Applepecanstickybuns Recipes

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APPLE WALNUT STICKY BUNS



Apple Walnut Sticky Buns image

Provided by Sandra Lee

Categories     dessert

Time 25m

Yield 12 buns

Number Of Ingredients 6

Butter, for greasing pan
1 Granny Smith apple
3/4 cup chopped walnuts
1/2 cup brown sugar
Two 8-count tubes refrigerated cinnamon rolls
1/2 teaspoon pumpkin pie spice

Steps:

  • Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.
  • Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.
  • Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. (Bake off remaining 4 buns for Round 2 Recipe Cinnamon Roll French Toast.)
  • Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.
  • In a small bowl, combine 1 container of the vanilla frosting (save the other for Round 2 Cinnamon Roll French Toast) with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.

STICKY BUNS



Sticky Buns image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 16 buns

Number Of Ingredients 18

2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package active dry yeast (2 1/4 teaspoons)
4 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
Heaping 1/2 teaspoon baking powder
Scant 1/2 teaspoon baking soda
1 stick (1/2 cup) salted butter, melted, plus more as needed
1 cup granulated sugar, plus more as needed
2 tablespoons ground cinnamon
1 1/2 cups packed light brown sugar
2 sticks (1 cup) salted butter, softened, plus more for the skillet
2 tablespoons honey
Pinch of kosher salt
1 tablespoon whiskey, such as Jack Daniels
1 teaspoon vanilla extract
2 cups pecan pieces

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.

CARAMEL-PECAN STICKY BUNS



Caramel-Pecan Sticky Buns image

My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. -Judy Powell, Star, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 1 dozen.

Number Of Ingredients 14

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1/4 cup sugar
3 tablespoons canola oil
2 teaspoons salt
3-3/4 to 4-1/4 cups all-purpose flour
FILLING:
1/4 cup butter, softened
1/4 cup sugar
3 teaspoons ground cinnamon
3/4 cup packed brown sugar
1/2 cup heavy whipping cream
1 cup coarsely chopped pecans

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.

Nutrition Facts : Calories 405 calories, Fat 19g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.

PECAN STICKY BUNS



Pecan Sticky Buns image

Yummy! Everyone's favorite - gooey, sticky, and rich.

Provided by Stefanie Sellars

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 15

4 ½ teaspoons active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk
2 eggs
5 ½ cups all-purpose flour
½ cup margarine, softened
½ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
½ cup packed brown sugar
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  • Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 36.5 g, Cholesterol 28.7 mg, Fat 12.7 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 4.2 g, Sodium 341 mg, Sugar 13.7 g

APPLE BUTTER STICKY BUNS WITH PECANS AND CURRANTS



Apple Butter Sticky Buns With Pecans and Currants image

These sticky buns are so pillowy and sweet you may want to fall right into them and take a nap. Caramel-drenched currants and pecans blanket the top. Apple butter gives them a pleasant tang, and maple syrup nudges them toward fall. To bake these in the morning with a bit less hassle, make this recipe through Step 5 the night before, cover the buns with plastic wrap and refrigerate. About 2 hours before you plan to eat, remove them from the fridge. Let them stand in a warm place until doubled, then bake as directed.

Provided by Samantha Seneviratne

Categories     breads, pastries, dessert

Time 1h

Yield 8 large buns

Number Of Ingredients 16

6 tablespoons/85 grams unsalted butter, at room temperature, plus more for greasing bowl
2/3 cup/160 milliliters whole milk, heated to 110 degrees
3 tablespoons plus 1 teaspoon granulated sugar
1 3/4 teaspoons active dry yeast
2 1/2 cups/320 grams all-purpose flour, plus more as needed
1/2 teaspoon kosher salt
1 large egg, lightly beaten
6 tablespoons/85 grams unsalted butter, cut into pieces, plus more for greasing the pan
1/4 cup/55 grams packed dark brown sugar
1/4 cup/60 milliliters maple syrup
1/2 teaspoon kosher salt
1 cup/100 grams pecans, coarsely chopped
1/3 cup/45 grams currants or raisins
1/4 cup/55 grams packed dark brown sugar
2 tablespoons ground cinnamon
1/2 cup/120 milliliters apple butter

Steps:

