MARCIA'S FAMOUS STICKY BUNS
I don't know if this is what you're looking for, but if you want something easy for the morning, this is it. You have to start it the night before, but then all the work is done and it will seem like you went all out.
Provided by Colleen
Categories Bread Yeast Bread Recipes
Time 13h55m
Yield 9
Number Of Ingredients 6
Steps:
- Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon. Pour the melted margarine over all. Lay a damp paper towel over the pan and place it in a cold oven over night.
- In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and let sit for 5 minutes, then flip out onto plate.
Nutrition Facts : Calories 370.7 calories, Carbohydrate 40.7 g, Cholesterol 2.4 mg, Fat 21.4 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 366.2 mg, Sugar 18.2 g
GLAZED LEMON STICKY BUNS
Skip the trip to the bakery with our Glazed Lemon Sticky Buns. Glazed Lemon Sticky Buns are a cinch to make and are served nice and warm from the oven.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 50m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Combine dry gelatin mix, lemon zest and 1/2 cup sugar.
- Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Brush with half the butter, then sprinkle with half the gelatin mixture. Roll up, starting at one short end; cut into 6 slices. Arrange, cut-sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter and gelatin mixture.
- Bake 30 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, lemon juice and remaining sugar until blended.
- Drizzle cream cheese glaze over warm rolls.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 25 g, Protein 2 g
CHAMOMILE LEMON STICKY BUNS
Lemony sticky buns are the best buns. Learn to make Benjamina Ebuehi's pillowy, lemon-scented sticky buns for brunch or dessert.
Provided by Benjamina Ebuehi
Yield Makes 7 buns
Number Of Ingredients 16
Steps:
- Add the milk, tea bags and vanilla to a medium saucepan and bring to a gentle simmer. Once heated through, remove from the heat, cover and let the milk steep and cool for 30 minutes. Strain the milk into a jug (pitcher), squeezing the tea bags, then set aside.
- In a large bowl or the bowl of a stand mixer, mix together the flour and sugar. Add in the salt and yeast to separate sides of the bowl, make a well in the centre and pour in the beaten egg and cooled milk. If using a stand mixer fitted with a dough hook, mix for 6 minutes on low speed. If mixing by hand, knead in the bowl for 10 minutes (the dough will be quite sticky at first, but try not to add too much extra flour). Let the dough rest, uncovered, for 5 minutes, then knead for a further 4 minutes until you have a smooth dough. Add the softened butter and knead for a further 5 minutes until you have a shiny, supple dough.
- Place the dough into a lightly greased bowl, cover with plastic wrap or a clean dish towel and leave to prove in a warm place for 1-2 hours or until nearly doubled in size.
- Meanwhile, make the filling. Mix the caster sugar and lemon zest together in a bowl, using your fingertips to rub the zest into the sugar until it resembles wet sand. Add the softened butter and mix until thoroughly combined. Set aside.
- Preheat the oven to 200C (180C fan/400F/gas mark 6). Line the base of a 20-cm (8-in) springform or loose-bottomed cake pan with baking paper and grease the sides.
- Once the dough has risen, use your fingertips to press it down and knock the air back. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 3-4mm (⅛in) thick. Spread the filling mixture evenly across the surface. Starting from one of the longest sides, roll the dough up tightly and slice into 7 equal rolls. Arrange the rolls in the prepared pan, leaving a bit of space between them, and cover the pan loosely with a dish towel. Leave to prove for 25-35 minutes, or until the rolls are puffy and touching each other.
- Top with pearl sugar, if using, and bake for 35-40 minutes until a deep brown color.
- While the buns bake, make the syrup. Add the water, sugar and tea bags to a small saucepan, bring to the boil and let simmer for 1 minute. Remove from the heat and set aside.
- When the buns are baked, let them cool for a few minutes before brushing them generously with the chamomile syrup, letting it seep through. Let them cool completely before serving.
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