Swirly Sticky Buns Recipes

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STICKY BUNS



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

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

MARCIA'S FAMOUS STICKY BUNS



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

Steps:

  • 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

CINNAMON STICKY BUNS



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

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.

THE BEST STICKY BUNS!



The Best Sticky Buns! image

Yummy!! I got this recipe when I hosted a "Cooking the American Way" party. Could be used for a dessert or for breakfast. I am totally guessing on the serving size!

Provided by MackinacBride

Categories     Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

Pillsbury Grands refrigerated buttermilk biscuits, 1 pkg
cinnamon-sugar mixture
1/2 cup brown sugar
1/2 cup butter
1 cup vanilla ice cream
1 cup pecans, chopped

Steps:

  • Cut the biscuits into fourths.
  • Sprinkle cinnamon sugar mixture over the biscuits (use as little or as much as you like).
  • Melt the brown sugar, butter, and ice cream in the microwave.
  • Alternate layers of biscuits, pecans, and melted mixure in a small casserole dish sprayed with non-stick spray.
  • Bake for 25 minutes in a 350 degree Fahrenheit oven.

OVERNIGHT STICKY BUNS



Overnight Sticky Buns image

These bakery favorites are often too sweet, too big, too rich, and just too much. If you like, sticky buns can be made and shaped the night before and then refrigerated. The next morning, set the baking dish in a warm-water bath to speed the dough's rise. This recipe has four components: the dough that is shaped into buns, the filling that creates the swirl in the shaped buns, the caramel glaze that bakes in the bottom of the baking dish along with the buns, and the pecan topping that garnishes the buns once baked. Although the ingredient list may look long, note that many ingredients are repeated. Leftover sticky buns can be wrapped in foil or plastic wrap and refrigerated for up to 3 days, but they should be warmed through before serving. They reheat quickly in a microwave oven (for 2 buns, about 2 minutes at 50 percent power works well); they can also be put into a 325-degree oven for about 8 minutes.

Provided by Cucina Casalingo

Categories     Breads

Time 3h30m

Yield 12 buns

Number Of Ingredients 23

3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
1/4 cup granulated sugar
1 1/4 teaspoons table salt
2 1/4 teaspoons instant yeast
4 1/4 cups unbleached all-purpose flour, plus additional for dusting work surface (21 1/4 ounces)
6 tablespoons unsalted butter, melted and cooled until warm
6 tablespoons unsalted butter
3/4 cup packed light brown sugar (5 1/4 ounces)
3 tablespoons corn syrup (light or dark)
2 tablespoons heavy cream
1 pinch table salt
3/4 cup packed light brown sugar (5 1/4 ounces)
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 pinch table salt
1 tablespoon unsalted butter, melted
3 tablespoons unsalted butter
1/4 cup packed light brown sugar (1 3/4 ounces)
3 tablespoons corn syrup (light or dark)
1 pinch table salt
1 teaspoon vanilla extract
3/4 cup pecans, toasted in a skillet over medium heat until fragrant and browned, about 5 minutes, then cooled and c (3 ounces)

Steps:

  • For the dough:.
  • In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine.
  • Whisk in sugar, salt, and yeast.
  • Add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.
  • Add all but about 1/4 cup remaining flour and knead with dough hook at low speed 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom).
  • Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).
  • Lightly spray large bowl or plastic container with nonstick cooking spray.
  • Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours.
  • For the glaze:
  • Meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined.
  • Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish.
  • Set baking dish aside.
  • To assemble and bake buns:
  • For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside.
  • Turn dough out onto lightly floured work surface.
  • Gently shape dough into rough rectangle with long side nearest you.
  • Lightly flour dough and roll to 16- by 12-inch rectangle.
  • Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish.
  • Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere.
  • Beginning with long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam-side down.
  • Very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness.
  • Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters.
  • Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).
  • 5Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and refrigerate 10 to 14 hours.
  • Place baking pan in warm-water bath (about 120 degrees) in kitchen sink or large roasting pan for 20 minutes.
  • Remove from water bath and let stand at room temperature until buns look slightly puffy and are pressed against one another, about 1 1/2 hours.
  • About an hour before baking, adjust oven rack to lowest position, place pizza stone on rack (if using), and heat oven to 350 degrees.
  • Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25 to 30 minutes.
  • Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.
  • For the topping:
  • Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine.
  • Off heat, stir in vanilla and pecans until pecans are evenly coated. Using soup spoon, spoon heaping tablespoon nuts and topping over center of each sticky bun.
  • Continue to cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart sticky buns; serve.

Nutrition Facts : Calories 546, Fat 23, SaturatedFat 11.3, Cholesterol 91.2, Sodium 319.3, Carbohydrate 79.2, Fiber 2.3, Sugar 39, Protein 7.8

STICKY BUNS



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
SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup corn syrup
1/2 cup chopped pecans
FILLING:
1/3 cup butter, softened
1 tablespoon sugar
1 teaspoon ground cinnamon

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.

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2020-05-17 Topping: When ready to bake, place the pecans in an 8x8 square baking dish. Place the butter, corn syrup, and sugar to a 2-cup measuring cup and heat it in the microwave until the butter melts. Stir to combine, sprinkle with salt. Pour …
From littlespicejar.com


HONEY BUN SWIRL CAKE - PLOWING THROUGH LIFE
2021-02-19 Preheat oven to 350 degrees F. Beat cake mix, eggs, water, oil andsour cream together for 2 minutes in a mixing bowl. Scrape the bowl halfway through. Pour into a greased 9 x 13 pan. Combine brown sugar, cinnamon and pecans (if using) and sprinkle over batter. Take a butter knife and swirl filling and batter together.
From plowingthroughlife.com


SWIRLY STICKY BUNS – RECIPES NETWORK
2019-01-22 Step 1. Preheat the oven to 375 degrees F. Step 2. Step 3. Dust a clean surface with flour, and roll out the dough to a 10-by-14-inch rectangle. Cover the dough with the remaining 1/2 cup of the brown sugar, the 1/2 cup chopped pecans and the remaining sugar mixture.
From recipenet.org


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