Overnight Praline Sticky Buns Recipes

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OVERNIGHT STICKY BUNS



Overnight Sticky Buns image

These bakery favorites are often too sweet, too big, too rich, and just too much. If you like, sticky buns can be made and shaped the night before and then refrigerated. The next morning, set the baking dish in a warm-water bath to speed the dough's rise. This recipe has four components: the dough that is shaped into buns, the filling that creates the swirl in the shaped buns, the caramel glaze that bakes in the bottom of the baking dish along with the buns, and the pecan topping that garnishes the buns once baked. Although the ingredient list may look long, note that many ingredients are repeated. Leftover sticky buns can be wrapped in foil or plastic wrap and refrigerated for up to 3 days, but they should be warmed through before serving. They reheat quickly in a microwave oven (for 2 buns, about 2 minutes at 50 percent power works well); they can also be put into a 325-degree oven for about 8 minutes.

Provided by Cucina Casalingo

Categories     Breads

Time 3h30m

Yield 12 buns

Number Of Ingredients 23

3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
1/4 cup granulated sugar
1 1/4 teaspoons table salt
2 1/4 teaspoons instant yeast
4 1/4 cups unbleached all-purpose flour, plus additional for dusting work surface (21 1/4 ounces)
6 tablespoons unsalted butter, melted and cooled until warm
6 tablespoons unsalted butter
3/4 cup packed light brown sugar (5 1/4 ounces)
3 tablespoons corn syrup (light or dark)
2 tablespoons heavy cream
1 pinch table salt
3/4 cup packed light brown sugar (5 1/4 ounces)
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 pinch table salt
1 tablespoon unsalted butter, melted
3 tablespoons unsalted butter
1/4 cup packed light brown sugar (1 3/4 ounces)
3 tablespoons corn syrup (light or dark)
1 pinch table salt
1 teaspoon vanilla extract
3/4 cup pecans, toasted in a skillet over medium heat until fragrant and browned, about 5 minutes, then cooled and c (3 ounces)

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.

Nutrition Facts : Calories 546, Fat 23, SaturatedFat 11.3, Cholesterol 91.2, Sodium 319.3, Carbohydrate 79.2, Fiber 2.3, Sugar 39, Protein 7.8

OVERNIGHT STICKY BUNS



Overnight Sticky Buns image

This is a great recipe from Good Housekeeping - Not just sticky but also spicy, nutty and downright delectable, these breakfast treats should be started the night before you plan to serve them. The shaped buns slowly rise overnight in the refrigerator; all you do in the morning is bake them for 30 minutes.

Provided by Ceezie

Categories     Breads

Time P1DT30m

Yield 20 buns

Number Of Ingredients 18

1/4 cup warm water (105 degrees to 115 degrees)
1/4 ounce active dry yeast
1/4 cup sugar
1 teaspoon sugar
3/4 cup milk
4 tablespoons butter or 4 tablespoons margarine, softened
1 teaspoon salt
3 large egg yolks
4 cups all-purpose flour
1/2 cup dark brown sugar
1/4 cup dried currant
1 tablespoon ground cinnamon
4 tablespoons butter or 4 tablespoons margarine, melted
2/3 cup dark brown sugar
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons light corn syrup
2 tablespoons honey
1 1/4 cups pecans, coarsly chopped

Steps:

