CINNAMON STICKY BUNS
Cinnamon Sticky Buns make a great breakfast or brunch recipe and can even be made ahead! This from-scratch, step-by-step recipe features brown sugar, pecans, and other pantry ingredients you likely already have in your home.
Provided by Elise Bauer
Categories Dessert Baking Cinnamon Pastry Rolls Sticky Buns
Time 11h
Number Of Ingredients 20
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.
Nutrition Facts : Calories 414 kcal, Carbohydrate 52 g, Cholesterol 79 mg, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, Sodium 205 mg, Sugar 25 g, Fat 21 g, ServingSize Makes 15 sticky buns, UnsaturatedFat 0 g
CLASSIC CINNAMON STICKY BUNS
Bakes in a 9-x-13-inch panMakes 12 large sticky bunsYou might also like these Sweet Cinnamon Recipes.
Provided by Anna Olson
Categories bake,Bake With Anna Olson,dessert,Easy,eggs and dairy,Fall,North American,snack,Winter
Yield 12 servings
Number Of Ingredients 13
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 and set aside. Have the melted butter ready.
- Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. 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.
CINNAMON PECAN STICKY BUNS
Enjoy a lazy Sunday morning with this indulgent brunch recipe
Provided by Emma Lewis
Categories Breakfast, Brunch
Time 1h
Number Of Ingredients 14
Steps:
- Place the flour, sugar and 1 tsp salt in a mixing bowl, then rub in the pieces of butter until the mix has the texture of breadcrumbs. Tip in the yeast and eggs. Pour in the milk and mix well until you get a soft dough (you may need to add a little more milk). Knead in a mixer with a dough hook for 7 mins or by hand for about 15 mins until the dough is smooth, soft and springy. Tip into a lightly oiled bowl, cover with oiled cling film or a clean tea towel, then leave to rise in a warm place for about 1 hr or until doubled in size.
- Make the filling: place the cinnamon, sugar and pecans in a food processor, then whizz until the nuts are finely ground. Punch down the dough and knead to knock out the air, then split the dough in two. Roll and stretch each piece to form a 25 x 35cm rectangle.
- Melt the butter for the topping. Brush half all over each rectangle, then sprinkle half the filling mixture over each. Use a rolling pin to press the filling into the dough. Tightly roll each rectangle up from one of the long ends to get a thick log, then pinch the ends together to seal. Cut each log into 8 pieces. Can be frozen for up to 1 month.
- Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour this over the bottom of each baking tray, swirling around so it is coated. Sprinkle with the pecans. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for about 30 mins until lightly risen.
- Heat oven to 180C/fan 160C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Serve warm, sticky-side-up.
Nutrition Facts : Calories 731 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.13 milligram of sodium
UBC CINNAMON BUNS
These are cinnamon buns served at the University of British Columbia cafeteria. My family really enjoys these buns but they're not the ooey-gooey kind of cinnamon buns.
Provided by Barefoot Beachcomber
Categories Breads
Time 2h30m
Yield 12 large cinnamon buns
Number Of Ingredients 12
Steps:
- Scald milk.
- Stir in 3 Tablespoons margarine, 3 Tablespoons sugar and 1-1/2 teaspoons salt.
- Cool to lukewarm.
- Dissolve 1/2 teaspoon sugar in warm water.
- Sprinkle yeast over warm water.
- Let stand in a warm place for 10 minutes.
- In large mixing bowl, combine lukewarm milk mixture and eggs.
- Stir in dissolved yeast.
- Add half the flour and beat well for 10 minutes.
- With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
- Turn dough out onto a lightly floured surface.
- Knead until smooth and elastic, adding additional flour as needed.
- Place in well greased bowl and roll dough over to grease the top.
- Cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
- Punch down and turn out on lightly floured surface.
- Roll out into large rectangle (about 9" x 18").
- Make filling: combine 1/4 cup melted margarine, 3/4 cup sugar, and 1 Tablespoon cinnamon.
- Sprinkle filling on dough.
- Roll dough up, starting from the long side.
- Cut into 2-inch slices.
- Place remaining melted margarine in bottom of pan. (I use two pyrex pans: one is 13 X 9, the other 8 x 8).
- Arrange slices in pan and cover loosely with greased waxed paper.
- Let rise in pan until doubled in size, between 45 to 60 minutes.
- Bake at 350 degrees Fahrenheit for 30-35 minutes.
- Remove from oven; turn pan upside down so the buns fall out.
