Red Cherry 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.

STICKY CHERRY BAKEWELL BUNS

Steps:

• Combine the bread mix and caster sugar in a large bowl. Make a well in the centre and pour in 200ml of the milk, the melted butter, egg and half of the almond essence, then mix together swiftly with a wooden spoon. If it feels a little dry, add a dash more milk. Knead on a lightly floured surface for 5-10 mins until you have a dough that is smooth and springy. Put the dough in a large, lightly oiled mixing bowl, then cover and leave in a warm place for 1½-2 hrs, or until doubled in size.
• Mix the raspberry jam and remaining almond essence together in a small bowl. Tip the dough out of its bowl onto a lightly floured surface and knock it back (gently kneading it a few times to expel the air). Split the dough into 12 equal-sized pieces, then shape each one into a round and roll out to a diameter of about 10cm. Drop a level tsp of the jam into the centre of each round and fold in the ends to cover the jam so that it's in the centre of the bun. Pinch the ends tightly together to seal. Arrange nine of the buns, pinched-side down, on a lined baking sheet in a circle. Place the remaining three in the centre, leaving a little space between each one so they can spread out. Cover loosely and leave for 1 hr more to double in size.
• Heat oven to 200C/180C fan/ gas 6. Bake for 20-25 mins in the centre of the oven until golden brown, then remove from the oven and leave to cool completely on the baking sheet.
• Mix the icing sugar and 3 tbsp water together to create a thick, glossy icing. Spread the icing over the buns and top each one with a glacé cherry, then sprinkle over the almonds. Leave the icing to set for at least 10 mins.

RED CHERRY STICKY BUNS

Steps:

• Drain and halve cherries; reserve juice for Cherry Glaze.
• In a large mixing bowl, stir together 3 cups of the flour, sugar, yeast and salt.
• In a small saucepan, heat milk and 1/3 cup butter to 120 degrees F; stir in egg. Stir in flour mixture to form a ball.
• Turn out on a prepared pastry cloth and knead, adding only enough of the remaining flour to form a soft dough until smooth and satiny (5 to 10 minutes).
• Cover and let rest for 30 minutes.
• With a rolling pin, roll dough to an 18x15-inch rectangle. Brush with remaining melted butter to within 1/2-inch of edges. Arrange cherries over buttered dough. Roll up from 18-inch side; pinch edges to seal. Cut into 20 slices.
• Pour Cherry Glaze into a 13x9x2-inch pan; sprinkle with almonds. Place slices cut side down over Cherry Glaze. Let rise until double in bulk, 30 minutes. Bake in a preheated 375 degree F oven until golden brown, about 30 minutes.
• Cool 5 minutes; invert on a serving platter. Let stand 1 minutes; remove pan.
• Serve warm.

STICKY BUNS

Steps:

• For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
• Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
• After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
• To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
• Preheat the oven to 325 degrees F.
• For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
• Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
• For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
• Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
• Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
• Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.

SINFULLY RICH & EASY STICKY BUNS

Steps:

• Thaw bread dough.
• Grease 9" x 13" pan.
• Tear one loaf of bread up into pieces and put in bottom of pan.
• Melt butter in milk in small sauce-pan on stove top on medium heat.
• Add brown sugar & cinnamon to melted butter & milk.
• Add pudding and stir until dissolved.
• Pour over torn-up bread dough in pan.
• Tear up 2nd loaf of bread and place on top.
• Cover with wax paper and let rise until double.
• Bake at 350 degrees for 30 minutes.
• Remove from oven and loosen edges of pan with butter knife.
• Immediately turn upside down onto a cookie sheet covered with wax paper.

THE BEST STICKY BUNS!

Steps:

• Cut the biscuits into fourths.
• Sprinkle cinnamon sugar mixture over the biscuits (use as little or as much as you like).
• Melt the brown sugar, butter, and ice cream in the microwave.
• Alternate layers of biscuits, pecans, and melted mixure in a small casserole dish sprayed with non-stick spray.
• Bake for 25 minutes in a 350 degree Fahrenheit oven.

QUICKY STICKY BUNS

Steps:

• Preheat oven to 350F.
• In small bowl combine 2 T brown sugar, corn syrup, pecans and 1 T of butter or margarine.
• Spoon about 2 tsp of mixture into each of 9 (2 1/2 inch) muffin pan cups that has been sprayed with cooking spray.
• Unroll entire crescent roll dough; pinch seams together to form 1 rectangle.
• Combine remaining 1 T brown sugar and cinnamon.
• Spread dough with remaining 1 T butter; sprinkle with cinnamon mixture.
• Roll up from short end.
• Cut into 9 slices.
• Place one slice in each muffin cup.
• Bake 25 minutes or until golden brown.
• Immediately invert pan onto cookie sheet or tray; cool 10 minutes and serve.