Fantastic Pecan Sticky Buns Recipes

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PECAN STICKY BUNS



Pecan Sticky Buns image

Yummy! Everyone's favorite - gooey, sticky, and rich.

Provided by Stefanie Sellars

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 15

4 ½ teaspoons active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk
2 eggs
5 ½ cups all-purpose flour
½ cup margarine, softened
½ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
½ cup packed brown sugar
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  • Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 36.5 g, Cholesterol 28.7 mg, Fat 12.7 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 4.2 g, Sodium 341 mg, Sugar 13.7 g

STICKY BUNS



Sticky Buns image

Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 16

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk, room temperature
2 eggs
5 ½ cups unbleached all-purpose flour, divided
¼ cup butter, softened
¼ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
½ cup butter, melted
½ cup packed brown sugar
⅓ cup raisins
⅔ cup chopped pecans

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.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 70.5 g, Cholesterol 67.6 mg, Fat 19.5 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 9.4 g, Sodium 586.3 mg, Sugar 22.9 g

PECAN STICKY BUNS



Pecan Sticky Buns image

This has become a Christmas morning tradition in our home. Great for a potluck or for friends & family brunch when you are expecting a crowd. Prep is done the night before. Your guests will rise to the smell of yummy Sticky Buns in the morning! Simply delicious. The pudding mix is DRY and do NOT substitute flavors. I tried vanilla in a pinch and it simply was yucky! A special thanks to Chief'swife for a great alternate prep plan!

Provided by Chicagoland Chef du

Categories     Brunch

Time 40m

Yield 18-20 serving(s)

Number Of Ingredients 7

18 parker house Rhodes frozen rolls, 18-20 frozen
1/3 cup butter, melted
3/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup pecans, chopped
1 (3 ounce) package butterscotch pudding, instant, DRY, do not substitute flavor
2 tablespoons butter, softened, set aside

Steps:

  • Grease a Bundt or angle food baking pan.
  • Place frozen rolls in the pan. *see 2 alternate prep suggestion below.
  • Mix together all ingredients.
  • Pour dry ingredients over frozen rolls, cover loosely with sprayed plastic wrap overnight until morning. OR --
  • OR -- Roll the frozen rolls individually in the melted butter, then roll in the dry ingredient mixture. Place them in the bundt pan and sprinkle the remainder of the mix over top. Cover with plastic wrap sprayed with nonstick spray.
  • Place in a cold oven on a cookie sheet to catch any overflow drips.
  • IN THE MORNING:.
  • Remove from oven, uncover and GENTLY dot or brush with 2 T butter. Remove drip pan if desired.
  • Preheat the oven to 350°F.
  • Bake for 25-30 minutes until golden brown.
  • Invert while hot and serve.

Nutrition Facts : Calories 97.2, Fat 6.9, SaturatedFat 3.2, Cholesterol 12.4, Sodium 36.9, Carbohydrate 9.4, Fiber 0.4, Sugar 8.9, Protein 0.3

KILLER PECAN STICKY BUNS



Killer Pecan Sticky Buns image

From Martha Stewart. The bourbon is a nice touch in these sticky buns. If you only want 12 sticky buns, retain half of dough for another purpose, such as Recipe #132498 or plain refrigerator rolls, and cut sticky bun filling in half.

Provided by swissms

Categories     Breads

Time 1h50m

Yield 24 buns, 24 serving(s)

Number Of Ingredients 17

1/2 cup warm water (105 F to 115 F)
1 (1/4 ounce) package dry yeast (2 1/4 teaspoons)
1 tablespoon sugar
2 cups milk
11 tablespoons unsalted butter, plus
more unsalted butter, for baking sheet
1 teaspoon salt
6 -6 1/2 cups all-purpose flour, plus
more all-purpose flour, for kneading
1 tablespoon vegetable oil
1 cup unsalted butter, softened
1 1/2 cups raisins
1 cup Bourbon
2 teaspoons ground cinnamon
2 1/2 cups firmly packed light-brown sugar
1 cup honey
1 cup chopped pecans

Steps:

