Way Ahead Sticky Buns Recipes

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MAKE-AHEAD STICKY BUNS



Make-Ahead Sticky Buns image

This recipe came from a website but it's been so long I can't remember exactly which one. I love this recipe because it yields a light, flaky sticky bun that is not overly sweet. It's relatively easy to prepare; prep time includes refrigeration/rising time. This recipe has a big yield, but can be halved without problems.

Provided by sarikat

Categories     Breakfast

Time 20h15m

Yield 16 sticky buns, 8 serving(s)

Number Of Ingredients 19

1 cup warm water
1 (1/4 ounce) package active dry yeast
3 cups all-purpose flour
1/2 cup instant potato flakes
1/4 cup granulated sugar
1/4 cup nonfat dry milk powder
1/4 cup unsalted butter, softened
2 teaspoons vanilla extract
1 large egg
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup vegetable oil
1/4 cup granulated sugar
2 tablespoons unsalted butter, softened
2 teaspoons ground cinnamon
1 cup light brown sugar, firmly packed
1/2 cup light corn syrup
2 tablespoons unsalted butter, softened
1 cup pecans, chopped

Steps:

  • Combine warm water and yeast in a measuring cup and set aside.
  • In a large bowl, combine flour, potato flakes, 1/4 cup sugar, dry milk, 1/4 cup butter, vanilla, egg, baking powder and salt.
  • Slowly add yeast mixture and stir gently until dough forms a ball.
  • Add oil to a plastic container or ziploc bag, swirling to coat all sides.
  • Put dough into container or bag and refrigerate for at least 4 hours.
  • Remove dough from refrigerator.
  • Roll dough out onto oiled work surface into a 12"x16" rectangle.
  • In a small bowl, make filling by mixing 2 T. butter, 1/4 cup sugar, and cinnamon. Spread across surface of dough.
  • Starting with the longer edge, roll the dough into a log. Cut the dough into 16 pieces (rolls).
  • Lightly grease two 9" round cake pans.
  • Make the glaze by mixing brown sugar, corn syrup, and 2T. butter in microwave-safe measuring cup and heating 1 minute on HIGH or until butter is melted.
  • Stir to combine, then pour half into each pan.
  • Sprinkle 1/2 cup chopped pecans over glaze in each pan.
  • Place 1 roll in center of each pan, then surround with seven other pieces.
  • Cover pans and refrigerate overnight.
  • Remove pans from fridge and allow to rest at room temp about 30 minutes; you will really see the rolls rise during this time.
  • Preheat oven to 375°F.
  • Bake for 15-20 minutes or until tops of rolls are lightly golden.
  • Invert each pan onto a serving plate and serve!

Nutrition Facts : Calories 680.1, Fat 29.4, SaturatedFat 9.3, Cholesterol 57.7, Sodium 418.5, Carbohydrate 98.9, Fiber 3.3, Sugar 47.6, Protein 9

WAY-AHEAD STICKY BUNS



Way-Ahead Sticky Buns image

The beauty of this recipe (besides the taste) is that you can make it up to 2 days ahead of time and just keep refrigerated. Time of rising not included.

Provided by evelynathens

Categories     Yeast Breads

Time 50m

Yield 15 serving(s)

Number Of Ingredients 15

4 cups white bread flour
1/3 cup sugar
1 teaspoon salt
2 envelopes instant yeast
1 cup milk, warm
1/3 cup butter
1 egg
1 cup brown sugar, packed
1/2 cup butter
1/4 cup corn syrup
1 cup pecans, halved,toasted
2 tablespoons butter, room tempera ture
3/4 cup pecans, chopped,toasted
1/4 cup brown sugar, packed
1 1/2 teaspoons ground cinnamon

Steps:

  • For dough: combine 2 cups flour, sugar, salt and yeast in large bowl; add milk, butter and egg; beat 1 minute; stir in enough remaining flour to make a soft dough; knead dough on floured board for 5 minutes; place in greased bowl; cover with plastic wrap; let rise in warm place until doubled, about 1 1/4 hours.
  • For topping: bring brown sugar and butter to a boil, stirring constantly; remove from heat; stir in syrup; pour into 13" x 9" pan; sprinkle pecan halves on top.
  • For filling: punch down dough; roll out into 15" x 10" rectangle; spread with butter.
  • Combine pecans, brown sugar and cinnamon; sprinkle over dough; starting at long side, roll up tightly, pinching seam to seal; cut into 15 pieces; place in pan; cover tightly with plastic wrap; refrigerate 12-48 hours.
  • Preheat oven to 350°F.
  • Bake uncovered for 25-30 minutes, or until golden; let stand 3 minutes in pan, then invert onto serving platter.

