Orange Pecan Sticky Buns Recipes

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ORANGE PECAN STICKY BUNS



Orange Pecan Sticky Buns image

A friend of mine gave me this recipe. I am not sure where I she got it from but these sticky buns are delicious and very simple. The refrigerated biscuits really cut back alot of time. I have posted some pictures to demonstrate the forming of the buns. I always sprinkle a couple of extra pecans on top of the buns before baking just because I like the little extra crunch.

Provided by Chef Sarita in Aust

Categories     Breakfast

Time 35m

Yield 10 sticky buns, 10 serving(s)

Number Of Ingredients 8

3 tablespoons butter, softened (not melted)
3 tablespoons finely chopped pecans
1 tablespoon grated orange zest
1 tablespoon honey
1 (12 ounce) can refrigerated pillsbury butter tasting biscuits
1/2 cup sugar
1/4 cup orange juice
1 teaspoon vanilla

Steps:

  • Heat oven to 400.
  • In small bowl, combine margarine, 1 tablespoon chopped pecans, orange zest and honey; mix well. Sprinkle remaining 2 tablespoons chopped pecans in bottom of 8 or 9 in square baking pan.
  • Separate dough into ten biscuits.
  • Separate each biscuit into 2 layers.
  • Spread top of 10 biscuit halves with 1 teaspoon of orange honey mixture.
  • Top each with remaining biscuit halves and press together to form 10 filled biscuits. Seal edges.
  • In a gentle manner, pull then twist each biscuit with your hands about 4-5 times to form 3 1/2 inch twisted rope (kind of like wringing out wet clothes but in a gentle way). Once this is done, wrap the rope around your finger and place formed rolls in baking pan.
  • In a small saucepan, combine sugar, orange juice and vanilla.
  • Cook over high hear until sugar is melted and syrup begins to boil, stirring constantly. Spoon over rolls.
  • Bake about 20 minutes or until golden brown.
  • Cool in pan 2 minutes, invert onto serving plate. serve warm.

Nutrition Facts : Calories 229.7, Fat 12.1, SaturatedFat 3.9, Cholesterol 10.2, Sodium 222.1, Carbohydrate 28.3, Fiber 1, Sugar 13.2, Protein 2.9

ORANGE STICKY BUNS



Orange Sticky Buns image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h20m

Yield 8 rolls

Number Of Ingredients 20

Nonstick cooking spray, for greasing the pan
1 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup freshly squeezed orange juice (grate the zest first and reserve it for the filling)
1/4 cup freshly squeezed orange juice (grate the zest first and reserve it for the filling)
2 tablespoons honey
1/4 teaspoon fine salt
1 cup packed light brown sugar
2 teaspoons freshly grated orange zest (from 1 orange)
2 teaspoons ground cinnamon
1/4 teaspoon fine salt
1/8 teaspoon ground cloves
1 tablespoon unsalted butter, melted
3 cups all-purpose flour, plus more for flouring work surface
2 tablespoons packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, at room temperature
6 tablespoons unsalted butter, melted

Steps:

  • For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.
  • In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside.
  • For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves. Pour over the butter and use a fork to stir the mixture until it resembles wet sand. Set the filling aside while you make the dough.
  • For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
  • Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes. Roll the dough out into a 12-by-9-inch rectangle. Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting at one long end, gently roll the dough into a log and pinch the seam. Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan.
  • Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes. Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls. Allow to cool slightly before serving.

MAPLE-PECAN STICKY BUNS



Maple-Pecan Sticky Buns image

These rich and cozy sticky buns packed with warm spices, caramel and plenty of toasted pecans are just the thing for a special-occasion brunch. You can make the dough up to a day in advance, but if you'd rather prepare and bake the rolls on the same day, make sure to leave some time for the dough to chill - it is much easier to roll into a nice and tidy spiral when cold. Walnuts would work just as well as pecans, and a little bit of orange zest in the filling would add a nice citrusy punch, too.

Provided by Yossy Arefi

Categories     breads

Time 3h45m

Yield 12 rolls

Number Of Ingredients 17

2 teaspoons/6 grams active dry yeast
1 cup buttermilk/240 grams, warmed to 100 degrees
2 tablespoons/25 grams granulated sugar
4 1/4 cups/544 grams all-purpose flour, plus more as needed
1 1/4 teaspoons kosher salt (Diamond Crystal)
8 tablespoons/113 grams unsalted butter, softened and cut into large pieces, plus more for greasing bowl
3 large eggs, lightly beaten
1/2 cup/170 grams/maple syrup
1/2 cup/100 grams packed light brown sugar
6 tablespoons/85 grams unsalted butter
1/2 teaspoon kosher salt (Diamond Crystal)
2 cups/200 grams toasted chopped pecans
2/3 cup/133 grams packed light brown sugar
1 tablespoon cinnamon
1 teaspoon ground cardamom
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons/85 grams unsalted butter, very soft

