Everyones Favorite Sticky Buns Recipes

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OTHER WORLDLY STICKY BUNS



Other Worldly Sticky Buns image

Provided by Anne Thornton, Host of Dessert First

Time 5h15m

Yield 24 servings

Number Of Ingredients 20

1 1/2 cups warm water (110 to 115 degrees F)
2 tablespoons dry yeast
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dry nonfat milk powder
1 1/4 teaspoons fine sea salt
2 large eggs
4 1/4 cups all-purpose flour, plus more as needed
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans, plus 1/4 cup, melted
1 cup (packed) golden brown sugar
1/4 cup honey
1/4 cup dark corn syrup
1/4 cup water
1 1/2 cups pecan halves
1 tablespoon sugar
4 teaspoons ground cinnamon
Royal Icing, recipe follows
*2 large egg whites
2 teaspoons fresh lemon juice
3 cups confectioners' sugar, sifted

Steps:

  • Dough: In a small bowl mix 1/2 cup warm water, yeast, and pinch of sugar. Allow it to stand until foamy, about 8 minutes. Using a standing mixer with a paddle attachment or an electric mixer, mix the remaining sugar, butter, milk powder, and salt until well blended. Beat in the eggs, 1 at a time. Mix in the remaining 1 cup of warm water, and the yeast mixture, then 3 cups flour, 1 cup at a time. Using a rubber spatula, mix in another 1 cup of flour, scraping down the sides of the bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup of flour onto a work surface and knead the dough until smooth and elastic, adding more flour if sticky, about 8 minutes.
  • Butter a large bowl, add the dough, and turn to coat. Cover the bowl with plastic wrap and let the dough rise in a warm area until doubled, about 2 1/2 hours.
  • Glaze: Butter 2 (10-inch) round cake pans with 2-inch high sides. Beat the brown sugar, 1/2 cup butter, honey, corn syrup, and water in a medium bowl to blend. Spread half of the glaze in the bottom of each prepared pan. Equally divide the pecans into each pan.
  • Punch the dough down and divide it in half. Roll each piece of dough out on a floured work surface to a 12 by 10-inch rectangle. Brush any excess flour off the dough. In a small bowl mix the sugar, and cinnamon. Brush the melted butter over the dough rectangles and sprinkle with the cinnamon sugar, dividing equally. Starting at 1 long side, tightly roll up each rectangle into a log. Cut each log into 12 rounds. Arrange the 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. At this point the buns can be made 1 day ahead and refrigerated. Let the buns rise in a warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).
  • Preheat the oven to 375 degrees F.
  • Bake the buns until deep golden brown, about 30 minutes. Run a small knife around the pan sides to loosen the sticky buns. Turn the hot buns out onto a platter. Cool about 30 minutes and then drizzle with royal icing.
  • In the bowl of a stand mixer (or with a hand mixer), beat the egg whites with the lemon juice until they are combined. Add the sifted confectioners' sugar and beat on low speed until smooth. The icing needs to be used immediately or transferred to an airtight container. Royal icing hardens when it is exposed to air.
  • *RAW EGG WARNING:
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

OTHER WORLDLY STICKY BUNS



Other Worldly Sticky Buns image

Provided by Anne Thornton, Host of Dessert First

Time 5h15m

Yield 12 servings

Number Of Ingredients 17

2 tablespoons dry yeast
1 1/2 cups warm water (110 to 115 degrees F), divided
1 cup granulated sugar, plus a pinch
1 stick unsalted butter, at room temperature
1/2 cup dry nonfat milk powder
1 teaspoons fine sea salt
2 large eggs
5 1/4 to 5 3/4 cups all-purpose flour, plus more as needed
1 stick unsalted butter, at room temperature, plus more for pan, plus 1/2 stick, melted
3 tablespoons honey, local preferred
1/3 cup dark corn syrup
1 cup packed brown sugar
1 1/2 cups pecans
1 tablespoon ground cinnamon
1 tablespoon granulated sugar
Confectioners' sugar
Water

Steps:

