Bitesizestickybuns 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.

EASY STICKY BUNS

Steps:

• Grease a 9x13-inch metal baking pan; set aside.
• In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
• Pour the milk mixture into the bowl of a stand mixer.
• Add the yeast and warm water.
• Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
• With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
• Knead on low speed for about 2 more minutes, or until dough is smooth and elastic - the dough will still be slightly sticky to the touch.
• Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
• Let it rise in a warm place, free from draft, for about 10 minutes.
• While dough is rising, prepare the topping.
• Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth.
• Add water and whisk until combined.
• Pour mixture into prepared pan. If necessary, tilt pan to get mixture to cover pan. Sprinkle evenly with pecans, if using. Set aside.
• Turn the dough onto a floured surface, and roll into a 12x16-inch rectangle.
• Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
• Roll dough up lengthwise, pinching seam to seal.
• Cut into 12 pieces, and place over topping in prepared baking dish. I use a serrated knife to cut the dough.
• Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
• Meanwhile, preheat oven to 350 F.
• Bake at 20-25 minutes, or until the rolls are golden brown.
• Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through.
• Let the sticky buns cool in pan for 5 minutes.
• Place a serving dish over the pan, and carefully invert pan. Be careful as topping will be hot.
• Remove pan, and replace any topping that has fallen off.
• Let buns sit 10-15 minutes before serving.

BISCUIT STICKY BUNS

Steps:

• For the dough: Preheat the oven to 375 degrees F. Lightly butter the sides and bottom of a 9-by-13-inch baking dish.
• Using a dough cutter, combine the flour, baking powder, baking soda, salt and buttermilk powder if using, in a large bowl. Cut in the butter using your fingers or a dough cutter until the mixture resembles coarse meal. Add the buttermilk or 1 1/2 cups cold water if using buttermilk powder, and gently mix until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Using a rolling pin, roll the dough into a 16-by-12-inch rectangle about 1/4-inch thick. Position the dough so the short side is facing you.
• For the filling: Brush the surface of the dough with the softened butter. Combine the sugar, brown sugar and cinnamon in a small bowl. Spread the mixture evenly over the butter, leaving a 1/2-inch border. Spread the chopped pecans over the sugar mixture.
• Fold 1/4-inch of the short side in. Roll the dough up tightly into a log starting on the shorter side. Using your hands to apply pressure, roll the log back and forth a few times to seal the dough. Slice 1/4-inch of dough off each side to even the ends, then cut the log into 8 equal pieces.
• For the topping: Combine the butter and 1/4 cup water in a medium nonstick saucepan over high heat and cook until the butter is melted. Whisk in the brown sugar and cook until smooth and bubbly. Reduce the heat to low, whisk in the heavy cream and cook for 1 minute. Add the salt, then remove from the heat and keep warm.
• Pour the warm topping into the prepared baking dish. Scatter some additional chopped pecans evenly over the surface. Place the buns in the baking dish, cut-side down. Bake until puffed and golden brown, 25 to 35 minutes.
• Remove from the oven and let cool on a baking rack for 5 minutes. Carefully invert onto a platter.

STICKY BUNS

Steps:

• Dough: Combine the milk, yeast and sugar in the bowl of an electric mixer and let rest for a few minutes to proof. Mix the eggs and salt into the yeast mixture. With a dough hook, blend in the flour. Then blend in the butter by the tablespoonful. With the dough hook, knead the dough for 7 minutes, or until springy and elastic. Transfer the dough to a lightly oiled bowl, covered with plastic wrap, and set aside in a warm place until doubled in volume, about 50 minutes.
• Filling: Punch down the dough. On a lightly floured surface, roll it out into an 8 by-18-inch rectangle. Brush with the melted butter and sprinkle on the sugar and cinnamon. Starting at a long side, roll the dough up into a log. Slice into 12 (1 1/2-inch-wide) rolls.
• Topping: Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan and sprinkle the pecan pieces over it.
• Lay rolls, cut side down, in the cake pan with the topping, squeezing them in if necessary. Let rise in a warm place until doubled in volume, about 50 minutes.
• Preheat oven to 350 degrees with the rack set in the middle.
• Bake the rolls for 30 to 35 minutes, or until golden brown. Carefully invert onto a serving platter and let cool for just a few minutes. Break into individual buns and serve warm, with the sticky topping, and ice cream.

THE ULTIMATE STICKY BUNS

Steps:

• For topping:
• Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10-12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.
• Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.
• For buns:
• Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside.
• Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Follow instructions in Cooks' Notes, for assembling buns with filling and 3/4 cup pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature.
• Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2-2 hours if dough has been chilled overnight.
• Arrange a rack in middle of oven; preheat to 350°F. Whisk egg with 1/2 teaspoon water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°F, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
• Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

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.

STICKY BUNS--OUT OF THIS WORLD

Steps:

• DOUGH:.
• Mix together the milk, sugar, and salt.
• In a small bowl mix the yeast and lukewarm water to proof a little.
• Add the yeast to the above.
• Add the eggs, beaten, and the soft butter; mix well.
• Mix in the flour, a little at a time remembering the hint above (you don't want it so sticky that you can't handle it, but a very soft dough).
• Place in buttered bowl; cover; rise once.
• Punch down and rise again.
• While this is rising prepare the filling and the pecan topping.
• FILLING:.
• In a small bowl mix the butter, sugar, and cinnamon together; set aside.
• STICKY PECAN TOPPING:.
• Mix the melted butter, brown sugar, and pecans together and spread evenly in the bottom of 9x13 pan.
• BACK TO THE DOUGH:.
• When risen put the dough on a lightly floured surface.
• Roll into a 9x18 oblong.
• Spread with the cinnamon filling.
• Roll up tightly starting at the wide side; seal well by pinching edges of roll together.
• Cut into 1" slices and evenly place in the pan on top of the pecan topping.
• Let rise till ALMOST DOUBLE, about 35-40 minutes.
• Bake in a 375 degree oven for 25-30 minutes.
• When you take them out of the oven, immediately turn them upside down on a large tray or platter.
• Let the pan stay over the rolls a minute or two so that the topping runs down over them and you get all the goodness from the pan.

STICKY BUNS RECIPE BY TASTY

Steps:

• Combine the water, olive oil, honey, salt, flour, water and yeast in a large bowl.
• Mix well and knead for 10 -15 minutes, until the dough is elastic.
• Transfer the dough into a well-oiled bowl.
• Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has doubled in size.
• Preheat the oven to 375˚F (190˚C).
• Cut the dough into 8 portions and shape into balls. Cover with a towel or plastic wrap. Set aside.
• Combine the butter, brown sugar, cinnamon, honey and salt in a small bowl and mix well.
• Spread the brown sugar mixture onto the bottom and sides of a cast iron pan. Line pecans on top of the mixture, and place the dough balls on top.
• Bake for 20-30 minutes
• Remove the sticky buns from the oven and allow to cool for 10-15 minutes before inverting onto a plate.
• Enjoy!

CHEF JOHN'S STICKY BUNS

Steps:

• Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
• Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
• Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
• Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
• Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
• Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
• Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
• Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
• Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.