Quintessentialpecanstickybuns Recipes

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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

PECAN STICKY BUNS



Pecan Sticky Buns image

These super simple Pecan Sticky Buns use a secret ingredient to make them quick and easy to prep. You'll never guess the dough wasn't made from scratch!

Provided by Jamie Lothridge

Categories     Breakfast

Time 4h40m

Number Of Ingredients 7

½-3/4 cup chopped pecans
2 loaves (32 ounces) frozen bread dough, such as Rhodes, slightly thawed so you can cut it
1 (4.6 oz.) box "Cook & Serve" vanilla pudding mix (Do not use instant pudding)
1/2 cup unsalted butter, softened
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons milk

Steps:

  • Grease 9 x 13 pan. Spread chopped nuts on bottom of pan. Slice bread dough in half lengthwise, and then slice into pieces about 1-inch thick. Lay pieces of dough on top of nuts in a single layer.
  • Mix together with spoon dry pudding mix, softened butter, brown sugar, cinnamon & milk. Dollop mixture over bread. Cover with plastic wrap or aluminum foil.
  • Allow dough to rise 3.5-4 hours at room temperature. Near the end of the rise, preheat the oven to 350°F. Bake, uncovered, for 25-30 minutes or until brown. Cool 10-15 minutes in pan and then invert onto a cookie sheet.
  • Allow dough to rise overnight in the refrigerator. The next morning, preheat oven to 350°F. Let the covered rolls rest at in a warm place (I like to place mine on top of the preheated oven) for 60-90 minutes, until the rolls look slightly puffy. Bake, uncovered, for 25-30 minutes or until brown. Cool 10-15 minutes in pan and then invert onto a cookie sheet.

QUINTESSENTIAL PECAN STICKY BUNS



Quintessential Pecan Sticky Buns image

Soft, milk- and butter-enriched yeast dough is stuffed with aromatic cinnamon filling and glazed with a sticky, sugary topping loaded with pecans.

Provided by Cucina Casalingo

Categories     Yeast Breads

Time 21h

Yield 16 sticky buns

Number Of Ingredients 16

3 cups unbleached all-purpose flour
6 tablespoons butter
1 cup lukewarm water
2 tablespoons lukewarm water
3 tablespoons sugar
1 1/4 teaspoons salt
3 tablespoons potato flour
1/4 cup nonfat dry milk powder (the powder, not the flakes or beads)
2 1/4 teaspoons instant yeast
1 cup granulated sugar
2 tablespoons cinnamon
1/2 cup light corn syrup or 1/2 cup maple syrup
1 tablespoon rum (optional)
3 tablespoons butter, melted
1/2 cup brown sugar
1 cup diced pecans

Steps:

  • To make the dough:.
  • Combine all of the dough ingredients and mix and knead them together-by hand, mixer or bread machine-till you've made a soft, smooth dough.
  • Allow the dough to rise, covered, for about 1 hour; it'll become puffy, but won't double in bulk.
  • While the dough is rising, lightly grease two 9" round cake pans.
  • To make the glaze:
  • In a small bowl, whisk together the syrup, rum (if you're using it) and melted butter.
  • Divide this glaze evenly between the pans (if you're using two pans).
  • Sprinkle the brown sugar) and pecans atop the glaze.
  • To shape the buns:.
  • Transfer the dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. I.
  • It's a nice, soft dough, and pats out easily.
  • Spread with the prepared cinnamon filling (or cinnamon-sugar), leaving an uncovered strip about 1" wide along one long end of the dough.
  • Roll the dough into a log the long way; it'll stretch to about 20" long as you roll.
  • Using a serrated knife, slice the log into 16 slices.
  • In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.
  • Space eight buns in each of the prepared pans.
  • Cover the pans, and let the buns rise for 60 to 90 minutes; they should spread out and touch one another.
  • Bake the sticky buns in a preheated 350°F oven for about 25 minutes, tenting them lightly with aluminum foil after 15 minutes to prevent over-browning.
  • The finished buns will be a light golden brown, despite their aluminum foil cover.
  • Loosen the edges of the buns with a knife, then carefully-the sugar is hot!-turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns.
  • Serve warm, or at room temperature.

