Homemade Sticky Buns Recipes

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HOMEMADE STICKY BUNS



Homemade Sticky Buns image

Forget a trip to the bakery, and create these scrumptious sticky buns right in your own kitchen. Make and refrigerate the dough the night before for a sweet and easy start to the morning!

Provided by Angie McGowan

Categories     Side Dish

Time 4h40m

Yield 15

Number Of Ingredients 17

1 package or 2 1/4 teaspoons active dry yeast
1/4 cup warm water (120°F to 130°F)
2/3 cup milk
1/4 cup butter, melted, still warm but not hot
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon grated orange peel
4 egg yolks
3 1/2 cups Gold Medal™ all-purpose flour
1 cup packed brown sugar
1/4 cup butter
1/4 cup honey
1 teaspoon grated orange peel
1 cup chopped pecans
1/4 cup butter, softened
2/3 cup packed brown sugar
1 tablespoon ground cinnamon

Steps:

  • Lightly grease 13x9-inch (3-quart) glass baking dish and large bowl with shortening or cooking spray.
  • Place yeast in ungreased large bowl. Add warm water; mix well until dissolved. Stir in all remaining Dough ingredients except flour until well mixed. Add 3 cups of the flour; stir until a soft dough forms.
  • On lightly floured work surface, knead dough 10 to 12 minutes, adding no more than 1/2 cup additional flour until dough is a good consistency and not too sticky. Dough should be slightly sticky and does not break when stretched. If it breaks, continue kneading.
  • Place dough in greased large bowl; cover with plastic wrap. Let rise in warm place 2 to 3 hours or until doubled in size.
  • Punch down dough; place on lightly floured work surface. Cover dough with plastic wrap again; let rest 20 minutes.
  • Meanwhile, in 1-quart saucepan, mix all Topping ingredients except pecans. Heat over medium heat until sugar dissolves. Pour into baking dish. Sprinkle with pecans.
  • After dough has rested, roll out dough with rolling pin into 18x12-inch rectangle. Brush dough with 1/4 cup softened butter, leaving 1-inch strip of dough along one long side. In small bowl, mix 2/3 cup brown sugar and the cinnamon. Sprinkle over buttered dough.
  • Staring with topped long side of dough, carefully and tightly roll dough into very long roll. Cut roll evenly into 15 slices. Place slices in 5 rows by 3 rows in baking dish over Topping. Let rise in warm place 30 to 60 minutes or until doubled in size.
  • After rolls have doubled in size, heat oven to 350°F. Bake rolls 25 to 30 minutes or until deep golden brown. Immediately invert rolls onto serving platter, being extremely careful of hot sticky topping. Serve warm.

Nutrition Facts : ServingSize 1 Serving

STICKY BUNS



Sticky Buns image

It's impossible to eat just one of these soft, yummy sticky buns-they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. -Dorothy Showalter, Broadway, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 1 dozen.

Number Of Ingredients 16

2 teaspoons active dry yeast
1-1/4 cups warm water (110° to 115°)
3 tablespoons butter, softened
3 tablespoons sugar
2 tablespoons nonfat dry milk powder
1 teaspoon salt
3-1/4 to 3-3/4 cups bread flour
SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup corn syrup
1/2 cup chopped pecans
FILLING:
1/3 cup butter, softened
1 tablespoon sugar
1 teaspoon ground cinnamon

Steps:

  • Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

Nutrition Facts : Calories 314 calories, Fat 15g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

FLOUR'S FAMOUS STICKY BUNS



Flour's Famous Sticky Buns image

Provided by Food Network

Categories     dessert

Time 3h40m

Yield 8 buns

Number Of Ingredients 18

3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter
1 1/2 cups (345 grams) firmly packed light brown sugar
1/3 cup (110 grams) honey
1/3 cup (80 grams) heavy cream
1/3 cup (80 grams) water
1/4 teaspoon kosher salt
Basic Brioche Dough, recipe follows
1/4 cup (55 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon ground cinnamon
1 cup (100 grams) pecan halves, toasted and chopped
2 1/2 cups (350 grams) unbleached all-purpose flour, plus more if needed
2 1/4 cups (340 grams) bread flour
1 1/2 packages (3 1/4 teaspoons) active dry yeast or 1-ounce (28 grams) fresh cake yeast
1/3 cup plus 1 tablespoon (82 grams) sugar
1 tablespoon kosher salt
1/2 cup cold water
6 eggs

