PECAN STICKY BUNS
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
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
CINNAMON PECAN STICKY BUNS
These sticky buns have to be started the night before, but they're so delicious, they're worth the extra time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 12
Steps:
- In a small bowl, combine yeast and milk. Let stand until yeast is creamy, about 10 minutes. In the bowl of an electric mixer, combine flour, granulated sugar, and salt. Add yeast mixture and eggs, and mix on low speed until completely combined, about 3 minutes.
- Increase the speed to high and add butter, several pieces at a time. When all the butter has been added, continue mixing dough until it is smooth and shiny, 8 to 10 minutes. Transfer dough to a parchment-lined 13-by-18-inch baking pan and use your hands to spread the dough out to fit the pan. Cover the pan with plastic wrap and place in the refrigerator to chill overnight.
- Generously butter one 12-cup or two 6-cup, 7-ounce-capacity muffin pans. Chop 2 cups pecans, and break remaining 1 1/3 cups pecans in half lengthwise, keeping the two types separate. Pour 3 tablespoons corn syrup into each muffin cup, and add about 1 tablespoon of brown sugar to each muffin cup. Add about 2 tablespoons of the halved pecans to each muffin cup, and set the filled muffin pan aside.
- Remove dough from the refrigerator, and let stand at room temperature until slightly softened, about 15 minutes. Roll out dough lengthwise, 1/4 inch thick by 15 inches long by 20 inches wide. Using a spatula, spread sour cream over the surface of dough, leaving a 1/2-inch border. Dust sour cream with cinnamon, and sprinkle with 2/3 cup brown sugar. Cover brown sugar with chopped pecans, and roll dough up lengthwise to form a roll 18 inches long by 3 inches in diameter.
- Heat the oven to 350 degrees. Using a sharp knife, slice dough into 1 1/2-inch-thick slices, and place in the prepared pan or pans, either cut side down, until every cup is filled. Cover buns with parchment paper, and let rise in a warm place until they rise 1/2 inch above cups, 20 to 30 minutes. Transfer sticky buns to the oven, placing a cookie sheet on the rack below to catch any drips. Rotate the pans between the shelves to ensure even baking, until buns are dark golden brown, about 40 minutes.
- Remove the pans from the oven, and immediately turn buns out onto a second parchment-covered cookie sheet. Replace any pecan halves that fell off buns when turning them out. Place the cookie sheet on a wire rack to cool.
CARAMEL PECAN STICKY BUNS
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
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
CARAMEL-PECAN STICKY BUNS
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
Time 1h
Yield 1 dozen.
Number Of Ingredients 14
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.
CINNAMON PECAN STICKY BUNS
Enjoy a lazy Sunday morning with this indulgent brunch recipe
Provided by Emma Lewis
Categories Breakfast, Brunch
Time 1h
Number Of Ingredients 14
Steps:
- Place the flour, sugar and 1 tsp salt in a mixing bowl, then rub in the pieces of butter until the mix has the texture of breadcrumbs. Tip in the yeast and eggs. Pour in the milk and mix well until you get a soft dough (you may need to add a little more milk). Knead in a mixer with a dough hook for 7 mins or by hand for about 15 mins until the dough is smooth, soft and springy. Tip into a lightly oiled bowl, cover with oiled cling film or a clean tea towel, then leave to rise in a warm place for about 1 hr or until doubled in size.
- Make the filling: place the cinnamon, sugar and pecans in a food processor, then whizz until the nuts are finely ground. Punch down the dough and knead to knock out the air, then split the dough in two. Roll and stretch each piece to form a 25 x 35cm rectangle.
- Melt the butter for the topping. Brush half all over each rectangle, then sprinkle half the filling mixture over each. Use a rolling pin to press the filling into the dough. Tightly roll each rectangle up from one of the long ends to get a thick log, then pinch the ends together to seal. Cut each log into 8 pieces. Can be frozen for up to 1 month.
- Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour this over the bottom of each baking tray, swirling around so it is coated. Sprinkle with the pecans. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for about 30 mins until lightly risen.
- Heat oven to 180C/fan 160C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Serve warm, sticky-side-up.
Nutrition Facts : Calories 731 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.13 milligram of sodium
KILLER PECAN STICKY BUNS
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
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
PECAN STICKY BUNS (OAMC)
These can be made the day before and placed in the fridge, or make them any time and freeze them for another day.
Provided by Kzim4
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For dough: In a large bowl, combine 2 cups flour, sugar, salt and yeast. Stir in milk, water and margarine until blended. Stir in eggs and enough additional flour (about 2 cups) to make a soft dough. Knead on floured surface until smooth and elastic (about 8 minutes). Cover dough and let rest 10 minutes.
- For glaze: While dough is resting, combine corn syrup, brown sugar, and margarine in a small saucepan. Stir over medium heat until mixture is smooth. Pour into a 13x9x2 inch baking pan. Sprinkle w/ pecans; set aside.
- For filling: Combine brown sugar and cinnamon; set aside.
- Roll dough to a 20x12 inch rectangle. Brush dough with melted margarine; sprinkle with brown sugar mixture. Starting from long side, roll up jelly-roll fashion. Pinch seam to seal. Cut roll into 12 equal slices. Place evenly into pan with glaze in it. Cover tightly. Refrigerate 2 to 24 hours (see step 6 for freezing instructions).
