Tall Ships 2000 Sticky Buns Bread Machine Recipes

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STICKY BUNS FOR THE BREAD MACHINE



Sticky Buns for the Bread Machine image

****REVISED**** Thank you for your review Jeep95 - I just always thought I had measured wrong so I added more flour. Fixed it up now!!! Aunt Linda's wonderful recipe....again! These are just phenomenal and SO easy to make in the bread maker. My aunt is just an amazing baker and I have been so lucky to have her recipes! Prep time includes one and a half hours in bread machine.

Provided by KEA-CA

Categories     Yeast Breads

Time 2h20m

Yield 18 buns

Number Of Ingredients 13

1 tablespoon dry yeast
1/2 cup water, warm
3/4 cup milk, scalded
1/3 cup butter, softened
1/3 cup sugar
3 1/2 cups flour
1 egg
1 cup sugar
4 tablespoons butter, softened
2 teaspoons cinnamon
1 lb brown sugar
3/4 cup water
1 tablespoon butter

Steps:

  • Combine water, milk and butter in glass measuring cup - heat in microwave until warm.
  • Place warm liquid in bottom of bread machine pan.
  • Add sugar, egg and flour.
  • Place yeast on top of flour.
  • Run dough program on bread machine.
  • While dough mixes, mix sugar mixture.
  • When complete, remove dough to floured surface. Cut in half.
  • Roll half of dough to 16 x 8 inch rectangle.
  • Spread half of sugar mixture over dough; roll in jelly roll fashion.
  • Pour half of syrup mixture into 9x9 inch pan.
  • Cut jelly roll into 9 one inch slices; place each into syrup.
  • Let rise to double size; repeat with second pan.
  • Bake at 375 degrees for 20 to 25 minutes.

TALL SHIPS 2000 STICKY BUNS (BREAD MACHINE RECIPE)



TALL SHIPS 2000 STICKY BUNS (BREAD MACHINE RECIPE) image

Categories     Bread     Nut     Breakfast     Bake

Yield 1 Pan

Number Of Ingredients 19

DOUGH
1/8 cup heavy cream
1/8 cup water -- (1/8 to 1/4)
2 eggs
1/2 teaspoon salt
1/4 cup butter in pieces
3 tablespoons sugar
2 cups all-purpose flour
1 1/2 tsp yeast -- (1 1/2 to 2)
FILLING
2/3 cup brown sugar
1 1/4 tsp. cinnamon
1/3 cup very soft butter
SYRUP
3 tbsp butter
1/2 cup brown sugar
2 tbsp water
30 pecan halves -- (optional)
8" square or round pan

Steps:

  • Dough: Put dough ingredients in bread pan in order suggested by your bread machine instructions. Set for white or sweet bread, dough stage. Press Start. Remove dough and punch down. Filling: Mix brown sugar, cinnamon & butter. Microwave for 6 to 10 seconds to spread easier. For the smaller recipe, roll dough into a rectangle 7 to 8 inches wide and about 16 inches long. For the larger recipe, cut down in half and roll into two rectangles, each 7 to 8 inches wide and 11 to 12 inches long. Spread filling to edges and roll into long cylinder. Cut into 1 - 2 inch slices. The rolls can be baked together in baking pans or separately in muffin pans. The muffin-pan rolls are neater and crusty on the outside. If you cook them in baking pans, they will be softer. An 8-inch square baking pan is the perfect size for nine rolls, a 9 x 13 inch pan should hold 15 rolls. Syrup: Make the syrup by combining butter, brown sugar, and water in a small pan. Heat until butter is melted and sugar is dissolved. Stir well, then pour syrup into the bottoms of the baking pan or muffin-pan cups. Place two pecan halves in the bottom of each muffin cup, or on the top of each roll if you are using a baking pan. Place rolls in muffin cups, or turn them upside down (so pecans are on the bottom) in a baking pan. Cover rolls loosely, set them in a warm place, and let them rise until doubled, 45 minutes to 1 hour. Bake rolls in a preheated 350 F oven until they are nicely browned, 17 to 22 minutes in a muffin pan, 20 to 25 minutes in a baking pan, The rolls must be removed from the pan immediately, or the sugar syrup will harden. Keeping in mind that excess sugar syrup will run off, invert the pan or muffin pan over a large plate or baking sheet. Let them cool slightly, or the hot sugar will burn your mouth.