OTHER WORLDLY STICKY BUNS



Other Worldly Sticky Buns image

Provided by Anne Thornton, Host of Dessert First

Time 5h15m

Yield 24 servings

Number Of Ingredients 20

1 1/2 cups warm water (110 to 115 degrees F)
2 tablespoons dry yeast
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dry nonfat milk powder
1 1/4 teaspoons fine sea salt
2 large eggs
4 1/4 cups all-purpose flour, plus more as needed
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans, plus 1/4 cup, melted
1 cup (packed) golden brown sugar
1/4 cup honey
1/4 cup dark corn syrup
1/4 cup water
1 1/2 cups pecan halves
1 tablespoon sugar
4 teaspoons ground cinnamon
Royal Icing, recipe follows
*2 large egg whites
2 teaspoons fresh lemon juice
3 cups confectioners' sugar, sifted

Steps:

  • Dough: In a small bowl mix 1/2 cup warm water, yeast, and pinch of sugar. Allow it to stand until foamy, about 8 minutes. Using a standing mixer with a paddle attachment or an electric mixer, mix the remaining sugar, butter, milk powder, and salt until well blended. Beat in the eggs, 1 at a time. Mix in the remaining 1 cup of warm water, and the yeast mixture, then 3 cups flour, 1 cup at a time. Using a rubber spatula, mix in another 1 cup of flour, scraping down the sides of the bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup of flour onto a work surface and knead the dough until smooth and elastic, adding more flour if sticky, about 8 minutes.
  • Butter a large bowl, add the dough, and turn to coat. Cover the bowl with plastic wrap and let the dough rise in a warm area until doubled, about 2 1/2 hours.
  • Glaze: Butter 2 (10-inch) round cake pans with 2-inch high sides. Beat the brown sugar, 1/2 cup butter, honey, corn syrup, and water in a medium bowl to blend. Spread half of the glaze in the bottom of each prepared pan. Equally divide the pecans into each pan.
  • Punch the dough down and divide it in half. Roll each piece of dough out on a floured work surface to a 12 by 10-inch rectangle. Brush any excess flour off the dough. In a small bowl mix the sugar, and cinnamon. Brush the melted butter over the dough rectangles and sprinkle with the cinnamon sugar, dividing equally. Starting at 1 long side, tightly roll up each rectangle into a log. Cut each log into 12 rounds. Arrange the 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. At this point the buns can be made 1 day ahead and refrigerated. Let the buns rise in a warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).
  • Preheat the oven to 375 degrees F.
  • Bake the buns until deep golden brown, about 30 minutes. Run a small knife around the pan sides to loosen the sticky buns. Turn the hot buns out onto a platter. Cool about 30 minutes and then drizzle with royal icing.
  • In the bowl of a stand mixer (or with a hand mixer), beat the egg whites with the lemon juice until they are combined. Add the sifted confectioners' sugar and beat on low speed until smooth. The icing needs to be used immediately or transferred to an airtight container. Royal icing hardens when it is exposed to air.
  • *RAW EGG WARNING:
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

FLOUR'S FAMOUS STICKY BUNS



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

Steps:

  • 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.

THE ULTIMATE STICKY BUNS



The Ultimate Sticky Buns image

These buns can be assembled the night before, needing only a final rise before baking.

Provided by Melissa Roberts

Categories     Bread     Milk/Cream     Breakfast     Brunch     Christmas     Easter     Pecan     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 9 servings

Number Of Ingredients 20

Topping:
1 3/4 cups chopped pecans (about 8 ounces)
1/2 cup (1 stick) unsalted butter
3/4 cup (packed) dark brown sugar
3/4 cup heavy cream
1/3 cup honey
1/4 teaspoon kosher salt
1/4 teaspoon finely grated orange zest (optional)
Buns:
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon kosher salt
Master Sweet Dough, chilled for 2 hours
All-purpose flour (for dusting)
1 large egg
Coarse sea salt (such as Maldon)
Special Equipment
An 8x8x2" metal baking pan

Steps:

  • For topping:
  • Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10-12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.
  • Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.
  • For buns:
  • Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside.
  • Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Follow instructions in Cooks' Notes, for assembling buns with filling and 3/4 cup pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature.
  • Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2-2 hours if dough has been chilled overnight.
  • Arrange a rack in middle of oven; preheat to 350°F. Whisk egg with 1/2 teaspoon water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°F, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
  • Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

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

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From thepioneerwoman.com


WE'RE SWEET ON THESE 10 TOP-RATED STICKY BUNS | ALLRECIPES
2017-05-05 Ooey-Gooey Cinnamon Buns | Photo by foodelicious. | Credit: foodelicious. Ooey Gooey Cinnamon Buns. Salted Caramel Pecan Sticky Buns. Bubbling Bread Sticky Buns. Marcia's Famous Sticky Buns. Quicky Sticky Buns. Grandmother Stougaard's Caramel Pecan Sweet Rolls. Mom-Mom's Sticky Buns.
From allrecipes.com


