Bubbling Bread Sticky Buns Food

BUBBLING BREAD STICKY BUNS

Steps:

• Grease a 9-inch fluted tube pan (such as Bundt®).
• Sprinkle 1/4 cup walnuts into the prepared pan. Arrange dinner rolls in the pan.
• Mix brown sugar and pudding mix in a small bowl; sprinkle evenly over the rolls. Add raisins and 1/2 cup walnuts.
• Mix white sugar and cinnamon in a small bowl; sprinkle evenly over raisin and walnut layer. Pour melted butter over the entire roll mixture. Cover pan loosely with plastic wrap and a towel; place on a baking sheet. Allow to rise at room temperature for 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove towel and plastic wrap from pan, keeping the fluted tube pan on the baking sheet in case ingredients overflow.
• Bake in the preheated oven until rolls are cooked and browned, about 30 minutes. Place a sheet of aluminum foil over rolls midway through baking if they brown too quickly. Cool in the pan for 5 to 10 minutes before turning onto a plate.

SUPER EASY STICKY BUNS

Steps:

• In a small saucepan, combine 2/3 cup brown sugar with the water and 2 tbsp of butter.
• Cook and stir until sugar has melted and the mixture is well blended.
• Spread all but about 3 tbsp of this mixture in the bottom of a shallow 9 inch baking dish.
• On a lightly floured surface, shape the thawed bread dough into a rectangle.
• Roll with a rolling pin until you get a 10x16 rectangle, letting the dough rest a few minutes if it is resistant to rolling.
• Spread remaining 2 tbsp of butter over the dough.
• Sprinkle on remaining brown sugar, cinnamon, and pecans, and drizzle with remaining caramel.
• Roll dough up jelly-roll style, starting at the long end.
• Pinch the seam together tightly.
• Using a serrated knife, cut the roll into 12 equal pieces.
• Place in pan, cut side up, and allow to rise for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake for 30 minutes, until buns are golden brown.
• Let sit for 5 minutes, then invert onto serving platter.
• Serve warm.

STICKY BUNS

Steps:

• For the white trash dough: Mix together the sugar, yeast and 1 cup very warm water (not hot) in a measuring cup and proof to test the liveliness of the yeast. When this bubbles and looks healthy, hopefully in 5 minutes or so, transfer to a mixing bowl and add 1 1/2 cups warm water, the milk, honey, olive oil and 5 cups of the flour. Mix this by hand or in a mixer until it just barely comes together, and then cover and let rest for 20 minutes or so. This is referred to as an 'autolyze' or resting period, and it allows the flour to absorb the moisture without the salt hampering the process.
• After the time is up, stir in the salt and an additional 1 cup flour. The dough should be coming together now and may need the addition of up to 2 more cups of flour. It should be a medium-soft dough that stands up to kneading but is not too firm. Knead until silky in texture and thin bands form when pulling it apart. Let rise, covered, until doubled in bulk. (This recipe makes double the amount of dough needed for the sticky buns. After rising and dividing the dough, reserve the other half of the dough for another use.)
• In the meantime, oil a 9- by 13-inch baking pan and line with parchment paper. Now is a good time to make the sticky goo, as we so affectionately call it.
• For the sticky goo: In a 3-quart saucepan, melt the butter and pour off about 2 tablespoons into a glass bowl and set aside. To the butter in the pan, add the brown sugar, honey, granulated sugar, heavy cream and salt. Whisk together over medium heat until smooth. Pour into the prepared baking pan and sprinkle with the pecan halves.
• Once the dough is ready, turn it out onto a floured board but do not knead! Just spread it out in all its flattened glory. Divide the dough in half. (Knead together one half and put it into a loaf pan for sandwich bread or something; you won't need it for this.) Take the other half and roll it out on your floured board to a rectangle about 12 inches by 20 inches. Brush with the reserved melted butter.
• For the topping: Sprinkle on the brown sugar and cinnamon and roll it longways into a tidy log. Cut the log into 12 equal pieces and place the pieces cut side up in the pan over the pecan mixture of love. Let rise, covered, in a warm place, about 1 hour.
• Preheat the oven to 350 degrees F.
• Bake until an instant-read thermometer placed in the buns registers 200 degrees F, about 45 minutes. Once you pull the buns from the oven--and this is important--let them sit in the baking pan for 5 minutes or so to cool before dumping them out upside down onto a tray. This will allow the caramel to thicken slightly and it won't all just run off. You will be greatly rewarded for your patience!

STICKY BUNS

Steps:

• Butter a 9 by 13-inch baking pan.
• Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
• Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
• Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
• Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
• Preheat the oven to 350 degrees F.
• Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.

THE ULTIMATE STICKY BUNS

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.

SIMPLE STICKY BUNS

Steps:

• Cut each loaf of dough into 18 pieces. Arrange half in a greased 13-in. x 9-in. baking dish. Sprinkle with cinnamon. , In a large saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix and milk until smooth. Pour over dough. Sprinkle with pecans and raisins if desired. Arrange remaining pieces of dough over top. Cover and refrigerate overnight or let stand at room temperature for 3 hours. , Bake, uncovered, at 350° for 35 minutes or until center sounds hollow when tapped with fingers. Invert onto a serving platter or baking sheet.

SCRUMPTIOUS STICKY BUNS

Steps:

• Prepare bread & roll mix as per package, incorporating 4 Tbsp of ground cinnamon. Let rise until doubled in size.
• Heat all of the sticky topping ingredients in a sauce pot on medium heat, mixing until the brown sugar is completely dissolved into the butter. Divide and pour into two 9x13 baking pans.
• Roll dough out into a rectangular shape. Brush the 2 Tbsp milk onto the dough, covering the entire surface. Spread the filling mixture onto the dough, leaving a one-inch line across the bottom of the dough uncovered. Roll like you would a jelly roll. Cut into 1.5 inch thick sections and place individual rolls onto the sticky topping mix. Bake for 30 minutes at 350°F until they are golden brown and the topping is bubbling.
• Turn finished buns out of the pans onto a cooling rack (be sure to place a towel or wax paper underneath to catch the drippings) or onto two 9x13 cookie sheets while still hot. Let cool until desired temperature is reached and enjoy!