Steps:

  • First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
  • Divide the dough in half. Use half for this recipe and reserve the other half for another use.
  • On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.
  • In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.
  • Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)
  • Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.
  • Position a rack in the center of the oven, and heat to 350 degrees F.
  • Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.
  • The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.
  • 1 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces
  • Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
  • With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
  • Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
  • Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.

STICKY BUNS



Sticky Buns image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 16 buns

Number Of Ingredients 18

2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package active dry yeast (2 1/4 teaspoons)
4 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
Heaping 1/2 teaspoon baking powder
Scant 1/2 teaspoon baking soda
1 stick (1/2 cup) salted butter, melted, plus more as needed
1 cup granulated sugar, plus more as needed
2 tablespoons ground cinnamon
1 1/2 cups packed light brown sugar
2 sticks (1 cup) salted butter, softened, plus more for the skillet
2 tablespoons honey
Pinch of kosher salt
1 tablespoon whiskey, such as Jack Daniels
1 teaspoon vanilla extract
2 cups pecan pieces

Steps:

  • For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
  • Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
  • After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
  • To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
  • Preheat the oven to 325 degrees F.
  • For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
  • Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
  • For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
  • Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
  • Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
  • Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.

EASY STICKY BUNS



Easy Sticky Buns image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 12 buns

Number Of Ingredients 8

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Steps:

  • Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
  • Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
  • Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

STICKY BUNS



Sticky Buns image

Provided by Bobby Flay

Time 7h45m

Yield 12 rolls

Number Of Ingredients 20

Softened butter, for bowls and baking pan
1 cup light muscavado sugar
4 tablespoons unsalted butter
1/3 cup honey
1/4 cup freshly squeezed orange juice
1 orange, zest finely grated
1 cup sliced almonds, lightly toasted
1 package yeast
1 cup warm milk (about 110 degrees F)
1/4 cup granulated sugar, plus a pinch
1/4 cup unsalted butter
1 1/2 teaspoon pure vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
For the filling:
8 tablespoons softened butter
1/3 granulated sugar
1 tablespoon ground cinnamon

Steps:

  • Butter a 9 by 13-inch baking pan.
  • Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
  • Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
  • Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
  • Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
  • Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
  • Preheat the oven to 350 degrees F.
  • Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.

QUICK STICKY BUNS



Quick Sticky Buns image

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

1 (10 ounce) can refrigerated biscuit dough
2 tablespoons margarine, melted
½ cup packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons dark corn syrup
¼ cup chopped pecans

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

MOM-MOM'S STICKY BUNS



Mom-Mom's Sticky Buns image

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

2 (.25 ounce) packages quick-rising yeast (such as Fleischmann's RapidRise®)
½ cup lukewarm water
4 ½ cups sifted all-purpose flour
2 eggs, beaten
½ cup warm milk
½ cup white sugar
½ cup butter, melted
1 teaspoon salt
¾ cup brown sugar
½ cup butter
3 tablespoons honey
1 tablespoon light corn syrup
1 cup raisins
1 cup walnuts
¼ cup butter, melted
¾ cup white sugar
2 teaspoons ground cinnamon
1 cup raisins

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

STICKY BUNS



Sticky Buns image

This sticky bun recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 12 sticky buns

Number Of Ingredients 7

3/4 cup plus 2 tablespoons (1 3/4 sticks) unsalted butter, room temperature, plus more for muffin tins
1 cup packed light-brown sugar
3/4 cup packed dark-brown sugar
1 1/2 cups whole pecans, lightly toasted
1/4 teaspoon salt
3 tablespoons light corn syrup
1 3/4 pounds Yeast Dough, room temperature

Steps:

  • Generously grease two 6-cup jumbo muffin tins with softened butter. Set aside. In medium bowl, combine sugars and mix thoroughly until well blended. Set aside. Coarsely chop half of the pecans.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream 3/4 cup butter together with 3/4 cup brown sugar mixture and the salt on medium speed. Beat until light and fluffy, about 2 to 3 minutes. Add corn syrup and mix until well combined. Divide butter-brown sugar mixture evenly between prepared cups, about 2 tablespoons per cup. Top with four to five whole pecans.
  • Turn dough out onto a lightly floured work surface and roll into an 18-by-10-inch rectangle. Brush dough with the remaining 2 tablespoons butter and liberally sprinkle with remaining brown sugar mixture and chopped pecans.
  • Beginning with the long side facing you, tightly roll dough away from you into a log; pinch edge of dough to seal. Cut dough crosswise into 1 1/2-inch pieces. Place each cross-sectional piece into prepared muffin cup and lightly cover with plastic wrap. Place muffin tins in warm place until buns double in size, about 45 to 60 minutes.
  • Preheat oven to 350 degrees, centering one rack in the oven and the other directly below, lining rack below with foil.
  • Once dough has doubled in size, remove plastic wrap and place on middle rack. Bake until tops are dark brown, about 35 to 40 minutes. Remove from oven and immediately invert to cooling rack set over a baking sheet. Let cool slightly before serving.

SUPER EASY STICKY BUNS



Super Easy Sticky Buns image

Make and share this Super Easy Sticky Buns recipe from Food.com.

Provided by Terri F.

Categories     Breads

Time 1h20m

Yield 12 sticky buns

Number Of Ingredients 7

1 cup brown sugar, firmly packed,divided into 2/3 cup and 1/3 cup
1/4 cup water
4 tablespoons butter, softened and divided
1 lb frozen white bread dough, thawed
2 teaspoons cinnamon
1/2 cup chopped pecans
flour, for dusting

Steps:

  • In a small saucepan, combine 2/3 cup brown sugar with the water and 2 tbsp of butter.
  • Cook and stir until sugar has melted and the mixture is well blended.
  • Spread all but about 3 tbsp of this mixture in the bottom of a shallow 9 inch baking dish.
  • On a lightly floured surface, shape the thawed bread dough into a rectangle.
  • Roll with a rolling pin until you get a 10x16 rectangle, letting the dough rest a few minutes if it is resistant to rolling.
  • Spread remaining 2 tbsp of butter over the dough.
  • Sprinkle on remaining brown sugar, cinnamon, and pecans, and drizzle with remaining caramel.
  • Roll dough up jelly-roll style, starting at the long end.
  • Pinch the seam together tightly.
  • Using a serrated knife, cut the roll into 12 equal pieces.
  • Place in pan, cut side up, and allow to rise for 30 minutes.
  • Preheat oven to 350 degrees F.
  • Bake for 30 minutes, until buns are golden brown.
  • Let sit for 5 minutes, then invert onto serving platter.
  • Serve warm.

EASY STICKY BUNS



Easy Sticky Buns image

Warm, gooey cinnamon buns made fresh for breakfast. Prepare the night before. Bake in the morning. Super easy!

Provided by Cookbook Barbie

Categories     Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 5

12 frozen dinner rolls
1/2 cup melted margarine
1 cup brown sugar
2 tablespoons cinnamon
1 large vanilla pudding mix (NOT instant)

Steps:

  • Grease a 9x13 pan.
  • Place frozen rolls in pan.
  • Mix remaining ingredients and pour over frozen rolls.
  • Place in oven overnight.
  • In the morning, bake at 350 for 20-25 minutes.
  • Turn out upside down.

Nutrition Facts : Calories 373.3, Fat 9.4, SaturatedFat 2, Cholesterol 3.4, Sodium 510.6, Carbohydrate 63.8, Fiber 2.4, Sugar 22.6, Protein 9.5

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

SIMPLE STICKY BUNS



Simple Sticky Buns image

"I prepare these nutty rolls every Christmas Eve," reports Tyan Cadwell of St. John's, Michigan. "Then I pop them in the oven while we're opening gifts on Christmas morning. They smell delicious while baking."