  • Prepare Dough: In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
  • In large bowl, with mixer at low speed, blend yeast mixture with milk, butter, salt, egg yolks, 3 cups flour, and remaining 1/4 cup granulated sugar until blended. With wooden spoon, stir in 3/4 cup flour.
  • Turn dough onto lightly floured surface and knead about 5 minutes, until smooth and elastic, working in about 1/4 cup more flour as necessary just to keep dough from sticking.
  • Shape dough into ball; place in greased large bowl, turning dough over to grease top. Cover bowl and let dough rise in warm place (80 to 85 degrees F) about 1 hour.
  • Meanwhile, prepare Filling: In small bowl, combine brown sugar, currants, and cinnamon. Reserve melted butter.
  • Prepare Topping: In 1-quart saucepan, heat brown sugar, butter, corn syrup, and honey over low heat, stirring occasionally, until butter has melted. Grease 13- by 9-inch metal baking pan; pour melted brown-sugar mixture into pan and sprinkle evenly with pecans; set aside.
  • Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. On lightly floured surface, with floured rolling pin, roll dough into 18- by 12-inch rectangle. Brush dough with reserved melted butter and sprinkle with currant mixture. Starting at one long side, roll up dough jelly-roll fashion; place, seam side down, on surface. Cut dough crosswise into 20 slices.
  • Place slices, cut side down, on topping in baking pan in 4 rows of 5 slices each. Cover pan and refrigerate at least 12 or up to 20 hours.
  • Preheat oven to 375 degrees F. Bake buns 30 minutes, or until golden. Remove pan from oven. Immediately place serving tray or jelly-roll pan over top of baking pan and invert; remove baking pan. Let buns cool slightly to serve warm or cool completely to serve later.

OVERNIGHT PRALINE STICKY BUNS



Overnight Praline Sticky Buns image

Make and share this Overnight Praline Sticky Buns recipe from Food.com.

Provided by southern chef in lo

Categories     Breakfast

Time P1DT30m

Yield 16 serving(s)

Number Of Ingredients 8

1/2 cup sugar
1/2 cup pecans, finely chopped
1 tablespoon ground cinnamon
2 lbs frozen bread dough, thawed
1/2 cup butter, melted
1 tablespoon pure vanilla extract
1 (3 1/2 ounce) package butterscotch pudding mix (not instant)
1/3 cup raisins (optional)

Steps:

  • In small bowl, combine sugar, pecans and cinnamon; set aside.
  • Cut each loaf into 8 slices.
  • Dip each slice into melted butter; roll in cinnamon-sugar mixture.
  • Stand slices upright in a greased bundt or tube pan.
  • Stir vanilla with any remaining melted butter; pour over rolls.
  • Top with dry pudding mix and raisins.
  • Cover and refrigerate overnight.
  • Uncover and let stand at room temperature 10-15 minutes.
  • Bake in a preheated 350°F oven 30-35 minutes.
  • Cool 5 minutes.
  • Turn pan upside down onto serving plate; remove pan. Serve warm.

Nutrition Facts : Calories 102.1, Fat 8.2, SaturatedFat 3.9, Cholesterol 15.2, Sodium 50.8, Carbohydrate 7.2, Fiber 0.6, Sugar 6.5, Protein 0.4

OVERNIGHT BANANA STICKY BUNS WITH PECANS



Overnight Banana Sticky Buns With Pecans image

Make and share this Overnight Banana Sticky Buns With Pecans recipe from Food.com.

Provided by Pinay0618

Categories     Yeast Breads

Time 3h22m

Yield 12 serving(s)

Number Of Ingredients 19

1 lb unbleached all-purpose flour, more as needed
1 1/4 ounces package fast rising yeast (instant)
1/2 cup very warm milk (about 125Â F) or 1/2 cup water (about 125Â F)
3/4 cup mashed very ripe banana (about 1 large)
1 ounce unsalted butter, melted, more for the bowl
2 tablespoons granulated sugar
1 large egg, lightly beaten
1 1/4 teaspoons table salt
1 1/2 ounces unsalted butter, softened
1/2 cup finely chopped toasted pecans
1/3 cup packed light brown sugar
1 3/4 teaspoons ground cinnamon
1 ounce cold unsalted butter, more softened for the pan
1 1/2 cups granulated sugar
1 large ripe banana, coarsely chopped into 1/2- to 1-inch pieces
1/2 cup heavy cream
1 teaspoon pure vanilla extract
generous pinch table salt
1 cup pecan halves

Steps:

