Caramel Pecan Sticky Bun Cookies Recipes

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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.

CARAMEL-PECAN STICKY ROLLS



Caramel-Pecan Sticky Rolls image

Who wouldn't be happy when offered one of these rich, delicious pinwheels of warm raised yeast dough topped with pecans?

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 15

Number Of Ingredients 15

3 1/2 to 4 cups all-purpose or bread flour
1/3 cup granulated sugar
1 teaspoon salt
2 packages regular active or fast-acting dry yeast (4 1/2 teaspoons)
1 cup very warm milk (120°F to 130°F)
1/4 cup butter, softened
1 egg
1 cup packed brown sugar
1/2 cup butter, softened
1/4 cup light corn syrup
1 cup pecan halves, if desired
1/2 cup chopped pecans or raisins, if desired
1/4 cup granulated sugar or packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, softened

Steps:

  • In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
  • Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
  • In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
  • Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
  • Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
  • Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

Nutrition Facts : Calories 380, Carbohydrate 51 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Roll, Sodium 260 mg

SALTED CARAMEL PECAN STICKY BUNS



Salted Caramel Pecan Sticky Buns image

Soft, sticky, sweet, with a touch of salt and the crunch of pecans, these delightful sticky buns make a special dessert treat. My family absolutely loves them.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Time 3h

Yield 18

Number Of Ingredients 17

2 tablespoons active dry yeast
½ cup granulated sugar
½ cup water at room temperature
1 cup milk at room temperature
¼ cup butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
4 cups all-purpose flour
½ teaspoon Diamond Crystal® Kosher Salt
½ cup butter
1 cup dark brown sugar, packed
¼ teaspoon Diamond Crystal® Kosher Salt, or to taste
3 tablespoons heavy cream
1 ⅓ cups chopped pecans
1 cup brown sugar
2 teaspoons cinnamon
4 tablespoons butter, melted

Steps:

  • Combine yeast, sugar, water and milk in a large bowl. Let sit until foamy, 5 to 10 minutes.
  • Mix in butter, egg, and vanilla. Stir in flour and Diamond Crystal® Kosher Salt and mix until dough comes together; you may need additional flour. Knead until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl; cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours.
  • Spray two 9-inch cake pans liberally with cooking spray.
  • For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and Diamond Crystal® Kosher Salt; mix well but do not bring to a boil. Sauce will be thick. Divide sauce equally into cake pans. Sprinkle equal amounts of pecans on top of caramel sauce.
  • Divide dough into two equal portions and roll out each section into a rectangle approximately 14x6 inches.
  • For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 9 equal portions. Place rolls into prepared cake pans and let rise until doubled, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake until browned and baked through, 25 to 30 minutes.
  • Immediately (and carefully as sauce will be very hot) invert onto a plate. Serve warm.

Nutrition Facts : Calories 386.3 calories, Carbohydrate 53.3 g, Cholesterol 41.9 mg, Fat 17.8 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 7.9 g, Sodium 171.4 mg, Sugar 30.4 g

CARAMEL PECAN STICKY BUNS



Caramel Pecan Sticky Buns image

Who doesn't like sweet, spicy, and nutty sticky buns? These are loaded with pecans, cinnamon, and sweet gooey goodness.

Provided by White Lily

Categories     Trusted Brands: Recipes and Tips     White Lily®

Time 3h

Yield 15

Number Of Ingredients 10

Prepared wheat bread dough
1 cup butter
1 cup firmly packed brown sugar
¼ cup light corn syrup
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
¾ cup firmly packed brown sugar
6 tablespoons butter, softened
3 tablespoons White Lily® All Purpose Wheat Flour
4 teaspoons ground cinnamon

Steps:

  • Prepare bread dough according to recipe directions. Place in large greased bowl. Cover and let rise in warm place until doubled in size, about 30 to 45 minutes (see Note).
  • For Caramel Pecan Topping: Melt 1 cup butter in medium saucepan over medium heat. Add 1 cup brown sugar and corn syrup; stir until smooth. Remove from heat. Stir in vanilla. Spread evenly in 13 x 9-inch baking pan. Sprinkle evenly with pecans.
  • For Cinnamon Filling: Mix 3/4 cup brown sugar, 6 tablespoons butter, flour and cinnamon in small bowl with fork until blended. Roll dough to 16 x 10-inch rectangle on lightly floured surface. Crumble filling mixture evenly over dough. Beginning at long side, roll up tightly, pressing seam to seal. Cut evenly into 15 slices. Place cut side down in prepared pan. Cover loosely with plastic wrap. Let rise in warm place (80 degrees to 90 degrees F) 30 to 45 minutes or until doubled in size.
  • Heat oven to 350 degrees F. Bake buns 30 to 35 minutes or until golden brown. Cool 10 minutes to allow caramel to thicken. Invert onto serving plate. Serve warm or at room temperature.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 39.4 g, Cholesterol 44.7 mg, Fat 24 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 196.8 mg, Sugar 27.4 g

PECAN STICKY BUN COOKIES



Pecan Sticky Bun Cookies image

I must confess my love for freshly baked sticky buns. They've contributed to several inches on my waistline over the years. The best part of this recipe is that every part can be made ahead, then baked on a moment's notice. The promise of freshly baked sticky buns-brilliant!