  • Lightly grease a large bowl and set it aside. In a small bowl, mix together the milk, 1 teaspoon of the sugar, and the yeast, and set aside until foamy, about 5 minutes.
  • In the bowl of a stand mixer fitted with the dough hook, combine flour, salt and remaining 3 tablespoons of sugar. Add the milk mixture and egg, and mix the dough on low until almost combined, about 3 minutes. (You may need to help it along with a spatula at first.) Add the 6 tablespoons of butter all at once, and continue to knead until the dough is smooth and elastic, another 3 to 4 minutes. If the dough is very sticky, add up to 1 tablespoon more flour. It should still be very moist but the bottom of the bowl should be mostly clean. Transfer dough to the prepared bowl and cover with plastic wrap. Let it stand until it has doubled in size, about 1 hour.
  • Meanwhile, prepare the topping: Butter a 9-by-2-inch round cake pan. In a small saucepan, combine the butter, brown sugar, maple syrup and salt. Cook over medium heat, stirring occasionally, until the mixture reaches a full boil and looks foamy with large bubbles. Pour the caramel into the prepared cake pan. Sprinkle with the pecans and currants.
  • Make the filling: In a small bowl, combine the dark brown sugar and cinnamon.
  • When the dough has doubled, tip it out onto a very lightly floured surface. Knead it once or twice to expel the air, and then roll it with a lightly floured rolling pin into a 10-inch square. Spread the apple butter evenly over the surface and sprinkle with the sugar-cinnamon mixture. Tightly roll the dough, and pinch the top seam closed. With a serrated knife or using a piece of floss, cut the roll crosswise into 8 pieces. Set them in the prepared pan, spirals facing upward.
  • Cover loosely with plastic wrap, and let the rolls rest until the dough has almost doubled again, about 30 minutes.
  • Heat the oven to 375 degrees. Uncover the rolls and bake until deep golden brown and set, 28 to 32 minutes. Let cool on a rack for 5 minutes and then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 14 grams, Carbohydrate 72 grams, Fat 28 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 265 milligrams, Sugar 36 grams, TransFat 1 gram

APPLE STICKY BUNS



Apple Sticky Buns image

Make and share this Apple Sticky Buns recipe from Food.com.

Provided by looneytunesfan

Categories     Yeast Breads

Time P1DT3h

Yield 12-16

Number Of Ingredients 15

3 1/4 cups all-purpose flour
2 (1/4 ounce) packages active dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup butter, cubed
1 egg
1 1/2 cups finely chopped peeled apples
1 cup packed brown sugar
3/4 cup butter, cubed
3/4 cup chopped walnuts or 3/4 cup pecans
1 tablespoon water
1 tablespoon corn syrup
1 teaspoon ground cinnamon

Steps:

  • In a large mixing bowl, combine 1 1/2 cups flour, yeast, sugar and salt.
  • In a saucepan, heat the milk, water and butter to 120* to 130*. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not Knead.
  • Cover and let rise in a warm place for 30 minutes.
  • Meanwhile, in a sauce pan, combine the topping ingredients. Bring to a boil, stirring until blended.
  • Pour into an ungreased 13x9x2 in baking dish.
  • Stir dough down.
  • Spoon walnut sized pieces of dough over nut mixture.
  • Cover and let rise for 30 minutes.
  • Bake at 375* for 30-35 minutes or until golden brown.
  • Let stand for 1 minute before inverting onto a large serving platter.

Nutrition Facts : Calories 424.4, Fat 21.5, SaturatedFat 10.7, Cholesterol 60.4, Sodium 325, Carbohydrate 53.6, Fiber 2.1, Sugar 24.2, Protein 6.3

CARAMEL APPLE STICKY BUNS (PAMPERED CHEF)



Caramel Apple Sticky Buns (Pampered Chef) image

Make and share this Caramel Apple Sticky Buns (Pampered Chef) recipe from Food.com.

Provided by texasgal

Categories     Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (16 ounce) can jumbo buttermilk biscuits
1/2 cup brown sugar
1/2 cup butter
2 tablespoons corn syrup
1 apple, cored and chopped
cinnamon-sugar mixture

Steps:

  • Melt butter, brown sugar, and corn syrup in deep dish baker.
  • Sprinkle chopped apples in pan.
  • Coat biscuits in cinnamon/sugar.
  • Place biscuits on top of apples.
  • Bake at 375 for 18 - 20 minutes.