Steps:

  • Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar, and let sit until foamy, about 5 minutes.
  • To the bowl of a stand mixer fitted with a dough hook, add the flour, salt and remaining 1 tablespoon sugar. Stir to combine, then add the butter and toss to coat in the flour. Add the eggs and buttermilk mixture, then mix on low to combine, about 1 or 2 minutes.
  • Increase speed to medium, and mix the dough until it is soft, billowy and clearing the sides of the bowl, but still sticking to the bottom, 8 to 10 minutes. If the dough seems very, very soft and still sticks to the sides of the bowl, add more flour, a tablespoon at a time (up to about 4 tablespoons).
  • Lightly grease a separate large bowl with butter and transfer the dough to it. Turn the dough to coat with butter, then cover the bowl with a kitchen towel. Let the dough rise in a warm spot until almost doubled in size, about 1 hour, then refrigerate the dough for 1 hour more. (Alternately, refrigerate the dough for up to 24 hours after the first rise, then proceed with the recipe as written.)
  • When you are ready to bake the rolls, make the topping: In a medium saucepan (to prevent boiling over), combine the maple syrup, brown sugar, butter and salt. Bring to a boil over medium and cook for 1 minute. The mixture will thicken slightly. Pour the mixture into a metal 9-by-13-inch baking pan and tilt the pan to evenly cover the bottom with the syrup. Sprinkle the pecans evenly over the top, and set aside.
  • Make the filling: In a small bowl, combine the brown sugar, cinnamon, cardamom and salt.
  • Assemble the rolls: Turn the dough out onto a floured surface and pat or roll it into a 12-by-16-inch rectangle that's 1/4-inch thick. Gently spread the softened butter over the dough, leaving about 1 inch of unbuttered dough on the long edge furthest from you. Sprinkle the sugar mixture evenly over the top of the butter. From the long end closest to you, roll the dough into a tight log. With the seam side down, use a serrated knife or length of floss to cut the log into 12 even pieces.
  • Place the rolls spiral side up into the prepared pan, cover and let rise until puffy but not quite doubled in size, about 45 minutes. (This may take a little longer if you refrigerated the dough for longer than 1 hour after the first rise.) If you'd like to bake them later, you can refrigerate the rolls in the pan before this second rise for up to 24 hours. Let the rolls rise at room temperature until almost doubled in size before baking. They will take longer to rise after chilling, depending on the ambient temperature.
  • Heat oven to 350 degrees and bake rolls for 30 to 35 minutes, or until the rolls are golden brown and the caramel is bubbling a bit around the edges. Carefully run an offset spatula or thin knife around the edges of the pan. Let the rolls cool in the pan on a rack for about 5 minutes, then flip them out onto a serving tray or sheet pan. Let cool for a minute or two, then enjoy warm.

ORANGE-PECAN PETITE STICKY BUNS



Orange-Pecan Petite Sticky Buns image

Whisk orange juice, powdered sugar and cream cheese to make the citrusy glaze you drizzle onto these warm-from-the-oven sticky buns.

Provided by My Food and Family

Categories     Meal Recipes

Time 45m

Yield 12 servings, 2 sticky buns each

Number Of Ingredients 8

1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1-1/2 cups powdered sugar, divided
1/2 tsp. ground cinnamon
2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
1/4 cup butter, melted, divided
3/4 cup chopped PLANTERS Pecans, toasted, divided
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. orange juice

Steps:

  • Heat oven to 350°F.
  • Combine dry gelatin mix, 1/2 cup sugar and cinnamon.
  • Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Brush with half of the butter; sprinkle with half the gelatin mixture and half the nuts. Roll up, starting at one long side; cut into 12 slices. Arrange, cut-sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter, gelatin mixture and nuts.
  • Bake 25 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, orange juice and remaining sugar until blended.
  • Drizzle cream cheese glaze over warm rolls.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.8101 g, Sugar 0 g, Protein 3 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

CARAMEL-PECAN STICKY BUNS



Caramel-Pecan Sticky Buns image

My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. -Judy Powell, Star, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 1 dozen.

Number Of Ingredients 14

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1/4 cup sugar
3 tablespoons canola oil
2 teaspoons salt
3-3/4 to 4-1/4 cups all-purpose flour
FILLING:
1/4 cup butter, softened
1/4 cup sugar
3 teaspoons ground cinnamon
3/4 cup packed brown sugar
1/2 cup heavy whipping cream
1 cup coarsely chopped pecans

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.