Provided by Taste of Home

Time 50m

Yield 15 servings.

Number Of Ingredients 8

2 loaves (1 pound each) frozen bread dough, thawed, divided
Ground cinnamon to taste
1/2 cup butter, cubed
1 cup packed brown sugar
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
2 tablespoons milk
1 cup chopped pecans
1/2 cup raisins, optional

Steps:

  • Cut each loaf of dough into 18 pieces. Arrange half in a greased 13-in. x 9-in. baking dish. Sprinkle with cinnamon. , In a large saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix and milk until smooth. Pour over dough. Sprinkle with pecans and raisins if desired. Arrange remaining pieces of dough over top. Cover and refrigerate overnight or let stand at room temperature for 3 hours. , Bake, uncovered, at 350° for 35 minutes or until center sounds hollow when tapped with fingers. Invert onto a serving platter or baking sheet.

Nutrition Facts : Calories 280 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 290mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.

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BEST STICKY BUNS RECIPE - HOW TO MAKE STICKY BUNS
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2019-03-20 Make bun dough: Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add lukewarm milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 10 ...
From delish.com


23 STICKY BUN RECIPES – FOR OOEY GOOEY SATISFACTION!
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23 Sticky Bun Recipes – For Ooey Gooey Satisfaction! Every week we pull together some great Canadian recipes from Canadian food bloggers around the web featuring one main ingredient or dish. This week we're sharing a …
From foodbloggersofcanada.com


BEST EVER STICKY BUNS RECIPE - ERREN'S KITCHEN
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2014-05-14 A sticky bun is actually a cinnamon bun that’s baked with a caramel type sauce in the pan so when you flip the pan over you get buns covered in a layer of sweet, indulgent sauce. How do you make sticky buns …
From errenskitchen.com


MENNONITE STICKY BUNS | OLD FASHIONED AMISH STICKY …
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2022-03-03 In a small bowl combine 3 tablespoons of the butter, the brown sugar, ½ teaspoon of the cinnamon and corn syrup. Pour the brown sugar mixture into a 13”x9” baking pan. Sprinkle nuts, if using, over the sugar mixture. …
From amish365.com


THE BEST OLD-FASHIONED STICKY BUNS RECIPE - BROWN EYED …
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2019-10-02 Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off …
From browneyedbaker.com


STICKY BUN RECIPES | ALLRECIPES
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Salted Caramel Pecan Sticky Buns. 65. 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. By Diamond Crystal Salt.
From allrecipes.com


BEST-EVER STICKY BUNS RECIPE | SOUTHERN LIVING
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Advertisement. Step 2. Stir together warm water, yeast, and remaining 1 teaspoon granulated sugar in a small bowl. Let stand until foamy, about 5 minutes. Step 3. Combine sour cream mixture, yeast mixture, and eggs in the …
From southernliving.com


STICKY BUNS - JO COOKS
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2020-12-03 Cut the dough into 1 ½ inch slices, and place in a lightly greased baking pan. Place the cut rolls in the pan over the caramel and pecans topping. Cover with a clean kitchen towel or plastic wrap and let them rise for another …
From jocooks.com


STICKY BUNS - SUGAR SPUN RUN
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2020-10-05 To do so, whisk together the yeast, sugar, 2 cups /250g flour, and salt. Heat the milk and water to 115F (46C) and stir into the flour mixture. Add eggs and butter and stir well, then proceed with the recipe as written (step 3. …
From sugarspunrun.com


EASY STICKY BUNS - I HEART EATING - I HEART RECIPES
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2018-07-09 Meanwhile, preheat oven to 350 F. Bake at 20-25 minutes, or until the rolls are golden brown. Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through. Let the sticky buns cool in …
From ihearteating.com