  • Dough:.
  • Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
  • Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115°, or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
  • Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
  • Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
  • Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
  • Sticky Buns:.
  • Butter two 9-inch round glass baking dishes with 2-4 tablespoons butter; set aside.
  • In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes.
  • In a second small bowl, combine cinnamon, 1 cup brown sugar, and remaining 12 tablespoons butter; set aside.
  • In a third small bowl, combine remaining 1 1/2 cups brown sugar, honey, and pecans. Spread half of mixture evenly in each prepared baking dish; set aside.
  • Roll each half of dough into a 12 inch by 6-inch rectangle about 1/4-inch thick. Spread half of the brown sugar and butter mixture evenly over each half of dough, leaving a 1-inch border. Drain raisins, and sprinkle over brown-sugar mixture. Beginning with the long side of the dough, roll each half into a log. Place the logs, seam side down, on a clean work surface. Using a sharp knife, cut the logs crosswise into 1-inch-thick slices. Transfer slices, cut side down, to prepared baking dishes (the slices should fit snugly). Set aside in a warm place, and allow to rise until slightly puffy, 20 to 30 minutes.
  • Preheat oven to 350 degrees F. Place baking dishes on a baking sheet with sides and bake until a cake tester inserted in the center comes out clean and the buns are golden brown, 45 to 50 minutes.
  • Let cool for 5 minutes. While still warm, place a plate over baking dish. Invert baking dish to unmold. Serve warm or at room temperature.

Nutrition Facts : Calories 464.8, Fat 17.9, SaturatedFat 9.1, Cholesterol 37.2, Sodium 120.1, Carbohydrate 67.3, Fiber 1.8, Sugar 39.8, Protein 4.9

FANTASTIC PECAN STICKY BUNS



Fantastic Pecan Sticky Buns image

This recipe is very detailed and fullproof. They require about 3 hrs rise time. Store any leftovers covered in plastic wrap at room temperature.

Provided by 2Bleu

Categories     Yeast Breads

Time 1h15m

Yield 4 sticky buns

Number Of Ingredients 10

1 (1/4 ounce) package active dry yeast
1 cup warm water (105 degrees F)
1 1/2 tablespoons sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup butter (1 stick)
1/2 cup dark brown sugar
nonstick cooking spray
1/4 cup cinnamon sugar
1/2 cup chopped pecans

Steps:

  • PREP PAN: Take a 9" square baking pan and encase it entirely with heavy duty or quick-release aluminum foil (to make cleanup easy). Grease only the sides of the inside of the pan with non-stick cooking spray or use butter. Line a baking sheet with aluminum foil (to catch overflow).
  • Stir the yeast, water, and sugar, in a small bowl. Allow it to stand for about 5-8 minutes to dissolve the yeast.
  • Mix flour and salt together in a large bowl or stand mixer. Add the yeast mixture and stir to moisten the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.
  • Move the dough to a lightly floured surface and knead it by hand for 5 minutes. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. NOTE: This is a soft, moist dough. If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough.
  • Gently knead the dough on the lightly floured surface for 1-2 more minutes, or until it becomes smooth, supple, and elastic but not too firm (The texture of the dough should be soft but springy). Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn to coat the top with oil. Cover it tightly with plastic wrap and let it rise at room temperature about 1 1/2 to 2 hours (until doubled).
  • Meanwhile make the caramel: in a small saucepan, melt the butter and then add the dark brown sugar over low heat, stirring occasionally, until the butter has melted and the sugar is completely moistened (it won't be dissolved). Whisk until the mixture looks silky and a little lighter in color.
  • Pour the caramel into the square pan, tilting the pan slightly so the mixture spreads evenly over the bottom of the pan. Set aside.
  • When the dough has doubled, gently pour it onto the floured work surface. Roll dough out to form a 9x9" square.
  • Spray dough evenly with non-stick cooking spray, leaving a 1/2-inch strip unsprayed along the top edge. Sprinkle the cinnamon sugar generously and evenly, then sprinkle with chopped pecans, again leaving the top 1/2-inch of the rectangle bare.
  • Starting with the bottom edge, roll up the dough jelly-roll fashion into log. (If the dough sticks to the table as you're rolling, use a dough scraper to loosen it gently). Pinch gently but firmly along the seam to seal.
  • Cut the log of dough into 4 equal pieces. Lay the pieces cut side down on top of the caramel. Don't worry if it's a tight fit. Let rise, uncovered, at room temperature for 1 hour or until the dough has almost doubled, (The rolls should fill the pan and extend 1/2 to 3/4-inch above it).
  • Meanwhile, position a rack in the center of the oven and preheat the oven to 350°F Bake for 30-35 minutes, until the tops of the buns are golden brown and crusty (It's important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly).
  • Set the pan of buns on a rack to cool for 5 minutes. Then quickly but carefully transfer the buns onto a heatproof plate. Immediately drizzle any remaining caramel from the bottom of the pan and spread it on the tops of the buns, filling in any bare spots (or drizzle with honey). Let the buns cool until just warm before serving.

