Mrs Macs Sticky Buns Recipes

STICKY BUNS

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.

MOM-MOM'S STICKY BUNS

Steps:

• Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.
• Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.
• Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.
• Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.
• Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.

MRS. MAC'S STICKY BUNS

Steps:

• Grease a bundt pan. Drop the frozen rolls into the pan.
• Sprinkle the pudding mix and cinnamon over the rolls.
• Melt the butter and sugar together and pour over the rolls. Sprinkle with the nuts.
• Cover with a towel and let set out overnight.
• In the morning, remove the towel and bake at 350 degrees farenheit for 25 minutes. Unmold before cooling.

CINNAMON STICKY BUNS

Steps:

• In a small bowl, combine water, yeast and sugar.
• Stir until dissolved.
• Set aside.
• In a large bowl, make pudding mix according to package directions (using up all the pudding mix, but only half the milk called for in the directions).
• Add butter, eggs and salt and mix well.
• Add the yeast mixture and blend.
• Gradually add flour and knead until smooth, adding more flour as needed to control stickiness.
• Once the dough is no longer sticky and is soft and silky feeling, it is ready.
• Place in a large greased bowl.
• Cover and let rise until double in bulk (about 45 minutes to 1 hour).
• On a lightly floured surface, roll out to a 17 x 10 inch rectangle.
• Spread 1/2 cup of softened butter over surface.
• In small bowl, mix brown sugar and cinnamon together.
• Sprinkle all over the surface of the dough, over the butter.
• Starting from one long end, roll up dough very tightly, jelly-roll style.
• With a very sharp knife, cut a notch every 2 inches, and cut into 10 rolls.
• Make Topping: In a saucepan or in a microwave oven combine butter, brown sugar and corn syrup.
• Heat and stir until blended and sugar has nearly melted.
• Pour topping into the bottom of a 15 x 10 inch baking pan and sprinkle nut meats over.
• Place cinnamon buns on top of the caramel sauce.
• Press rolls down with your hands just a little.
• Allow to rise in a warm place until double in size (about 1 hour).
• Preheat oven to 350F and bake Cinnamon Buns for 15 to 20 minutes or until light brown.
• Don't over bake.
• Remove pan from oven, cover with foil and invert onto cooling racks.
• Cool 1 minute, and remove pan.
• Let them cool at least a further 15-20 minutes before eating.

EASY STICKY BUNS

Steps:

• Preheat the oven to 400 degrees. 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. If you would like to use nuts, distribute the 1/2 cup chopped pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
• Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of 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, if you like, 1/2 cup of 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. 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.

MAPLE NUT STICKY BUNS

Steps:

• Grease a 13x9 baking pan and spread pecans and maple syrup evenly over the bottom.
• Combine 2 cups flour, sugar, yeast and salt in large bowl. Stir in water, 2 Tbsp butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Place in greased bowl and cover with greased plastic wrap to prevent sticking; let rise until doubled, about 30 minute.
• On lightly floured surface, roll dough to 15x12 rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a short side, roll up tightly.
• Cut into 12 slices; place cut side down in prepared pan. Cover with greased plastic wrap; place on wire rack set over stove while oven preheats to 375*F. Let rise until buns double, 30-45 minutes. Uncover buns and bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges; invert onto serving plate, serve warm.
• For cinnamon rolls, omit syrup and pecans; glaze with a mixture of 1 1/2 c powdered sugar, 2-3 Tbsp milk and 1 tsp vanilla.

OVERNIGHT STICKY BUNS

Steps:

• For the dough:.
• In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine.
• Whisk in sugar, salt, and yeast.
• Add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.
• Add all but about 1/4 cup remaining flour and knead with dough hook at low speed 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom).
• Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).
• Lightly spray large bowl or plastic container with nonstick cooking spray.
• Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours.
• For the glaze:
• Meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined.
• Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish.
• Set baking dish aside.
• To assemble and bake buns:
• For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside.
• Turn dough out onto lightly floured work surface.
• Gently shape dough into rough rectangle with long side nearest you.
• Lightly flour dough and roll to 16- by 12-inch rectangle.
• Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish.
• Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere.
• Beginning with long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam-side down.
• Very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness.
• Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters.
• Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).
• 5Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and refrigerate 10 to 14 hours.
• Place baking pan in warm-water bath (about 120 degrees) in kitchen sink or large roasting pan for 20 minutes.
• Remove from water bath and let stand at room temperature until buns look slightly puffy and are pressed against one another, about 1 1/2 hours.
• About an hour before baking, adjust oven rack to lowest position, place pizza stone on rack (if using), and heat oven to 350 degrees.
• Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25 to 30 minutes.
• Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.
• For the topping:
• Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine.
• Off heat, stir in vanilla and pecans until pecans are evenly coated. Using soup spoon, spoon heaping tablespoon nuts and topping over center of each sticky bun.
• Continue to cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart sticky buns; serve.

MOM'S PERISHKY (MEAT BUNS)

Steps:

• Dissolve yeast in warm water and then mix into remaining ingredients to make dough. It will be sticky, so refrigerate overnight.
• Mix filling ingredients.
• Working with small portions of the dough at a time, roll out and cut dough with circular cookie cutter. (A margarine container or soup can work well, too -- just depends how big you want the meat buns).
• Place meat filling in center of circle and fold dough to form pocket and seal. (perishky or perogie-makers work well for this, too).
• Bake at 350F for 20 minutes.

DOG TEAM STICKY BUNS

Steps:

• Dissolve yeast in warm water; let stand 5 minutes.
• Mix together shortening, sugar, salt, egg, mashed potato; add dissolved yeast.
• Mix in flour to make a soft dough.
• Turn on to floured board, knead until smooth and elastic, adding more flour if necessary.
• May refrigerate overnight now.
• Roll out dough into a 9*16 rectangle and butter generously with melted butter.
• Sprinkle dough with mixture of cinnamon and sugar; roll toward one long edge.
• Slice into 1 inch thick pieces.
• Butter a 9*13 baking pan.
• Mix maple syrup with water; pour into pan; sprinkle nuts over bottom of pan.
• Place slices of dough, cut side down, on top of syrup mixture.
• Let rise at room temperature until doubled.
• Preheat oven to 350°F.
• Bake about 30 minutes.
• Invert onto platter or foil to cool if you like your sticky buns gooey; Invert onto a rack if you don't like goo. Either way, be careful as syrup is very hot.