STICKY BUNS MADE WITH CRESCENT ROLLS RECIPE
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2021-05-30 Preheat the oven to 375 F. Lightly grease a 9-inch round cake pan. Place butter and nuts in the pan. Heat in the oven for 2 minutes. Remove from the oven. Stir in brown sugar and maple syrup. Spread mixture evenly in the …
From thespruceeats.com


STICKY BUNS - RECIPE GIRL
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2018-11-24 Spray a 9x13-inch pan with nonstick spray. Place the frozen rolls in the pan. Mix the dry ingredients together (sugar, pecans, pudding and cinnamon) and sprinkle over the rolls. Drizzle the melted butter over the rolls. Cover it …
From recipegirl.com


STICKY BUNS | RICARDO
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Sticky Buns. In a bowl, combine the buttermilk, sugar, yeast and salt. Set aside. In a stand mixer using the dough hook or in a bowl using a wooden spoon, combine the flour, eggs and buttermilk mixture until the dough begins to form. …
From ricardocuisine.com


27 BEST RECIPES FOR CINNAMON ROLLS AND STICKY BUNS | RECIPES, …
2021-08-02 Whether you prefer a pillowy roll topped with a drizzle of cream cheese icing or a decadent bun packed with pecans and syrupy brown sugar, these sweet, homemade treats are the perfect way to start ...
From foodnetwork.com
Author By


OUTRAGEOUS STICKY BUNS - ERREN'S KITCHEN
2021-01-06 How to Make Outrageous Sticky Buns. Mix the dough, knead the dough for 5 minutes, and set aside to rise. Prepare the caramel. Roll out dough, spread with melted butter, sugar, cinnamon, and chocolate chips. Cut into 10 to 12 slices. Arrange on a pan on top of the caramel. Bake at 350°F for 30 minutes or until golden brown.
From errenskitchen.com


CARAMEL PECAN STICKY BUNS - ONCE UPON A CHEF
2022-04-14 Step 2: Toast the Pecans. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil. Arrange the pecans on the prepared baking sheet. Bake for 7 to 10 minutes, until fragrant and toasted. Transfer the pecans to …
From onceuponachef.com


EASY SMALL BATCH STICKY BUNS - KATIEBIRD BAKES
2021-04-27 While dough is rising, make the topping. In a medium microwave-safe bowl or on the stove, melt the butter. Whisk in the brown sugar, maple syrup, half and half, cinnamon, and salt until smooth. Grease an 8 or 9-inch cake pan or a …
From katiebirdbakes.com


BEST CLASSIC CINNAMON STICKY BUNS RECIPES - FOOD NETWORK CANADA
2012-08-08 Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.
From foodnetwork.ca


STICKY BUNS - ANNABEL LANGBEIN – RECIPES
Remove from heat, sprinkle yeast over the top and whisk lightly to disperse. Whisk in sugar and stand for 3 minutes. Add butter and stir to combine. STEP 2. Mix flour and salt in a large bowl and make a well in the centre. Add the milk mixture and stir until just combined.
From langbein.com


HOW TO MAKE PORK BUNS RECIPE? - VERYMEATY
Filling: In a medium saucepan, heat the oil. Cook for 2 minutes after adding the eschalots. Slowly add in the cornflour mixture while stirring. Blend until completely smooth. Add the pork and mix well. Cook for 1 to 1 1/2 minutes, or until the sauce has thickened (see video for consistency).
From verymeaty.com


HOMEMADE STICKY BUNS - ECLECTIC RECIPES
2012-12-22 Lightly grease 13x9-inch (3-quart) glass baking dish and large bowl with shortening or cooking spray. Place yeast in ungreased large bowl. Add warm water; mix well until dissolved. Stir in all remaining Dough ingredients except flour until well mixed. Add 3 cups of the flour; stir until a soft dough forms.
From eclecticrecipes.com


AMISH STICKY BUNS RECIPE - AMISH HERITAGE
2022-07-05 Instructions Begin by scalding the milk. (Heat it in a saucepan until a skin forms on the top.) Remove from the heat and set it aside... In a large mixing bowl, dissolve the yeast in warm water. Let it set for a few minutes until frothy. 1/2 c. warm water,... Add the warm milk, sugar, oil, salt, ...
From amish-heritage.org