Nutrition Facts : Calories 757.5, Fat 33.7, SaturatedFat 15.6, Cholesterol 61, Sodium 759.2, Carbohydrate 106.2, Fiber 3.8, Sugar 44.4, Protein 10.2

TITANIC SPIKED PECAN STICKY BUNS



Titanic Spiked Pecan Sticky Buns image

We enjoy cinnamon rolls for a great start to game-day mornings. This take on traditional pecan sticky buns is kicked up with extra spices and spiked with a big shot of Tennessee whiskey!

Provided by Food Network

Categories     dessert

Time 1h43m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/4 cups packed brown sugar
1/2 cup butter
1/4 cup honey
1/4 cup Tennessee whiskey
1/2 cup chopped pecans
1 pound frozen bread dough, thawed
1 tablespoon melted butter
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Steps:

  • Butter a 13 by 9-inch baking pan. Combine sugar, butter, and honey in small saucepan. Bring to boil over medium heat, stirring to melt sugar well. Add whiskey. Boil for 1 minute stirring continuously. Remove from heat and stir in pecans. Pour in baking pan.
  • Roll dough into a 12 by 16-inch rectangle. Brush with melted butter. Combine sugar and spices in small bowl. Sprinkle over dough. Roll dough from long side, pressing to seal edges. Cut into 8 slices and place cut side down in baking dish. Cover with plastic wrap. Place in unheated oven with pan/bowl of hot water and allow to rise until doubled, about 1 hour. Remove plastic wrap.
  • Preheat oven to 350 degrees F. Bake for 20 to 30 minutes until buns are golden and syrup is bubbly. Cool in pan for 5 minutes. Invert onto foil covered baking sheet. Serve warm.

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

PECAN STICKY BUNS



Pecan Sticky Buns image

Make this recipe the night before and bake in the morning. Absolutely wonderful flavor. This is another favorite to make when I have company. Everyone who has ever tasted these has loved them. I hope you enjoy.

Provided by Margo59

Categories     Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 5

1 cup pecan halves
24 frozen bread dough, balls (find by frozen bread in store)
1 cup brown sugar, packed
1 (3 1/2 ounce) package jello cook and serve butterscotch pudding mix (DO NOT USE INSTANT PUDDING)
1/2 cup margarine, melted

Steps:

  • Lightly butter a 13 x 9 inch baking pan.
  • Sprinkle pecan halves evenly over bottom of pan.
  • Place the 24 frozen bread dough balls over the pecans.
  • Sprinkle brown sugar over bread dough balls.
  • Sprinkle the butterscotch pudding mix (dry) over the brown sugar.
  • MAKE SURE YOU DO NOT USE INSTANT PUDDING MIX.
  • MUST BE COOK AND SERVE.
  • I'VE TRIED THE INSTANT AND IT DOES NOT WORK.
  • Cover with wax paper and a kitchen towel.
  • Set out on the counter, covered overnight (8 hours).
  • It will thaw and rise.
  • After 8 hours, remove the towel and wax paper.
  • Pour the 1 stick melted margarine over the risen dough balls.
  • Bake at 350 degrees for 20-30 minutes.
  • Immediately invert on a baking sheet, leaving the baking pan on top of the rolls for about 15 minutes.
  • This keeps the syrup warm and allows it to seep between the roll.
  • Remove the baking dish and enjoy.
  • Tastes best when eaten warm.
  • (Time does not include the rising time).

