Sticky Buns Recipes

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Sticky Buns image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 16 buns

Number Of Ingredients 18

2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package active dry yeast (2 1/4 teaspoons)
4 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
Heaping 1/2 teaspoon baking powder
Scant 1/2 teaspoon baking soda
1 stick (1/2 cup) salted butter, melted, plus more as needed
1 cup granulated sugar, plus more as needed
2 tablespoons ground cinnamon
1 1/2 cups packed light brown sugar
2 sticks (1 cup) salted butter, softened, plus more for the skillet
2 tablespoons honey
Pinch of kosher salt
1 tablespoon whiskey, such as Jack Daniels
1 teaspoon vanilla extract
2 cups pecan pieces


  • For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
  • Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
  • After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
  • To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
  • Preheat the oven to 325 degrees F.
  • For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
  • Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
  • For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
  • Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
  • Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
  • Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.


Sticky Buns image

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

Categories     Breakfast     Brunch

Time 50m

Yield 1 dozen.

Number Of Ingredients 16

2 teaspoons active dry yeast
1-1/4 cups warm water (110° to 115°)
3 tablespoons butter, softened
3 tablespoons sugar
2 tablespoons nonfat dry milk powder
1 teaspoon salt
3-1/4 to 3-3/4 cups bread flour
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup corn syrup
1/2 cup chopped pecans
1/3 cup butter, softened
1 tablespoon sugar
1 teaspoon ground cinnamon


  • 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.


Flour's Famous Sticky Buns image

Provided by Food Network

Categories     dessert

Time 3h40m

Yield 8 buns

Number Of Ingredients 18

3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter
1 1/2 cups (345 grams) firmly packed light brown sugar
1/3 cup (110 grams) honey
1/3 cup (80 grams) heavy cream
1/3 cup (80 grams) water
1/4 teaspoon kosher salt
Basic Brioche Dough, recipe follows
1/4 cup (55 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon ground cinnamon
1 cup (100 grams) pecan halves, toasted and chopped
2 1/2 cups (350 grams) unbleached all-purpose flour, plus more if needed
2 1/4 cups (340 grams) bread flour
1 1/2 packages (3 1/4 teaspoons) active dry yeast or 1-ounce (28 grams) fresh cake yeast
1/3 cup plus 1 tablespoon (82 grams) sugar
1 tablespoon kosher salt
1/2 cup cold water
6 eggs


  • First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
  • Divide the dough in half. Use half for this recipe and reserve the other half for another use.
  • On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.
  • In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.
  • Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)
  • Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.
  • Position a rack in the center of the oven, and heat to 350 degrees F.
  • Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.
  • The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.
  • 1 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces
  • Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
  • With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
  • Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
  • Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.


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


  • 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


Easy Sticky Buns image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 12 buns

Number Of Ingredients 8

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins


  • 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.


Sticky Buns image

Provided by Bobby Flay

Time 7h45m

Yield 12 rolls

Number Of Ingredients 20

Softened butter, for bowls and baking pan
1 cup light muscavado sugar
4 tablespoons unsalted butter
1/3 cup honey
1/4 cup freshly squeezed orange juice
1 orange, zest finely grated
1 cup sliced almonds, lightly toasted
1 package yeast
1 cup warm milk (about 110 degrees F)
1/4 cup granulated sugar, plus a pinch
1/4 cup unsalted butter
1 1/2 teaspoon pure vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
For the filling:
8 tablespoons softened butter
1/3 granulated sugar
1 tablespoon ground cinnamon


  • Butter a 9 by 13-inch baking pan.
  • Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
  • Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
  • Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
  • Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
  • Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
  • Preheat the oven to 350 degrees F.
  • Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.


Cinnamon Sticky Buns image

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

Categories     Breakfast     Brunch

Time 50m

Yield 12-16 servings.

Number Of Ingredients 7

1 cup packed brown sugar
1/2 cup corn syrup
1/2 cup butter, cubed
1 cup coarsely chopped pecans
1/2 cup sugar
2 tablespoons ground cinnamon
2 tubes (17.3 ounces each) large refrigerated biscuits


  • 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 image

This sticky bun recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 12 sticky buns

Number Of Ingredients 7

3/4 cup plus 2 tablespoons (1 3/4 sticks) unsalted butter, room temperature, plus more for muffin tins
1 cup packed light-brown sugar
3/4 cup packed dark-brown sugar
1 1/2 cups whole pecans, lightly toasted
1/4 teaspoon salt
3 tablespoons light corn syrup
1 3/4 pounds Yeast Dough, room temperature


