Stickycinnamonbuns Recipes

CINNAMON STICKY BUNS

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.

CINNAMON STICKY BUNS

Steps:

• Make the filling: Combine brown sugar and cinnamon in a small bowl. In a separate bowl, melt butter and keep separate.
• Remove from oven and invert: Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

CINNAMON ROLL STICKY BUNS

Steps:

• Combine 2 cups flour, yeast, and cinnamon for dough in the bowl of a stand mixer fitted with the paddle attachment.
• Combine milk, sugar, and salt in a microwaveable bowl; microwave on high in 1-minute increments until very warm, but not hot to the touch, 2 to 3 minutes.
• Add milk mixture to the dry ingredients; mix on low speed until combined. Add melted butter; mix until well combined. Mix in eggs until incorporated.
• Scrape the paddle attachment and switch to the dough hook. Mix in the remaining flour until dough is fairly easy to handle. Turn out into an oiled bowl and cover with plastic wrap. Place over a bowl of hot (not boiling) water and let rest until doubled in size, about 1 hour.
• Punch dough down and turn out onto a floured surface. Roll into a 1/2-inch thick rectangle. Spread softened butter evenly over the surface, then sprinkle with cinnamon, and finally brown sugar. Roll up the rectangle jelly roll-style and cut into 12 equal parts. Place the rolls flat on a parchment-covered cookie sheet and cover with plastic wrap and a towel. Let rise in a warm, draft-free place until doubled in size, 40 minutes to 1 hour. Don't worry if they don't touch, they will continue to rise when baking.
• While the rolls are rising, preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 20 to 25 minutes. Remove from the oven and brush with the remaining softened butter. Serve hot.

CLASSIC CINNAMON STICKY BUNS - ANNA OLSON

Steps:

• For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours. For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside. For the filling, stir the brown sugar and cinnamon together into soft butter. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Spread butter cinnamon brown sugar mixture over whole surface. Sprinkle soaked and dried raisins if desired. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour. Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve. The sticky buns are best served the day they are baked.

STICKY CINNAMON BUNS

Steps:

• Dissolve yeast in warm water; allow to stand 10 minutes.
• Stir in buttermilk, 1/2 cup butter, the sugar, eggs, 3 cups of flour, the baking powder and salt.
• Stir in enough remaining flour to make the dough easy to handle.
• Turn dough onto lightly floured board.
• Knead until smooth and elastic, about 10 minutes.
• Divide dough in half.
• Roll each half into rectangle, 15x9".
• Spread each rectangle with 2 tablespoons of butter.
• Sprinkle each with half the brown sugar, cinnamon and raisins (optional) and or finely chopped walnuts (optional) if using.
• Roll up, beginning at wide side.
• Cut each roll into 15 slices.
• Place slices on greased baking sheets; cover.
• All to rise until double, about 1 hour.
• Heat oven to 375 degrees F.
• Bake until golden brown, 20-25 minutes.
• Glaze:.
• Combine butter with the powdered sugar in a medium bowl and blend with an electric mixer.
• Add vanilla and hot water and combine.
• Add more powdered sugar or water until your desired consistency.
• Spread over buns.

MY MOM'S STICKY CINNAMON BUNS

Steps:

• COMBINE contents of box, sugar and yeast packet in large bowl; MIX WELL.
• STIR in hot water, butter and egg until dough pulls away from sides of bowl.
• Turn dough out onto lightly floured surface.
• With greased or floured hands, shape dough into a ball.
• KNEAD dough for 5 minutes until smooth.
• Cover dough with large bowl' let rest 5 or 10 minutes.
• (skip steps 5 & 6 if making icing topped cinnamon buns).
• Make pan coating, if using, by mixing all together in a small bowl,.
• microwave for about a minute until blended.
• Make filling and set aside.
• At this point, if making stickies, spread into a buttered 9"X13" pan or two 9" pans.
• TO SHAPE roll dough to about a 10" X 15" rectangle.
• SPREAD filling mixture evenly over dough.
• Starting with narrow side, roll tightly and pinch edges to seal.
• Cut into 12 or 16 even pieces and place cut side down in prepared pans.
• Twelve look nice in the 9" X 13" pan,eight each make nice 9" pans.
• Cover loosely with plastic wrap or clean towel and let rise in a warm place 30 minute.
• Uncover rolls, bake at 375o F. for 20 to 30 minute or until golden brown.
• Cool one minute, remove from pans by flipping onto serving plate for stickies.
• You can frost right in pan when almost cool but still warm for plain cinnamon rolls.
• NOTE: prep. time includes rise time. if you have extra time, do a rise in the bowl first then go on to the shaping step. Extra rising gives a tender bread.
• The topping is only used when making sticky-style.

TWO INGREDIENT DOUGH CINNAMON ROLLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a baking dish or loaf pan.
• Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
• Roll out the dough with a rolling pin to form a large 10x12-inch rectangle.
• Combine brown sugar, melted butter, and cinnamon in a small bowl. Spread this mixture over the top of the dough. Starting at one of the shorter ends, roll the dough up tightly until it forms a log. Slice into 6 even pieces. Transfer cinnamon rolls to the prepared pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.
• In the meantime, whisk together powdered sugar, cream cheese, softened butter, milk, and vanilla until smooth. When the cinnamon rolls have finished cooking, remove from the oven and drizzle the cream cheese glaze on top.

STICKY CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast and 1/4 cup sugar in warm water. Add remaining sugar, warm milk, shortening, salt, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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. Divide into thirds. Roll each portion into a 12x8-in. rectangle; spread with butter. Roll up tightly, starting at long end. Slice into 1-in. rolls. Place in three greased 11x7-in. baking pans. Let rise until nearly doubled, about 30 minutes. Bake at 350° for 20-30 minutes or until lightly browned. Remove from pans to wire racks to cool. If desired, make icing: Beat all ingredients until smooth and ice cooled rolls.