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
PINEAPPLE STICKY BUNS
Make and share this Pineapple Sticky Buns recipe from Food.com.
Provided by AlwaysHungry
Categories Breakfast
Time 17m
Yield 10 buns
Number Of Ingredients 5
Steps:
- Combine the pinapple, butter, brown sugar and cinnamon in a bowl and mix well.
- Spoon into 10 muffin cups.
- Separate the biscuits. Top each prepared muffin cup with a biscuit.
- Bake at 425 degrees for 10 to 12 minutes or until golden brown.
- Cool in the pan for 5 minutes.
- Invert onto a serving plate. Best eaten warm from the oven.
Nutrition Facts : Calories 346.4, Fat 19, SaturatedFat 8.4, Cholesterol 26.2, Sodium 417.9, Carbohydrate 40.6, Fiber 1.2, Sugar 14.6, Protein 4.4
APPLE STICKY BUNS
We raise wheat, and I bake a lot of bread using our own flour. This is one of my family's favorite recipes. I like it because it's fast and easy to make.
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not knead. Cover and let rise in a warm place for 30 minutes., Meanwhile, in a saucepan, combine the topping ingredients. Bring to a boil, stirring until blended. Pour into an ungreased 13-in. x 9-in. baking dish. Stir dough down. Spoon tablespoonfuls of dough over nut mixture. Cover and let rise for 30 minutes., Bake at 375° for 30-35 minutes or until golden brown. Let stand for 1 minute before inverting onto a large serving platter.
Nutrition Facts : Calories 315 calories, Fat 16g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 280mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE BUNS
Despite the name, the pineapple bun has no pineapple-it's a soft milk-bread bun with a crackly cookie-like top that, after it's baked, resembles pineapple skin.
Provided by Kristina Cho
Yield Makes 12
Number Of Ingredients 19
Steps:
- Make the tangzhong: In a small saucepan over low heat, combine the flour and milk and cook, whisking constantly, until thickened to a paste, 2 to 3 minutes. Immediately transfer the paste into a small bowl, scraping the sides of the saucepan with a flexible spatula; let cool until warm, 5 to 10 minutes. Texture should resemble mashed potatoes.
- Make the milk bread: In a clean or new small saucepan, scald the milk over medium heat, bringing the milk to a gentle simmer (watch carefully as milk tends to boil over). Pour milk into a small bowl and cool until warm to the touch (about 110°F). Stir in yeast and a pinch of sugar, and set aside until the surface of the mixture is foamy, 5 to 10 minutes.
- In the bowl of an electric mixer fitted with a dough hook, combine the sugar, flour, salt, and egg. Add the tangzhong and milk and mix on low until shaggy. Add the softened butter one piece at a time, mixing until fully incorporated before adding the next. Increase the speed to medium-high and continue to knead the dough until it is tacky and slightly sticky, 8 to 9 minutes. Transfer the dough to a lightly floured work surface. Wet your hands to prevent the dough from sticking, pinch and pull the ends of the dough to form a smooth ball.
- Coat a large mixing bowl with 1 teaspoon of oil. Add the dough to the bowl, gently turning it to cover with oil. Cover the bowl with plastic wrap and set in a warm spot to proof until doubled in size, about 2 hours (or place in the refrigerator to proof for at least 8 hours or overnight).
- While the dough is proofing, line two large rimmed baking sheets with parchment paper.
- Make the buns: After the first proof, punch down to deflate the dough and transfer it to a lightly floured surface. Pinch and pull the ends of the dough to form a smooth ball. Divide the dough into 12 equal portions with a bench scraper (for accuracy, weigh with a digital scale if you have one). Form each portion of dough into a smooth ball by pulling the ends of the dough underneath and then rolling between the palms of your hand, and arrange on the prepared sheets, spacing at least 3 inches apart. Cover with a damp, clean kitchen towel and set aside in a warm spot until the buns are doubled in size, 45 minutes to 1 hour.
- Meanwhile, make the topping: In a small bowl, whisk together flour, baking soda, and salt. In a medium bowl, combine the softened butter and sugar with a flexible spatula until smooth. Add the egg, vanilla, and food coloring, mixing until smooth. Fold the flour mixture into the butter mixture to form a sandy dough, then knead by hand until smooth. Pat into a disc and divide the dough into 12 equal portions with a bench scraper (for accuracy, weigh with a digital scale if you have one). Roll one piece into a smooth ball, then flatten into a 4-inch round with a dowel rolling pin. Score a crosshatch pattern into the dough with the edge of a bench scraper or knife, being careful not to cut all the way through. Use the edge of the bench scraper to lift the topping off the work surface. Repeat with remaining topping dough, setting each round aside until ready to top the buns. (Alternatively, you can skip making the crosshatch pattern. The topping will still crack beautifully as it bakes, just not as neatly.)
- Preheat the oven to 350°F. Brush the tops of the buns lightly with the egg white to help the topping adhere. Place one topping dough round on each bun, gently pressing to cover the entire outer edge (you want the dough to fully encase the top of the bun, if possible). Whisk the egg yolk in a small bowl and lightly brush over the topping of each bun.
- Bake the buns until golden brown, 18 to 20 minutes. Transfer the sheets to a wire rack. Let the buns cool for 5 minutes on sheets, then transfer to the rack to cool. Serve warm or at room temperature.
MAPLE-PECAN STICKY BUNS
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
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.
PETITE STICKY BUNS
Start your morning on a sweet note with these tender, maple sticky buns. They are fantastically light and airy. But be careful not to over bake, or they're difficult to get out of the pan! -Lisa Naugle, Fayetteville, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about an hour., In a small saucepan over low heat, cook and stir topping ingredients until butter is melted. Drop by rounded teaspoonfuls into 24 well-greased muffin cups., Stir dough down. Fill prepared muffin cups half full. Cover and let rise in a warm place until doubled, about 30 minutes., Place muffin cups on foil-lined baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool for 2 minutes before inverting onto baking sheets. Transfer to serving platters. Serve warm.
Nutrition Facts :
EASY STICKY BUNS
This recipe was featured on GMA this a.m. and will be great for Christmas morning. It is created by the Barefoot Contessa. She used raisins and pecans but, as my family does not like them in sticky buns, I have excluded them from the ingredients in order to get a more correct calorie and nutrient count. Defrosting time for the puff pastry is not included in cooking time. She says you can make this entirely the night before and cook in the morning.
Provided by mapaklenk
Categories < 60 Mins
Time 40m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. 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. If you would like to use nuts, distribute the 1/2 cup chopped pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
- Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of 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, if you like, 1/2 cup of 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. 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.
Nutrition Facts : Calories 414.6, Fat 29, SaturatedFat 12.4, Cholesterol 35.6, Sodium 110.9, Carbohydrate 36.7, Fiber 0.9, Sugar 18, Protein 3.1
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