  • For the dough: Add the yeast into 1/2 cup of the warm water (think bathtub temperature) and give it a nice stir. It needs to foam up. If it doesn't, it means it's not active, it's dead and your bread won't rise. Add a pinch of sugar to help the yeast grow. Let sit 5 minutes or so.
  • Add the butter to your mixer, turn on to begin creaming and add the 1 cup sugar. When it's light and fluffy, add the milk powder and salt. Add your eggs, incorporating 1 before adding the other. Turn off and scrape down the bowl, making sure to get any batter off the bottom and that there are no lumps. Add the remaining 1 cup warm water and then the yeast. Add the flour in stages, it should start to look like dough. Beat for 5 to 10 minutes. Turn off the mixer.
  • Flour a work surface so the dough doesn't stick. Dump out the dough, adding more flour if sticky. Begin kneading by folding the dough in on itself, and keep pushing it out. Keep kneading until it's lump-free and no longer sticky. Put in a nicely greased bowl and cover with plastic wrap. Put in a warm place until it doubles, 2 1/2 hours or so.
  • While the dough is growing, make your glaze: Put your butter in a bowl. (Having the butter at room temperature means that the sugar will incorporate better and make easier to stir.) Add your honey, dark corn syrup and brown sugar. Give it a good stir and add 1/4 cup water. The butter might separate, and that's fine. It won't look pretty, but it will taste good when done baking!
  • Preheat the oven to 350 degrees F. Butter a deep pie plate with fluted edges.
  • Pour the glaze in the bottom of your dish, sprinkle the pecans over top and set aside while you roll out the dough.
  • Flour your work surface. Punch the dough down to deflate it and then cut in half. Put the first piece on the floured surface, adding more flour if it's still sticky. Flour your rolling pin as well and roll the dough out into a square about 10 inches.
  • Combine your cinnamon and sugar in a small bowl, brush with half the melted butter and sprinkle with half the cinnamon sugar. Take the long side and fold and roll it up in on itself. Cut the dough in half, then divide the halves into thirds, ending up with 6 pieces. Stick them right onto the glaze and nuts in your pan. Repeat with the second piece of dough. Cover with plastic and let rise about 1 hour or so in a warm space. Bake until the buns are a nice golden brown, about 30 minutes.
  • Mix together the confectioners' sugar and water to desired consistency. Invert your cake stand or a plate on top of the buns, then flip the pan over. Tap the bottom of the pan to loosen the buns and lift the pan away. Drizzle your royal icing over the top in zig zags, cut and serve.

THE BEST STICKY BUNS!



The Best Sticky Buns! image

Yummy!! I got this recipe when I hosted a "Cooking the American Way" party. Could be used for a dessert or for breakfast. I am totally guessing on the serving size!

Provided by MackinacBride

Categories     Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

Pillsbury Grands refrigerated buttermilk biscuits, 1 pkg
cinnamon-sugar mixture
1/2 cup brown sugar
1/2 cup butter
1 cup vanilla ice cream
1 cup pecans, chopped

Steps:

  • Cut the biscuits into fourths.
  • Sprinkle cinnamon sugar mixture over the biscuits (use as little or as much as you like).
  • Melt the brown sugar, butter, and ice cream in the microwave.
  • Alternate layers of biscuits, pecans, and melted mixure in a small casserole dish sprayed with non-stick spray.
  • Bake for 25 minutes in a 350 degree Fahrenheit oven.

EVERYONE'S FAVORITE STICKY BUNS



Everyone's Favorite Sticky Buns image

Your home will smell of sweet and fresh bread while these are baking. As soon as you turn these onto the sheet pan, you will want to dig right into these ooey gooey buns. Their caramel and nutty flavor melt in your mouth. Using frozen bread gives the buns a light texture and makes prep a breeze. These will be a great addition to breakfast or your next brunch.

Provided by Kendra W. Raymond @KWRaymond

Categories     Other Breakfast

Number Of Ingredients 7

2 - loaves frozen bread dough, thawed
1 stick(s) butter
1 box(es) coconut cream pudding (not instant) (large, 5.1 oz)
2 teaspoon(s) cinnamon
2 tablespoon(s) milk
1 cup(s) brown sugar
1 cup(s) pecans, chopped

Steps:

  • Grease a 9 x 13 pan. Preheat oven to 350 degrees.
  • Beak bread dough into golf ball-sized pieces. Place in a single layer in the pan.
  • In a saucepan, melt butter. Add cinnamon, milk, brown sugar, pecans, and pudding mix. Stir and cook slightly.
  • Pour pecan mixture over bread pieces.
  • Let rise until double in size (about 30 minutes).
  • Bake at 350 degrees for approximately 30 minutes.
  • Turn warm rolls over onto a cookie sheet to allow the topping to drizzle over rolls.
  • Serve warm - yummy!!!