  • Generously grease two 6-cup jumbo muffin tins with softened butter. Set aside. In medium bowl, combine sugars and mix thoroughly until well blended. Set aside. Coarsely chop half of the pecans.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream 3/4 cup butter together with 3/4 cup brown sugar mixture and the salt on medium speed. Beat until light and fluffy, about 2 to 3 minutes. Add corn syrup and mix until well combined. Divide butter-brown sugar mixture evenly between prepared cups, about 2 tablespoons per cup. Top with four to five whole pecans.
  • Turn dough out onto a lightly floured work surface and roll into an 18-by-10-inch rectangle. Brush dough with the remaining 2 tablespoons butter and liberally sprinkle with remaining brown sugar mixture and chopped pecans.
  • Beginning with the long side facing you, tightly roll dough away from you into a log; pinch edge of dough to seal. Cut dough crosswise into 1 1/2-inch pieces. Place each cross-sectional piece into prepared muffin cup and lightly cover with plastic wrap. Place muffin tins in warm place until buns double in size, about 45 to 60 minutes.
  • Preheat oven to 350 degrees, centering one rack in the oven and the other directly below, lining rack below with foil.
  • Once dough has doubled in size, remove plastic wrap and place on middle rack. Bake until tops are dark brown, about 35 to 40 minutes. Remove from oven and immediately invert to cooling rack set over a baking sheet. Let cool slightly before serving.


Marcia's Famous Sticky Buns image

I don't know if this is what you're looking for, but if you want something easy for the morning, this is it. You have to start it the night before, but then all the work is done and it will seem like you went all out.

Provided by Colleen

Categories     Bread     Yeast Bread Recipes

Time 13h55m

Yield 9

Number Of Ingredients 6

1 cup chopped walnuts
1 (12 ounce) package frozen dinner roll dough
1 (5 ounce) package instant vanilla pudding mix
1 cup brown sugar
2 teaspoons ground cinnamon
½ cup margarine, melted


  • Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon. Pour the melted margarine over all. Lay a damp paper towel over the pan and place it in a cold oven over night.
  • In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and let sit for 5 minutes, then flip out onto plate.

Nutrition Facts : Calories 370.7 calories, Carbohydrate 40.7 g, Cholesterol 2.4 mg, Fat 21.4 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 366.2 mg, Sugar 18.2 g


Chef John's Sticky Buns image

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

⅔ cup warm water
⅔ cup warm milk
2 teaspoons active dry yeast
2 tablespoons white sugar
1 large egg, beaten
6 tablespoons unsalted butter, melted
4 cups all-purpose flour, or more as needed
1 ½ teaspoons fine salt
½ cup packed light brown sugar
¼ cup white sugar
1 pinch salt
6 tablespoons unsalted butter, melted
3 tablespoons water
1 cup chopped toasted pecans
¾ cup packed light brown sugar
1 teaspoon ground cinnamon


  • 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


Homemade Sticky Buns image

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

1 package or 2 1/4 teaspoons active dry yeast
1/4 cup warm water (120°F to 130°F)
2/3 cup milk
1/4 cup butter, melted, still warm but not hot
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon grated orange peel
4 egg yolks
3 1/2 cups Gold Medal™ all-purpose flour
1 cup packed brown sugar
1/4 cup butter
1/4 cup honey
1 teaspoon grated orange peel
1 cup chopped pecans
1/4 cup butter, softened
2/3 cup packed brown sugar
1 tablespoon ground cinnamon


  • 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


Easy Sticky Buns image

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

12 frozen dinner rolls
1/2 cup melted margarine
1 cup brown sugar
2 tablespoons cinnamon
1 large vanilla pudding mix (NOT instant)


  • 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


Sticky Buns--Out of This World image

These are best Sticky Buns a.k.a. Pecan Rolls you will ever taste. When I bake them, I keep an eye on them during the last minutes of baking so they don't overbake and they are the nicest, softest rolls ever. The flavor is great and the pecans and sauce are great, too. I just love these--anything gooey and sweet. HINT: Keep the dough as soft as possible when mixing and shaping. You want it just so you can handle it. That is the trick to making soft rolls.

Provided by Mimi in Maine

Categories     Yeast Breads

Time 2h20m

Yield 1 1/2 dozen rolls

Number Of Ingredients 14

3/4 cup lukewarm milk
1/2 cup sugar
1 teaspoon salt
2 (1/4 ounce) packages dry yeast
1/2 cup lukewarm water (about 115 degrees)
2 eggs (beaten)
1/2 cup soft butter
4 1/2-5 cups flour
2 tablespoons soft butter
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup melted butter
1/2 cup brown sugar (packed)
1/2 cup pecan halves (a full 1/2 cup)