Nutrition Facts : Calories 96.9, Fat 6.8, SaturatedFat 0.9, Sodium 47.9, Carbohydrate 9.5, Fiber 0.4, Sugar 9, Protein 0.4

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

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From webetutorial.com


BIG FAT PECAN STICKY BUNS - MODERN CRUMB
2021-05-29 Whisk on low until the sugar has dissolved, a few minutes. Lightly grease a 9x12 baking pan with butter. Pour the caramel sauce into the pan and sprinkle with pecans. Place the sticky buns in the caramel pecan sauce. Cover the baking pan and let it rise in a warm place in your kitchen, 30 minutes or more.
From moderncrumb.com


YOUR FAVORITE STICKY BUNS - MILLER PECAN COMPANY
2018-06-10 Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on atop the pecan pieces. Heat in the oven until the smear is slightly foamy and bubbling, about 10 to 15 minutes.
From millerpecancompany.com


EASY 30 MINUTE CARAMEL PECAN STICKY BUNS RECIPE
2016-03-29 Grease a 9.5 inch pie dish. Scatter the pecans into a single layer in the bottom of the pie dish. Pour the caramel sauce evenly over the top of the pecans. Set aside. On a lightly floured surface, roll out the crescent dough into a 13x9 inch rectangle.
From julieseatsandtreats.com


PECAN STICKY BUNS - OLGA'S FLAVOR FACTORY
2021-12-02 Bake the Sticky Buns. Use butter or oil to grease a 13 X 9 inch baking dish, then whisk the heavy cream and brown sugar until combined, pour into the baking dish and then sprinkle with chopped pecans. Nestle the sticky buns in the baking dish on top of the nuts. Cover and set aside to rise until double, 40-60 minutes.
From olgasflavorfactory.com


CHUBBY HUBBY - PECAN STICKY BUNS (OR BRIOCHE FOR BEGINNERS)
2006-05-21 Place 6 of them in a circle, with the 7th slice in the middle. Let these stand uncovered for 1.5 to 2 hours. The buns will rise and grow to touch each other. Pop them into an oven preheated to 350ºF/180ºC for 35 to 40 minutes, or until golden brown. When done, quickly invert them onto a serving dish, let cool for a few minutes, then serve.
From chubbyhubby.net


CARAMEL PECAN STICKY BUNS - ONCE UPON A CHEF
2022-04-14 Step 1: Make the Dough. In a large bowl, combine the melted butter, warm water, sugar, salt and yeast. Whisk to combine, then add the eggs and egg yolk. Whisk until evenly combined. Add the flour all at once. Stir with a wooden spoon until the mixture is uniform; it will be wet, lumpy, and a bit elastic (it will firm up in the fridge and smooth ...
From onceuponachef.com


PECAN HONEY STICKY BUNS - EVERY LITTLE CRUMB
2020-10-05 Use a serrated knife to cut into 9 even pieces, each about two inches long, and arrange in 3 rows of 3 on top of the pecan glaze. Cover with damp towel and allow to rise at room temperature for 45-60 minutes or until doubled, or overnight in the fridge. If baking straight away, preheat oven to 350F (180C).
From everylittlecrumb.com


15-MINUTE MINI PECAN STICKY BUNS TO DROOL OVER - BRING ON THE …
2021-11-25 Chopped and crushed pecans: Totally takes the filling of this pecan sticky buns recipe to the next level. Without it, you get just a sugary, butter mixture, but now you have some crunch! Make sure to use a chopped and crushed pecan mixture for the perfect filling. Cinnamon: Another ingredient in the inside filling, but don’t get confused for a cinnamon roll! So good …
From bringonthespice.com


PECAN STICKY BUNS - BAKED FROM SCRATCH WITH A BUTTERSCOTCH GLAZE
2019-10-28 Add the sugar and 6 tbsp softened butter. Mix at medium speed until the butter is broken up, about 1 minute. Beat in the eggs one at a time. Next, add the flour and salt, and mix on low for 2 minutes. Bump the speed up to medium, and beat for another 2 minutes. Shape the dough into a ball and cover the bowl with plastic.
From fifteenspatulas.com