Nutrition Facts : Calories 405 calories, Fat 19g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.

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

OVERNIGHT ORANGE AND VANILLA BEAN STICKY BUNS



Overnight Orange and Vanilla Bean Sticky Buns image

If you want a great start to your morning, mix up the dough for this rich buns the night before. A dash of real orange zest and juice, and the mellow taste of real vanilla bean, add a special "good morning" touch.

Provided by Bree Hester

Categories     Breakfast

Time 12h40m

Yield 12

Number Of Ingredients 14

3/4 cup butter
1 1/2 cups packed brown sugar
1/3 cup honey
1/3 cup whipping cream
1/4 cup water
2 teaspoons grated orange peel
3 tablespoons orange juice
1 vanilla bean, split, seeds scraped out and reserved, bean discarded
1 cup pecan halves, toasted
2 loaves (1 lb each) frozen white bread dough, thawed
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Add 1 1/2 cups brown sugar, and cook until combined. Remove from heat. Stir in honey, whipping cream, water, orange peel, orange juice and seeds from vanilla bean. Cool 30 minutes. Pour mixture in ungreased 13x9x2-inch pan. Scatter pecan halves over top.
  • Roll out one loaf of dough into rectangle shape about 14 inches by 6 inches. In small bowl, mix 1/4 cup each of brown sugar and granulated sugar, the cinnamon and salt. Spread half of mixture over dough. Roll dough tightly, and pinch seams closed. Using serrated knife, cut into 1 1/2-inch pieces. Place rolls cut side down in pan. Repeat with second loaf remaining sugar mixture. Cover pan of rolls with plastic wrap; refrigerate overnight.
  • Remove from refrigerator and let sit 30 minutes. Heat oven to 350°F. Bake 35 to 45 minutes or until golden brown. Cool in pan 20 minutes. Cover pan with platter, and carefully flip over.

Nutrition Facts : ServingSize 1 Serving

STICKY ORANGE PECAN ROLLS



Sticky Orange Pecan Rolls image

This warm, comforting breakfast bread recipe turns Bisquick™ mix into sticky sweet rolls with orangey caramel and nutty pecans.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 12

Number Of Ingredients 10

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2/3 cup chopped pecans
2 tablespoons light corn syrup
1 cup orange marmalade
1 package regular active dry yeast
3/4 cup warm water (105°F to 115°F)
3 to 3 1/2 cups Original Bisquick™ mix
1/3 cup granulated sugar
1 teaspoon grated orange peel

Steps:

  • Generously spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix butter, brown sugar, pecans, corn syrup and 1/3 cup of the marmalade. Spread in bottom of baking dish.
  • In 1-cup measuring cup, mix yeast and warm water; let stand 5 minutes. In large bowl, stir 3 cups of the Bisquick mix, the granulated sugar and orange peel. Gradually stir in yeast mixture until soft dough forms.
  • On surface sprinkled with additional Bisquick mix, knead dough until smooth and elastic, about 10 minutes, adding remaining 1/2 cup Bisquick mix as needed. Roll dough into 16x12-inch rectangle.
  • Spread remaining 2/3 cup marmalade on dough to within 1 inch of edges. Starting with short side, roll up tightly; pinch edges to seal. With sharp knife, cut dough into 12 slices. Place slices, cut sides down, on mixture in baking dish. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 1 hour or until doubled in size.
  • Heat oven to 425°F. Uncover rolls. Bake 15 to 18 minutes or until golden brown. Immediately place heatproof serving plate upside down on baking dish; turn plate and dish over. Let stand about 1 minute so caramel can drizzle over rolls; remove baking dish. Serve rolls warm.

Nutrition Facts : Calories 400, Carbohydrate 64 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg

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From wildyeastblog.com


DELICIOUS CARAMEL PECAN STICKY BUNS – HEY, SNICKERDOODLE!
2021-06-01 Make the buns. STEP 1: In the bowl of your mixer, add the sour cream, buttermilk, egg yolk, sugar, vanilla, and orange zest (if using).Mix on medium speed, scraping the sides and bottom with a rubber spatula as need, until fully combined and smooth. STEP 2: In another bowl, combine the flour, baking powder, baking soda, and salt.Stir this mixture with a whisk and then …
From heysnickerdoodle.com


PECAN HONEY BUNS - NO YEAST! - COOK THIS AGAIN MOM
2021-11-30 Roll dough in o a rectangle about 10 x 15 inches. Mix together the brown sugar, cinnamon, orange rind, melted butter, and honey. Spread half of the honey mixture onto the dough and sprinkle with ⅓ cup of the chopped pecans. Roll up the dough like you are making cinnamon rolls and slice it into 12 equal pieces.
From cookthisagainmom.com