  • DOUGH:.
  • Mix together the milk, sugar, and salt.
  • In a small bowl mix the yeast and lukewarm water to proof a little.
  • Add the yeast to the above.
  • Add the eggs, beaten, and the soft butter; mix well.
  • Mix in the flour, a little at a time remembering the hint above (you don't want it so sticky that you can't handle it, but a very soft dough).
  • Place in buttered bowl; cover; rise once.
  • Punch down and rise again.
  • While this is rising prepare the filling and the pecan topping.
  • In a small bowl mix the butter, sugar, and cinnamon together; set aside.
  • Mix the melted butter, brown sugar, and pecans together and spread evenly in the bottom of 9x13 pan.
  • When risen put the dough on a lightly floured surface.
  • Roll into a 9x18 oblong.
  • Spread with the cinnamon filling.
  • Roll up tightly starting at the wide side; seal well by pinching edges of roll together.
  • Cut into 1" slices and evenly place in the pan on top of the pecan topping.
  • Let rise till ALMOST DOUBLE, about 35-40 minutes.
  • Bake in a 375 degree oven for 25-30 minutes.
  • When you take them out of the oven, immediately turn them upside down on a large tray or platter.
  • Let the pan stay over the rolls a minute or two so that the topping runs down over them and you get all the goodness from the pan.


Sticky Buns image

Buttery, sticky, and pillowy soft, these sticky buns are a sweet treat that won't last long.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 3 batches of nine

Number Of Ingredients 15

2 tablespoons active dry yeast
1/3 cup warm water (105 degrees to 110 degrees)
1 cup milk, room temperature
1 cup (2 sticks) unsalted butter, room temperature, cut into small pieces, plus more for bowl
3 large eggs
1/3 cup granulated sugar
2 teaspoons salt
1 teaspoon pure vanilla extract
6 cups all-purpose flour, plus more for work surface
1 cup (2 sticks) unsalted butter
1/4 cup granulated sugar
1 1/4 cups firmly packed light-brown sugar
1 cup light corn syrup
1 tablespoon unsalted butter, melted
1 recipe Sticky-Bun Fillings


  • Make dough: Stir together yeast and warm water in a small bowl; let stand until foamy, about 5 minutes.
  • In the bowl of a standing mixer fitted with the whisk attachment, mix milk, butter, eggs, sugar, salt, and vanilla on low speed until eggs and milk are combined, 2 minutes. Add yeast mixture; mix 1 minute. Add 4 cups flour; mix until smooth.
  • Switch to the dough hook; continue mixing, and add more flour, 1/2 cup at a time, just until dough no longer sticks to bowl (about 2 more cups). Beat dough on medium-high speed, 10 minutes.
  • On a lightly floured work surface, knead the dough until very smooth, about 2 minutes; transfer to a large buttered bowl. Cover dough with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.
  • Make topping: Melt butter in a saucepan; stir in sugars and corn syrup. Cook, stirring, over low heat, until sugar dissolves, about 5 minutes. Set aside.
  • Punch down dough, then turn out onto a lightly floured work surface. Divide dough into three equal pieces; roll each into a ball. (Work with one ball at a time; refrigerate or freeze any not being used.)
  • Assemble buns: Roll out dough ball into a 10-by-13-inch rectangle. Brush dough with melted butter. Top with filling; leave a 1/2-inch border. Starting on one long side, roll dough into a log. To seal, pinch dough edge to log. Cut the log into nine slices approximately 1 1/3-inch-thick.
  • For each batch, divide 1 cup topping among nine cups of a large (1 cup capacity) muffin tin, or cover the bottom of an 8-inch square baking pan. Transfer the buns to a tin or pan.
  • Preheat oven to 375 degrees, with rack on lower level. Set a wire rack over a baking sheet; set aside. Let buns rise in a warm place until doubled in bulk, about 30 minutes. Bake buns, rotating pan halfway through, until golden brown and bubbling, 30 to 35 minutes. Immediately invert buns onto rack. Serve warm.


Sticky Buns Recipe by Tasty image

Here's what you need: warm water, olive oil, honey, salt, flour, yeast, butter, brown sugar, cinnamon, honey, salt, chopped pecan

Provided by Rie McClenny

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 12

1 cup warm water
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons salt
3 ⅓ cups flour
1 ½ teaspoons yeast
1 stick butter, softened
½ cup brown sugar
1 teaspoon cinnamon
3 tablespoons honey
1 pinch salt
¼ cup chopped pecan


  • Combine the water, olive oil, honey, salt, flour, water and yeast in a large bowl.
  • Mix well and knead for 10 -15 minutes, until the dough is elastic.
  • Transfer the dough into a well-oiled bowl.
  • Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has doubled in size.
  • Preheat the oven to 375˚F (190˚C).
  • Cut the dough into 8 portions and shape into balls. Cover with a towel or plastic wrap. Set aside.
  • Combine the butter, brown sugar, cinnamon, honey and salt in a small bowl and mix well.
  • Spread the brown sugar mixture onto the bottom and sides of a cast iron pan. Line pecans on top of the mixture, and place the dough balls on top.
  • Bake for 20-30 minutes
  • Remove the sticky buns from the oven and allow to cool for 10-15 minutes before inverting onto a plate.
  • Enjoy!

Nutrition Facts : Calories 309 calories, Carbohydrate 63 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, Sugar 22 grams

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