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
MOLASSES-PECAN STICKY BUNS
As much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.-Shirley Saylor, Felton, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes., Roll into a 14x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls., In a small saucepan, melt remaining butter for topping. Stir in the brown sugar, pecans and molasses; pour into a greased 13x9-in. baking dish. Place rolls, cut side down, in dish., Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
Nutrition Facts : Calories 447 calories, Fat 21g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 328mg sodium, Carbohydrate 61g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
TRADITIONAL NEWFOUNDLAND MOLASSES BUNS
Traditional Newfoundland Molasses Buns HI and Welcome to our website! If you are looking to make some delicious molasses tea buns you are in the right place, so sit back and make yourself a cup of tea and enjoy our blog and video tutorial. Some people like making these delicious molasses buns like they did back in the day, using pork fat in the making of them replacing the butter or margarine. ( Pork Fat is the same as lard ) You first fry small pieces of fat pork and the oil from the fat pork you put in a bowl only using 1/2 cup of the oil to replace the butter. Also you can use the fat pork scrunchions instead of the raw fat pork in this recipe. Continue following the recipe below for the other ingredients, you can also add a cup of raisins of choice to this same recipe if you like to have that too. These molasses buns was made so many ways back in the day and I'm bringing you one way that I like making them. Fat pork frying in a cast iron pan then you can use the oil to make molasses buns. I will share with you our first and second cookbook link with more delicious recipes. https://www.bonitaskitchen.com/cookbook Bonita's Kitchen first Cookbook Our second cookbook.
Provided by Bonita's Kitchen
Yield 12-24
Number Of Ingredients 14
Steps:
- 1- In a large bowl add molasses, boiling water and baking soda, mix together with a spoon until it starts to fizz. 2- Then add brown sugar, room temperature butter, and all spices mix in to mixture until all combined. 3- In a small bowl add egg and milk mix together then add to large bowl with the other ingredients mix together. 4- Then sift flour and salt into mixture and blend together, you may need to use your hand now to fold all together. Dust with more flour if it's to soft, form into a ball. 5- After sprinkle flour on your counter top or board then place the dough ball mixture on it and cut in half. 6- Take one half and add the pork fat piece into mixture, then roll out on counter top. 7- Take a small cookie cutter or glass and cut out small round pieces of dough and place on a cookie sheet covered with parchment paper. Continue doing this until all buns are cut out, then roll out the other half of your dough and continue doing the same thing. 8- Preheat your oven to 350° and set your timer to 15 minutes, when baked place on a cooling rack or serve hot. Prep time- 10 Minutes Baking time- 15 Minutes Buns baked- 12 to 24 depending on the size. If you would like to make these molasses buns like they did back in the day when they used pork fat in the making of these buns replacing the butter or margarine. You first fry out the small pieces of pork and the fat from the pork you put in a bowl only using a 1/2 cup of the fat and replacing the butter in this recipe. Also you can use the pork scrunchions instead of the raw pork in the molasses bun recipe. Continue following the recipe above for the other ingredients, you can also add a cup of raisins of choice to this same recipe if you like to have that too. These molasses buns was made so many ways back in the day and I'm bringing you one way that I make them and my mom made them.
Nutrition Facts :
MOLASSES STICKY BUNS RECIPE
This molasses sticky buns recipe includes a deliciously soft dough that works well with whole grain flour and a rich, buttery molasses sauce.
Provided by Crosby's Molasses
Categories Muffins & Quick Breads
Time 1h45m
Number Of Ingredients 14
Steps:
- Combine flour, sugar, salt, and yeast in a large bowl.
- Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
- Mix to combine and knead the dough until it's smooth and springy, adding up to 2/3 cup more flour if necessary.
- Form into a ball, place in an oiled bowl, turn to coat, and cover. Leave to rise until doubled (30 min to an hour, depending on the temperature in your kitchen).
- Line a 9" by 13" pan with parchment paper. Cut the paper large enough so it goes up the sides of the pan too.
- In a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into the prepared pan.
- When the dough has risen to double its size, punch it down, roll out into a rectangle (about 11″x 15″) and spread/sprinkle with the filling.
- Roll up (not too tight) from the long side, pinching to seal. Slice into 1 ½" rounds. Place rolls, cut side down, in the molasses sauce.
- Cover and let rise in a warm place until doubled in size, about 30 minutes.
- Bake at 350°F for 30-35 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.
EASY MOLASSES STICKY BUNS
All I can say is that this is total sticky evil,lol,in a good way.
Provided by Jamallah Bergman
Categories Other Desserts
Number Of Ingredients 9
Steps:
- 1. Roll our each loaf of bread dough into a 10 inch square. Spread with butte to within 1/2 inch of edges. Combine sugar and cinnamon;sprinkle over butter. Roll up jelly roll style; pinch seams to seal. Cut each loaf into six slices.
- 2. For sauce,in a small saucepan, bring the brown sugar,butter,water and molasses to a boil. Pour into greased 13x9 baking dish. Place rolls,cut side down, in molasses sauce.
- 3. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 for 25-30 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.
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