FABULOUS STICKY BUNS



Fabulous Sticky Buns image

In my small bakery I've searched high and low for a sticky bun recipe that is made from scratch since I don't use pre-mixed ingredients. THIS, I tell you, is the absolute best. I retrieved it from Cook's Entertaining magazine (Cook's Illustrated). Use a food processor fitted with the dough blade if you have one readily available. I deviated a little by not doing the Pecan Topping. Just feel there's enough glaze. Putting the recipe in just in case you'd want to use it. Instead of the stand mixer I opted for the food processor.

Provided by SarikaKisSzentem

Categories     Breads

Time 1h10m

Yield 1 batch, 12 serving(s)

Number Of Ingredients 22

3 large eggs (room temperature)
3/4 cup buttermilk (room temperature)
1/4 cup granulated sugar
1 1/4 teaspoons table salt
3/4 ounce yeast (2 1/4 tsp.)
4 1/4 cups unbleached all-purpose flour (I used regular all-purpose)
6 tablespoons unsalted butter (melted and cooled 'til warm)
6 tablespoons unsalted butter
3/4 cup light brown sugar
3 tablespoons light corn syrup (or dark. I used light)
2 tablespoons heavy cream
1 pinch table salt
3/4 cup light brown sugar (packed)
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon unsalted butter (melted)
3 tablespoons unsalted butter
1/4 cup light brown sugar (packed)
3 tablespoons light corn syrup (or dark)
1 pinch table salt
1 teaspoon vanilla extract
3/4 cup pecans (toasted in skillet 5 minutes and chopped)

Steps:

  • Dough:.
  • In the processor bowl, whisk eggs to combine.
  • Add buttermilk. Whisk in sugar, salt and yeast.
  • Add 2 cups of the flour and process until evenly moistened.
  • Add balance (2 1/4 cups) of the flour.
  • Process about 2 minutes.
  • Should be slightly sticky but comes away from sides of bowl.
  • Spray large bowl with nonstick cooking spray. Turn dough and cover with plastic wrap until doubled about 2- 2 1/2 hours.
  • Glaze:.
  • Combine all ingredients in a small saucepancook over medium heat until mixture is thoroughly combined. Pour into a 13x9" baking pan or dish. Spread to cover evenly. Set aside.
  • Combine filling ingredients well.
  • Assembling and Baking:.
  • On lightly floured surface, roll out dough 16x12". Brush with the 1 tablespoons melted butter leave 1/2" border at top edge. Brush sides of the baking pan with a little bit of the butter.
  • Sprinkle ingredients over the surface evenly. Press into dough to allow filling to adhere.
  • Starting from the 16" side nearest to you, roll up. Pinch edges. Stretch to 18". Cut roll in half and then halves again to get 12 pieces.
  • Place evenly in pan. Let raise until sides meet and are puffy.
  • I actually did this recipe up to this point and covered it with plastic wrap and refrigerated it until morning. Take out early enough so that it raises quicker.
  • Bake 350 degree oven30-35 minutes or until thermometer reads 180 degrees in the center bun. Remove and let cool 10 minute.
  • Turn out onto a large rectangular dish or low-sided pan.
  • Optional: Top with Pecan Topping.

Nutrition Facts : Calories 552.7, Fat 23.1, SaturatedFat 11.3, Cholesterol 97.6, Sodium 319.9, Carbohydrate 80.5, Fiber 2.5, Sugar 39.3, Protein 8.2

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From foodnetwork.ca


EVERYONE'S FAVORITE STICKY BUNS | RECIPE | STICKY BUNS, THANKSGIVING ...
Oct 24, 2021 - These delicious sweet sticky buns go well with breakfast or brunch. They're easy to make and full of a caramel and nutty flavor that melts in your mouth. They're easy to make and full of a caramel and nutty flavor that melts in your mouth.
From pinterest.co.uk


EVERYONE'S FAVORITE STICKY BUNS | RECIPE | STICKY BUNS, RECIPES, …
Jan 8, 2016 - These delicious sweet sticky buns go well with breakfast or brunch. They're easy to make and full of a caramel and nutty flavor that melts in your mouth. Jan 8, 2016 - These delicious sweet sticky buns go well with breakfast or brunch. They're easy to make and full of a caramel and nutty flavor that melts in your mouth. Pinterest . Today. Explore. When …
From pinterest.com


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