Provided by Hedy Goldsmith

Categories     dessert

Time 12h15m

Yield 40 cookies

Number Of Ingredients 14

1 stick (1/2 cup) unsalted butter, at room temperature
3/4 cup firmly-packed dark brown sugar
3/4 cup heavy cream (36% fat)
1/3 cup pure maple syrup (organic, if possible)
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
8 ounces pecan halves (about 2 1/4 cups), lightly toasted
1 cup firmly-packed dark brown sugar (8 ounces)
1 tablespoon ground cinnamon
1/4 teaspoon kosher salt
Pinch cayenne pepper, optional
One 16-ounce package frozen puff pastry (two 8-ounce sheets per box, each 9 1/2-by-9 1/2 inches) or homemade, thawed overnight in the refrigerator
All-purpose flour, plus more for dusting
1 large egg white, lightly beaten

Steps:

  • For the sticky pecan topping: In a medium saucepan, combine the butter, brown sugar, heavy cream, maple syrup and salt and set over low heat until the butter is melted. Increase the heat, bring to a full boil and boil for 5 to 6 minutes; be careful to not let it boil over. Remove from the heat, add the vanilla and stir in the nuts. Let cool to room temperature, then chill overnight. This will help thicken up the caramel.
  • For the cinnamon filling: Combine the brown sugar, cinnamon, salt and cayenne if using. Set aside.
  • For the cookies: Unfold each piece of puff pastry on a lightly floured work surface. Roll the pastry ever so slightly to 10-by-10 inches. Brush off any excess flour from each side.
  • Divide the cinnamon sugar filling between the two squares of dough, spreading it to three of the edges and leaving 1/4 inch at the top edge (for sealing the dough). Lightly roll over the sugar to ensure an even layer. Begin rolling up the pastry from the edge closest to you, toward the top of the dough. Make sure the roll is very tight, especially the first part-it needs to be compact. Paint the top edge with the egg white to seal the roll. Once sealed, gently roll the log to make it perfectly round. The diameter should be 1 1/2 to 1 3/4 inches. Freeze the rolls until firm, 1 hour or overnight. (Properly wrapped, the rolls can be kept frozen for 2 to 3 weeks.)
  • Preheat the oven to 375 degrees F. You'll need three sheet pans lined with parchment and a cooling rack that fits the pan. Remove both logs (or bake only one) from the freezer. Cut each log into 1/2-inch disks. You should get 20 to 21 slices from each roll. Arrange the slices on the prepared sheet pans spaced 2 inches apart (they will spread). Lay a sheet of parchment over the cookies and place the cooling rack (feet side up) on top. We want the contact to force the cookies to bake flat; we're denying the puff pastry to puff.
  • Bake one sheet pan of cookies at a time (keep the other sheet pans in the refrigerator until baking). Check after 10 minutes: The cookies should be beginning to evenly brown on the tops and bottoms. Rotate the pan and continue to bake until golden brown, another 5 to 6 minutes. Remove from the oven and carefully lift off the rack and the parchment. Let cool before removing the cookies from the pan. Continue baking the remaining cookies. Trim the sugar from around the edges.
  • Once the cookies are cool, arrange them on a cooling rack with a parchment-lined sheet pan underneath to catch drips. Remove the pecan topping from the refrigerator and stir until well incorporated. Place 1 small spoonful of the pecan topping on top of each cookie. These are best eaten right away.

CARAMEL PECAN STICKY BUN COOKIES



Caramel Pecan Sticky Bun Cookies image

The title says it all! The recipe will be requested often. From Pillbury's The Complete Book of Baking. Prep time includes 1 hour chilling time.

Provided by Sharon123

Categories     Dessert

Time 1h17m

Yield 3 dozen cookies

Number Of Ingredients 10

1 cup margarine or 1 cup butter, softened
1/2 cup sugar
1/2 cup dark corn syrup
2 large egg yolks
2 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 cup margarine or 1/4 cup butter
3 tablespoons dark corn syrup
1/2 cup coarsely chopped pecans, toasted
1 large egg white, slightly beaten

Steps:

  • In large bowl, beat 1 cup margarine and sugar until light and fluffy.
  • Add 1/2 cup corn syrup and egg yolks; blend well.
  • Stir in flour; mix well.
  • Cover with plastic wrap; refrigerate 1 hour for easier handling.
  • In small saucepan, combine powdered sugar, 1/4 cup margarine and 3 Tbsp corn syrup; bring to a boil.
  • Remove from heat. Stir in pecans.
  • Refrigerate at least 10 minutes.
  • Heat oven to 375°.
  • Lightly grease cookie sheets.
  • Shape dough into 1 1/2-inch balls.
  • Place 2-inches apart on greased cookie sheets.
  • Bake at 375° for 5 minutes.
  • Remove from oven.
  • Brush dough lightly with egg white.
  • With spoon, carefully make deep indentation in center of each cookie; fill each with 1/2 teaspoon.
  • FILLING.
  • Return to oven and bake an additional 6 to 9 minutes or until light golden brown.
  • Cool 1-2 minutes; remove from cookie sheets.
  • Cool completely.
  • Yield: 3 dozen cookies.

Nutrition Facts : Calories 1643.1, Fat 92.8, SaturatedFat 18.1, Cholesterol 123, Sodium 1028.7, Carbohydrate 194.6, Fiber 4.6, Sugar 73.9, Protein 16.3

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From fondantacademy.com


CARAMEL PECAN STICKY BUNS - COOKING FOR MY SOUL
2019-12-13 Once the dough has risen, grease a 9x13 inch baking pan with butter and spread the chopped pecans in a uniform layer. Set aside. Make the caramel: in a saucepan, add the butter, dark brown sugar, salt, and heavy cream. Bring to a boil then reduce to a simmer for 3 minutes until thickened, stirring.
From cookingformysoul.com


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