FANTASTIC PECAN STICKY BUNS - PLAIN.RECIPES
Ingredients. dough; 1 (1/4 ounce) package active dry yeast; 1 cup warm water (105 degrees F) 1 1/2 tablespoons sugar; 2 1/2 cups all-purpose flour; 1 teaspoon salt
From plain.recipes


PECAN CARAMEL STICKY BUNS - BUNNY'S WARM OVEN
2018-09-04 Using a large bowl, dissolve the yeast in the 3/4 cups of warm water, add the warm milk, sugar, oil and salt to the bowl. Add 1 1/4 cups flour to the bowl. Beat the ingredients at medium speed for about 5 minutes until you have a smooth batter. Stir in …
From bunnyswarmoven.net


WE'RE SWEET ON THESE 10 TOP-RATED STICKY BUNS | ALLRECIPES
2017-05-05 Ooey-Gooey Cinnamon Buns | Photo by foodelicious. | Credit: foodelicious. Ooey Gooey Cinnamon Buns. Salted Caramel Pecan Sticky Buns. Bubbling Bread Sticky Buns. Marcia's Famous Sticky Buns. Quicky Sticky Buns. Grandmother Stougaard's Caramel Pecan Sweet Rolls. Mom-Mom's Sticky Buns.
From allrecipes.com


PECAN STICKY BUNS | MY KITCHEN ADDICTION
2012-05-07 2 tablespoons granulated sugar. 1 1/2 teaspoons ground cinnamon. Begin by preparing the dough. In a large mixing bowl, combine 1 cup of the bread flour, sugar, yeast, and salt. Meanwhile, heat the milk, water, and butter in a large microwave safe measuring cup to approximately 120-130°F. The butter does not need to melt.
From mykitchenaddiction.com


BEST PECAN STICKY BUNS RECIPE - BY SUGAR AND SOUL
2020-10-22 Transfer the dough to a greased bowl and cover with plastic wrap and allow to rise in a warm area. The dough should double in size – DO NOT punch it down! While the dough is proofing, add the topping ingredients to a small saucepan. Cook over medium heat until the butter has fully melted and a sticky sauce forms.
From sugarandsoul.co


EASY STICKY BUNS RECIPE (5 INGREDIENTS) - CRAZY FOR CRUST
2022-03-29 Preheat oven to 375°Spray a 9-inch square pan with nonstick cooking spray. Melt butter in a small saucepan over medium low heat. Add the brown sugar and the corn syrup and stir until boiling. Boil one minute, stirring. Remove from heat and pour in the bottom of a …
From crazyforcrust.com


PECAN STICKY BUNS RECIPE FOR TWO (MAKES 4 BUNS) - DESSERT FOR TWO
2020-05-22 Sprinkle the rest of the pecan mixture over the dough. Roll the dough up into a tight log, and slice into 4 equal pieces. Place each bun in each muffin cup. Let the dough rise in the pan in a warm place for 30 minutes. Preheat the oven to 375. Bake the buns for 20 minutes.
From dessertfortwo.com


FANTASTIC PECAN STICKY BUNS RECIPE - FOOD.COM
Oct 6, 2013 - This recipe is very detailed and fullproof. They require about 3 hrs rise time. Store any leftovers covered in plastic wrap at room temperature. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And …
From pinterest.com


STICKY BUNS RECIPE • LONGBOURN FARM
2019-03-12 Make the Dough. In a large mixing bowl combine 3 cups of flour with the rest of the dry ingredients. Create a well in the center of the flour mixture. Add the egg, butter, milk, and water to the well. Mix the dough until combined. Add in the remaining cup of flour and mix again.
From longbournfarm.com


PECAN HONEY STICKY BUNS RECIPE - BLOG.KSVADL.COM
For the Buns: 1/2 recipe dough for Golden Brioche loaves (see recipe here), chilled and ready to shape (make the full recipe and cut the dough in half after refrigerating it overnight) Directions: Generously butter a 9-x-13-inch baking pan (a Pyrex pan is perfect for this).
From blog.ksvadl.com


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