  • Make the dough:.
  • In a medium bowl, combine 4-1/2 oz. (1 cup) of the flour with the yeast. Stir in the warm milk or water until combined. Cover the bowl and let sit in a warm spot in the kitchen for 30 minutes. Stir the banana, melted butter, sugar, egg, and salt into the yeast mixture until well combined. Stir in all but 1 oz. (1/4 cup) of the remaining flour to make a stiff, shaggy dough. Turn the dough out onto a lightly floured surface.
  • Knead, folding the dough over onto itself. If the dough sticks, use a dough scraper to pick up the sticky bits and sprinkle a small amount of the remaining flour onto the surface. Continue to knead until the dough becomes smooth and easy to handle, 5 to 10 minutes. Put the dough in a lightly buttered medium bowl, cover with plastic wrap, and let rise in a warm place until doubled, 40 to 50 minutes.
  • Fill the rolls:.
  • Turn the dough out onto a lightly floured surface and shape into a rectangle. Roll out into a 16 x 11-inch rectangle. With an offset spatula, spread the softened butter evenly over the dough to within 1/8 inch of the edge. Combine the chopped pecans, brown sugar, and cinnamon in a small bowl; sprinkle the mixture evenly over the butter.
  • Roll up the dough lengthwise, starting from a long edge, and pinch the seam to seal. Turn the log so that it's seam side down. Trim off and discard 1/2 inch from each end; then cut the log into twelve 1-1/4-inch pieces. Cover with plastic wrap.
  • Make the caramel-pecan sauce:.
  • Generously butter a 12-cup standard muffin pan.
  • In a medium saucepan over medium-high heat, combine the sugar and 1/4 cup warm water and stir until the sugar dissolves, 2 to 3 minutes. Bring the syrup to a boil and cook, without stirring, until it begins to caramelize. Gently swirl the pan to help the syrup brown evenly. Once the syrup has turned an amber color, remove the pan from the heat and carefully stir in the banana and cold butter. Stir in the heavy cream, returning the pan to low heat if the mixture doesn't smooth out immediately. Add the vanilla and salt and stir until smooth. Strain the sauce, discarding the banana. Let the caramel cool until just warm, about 15 minutes. Drizzle about 1-1/2 Tbs. of caramel into each muffin cup, reserving the extra sauce at room temperature. Sprinkle the pecans evenly among the cups.
  • Place the dough slices over the sauce and nuts, cut sides down. Cover with plastic wrap and refrigerate overnight.
  • Bake the sticky buns:.
  • Remove the pan from the refrigerator and let the dough rise in a warm spot until doubled, 1 to 1-1/2 hours.
  • Position racks in the center and lower third of the oven and heat the oven to 350°F Put the muffin pan on the center rack and set a foil-lined baking sheet on the rack below to catch any overflowing syrup. Bake until the tops and edges of the buns are browned, 20 to 22 minutes.
  • Immediately invert the pan onto a rimmed baking sheet, replace any pecans that fell off, and let cool for 10 minutes. Reheat the reserved caramel sauce and serve the buns drizzled with the sauce.

Nutrition Facts : Calories 462.6, Fat 20.9, SaturatedFat 7.8, Cholesterol 48.3, Sodium 262.2, Carbohydrate 65, Fiber 3.6, Sugar 36.2, Protein 6.9

OVERNIGHT BUNS



Overnight Buns image

Make and share this Overnight Buns recipe from Food.com.

Provided by Fairy Godmother

Categories     Yeast Breads

Time 35m

Yield 4 dz

Number Of Ingredients 9

1 tablespoon yeast
1 cup warm water
1 teaspoon sugar
1 cup melted lard
1 cup sugar
1 egg
1 tablespoon salt
3 cups warm water
8 -10 cups flour

Steps:

  • At 5 pm mix 1 cup water and 1t sugar sprinkle on yeast and sit until bubbly.
  • Mix everything else in a large bowl, beating in flour a bit at a time.
  • Knead till smooth and elastic.
  • Oil top of dough and cover with tea towel to rise.
  • At 7 pm punch down.
  • At 9 pm pan and cover with a cloth. Let rise overnight.
  • Bake at 350°F until light brown.
  • Not sure about the yield as I never paid attention.

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