HOMEMADE STICKY BUNS - THE COUNTRY COOK
2021-09-13 See my notes above about how to use your oven for this step. While dough rises, melt ¾ cup of butter in a small saucepan. Add ¾ cup brown sugar and cook on medium, stirring constantly, until no more sugar granules are present. Pour mixture into the bottom of a 9x13-inch baking dish. Sprinkle ½ cup pecans on top.
From thecountrycook.net


HOW TO MAKE STICKY BUNS | KING ARTHUR BAKING
2018-08-10 Once you measure the ingredients, combine them in the bowl of a stand mixer or the bucket of your bread machine. Select the dough cycle if you opt to use a bread machine. If you prefer to knead by hand, more power to you. Combine the ingredients in a large bowl and knead for about 5 to 8 minutes.
From kingarthurbaking.com


BEST EVER STICKY BUNS RECIPE (NO MACHINE) - BIGGER BOLDER BAKING
2016-08-09 In a large bowl combine the flour, yeast and salt. Set aside. In a separate jug, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting. Once the …
From biggerbolderbaking.com


OVERNIGHT STICKY BUNS RECIPE: SO OOEY-GOOEY GOOD! -BAKING A …
2020-06-01 Preheat the oven to 350 degrees F. Remove the plastic wrap and bake the sticky buns until puffed, golden brown around the edges, and set in the middle (approximately 30 to 35 minutes). Cool the sticky buns for 20 minutes in the pan, then flip them out onto a serving platter and allow to cool completely.
From bakingamoment.com


STICKY BUNS (MADE WITH FROZEN ROLLS) - CLEVERLY SIMPLE
2019-09-17 Grease a 13×9 pan and spread the nuts evenly. Layer the dinner rolls on top of the nuts. Mix the sugars together with the pudding mix and cinnamon.
From cleverlysimple.com


EASY STICKY BUNS RECIPE | GIMME SOME OVEN
2010-02-16 Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch.
From gimmesomeoven.com


HOMEMADE STICKY BUNS RECIPE WITH CARAMEL PECAN GLAZE - SUGAR …
2020-01-11 Instructions. Warm milk to 110ºF. Add in 1 Tablespoon of your sugar and then the yeast and whisk to combine. Set aside for 5 minutes or until foamy. Place flour in the mixing bowl with the yeast/milk mixture and stir until combined. Add in your eggs one at a time, letting each combine before you add the next.
From sugargeekshow.com


10 STICKY BUN RECIPES | ALLRECIPES
2021-10-06 These sticky buns have a light, sweet, biscuit-like dough that's incredibly easy to work with, making this recipe a great place to start if you've never made sticky buns from scratch before. If you want to up the sweetness, whip up a homemade icing with cream cheese, butter, confectioner's sugar, and a bit of milk and slowly spread it over the buns after they …
From allrecipes.com


CARAMEL STICKY BUNS USING MY CINNAMON ROLL RECIPE | WITH OR …
Bake with me as I turn my “Best Cinnamon Rolls Ever” recipe into Caramel Pecan (or not) Sticky Buns to take to my parent’ house for the weekend. Link to Cinn...
From youtube.com


BEST STICKY BUNS RECIPE - HOW TO MAKE STICKY BUNS
2022-04-04 For the dough: Heat the milk in a small saucepan over medium heat to between 110˚ and 115˚ on an instant read thermometer, about 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to combine. Let the milk rest for 5 minutes until it's foamy.
From thepioneerwoman.com


EASIEST-EVER STICKY BUNS | KITCHN
2021-01-28 Print Recipe. These easy buns start with store-bought pizza dough and are rolled, sliced, and snuggled into a cast-iron pan in a pool of brown sugar-caramel sauce with lots of chopped nuts. Yield Makes 12 sticky buns. Prep time 15 minutes. Cook time 25 minutes. Show Nutrition. shellfish-free. kidney-friendly.
From thekitchn.com


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