oven to 350°F.
- Bake uncovered for 25-30 minutes, or until golden; let stand 3 minutes in pan, then invert onto serving platter.
More about "make ahead sticky buns recipes"
MAKE-AHEAD OOEY-GOOEY STICKY BUNS RECIPE
From myrecipes.com
5/5 (7)Calories 188 per servingServings 24
- Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Place 3 3/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, 1/4 cup water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Combine 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.
- Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch) slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size.
PECAN STICKY BUNS (OVERNIGHT METHOD) | VALERIE'S KITCHEN
From fromvalerieskitchen.com
OVERNIGHT STICKY BUNS | 5 INGREDIENTS | THE OVEN LIGHT
From theovenlight.net
CINNAMON STICKY BUNS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY STICKY BUNS - I HEART EATING
From ihearteating.com
BEST EVER STICKY BUNS RECIPE - ERREN'S KITCHEN
From errenskitchen.com
MAPLE PECAN STICKY BUNS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOW TO MAKE STICKY BUNS AHEAD OF TIME - COMPLETELY DELICIOUS
From completelydelicious.com
PULL-APART STICKY BUNS | AN EASY, MAKE AHEAD RECIPE - THE YUMMY …
From theyummylife.com
PECAN STICKY BUNS RECIPE - BOSTON GIRL BAKES
From bostongirlbakes.com
THE ULTIMATE STICKY BUNS RECIPE | BON APPéTIT
From bonappetit.com
STICKY BUNS RECIPE - BAKING A MOMENT
From bakingamoment.com
BEST STICKY BUNS RECIPE - HOW TO MAKE STICKY BUNS - THE PIONEER …
From thepioneerwoman.com
AMAZING PECAN STICKY BUNS - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
CARAMEL PECAN STICKY BUNS - THE CHUNKY CHEF
From thechunkychef.com
STICKY BUNS RECIPE - PIES AND TACOS
From piesandtacos.com
BAREFOOT CONTESSA | EASY STICKY BUNS (UPDATED) | RECIPES
From barefootcontessa.com
MAKE-AHEAD STICKY BUNS RECIPE - CLASSIC-RECIPES
From classic-recipes.com
ROBINHOOD | MAKE AHEAD STICKY BUNS
From robinhood.ca
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