- To bake, preheat oven to 375 degrees F. Remove pan from fridge. Uncover and let stand 10 minutes before baking. Bake 28 to 30 minutes or until tops are brown. Invert onto serving tray. Serve warm or cool completely.
- To freeze before baking; overwrap pan in foil to seal well. Place in freezer. When ready to prepare, first thaw buns in fridge, then proceed as directed in step 5.
Nutrition Facts : Calories 485.5, Fat 17.9, SaturatedFat 2.9, Cholesterol 37.4, Sodium 438.4, Carbohydrate 75.6, Fiber 2.5, Sugar 30.3, Protein 7.8
More about "pecan sticky buns oamc recipes"
HEALTHY SLOW COOKER STICKY PECAN BUNS - AMY'S …
From amyshealthybaking.com
BEST-EVER OVERNIGHT PECAN STICKY BUNS - WHOLE AND …
From wholeandheavenlyoven.com
23 STICKY BUN RECIPES - FOOD BLOGGERS OF CANADA
From foodbloggersofcanada.com
PECAN STICKY BUNS - BAKE FROM SCRATCH
From bakefromscratch.com
ONE HOUR CARAMEL PECAN STICKY BUNS | THE RECIPE CRITIC
From therecipecritic.com
STICKY BUNS - JO COOKS
From jocooks.com
PECAN STICKY BUNS - I AM BAKER
From iambaker.net
4.7/5 (11)Estimated Reading Time 8 minsCategory BreakfastCalories 510 per serving
- In a saucepan over medium heat, add milk, oil, and 1/2 cup of granulated sugar. Stir and heat mixture to a soft boil (just barely bubbling), or about 5 minutes.
- Melt butter in a medium microwave-safe bowl. Add in the brown sugar, honey, salt, vanilla, and whiskey (if adding). Stir well and make sure there are no lumps. Set aside.
CARAMEL PECAN STICKY BUNS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, GermanTotal Time 1 hr 45 minsCategory Breakfast & BrunchCalories 761 per serving
15-MINUTE MINI PECAN STICKY BUNS TO DROOL OVER - BRING ON THE …
From bringonthespice.com
EASY PECAN STICKY BUNS – MADE WITH CANNED CINNAMON ROLLS!
From midgetmomma.com
CARAMEL PECAN STICKY BUNS - BROMA BAKERY
From bromabakery.com
BEST PECAN STICKY BUNS RECIPE - BY SUGAR AND SOUL
From sugarandsoul.co
PECAN STICKY BUNS RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
SUPER SIMPLE PECAN STICKY BUNS - MY BAKING ADDICTION
From mybakingaddiction.com
PECAN STICKY BUNS - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
PECAN STICKY BUNS – A LITTLE ME THYME
From alittlemethyme.com
PECAN CARAMEL STICKY BUNS, OVERNIGHT STICKY ROLLS BAKER BETTIE
From bakerbettie.com
PECAN STICKY BUNS – SMITTEN KITCHEN
From smittenkitchen.com
EASY PECAN STICKY BUNS - TORNADOUGH ALLI
From tornadoughalli.com
PECAN STICKY BUNS (OVERNIGHT METHOD) | VALERIE'S KITCHEN
From fromvalerieskitchen.com
PECAN STICKY BUNS - JUST A TASTE
From justataste.com
OVERNIGHT PECAN STICKY BUNS | URBAN BAKES
From urbanbakes.com
PECAN STICKY BUNS RECIPE - THESE GOOEY CINNAMON ROLLS …
From seededatthetable.com
PECAN STICKY BUNS - BAKED FROM SCRATCH WITH A BUTTERSCOTCH GLAZE
From fifteenspatulas.com
YOUR FAVORITE STICKY BUNS - MILLER PECAN COMPANY
From millerpecancompany.com
BEST COOKING BREADS RECIPES: PECAN STICKY BUNS (OAMC)
From worldbestbreadsrecipes.blogspot.com
PECAN STICKY BUNS RECIPE FOR TWO (MAKES 4 BUNS ... - DESSERT FOR TWO
From dessertfortwo.com
GOOEY PECAN STICKY BUNS RECIPE | LITTLE SPICE JAR
From littlespicejar.com
PECAN STICKY BUNS - FLOURISHING FOODIE
From flourishingfoodie.com
BUNS: OLD-FASHIONED PECAN STICKY BUNS - RECIPECIRCUS.COM
From recipecircus.com
STICKY BUNS - CLOUDY KITCHEN
From cloudykitchen.com
PECAN STICKY BUNS RECIPE - RECIPES.NET
From recipes.net
BEST EVER OVERNIGHT PECAN CARAMEL STICKY BUNS
From joanne-eatswellwithothers.com
PECAN STICKY BUNS RECIPE - MON PETIT FOUR®
From monpetitfour.com
BIG FAT PECAN STICKY BUNS - MODERN CRUMB
From moderncrumb.com
HOMEMADE PECAN STICKY BUNS RECIPE - OH SWEET BASIL
From ohsweetbasil.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love