EASY STICKY BUNS
Provided by Aaron McCargo Jr.
Time 1h20m
Yield 12 cinnamon buns
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Spray a 9 by 13-inch baking dish well with canola oil spray.
- Remove the pizza dough from the fridge, cover with a clean kitchen towel and let come to room temperature for 30 minutes.
- Place the cherries into a bowl of warm water and let them reconstitute, about 5 minutes. Drain all the water from the cherries and add to the bowl the brown sugar, pecans, walnuts, butter, cinnamon, flour and salt. Stir all until combined.
- Place the dough out onto a lightly floured surface and roll into a large rectangle about 1/2-inch thick. Spread the filling over the dough, leaving a 1-inch border. Next, roll the dough the same way you would a jellyroll, from one end to the other. Trim off the ends and cut into 12 equal slices. Place the rolls into the baking dish so that there are 3 on the short side and 4 on the long side. Place the rolls into the oven and cook until golden brown, about 15 minutes.
- Add the confectioners' sugar, orange juice and zest and vanilla extract to a bowl and stir well to combine. When the rolls come out of the oven, drizzle them with the glaze immediately and let cool for 10 minutes.
QUICK STICKY BUNS
These are great when you want homemade goodies but don't have the time to make them. I sometimes use flaked coconut instead of the pecans for a different taste!
Provided by Debbie Rowe
Categories Bread Yeast Bread Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Cut each biscuit in half and form each piece into a ball.
- Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .
- Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 22.2 g, Cholesterol 0.2 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 261.5 mg, Sugar 11.6 g
STICKY BUNS RECIPE BY TASTY
Here's what you need: warm water, olive oil, honey, salt, flour, yeast, butter, brown sugar, cinnamon, honey, salt, chopped pecan
Provided by Rie McClenny
Categories Breakfast
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 309 calories, Carbohydrate 63 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, Sugar 22 grams
EASY ALMOND STICKY BUNS
Make and share this Easy Almond Sticky Buns recipe from Food.com.
Provided by Terri F.
Categories Breads
Time 30m
Yield 12 sticky buns
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees F.
- Combine brown sugar, flour, softened butter, milk, and 1/8 tsp almond extract, and blend well.
- Spoon this mixture into 12 ungreased muffin cups.
- Unroll crescent dough into 4 rectangles.
- Combine melted butter and 1/8 tsp almond extract.
- Brush onto dough and sprinkle with almonds.
- Starting at the short side, roll each rectangle up like a jelly roll.
- Cut each roll into 3 pieces and place them cut side down in muffin cups.
- Bake for 15 to 20 minutes until golden brown.
- Immediately invert onto serving platter.
- Combine glaze ingredients while rolls are baking, and drizzle over warm sticky buns.
EASY ALMOND STICKY BUNS
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- Butter the cut sides of the buns with half of the soft butter and sprinkle with the cinnamon sugar.
- Melt the remaining butter in a medium saucepan over high heat. Add the golden syrup and brown sugar and cook until melted and smooth. Whisk in the marmalade and orange zest and juice and cook, stirring occasionally, for 2 minutes. Whisk in the heavy cream and salt. Pour the syrup mixture into the baking dish and scatter the almonds evenly over the top.
- Put the buns in the syrup, cut-sides down, and bake until the syrup is bubbly, about 20 minutes. Remove to a cooling rack and let cool for 10 minutes. Invert (carefully!) onto a platter and eat.
BERRY ALMOND MORNING BUNS RECIPE BY TASTY
Breakfast doesn't get any better than this! These berry almond morning buns are filled with a homemade mixed berry compote and creamy almond paste. We top them off with cream cheese icing, more fresh berries, and sliced almonds. Pro-tip: Toast the almonds before making the almond paste for a deeper nutty flavor.
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 3h5m
Yield 9 buns
Number Of Ingredients 26
Steps:
- Make the berry compote: Add the berries and water to a small saucepan over medium heat. Once bubbling, reduce the heat to medium-low and use a wooden spoon to muddle and mash the fruit. Continue cooking for 10-12 minutes, occasionally stirring and mashing the berries, until most of the liquid has evaporated. Remove the pot from the heat and stir in the sugar and vanilla. Transfer the compote to a heat-proof container and let cool completely, then refrigerate for at least 1 hour.
- Make the almond paste: Preheat the oven to 400°F (200°C).
- Spread the sliced almonds in an even layer on a rimmed baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
- In a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs. Add the butter and process until a smooth paste forms. Add the egg and vanilla and continue to process until the egg is fully incorporated. Transfer the almond paste to a small bowl and refrigerate for at least 30 minutes, or up to 1 week.
- Make the dough: Add the warm milk to the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. Let sit for about 3 minutes, until the mixture is frothy.
- Add the eggs, melted butter, salt, and brown sugar and mix on medium-low speed to combine. Add the flour and mix on low speed until combined. Turn off the mixer and let the dough rest for 5 minutes.
- After resting, scrape the dough off the paddle attachment and attach the dough hook to the mixer. Mix on medium speed for 3 minutes, adding up to ½ cup more flour if needed to form a smooth and elastic dough. The dough should not be sticky, but may still stick to the sides of the bowl slightly.
- Grease a large bowl with nonstick spray. Transfer the dough to the bowl and cover with a clean kitchen towel. Let rise at room temperature for about 1 hour, or until doubled in size.
- Turn out the dough onto a generously floured surface and flour a rolling pin. Roll the dough out to a roughly 18 × 14-inch rectangle. Spread the almond paste over the dough, all the way to the edges. Top with the berry compote, spreading evenly. Starting from a long end, roll the dough up tightly. Transfer the roll to the refrigerator for 30 minutes (this will make cutting easier).
- Use a serrated knife to cut the dough roll into even 9 pieces, then transfer to an 8-inch square baking dish. Cover the pan with a kitchen towel and let the rolls rise for about 30 minutes, or until expanded slightly.
- Preheat the oven to 375°F (190°C).
- Add the heavy cream to a microwave-safe bowl and microwave for about 30 seconds, until warm, but not scalding.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak into and around the rolls.
- Bake the rolls for 20-22 minutes, until light golden brown and the center rolls are cooked through. Remove from the oven and let cool slightly.
- While the rolls are baking, make the frosting: Add the butter and cream cheese to a medium bowl. Cream with an electric hand mixer on medium speed until light and airy. Add the powdered sugar and mix on low speed to combine. Add the vanilla and mix on medium-high speed for 1-2 minutes, until the frosting is fluffy.
- Spread the frosting over the rolls, then top with sliced almonds and more berries.
- Enjoy!
Nutrition Facts : Calories 741 calories, Carbohydrate 91 grams, Fat 36 grams, Fiber 5 grams, Protein 16 grams, Sugar 36 grams
QUICK AND EASY STICKY BUNS
Make and share this Quick and Easy Sticky Buns recipe from Food.com.
Provided by Angelcook
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place rolls side by side in greased, deep, large cake pan , Bundt pan, while still frozen.
- Sprinkle pudding mix over rolls.
- Melt Butter and mix in brown sugar and cinnamon.
- Sprinkle nuts on top.
- Cover and let sit overnight to raise.
- Next morning bake at 325 degrees for 30 minutes.
Nutrition Facts : Calories 421.6, Fat 20.5, SaturatedFat 9, Cholesterol 31.1, Sodium 475.5, Carbohydrate 54.7, Fiber 3.1, Sugar 21.9, Protein 6.9
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