BREAD MACHINE CHOCOLATE STICKY BUNS



Bread Machine Chocolate Sticky Buns image

Love ooey gooey sticky buns? Here's a chocolate version with the same rich caramel topping.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 15

Number Of Ingredients 16

3/4 cup water
1/3 cup butter or margarine, softened
1 egg
1/3 cup granulated sugar
1/2 teaspoon salt
3 cups Gold Medal™ Better for Bread™ flour or Gold Medal™ all-purpose flour
1/2 cup unsweetened baking cocoa
3 teaspoons bread machine yeast
3/4 cup pecan halves
2 tablespoons butter or margarine, softened
1/2 cup butter or margarine, melted
1 cup packed brown sugar
1/4 cup corn syrup
1/2 cup miniature semisweet chocolate chips
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon

Steps:

  • Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter in bread machine pan in the order recommended by the manufacturer.
  • Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
  • Meanwhile, pour melted butter into ungreased rectangular baking pan, 13x9x2 inches. Stir in 1 cup brown sugar and the corn syrup. Spread evenly in pan. Sprinkle pecans over topping in pan.
  • Roll or pat dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter over dough. In small bowl, mix all Chocolate Chip Filling ingredients; sprinkle over butter. Roll up dough tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
  • Heat oven to 350°F. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 minute; remove pan.

Nutrition Facts : Calories 385, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Bun, Sodium 180 mg

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.

BREAD MACHINE CHOCOLATE STICKY BUNS



Bread Machine Chocolate Sticky Buns image

This is a Betty Crocker recipe that I have been wanting to try. My DH is not a big sweet or breakfast eater, so I am waiting for someone to come visit us....thus giving me an excuse to make these (and not have them go to waste).

Provided by SkinnyMinnie

Categories     Breads

Time 2h30m

Yield 15 buns

Number Of Ingredients 16

3/4 cup water
1/3 cup butter, softened
1 egg
1/3 cup sugar
1/2 teaspoon salt
3 cups bread flour or 3 cups all-purpose flour
1/2 cup unsweetened baking cocoa
3 teaspoons bread machine yeast
3/4 cup pecan halves
2 tablespoons butter, softened
1/2 cup butter, melted
1 cup brown sugar, packed
1/4 cup corn syrup
1/2 cup miniature chocolate chip
2 tablespoons brown sugar, packed
1 teaspoon cinnamon

Steps:

  • Place all of the STICY BUN ingredients -except pecan halves and 2 Tbs butter - in bread machine pan according to your manufacturer.
  • Select the Dough cycle. Do not use delay cycle or timer. When done, remove from pan with lightly floured hands and let rest on a lightly floured surface, covered.
  • Meanwhile, pour melted butter into ungreased 13x9-inch baking dish. Stir in 1 cup brown sugar and corn syrup. Spread evenly in pan. Sprinkle with pecan halves.
  • Roll or pat out dough into a 15x10-inch rectangle on a lightly floured surface. Spread 2 Tbs. butter over dough.
  • In a small bowl, mix all of the CHOCOLATE CHIP FILLING ingredients and sprinkle over the butter.
  • Roll up dough tightly, beginning at the long side; pinch edge of dough into roll to seal. Stretch and shape roll to make it as even as possible.
  • Cut roll into 15 1 inch slices. Place slightly apaprt in pan. Cover and let rise in warm place about 30 min or until doubled. (Dough is ready when an indentation remains when touched.).
  • Heat oven to 350ºF. Bake 30-35 min or until dark brown.
  • Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 min; remove pan.
  • Let cool and enjoy!

Nutrition Facts : Calories 365.6, Fat 18.1, SaturatedFat 9.2, Cholesterol 43.6, Sodium 193.1, Carbohydrate 50.2, Fiber 2.8, Sugar 25.3, Protein 4.7

BREAD MACHINE HAWAIIAN SWEET ROLLS



Bread Machine Hawaiian Sweet Rolls image

This recipe makes dense pineapple buns with the perfect touch of sweetness.

Provided by BrandyLogan

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h40m

Yield 12

Number Of Ingredients 11

1 cup pineapple juice
⅓ cup milk
1 large egg
4 tablespoons unsalted butter
1 teaspoon coconut extract
3 ½ cups bread flour
½ cup dry potato flakes
⅓ cup white sugar
1 teaspoon salt
⅓ teaspoon ground ginger
1 ½ teaspoons active dry yeast

Steps:

  • Place pineapple juice, milk, egg, butter, coconut extract, bread flour, potato flakes, sugar, salt, ginger, and yeast in a bread machine in the order listed, or according to manufacturer's instructions. Run Dough cycle. Remove dough after cycle has ended, about 1 hour.
  • Form dough into rolls, place on a baking sheet, and let rise for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden, about 20 minutes.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 35.8 g, Cholesterol 26.2 mg, Fat 5 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 206.4 mg, Sugar 8.2 g

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