GOOEY PULL APART CINNAMON BUNS
From an old newspaper clipping -- Because of the brewed coffee and only 1/2 cup brown sugar, these cinnamon buns are not overly sweet! Great for a special breakfast, especially at Christmas or other holidays. Can be prepared the night before so the bread dough thaws and rises til double, then bake the next morning -- NOTE: prep/bake time DOES NOT include time for dough to thaw and rise before baking!
Provided by KerfuffleUponWincle
Categories Yeast Breads
Time 45m
Yield 1 Bundt pan, 14 serving(s)
Number Of Ingredients 7
Steps:
- Spray a Bundt pan or 10-inch tube pan with baking spray.
- Spread chopped nuts evenly over bottom of pan.
- Place frozen dough balls evenly over walnuts in pan.
- Melt butter in microwave; mix with brown sugar, vanilla pudding mix (NOT INSTANT), cold coffee, and cinnamon.
- Spoon butter mixture over dough balls.
- Cover pan with plastic wrap and let dough balls rise overnight (or several hours) til double in size. NOTE: can refrigerate overnight, but will take an extra couple of hours at room temperature for the dough balls to rise til double!
- Place (room temperature) Bundt pan on a baking sheet in case of overflow while baking ~ bake in a PREHEATED oven at 325 degrees for a dark Bundt pan, or 350 degrees for a shiny pan, for 30-35 minutes.
- Cool in pan for 10 minutes, then invert onto a large plate to catch all the gooey sauce!
- Portions will pull apart into about 14 servings.
Nutrition Facts : Calories 179.9, Fat 12.1, SaturatedFat 4.7, Cholesterol 17.4, Sodium 121.1, Carbohydrate 18.1, Fiber 0.8, Sugar 15.4, Protein 1.4
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
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.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
ANNA'S SWEET N' STICKY CINNAMON BUNS
These cinnamon buns are really yummy! These were originally from a different recipe, but I tweaked it to our tastes.You could use brown sugar or granulated sugar in this recipe. Don't have buttermilk? Combine even parts plain yogurt and milk to replace it. If you don't want to use all applesauce in the recipe, combine equal parts of applesauce and oil. Add as much cinnamon as desired- I like to use alot in these buns. Feel free to play with the recipe to suit your tastes! Note: This recipe is doubled- these buns are sure to go really fast!
Provided by edlos1
Categories Breakfast
Time 45m
Yield 20 cinnamon buns, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Sift together dry ingredients in a large bowl. Combine buttermilk and vanilla. Mix together applesauce and buttermilk with dry ingredients- stir until just combined.
- Knead dough on a floured surface until smooth. Divide dough into two equal halves. Roll each half into a 15x8" rectangle. Smooth half of the butter on rectangle. Sprinkle a small amount of cinnamon on top of butter.
- Combine sugar, walnuts, and cinnamon in a small bowl. Sprinkle half of mixture over top of dough. Roll up dough in a jelly roll fashion. Pinch seam to seal. Cut roll into 1 1/2" slices. Arrange slices, cut side up in a large, greased baking pan. Repeat all steps with other half of dough.
- If desired, melt a small amount of butter and pour over top of buns. Sprinkle any remaining sugar mixture on top. Bake for 15 minutes or until golden brown. Remove from oven and pour milk over top of buns, if desired. Serve warm.
Nutrition Facts : Calories 502.6, Fat 12.5, SaturatedFat 7.6, Cholesterol 32.3, Sodium 1063.9, Carbohydrate 90, Fiber 1.9, Sugar 39.9, Protein 8.1
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- Into the bowl of your stand mixer, measure out the 3 1/2 cups all purpose flour and the yeast. Mix these two together for a few seconds, just until they're combined.
- Next, melt 1/3 cup butter in a saucepan on the stove over medium heat. If you're thinking to cut a corner here and melt your butter in the microwave instead, don't do it! If the liquid is too hot, it will kill the yeast. Once it's melted and starts to bubble, remove it from the heat and stir in the 1/3 cup sugar and the salt until you can see and feel the grains beginning to dissolve in the hot butter. Add the milk slowly, stirring constantly. You're looking for the milk and butter mixture to be about 105 degrees Fahrenheit, but if it feels only slightly warm to the touch (slightly above room temperature) you're good to go.
- When your wet ingredients have reached the ideal temperature, add in an egg and break it up with a fork into the mixture.
- Pour the wet ingredients into the dry ingredients in the bowl of a stand mixer. Make sure your stand mixer is fitted with the dough hook attachment.
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