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
STICKY BUNS
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
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
MOM-MOM'S STICKY BUNS
Famous in my family and always looked forward to when being prepared by my grandmother. My father demands that it is made for his birthday breakfast each year. Best enjoyed warm out of the oven.
Provided by phalanx0
Categories Bread Yeast Bread Recipes
Time 3h
Yield 20
Number Of Ingredients 18
Steps:
- Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.
- Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.
- Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.
- Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.
- Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 60.1 g, Cholesterol 49.6 mg, Fat 16.4 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 213.6 mg, Sugar 33.7 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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