ORANGE-PECAN PETITE STICKY BUNS RECIPE LIST - SALEWHALE.CA
Orange-Pecan Petite Sticky Buns. Sponsored by . Whisk orange juice, icing sugar and cream cheese to make the citrusy glaze you drizzle onto these warm-from-the-oven sticky buns. Save to My Recipes Total Time: 20 mins / Total: 45 mins . Servings: 12 servings, 2 buns (66 g) each . Available sales for ingredients (4-serving size) Jell-O Orange Jelly Powder. Sales Available. …
From salewhale.ca


MAPLE CARAMEL PECAN STICKY BUNS - PLUM STREET COLLECTIVE
2021-11-26 Set aside. In a small saucepan, combine the maple syrup, vanilla, 1/2 cup of brown sugar, 4 tablespoons of butter, and 1/2 teaspoon of salt. Cook the mixture over medium heat, stirring often, until it comes to a boil. Boil for 30 seconds, then remove from heat and pour into the bottom of the 9×13" pan.
From plumstreetcollective.com


BLOOD ORANGE PECAN STICKY BUNS - CAVE CREEK OLIVE OIL
Sprinkle pecans over the butter mixture at the bottom of tins. Preheat the oven to 350 F. Roll the dough out into a 16” x 12” rectangle. Brush dough rectangle to the edges with reserved two tablespoons Blood Orange Fused Olive Oil. Sprinkle one cup of brown sugar over the oiled dough. Roll the dough into a fat sausage, tucking in the uneven ...
From cavecreekoliveoil.com


SOFT CARAMEL PECAN STICKY BUNS RECIPE - THE FOOD CHARLATAN
2022-01-18 Make the caramel sauce: In a medium saucepan, melt 3/4 cup butter over medium heat. Add 1 and 1/2 cup brown sugar and stir until incorporated. Turn off the heat. Add in 1/3 cup honey, 1/3 cup heavy cream, and 1/3 cup water. Add 1/4 teaspoon kosher salt. Whisk it all together until smooth.
From thefoodcharlatan.com


ORANGE PECAN ROLLS - COOKING WITH COCKTAIL RINGS
2017-10-26 Let rise. Cover the rolls with plastic wrap and place in a warm place until the dough has risen again, about 1 hour (it may take longer if the dough was refrigerated overnight). Bake the sticky buns. Preheat oven to 375ºF. Bake until the rolls are golden brown and fluffy, about 30 to 35 minutes. Let cool for 5 minutes.
From cookingwithcocktailrings.com


STICKY BUNS (CARAMEL PECAN) - THE COOKIE ROOKIE®
2021-12-21 Sprinkle half of the chopped pecans onto the pecan topping (1 cup in each pan). 2 cups chopped pecans. Make the cinnamon sugar filling before rolling out the dough. Melt 1 ½ cups (3 sticks) of butter in a microwave safe bowl. Set aside. In a medium bowl, whisk the sugars, cinnamon, and pie spice together. Set aside.
From thecookierookie.com


ORANGE STICKY BUNS - PELLMANSKITCHEN.COM
In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside.
From pellmanskitchen.com


CARAMEL PECAN STICKY BUNS - BROMA BAKERY
2021-11-05 To make these caramel pecan sticky buns you’ll make a rich, gooey caramel topping, pour it on the bottom of a pan along with pecan pralines and place homemade cinnamon roll dough on top. This will give you that ooey gooey upside down caramel layer. When the cinnamon rolls are done cooking you’ll turn these bad boys over and the caramel ...
From bromabakery.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


PECAN STICKY BUNS - RECIPE GIRL
2016-09-22 Let sit for 5 minutes to activate yeast. Whisk in the sugar and eggs. In a large bowl, whisk together the flour and salt. Set aside. Attach the dough hook to your stand mixer. Add the flour mixture to mixing bowl in three additions while the mixing is running on low speed. The dough will be sticky.
From recipegirl.com


PECAN STICKY BUNS - KITCHEN JOY
2014-12-23 Preheat oven to 375 degrees F. In a skillet or saucepan over medium heat, melt 1 stick of unsalted butter. Stir in brown sugar and light corn syrup. Simmer, stirring constantly, until sugar has dissolved and mixture has thickened and …
From kitchenjoyblog.com


ORANGE STICKY BUNS RECIPE
Orange sticky buns recipe. Learn how to cook great Orange sticky buns . Crecipe.com deliver fine selection of quality Orange sticky buns recipes equipped with ratings, reviews and mixing tips. Get one of our Orange sticky buns recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Parmesan spring chicken Crecipe.com The chicken and …
From crecipe.com


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