EASY STICKY BUNS
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.
QUICK STICKY BUNS
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
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
SUPER EASY STICKY BUNS
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
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
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
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
HOMEMADE STICKY BUNS
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
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
CINNAMON STICKY BUNS
For a generous batch of gooey cinnamon buns in a hurry, Jean Edwards of Indianapolis, Indiana says that it doesn't get much easier than this sticky bun recipe. "I enjoy giving these sweet treats to friends for a 'just because' gift," she notes. "They reheat in the microwave very well."
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.
Nutrition Facts : Calories 309 calories, Fat 16g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
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
STICKY BUNS
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
Time 50m
Yield 1 dozen.
Number Of Ingredients 16
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.
CHEF JOHN'S STICKY BUNS
The first recipe I made for my family after my first semester of culinary school was sticky buns. Ever since then, they've had a special place in my heart. It's been my experience with baking that the harder a dough is to work with, the better it comes out and this is no exception--the contrast between this beautifully tender, airy dough and the sweet, crunchy, sticky topping is just otherworldly.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 16
Steps:
- Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
- Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
- While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
- Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
- Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
- Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
- Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
- Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
- Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
- Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.
Nutrition Facts : Calories 448.5 calories, Carbohydrate 63 g, Cholesterol 47.1 mg, Fat 19.8 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.3 g, Sodium 324.7 mg, Sugar 29.7 g
QUICK AND EASY STICKY BUNS
Make and share this Quick and Easy Sticky Buns recipe from Food.com.
Provided by Angelcook
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place rolls side by side in greased, deep, large cake pan , Bundt pan, while still frozen.
- Sprinkle pudding mix over rolls.
- Melt Butter and mix in brown sugar and cinnamon.
- Sprinkle nuts on top.
- Cover and let sit overnight to raise.
- Next morning bake at 325 degrees for 30 minutes.
Nutrition Facts : Calories 421.6, Fat 20.5, SaturatedFat 9, Cholesterol 31.1, Sodium 475.5, Carbohydrate 54.7, Fiber 3.1, Sugar 21.9, Protein 6.9
QUICK STICKY BUNS
Categories Breakfast Brunch Dessert Bake Kid-Friendly Quick & Easy Walnut Cinnamon Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Butter 9-inch-diameter cake pan. Melt 2 1/2 tablespoons butter in small saucepan over low heat. Whisk in 1/4 cup sugar, corn syrup and lemon juice. Increase heat to medium and whisk until sugar melts and syrup boils. Pour syrup evenly over bottom of prepared pan. Sprinkle with walnuts.
- Unroll dough on floured surface; press perforations together. Roll out dough to 8 x 12-inch rectangle. Sprinkle with 1/4 cup sugar and cinnamon. Starting at 1 short side, roll up dough jelly roll style. Cut crosswise into eight 1-inch-thick rounds. Arrange rounds in syrup in pan.
- Bake buns until golden brown, about 20 minutes. Cool in pan 1 minute. Place plate over pan. Invert buns onto plate. Remove pan. Spoon any syrup in pan onto buns and serve.
QUICKY STICKY BUNS
Make and share this Quicky Sticky Buns recipe from Food.com.
Provided by Crabbycakes
Categories Breads
Time 40m
Yield 9 buns
Number Of Ingredients 6
Steps:
- Preheat oven to 350F.
- In small bowl combine 2 T brown sugar, corn syrup, pecans and 1 T of butter or margarine.
- Spoon about 2 tsp of mixture into each of 9 (2 1/2 inch) muffin pan cups that has been sprayed with cooking spray.
- Unroll entire crescent roll dough; pinch seams together to form 1 rectangle.
- Combine remaining 1 T brown sugar and cinnamon.
- Spread dough with remaining 1 T butter; sprinkle with cinnamon mixture.
- Roll up from short end.
- Cut into 9 slices.
- Place one slice in each muffin cup.
- Bake 25 minutes or until golden brown.
- Immediately invert pan onto cookie sheet or tray; cool 10 minutes and serve.
QUICK STICKY BUNS
I LOVE this recipe and the "a-ha!" ingredient-banana! 5 ingredients, 10 minutes, and wha-la! Looks like you've worked all morning...Now if I could just get my kids to try it:)! Easy ingredients to have on hand for weekend company or to include as part of a brunch buffet.
Provided by Meredith .F
Categories Breakfast
Time 15m
Yield 2 buns, 5 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 drgrees.
- Drop a piece of butter in the bottom of each of 10 compartments of a muffin tin. Arrange the banana slices on top. Sprinkle the pecans and brown sugar over the bananas. Top each compartment with a biscuit.
- Bake until golden, about 8-10 minutes. Remove from oven.
- Place a baking sheet on top of the buns in the muffin tin while they are atill hot.
- Carefully flip the tin over, tapping the bottom to release the buns.
- Transfer to a platter, serve warm.
Nutrition Facts : Calories 295.5, Fat 17.2, SaturatedFat 4.4, Cholesterol 9.6, Sodium 428.6, Carbohydrate 33.5, Fiber 2, Sugar 14.5, Protein 4.1
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