Nutrition Facts : Calories 717.8, Fat 38.7, SaturatedFat 20.4, Cholesterol 61, Sodium 1383.6, Carbohydrate 87.4, Fiber 2.5, Sugar 41.8, Protein 8.2

APPLE STICKY BUNS



Apple Sticky Buns image

We raise wheat, and I bake a lot of bread using our own flour. This is one of my family's favorite recipes. I like it because it's fast and easy to make.

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 16

3-1/4 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup whole milk
1/4 cup water
1/4 cup butter, cubed
1 large egg, room temperature
1-1/2 cups finely chopped peeled apples
TOPPING:
1 cup packed brown sugar
3/4 cup butter, cubed
3/4 cup chopped walnuts or pecans
1 tablespoon water
1 tablespoon corn syrup
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not knead. Cover and let rise in a warm place for 30 minutes., Meanwhile, in a saucepan, combine the topping ingredients. Bring to a boil, stirring until blended. Pour into an ungreased 13-in. x 9-in. baking dish. Stir dough down. Spoon tablespoonfuls of dough over nut mixture. Cover and let rise for 30 minutes., Bake at 375° for 30-35 minutes or until golden brown. Let stand for 1 minute before inverting onto a large serving platter.

Nutrition Facts : Calories 315 calories, Fat 16g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 280mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

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From studio5.ksl.com


PECAN STICKY BUNS RECIPE - PEG'S HOME COOKING
2021-01-04 Pecan Sticky Buns Recipe. Make the dough: Combine the 1/4 cup (60 ml) very warm water and the yeast in a small bowl and stir to moisten the yeast. Let the mixture stand for 3 minutes; stir to dissolve the yeast. Pour it into the bowl of a standing heavy-duty mixer. Add the warm water, sugar, butter, and salt to the bowl.
From pegshomecooking.com


STICKY APPLE CINNAMON ROSE BUNS - SEASONS AND SUPPERS
2017-02-21 Instructions. In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add warm water, milk and 1 Tbsp of sugar. Stir to combine. Sprinkle yeast over-top and stir. Allow to stand 5 minutes, until frothy. Add remaining 3 Tbsp sugar, egg, butter, salt and 2 cups of the flour. Mix to combine.
From seasonsandsuppers.ca


APPLE PECAN STICKY BUNS - GOODIE GODMOTHER
2022-02-15 Arrange the buns evenly over the caramel and pecans in the baking dish. Cover the rolls and set them aside to rise for another 30-45 minutes at room temperature until quite puffy. Preheat your oven to 350°F during the final portion of the second rise. Bake the rolls for 30-35 minutes until a rich golden brown.
From goodiegodmother.com


TEST KITCHEN STICKY BUN RECIPE - THERESCIPES.INFO
Sticky Buns Recipe: How to Make It - Taste of Home great www.tasteofhome.com. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.
From therecipes.info


APPLE-PECAN STICKY BUNS - SHUTTERBEAN
2012-11-05 Preheat the oven to 400 degrees . Grease a 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar and 1 tablespoon butter on a parchment-paper-lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes. Lower the oven temperature to 350 degrees .
From shutterbean.com


KYNDRA'S KITCHEN
2020-06-11 Here’s the recipe for my Caramel Apple Sticky Buns! I hope you enjoy and happy weekend! xox. Kyn. Kyndra Kelly. Facebook 0 Twitter Pinterest 0 0 Likes. Kyndra Kelly September 28, 2019. Caramel Apple Sticky Buns. Kyndra Kelly September 28, 2019. Kyndra Kelly November 05, 2019. Baked Caramel Corn. Kyndra Kelly November 05, 2019. Kyndra Kelly …
From kyndraclaire.com


APPLE-ALLSPICE STICKY BUNS - SAFEWAY
Preheat oven to 400°F (200°C). In a small bowl, cover raisins with hot water and set aside. In another bowl, combine flour, sugar, baking powder, 1 tsp (5 mL) allspice and salt and mix well. Using a box grater, finely grate in half the cold butter. With two knives or cool fingertips, mix in until mixture resembles coarse meal.
From safeway.ca


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