Nutrition Facts : Calories 321, Fat 11.7, SaturatedFat 4.6, Cholesterol 17.6, Sodium 259.8, Carbohydrate 52.1, Fiber 2.1, Sugar 25.8, Protein 4.2

PECAN STICKY BUNS



Pecan Sticky Buns image

Make this recipe the night before and bake in the morning. Absolutely wonderful flavor. This is another favorite to make when I have company. Everyone who has ever tasted these has loved them. I hope you enjoy.

Provided by Margo59

Categories     Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 5

1 cup pecan halves
24 frozen bread dough, balls (find by frozen bread in store)
1 cup brown sugar, packed
1 (3 1/2 ounce) package jello cook and serve butterscotch pudding mix (DO NOT USE INSTANT PUDDING)
1/2 cup margarine, melted

Steps:

  • Lightly butter a 13 x 9 inch baking pan.
  • Sprinkle pecan halves evenly over bottom of pan.
  • Place the 24 frozen bread dough balls over the pecans.
  • Sprinkle brown sugar over bread dough balls.
  • Sprinkle the butterscotch pudding mix (dry) over the brown sugar.
  • MAKE SURE YOU DO NOT USE INSTANT PUDDING MIX.
  • MUST BE COOK AND SERVE.
  • I'VE TRIED THE INSTANT AND IT DOES NOT WORK.
  • Cover with wax paper and a kitchen towel.
  • Set out on the counter, covered overnight (8 hours).
  • It will thaw and rise.
  • After 8 hours, remove the towel and wax paper.
  • Pour the 1 stick melted margarine over the risen dough balls.
  • Bake at 350 degrees for 20-30 minutes.
  • Immediately invert on a baking sheet, leaving the baking pan on top of the rolls for about 15 minutes.
  • This keeps the syrup warm and allows it to seep between the roll.
  • Remove the baking dish and enjoy.
  • Tastes best when eaten warm.
  • (Time does not include the rising time).

Nutrition Facts : Calories 96.9, Fat 6.8, SaturatedFat 0.9, Sodium 47.9, Carbohydrate 9.5, Fiber 0.4, Sugar 9, Protein 0.4

PECAN STICKY BUNS



Pecan Sticky Buns image

This has become a Christmas morning tradition in our home. Great for a potluck or for friends & family brunch when you are expecting a crowd. Prep is done the night before. Your guests will rise to the smell of yummy Sticky Buns in the morning! Simply delicious. The pudding mix is DRY and do NOT substitute flavors. I tried vanilla in a pinch and it simply was yucky! A special thanks to Chief'swife for a great alternate prep plan!

Provided by Chicagoland Chef du

Categories     Brunch

Time 40m

Yield 18-20 serving(s)

Number Of Ingredients 7

18 parker house Rhodes frozen rolls, 18-20 frozen
1/3 cup butter, melted
3/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup pecans, chopped
1 (3 ounce) package butterscotch pudding, instant, DRY, do not substitute flavor
2 tablespoons butter, softened, set aside

Steps:

  • Grease a Bundt or angle food baking pan.
  • Place frozen rolls in the pan. *see 2 alternate prep suggestion below.
  • Mix together all ingredients.
  • Pour dry ingredients over frozen rolls, cover loosely with sprayed plastic wrap overnight until morning. OR --
  • OR -- Roll the frozen rolls individually in the melted butter, then roll in the dry ingredient mixture. Place them in the bundt pan and sprinkle the remainder of the mix over top. Cover with plastic wrap sprayed with nonstick spray.
  • Place in a cold oven on a cookie sheet to catch any overflow drips.
  • IN THE MORNING:.
  • Remove from oven, uncover and GENTLY dot or brush with 2 T butter. Remove drip pan if desired.
  • Preheat the oven to 350°F.
  • Bake for 25-30 minutes until golden brown.
  • Invert while hot and serve.

Nutrition Facts : Calories 97.2, Fat 6.9, SaturatedFat 3.2, Cholesterol 12.4, Sodium 36.9, Carbohydrate 9.4, Fiber 0.4, Sugar 8.9, Protein 0.3

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