STICKY BUNS - JO COOKS
2020-12-03 Cut the dough into 1 ½ inch slices, and place in a lightly greased baking pan. Place the cut rolls in the pan over the caramel and pecans topping. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size. Preheat the oven and bake: Preheat the oven to 350°F.
From jocooks.com


STICKY BUNS - OVERNIGHT RECIPE WITH ONLY 5 INGREDIENTS - THE OVEN …
In a microwave safe bowl, melt the butter. Add 20-25 frozen rolls to your buttered bundt pan. (Don’t overfill, they rise A LOT.) Pour melted butter all over and the sprinkle the entire dry mixture over that. Leave in out overnight, the dough rises by morning. In the morning, preheat oven to 350°. Bake for 45-50 minutes until the rolls on top ...
From theovenlight.net


STICKY BUNS-ONLY 5 INGREDIENTS - CATHERINE'S PLATES
Instructions. Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray. In a medium sauce pan, melt butter over medium high heat. Add in brown sugar and corn syrup. Stir to combine for one minute. Pour into the prepared baking dish and spread evenly. Sprinkle pecans evenly over mixture.
From catherinesplates.com


FREEZE AND BAKE CINNAMON BUNS | KING ARTHUR BAKING
2010-12-10 Preheat your oven to 350°F. Take the buns out of the bag and put them in a lightly greased pan. You'll see they've settled and shrunk a bit; that's OK. Place the buns in the upper part of the oven, and bake them until they're very lightly browned, about 15 minutes. Like this.
From kingarthurbaking.com


PULL-APART STICKY BUNS | AN EASY, MAKE AHEAD RECIPE
(Make-Ahead) Cinnamon Rolls for a Crowd are the perfect recipe for your next big get-together! Family reunion, holiday breakfast, Easter - everyone will love these super delicious homemade cinnamon rolls. #cinnamonroll #easy #homemade #makeahead #delicious #big #thispilgrimlife . This Pilgrim Life. Sweet Tooth. These gooey, delicious sticky buns are always a crowd …
From pinterest.com


HOMEMADE STICKY BUNS FROM SCRATCH - BEYOND THE BUTTER
2019-11-19 homemade sticky buns. In a small bowl, dissolve the active dry yeast in the warm water for about 5-10 minutes. Set to the side. 2 ¼ teaspoon Active Dry Yeast, ½ cup Warm Water. Using your stand mixer fitted with the paddle attachment, combine the egg, granulated sugar, unsalted butter, and salt until combined.
From beyondthebutter.com


EASY SMALL BATCH STICKY BUNS - KATIEBIRD BAKES
2021-04-27 While dough is rising, make the topping. In a medium microwave-safe bowl or on the stove, melt the butter. Whisk in the brown sugar, maple syrup, half and half, cinnamon, and salt until smooth. Grease an 8 or 9-inch cake pan or a …
From katiebirdbakes.com


EASIEST-EVER STICKY BUNS - KITCHN
2021-01-28 These easy buns start with store-bought pizza dough and are rolled, sliced, and snuggled into a cast-iron pan in a pool of brown sugar-caramel sauce with lots of chopped nuts. Yield Makes 12 sticky buns. Prep time 15 minutes. Cook time 25 minutes. Show Nutrition.
From thekitchn.com


EASY STICKY BUNS - WITH JUST 5 INGREDIENTS! - CHOCOLATE COVERED KATIE
2020-12-09 Instructions. Preheat oven to 350 F. Either on the stove or in the microwave, gently heat butter, nuts, and all but two tablespoons of the sugar until smooth and slightly thick. Roll dough on a floured surface. If too sticky, add more flour of choice a little at a time. Roll very thin (just under 1/8-inch is perfect).
From chocolatecoveredkatie.com


HOMEMADE STICKY BUNS RECIPE WITH CARAMEL PECAN GLAZE - SUGAR …
2020-01-11 The best homemade sticky buns recipe for pillowy soft, sweet and sticky buns topped with roasted pecans and caramel sauce. This homemade sticky buns recipe is a classic. Sweet dough rolled up with cinnamon, sugar, and butter and then baked in a bed of brown sugar, butter, and pecans. Flip them out onto a plate and let that ooey-gooey sticky ...
From sugargeekshow.com


VEGAN STICKY BUNS | MINIMALIST BAKER RECIPES
2014-06-28 Instructions. In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees (43C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
From minimalistbaker.com


5 STICKY BUN RECIPES PERFECT FOR A MAKE AHEAD EASTER BRUNCH SPREAD.
2017-04-04 If you want to make your rolls overnight, skip the second rise and instead cover the baking pan with the cut rolls tightly tucked into it with plastic wrap. Pop the wrapped baking pan in the fridge overnight and remove the next morning, allowing it to sit on the counter at room temperature for one hour before baking. Then bake, frost, and enjoy.
From coolmomeats.com


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