Overnight Sticky Rolls Recipes

STICKY BUNS RECIPE

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).

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

OVERNIGHT CINNAMON ROLLS

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
• Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
• Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
• While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

PECAN STICKY BUNS

Steps:

• Heat the milk in the microwave in a small bowl for 1 minute 30 seconds. Remove from the microwave and add slices of butter. Stir until butter has melted. If butter doesn't completely melt, heat for an additional 10 seconds in the microwave. Pour the warm milk and butter mixture into the bowl of a stand mixer. Sprinkle the yeast over the surface and let it sit for about 5 to 7 minutes or until you see bubbles on the surface which indicates that the yeast has been activated.
• Using the paddle attachment, add eggs, one at a time, mixing after each addition. Add the sugar and salt and continue mixing to combine.
• Remove the paddle attachment and switch to the dough hook. Add 3 cups of flour and mix until the flour is completely incorporated. Add additional flour in ½ cup increments, mixing in between, until you've added a total of 4 cups. Continue mixing and add very small amounts of flour (⅛-cup to ¼-cup increments) until the dough has come together and is mostly holding on to the hook (some will still be at the bottom of the mixing bowl). You may not need the entire amount (I usually need about 4 ½ to 4 ¾ cup total). Continue mixing to knead the dough for about 5 or 6 minutes until the dough is smooth and elastic. Dough will be very sticky.
• Coat a large mixing bowl with nonstick cooking spray, lightly flour your hands and scrape the dough from the mixing bowl and into the prepared bowl. Form it into a ball with your hands and turn it over to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen cloth and allow the dough to rise in a warm place until doubled in volume, about 1 to 2 hours.
• Punch down the dough and turn it out onto a lightly floured surface. Use a rolling pin to roll into a 14- x 18-inch rectangle. Pour the melted butter over the surface of the dough and use a pastry brush to coat the entire surface evenly.
• In a small bowl combine the brown sugar, granulated sugar, and cinnamon. Sprinkle evenly over the melted butter.
• Roll up the dough, lengthwise, into a log, forming and shaping the dough with your hands to make it as even as possible. (Check length again after rolling and compress with your hands, if necessary, so it's 18-inches long). Trim and discard the uneven ends of the roll and then slice it in half. Then, slice each half into 6 equal size pieces for a total of 12 buns.
• Coat a 13- x 9-inch metal, glass or ceramic baking pan with nonstick cooking spray. Scatter the pecans evenly over the bottom of the pan. Be sure they are packed down evenly so the tops of the buns will all be coated with nuts.
• Melt the butter with the brown sugar, honey, and salt in a small saucepan over LOW heat. When the butter has melted, simmer the mixture, stirring constantly, for 1 minute,until it comes together into a thin caramel mixture. Stir in the vanilla extract and cook, stirring, for another 30 seconds. Remove from the heat and pour the mixture evenly over the pecans.
• Place the buns over the caramel pecan mixture (3-across width of pan/4-down length of pan). Cover the baking dish with plastic wrap and refrigerate overnight.
• The next morning, take the baking pan out of the refrigerator, remove the plastic wrap, and let it stand at room temperature for 30 to 45 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Bake for 22 to 30 minutes or until golden brown (buns will cook more quickly in a metal pan than in a glass pan). Place a piece of foil lightly over the top of the baking pan for the last 5 to 10 minutes of the baking time if needed, to prevent over-browning but to allow the buns to bake through to the center.
• Remove the pan from the oven and let the sticky buns cool for 5 minutes in the pan.
• Using oven mitts, carefully invert the pan onto a large serving platter or baking sheet (see tips below). Allow the pan to stay upside down over the rolls without lifting it for a few minutes and the warm topping will melt down the sides. Remove the pan. Serve warm.

OVERNIGHT REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.