CINNAMON-WALNUT STICKY BUNS
The sweet honey-walnut topping and tender texture make these sticky rolls a surefire crowd-pleaser. -Debbie Broeker, Rocky Mount, Missouri
Provided by Taste of Home
Time 1h30m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among 3 greased 9-in. round baking pans, spreading evenly. Sprinkle with walnuts., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x12-in. rectangle. Brush with 1 tablespoon melted butter to within 1/2 in. of edges; sprinkle with 1/4 cup sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough, butter and sugar mixture. Place 8 slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm.
Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 257mg sodium, Carbohydrate 55g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE WALNUT STICKY BUNS
Steps:
- Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.
- Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.
- Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. (Bake off remaining 4 buns for Round 2 Recipe Cinnamon Roll French Toast.)
- Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.
- In a small bowl, combine 1 container of the vanilla frosting (save the other for Round 2 Cinnamon Roll French Toast) with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.
STICKY CINNAMON ROLLS
Steps:
- Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
- Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds.
- Arrange dough slices cut side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes.
- Preheat oven to 350°F. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.
WALNUT-CARAMEL STICKY BUNS
With filbert and walnut trees on the land of my childhood home, I learned to include nuts in a variety of recipes. No one can resist these caramel rolls with walnuts in both the filling and topping.
Provided by Taste of Home
Time 1h25m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk powder, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place 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, melt butter. Add the brown sugar, corn syrup, honey and sour cream. Cook and stir over medium heat until sugar is dissolved. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with walnut halves., Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle. Brush with melted butter. Combine the chopped walnuts, brown sugar and cinnamon; sprinkle over dough. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down over caramel sauce. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes. Invert onto a serving platter.
Nutrition Facts : Calories 460 calories, Fat 22g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 336mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.
CINNAMON STICKY BUNS
Cinnamon Buns are what we have for breakfast every Christmas Morning. I make them up the night before and give them a slow rise in the refrigerator overnight, pop them into the oven when I get up and voila, warm, yummy, gooey rolls to enjoy with coffee while the kids are opening up their presents. There are 2 risings to this recipe. The second one is the overnight one.
Provided by evelynathens
Categories Breads
Time 35m
Yield 10 large buns
Number Of Ingredients 15
Steps:
- In a small bowl, combine water, yeast and sugar.
- Stir until dissolved.
- Set aside.
- In a large bowl, make pudding mix according to package directions (using up all the pudding mix, but only half the milk called for in the directions).
- Add butter, eggs and salt and mix well.
- Add the yeast mixture and blend.
- Gradually add flour and knead until smooth, adding more flour as needed to control stickiness.
- Once the dough is no longer sticky and is soft and silky feeling, it is ready.
- Place in a large greased bowl.
- Cover and let rise until double in bulk (about 45 minutes to 1 hour).
- On a lightly floured surface, roll out to a 17 x 10 inch rectangle.
- Spread 1/2 cup of softened butter over surface.
- In small bowl, mix brown sugar and cinnamon together.
- Sprinkle all over the surface of the dough, over the butter.
- Starting from one long end, roll up dough very tightly, jelly-roll style.
- With a very sharp knife, cut a notch every 2 inches, and cut into 10 rolls.
- Make Topping: In a saucepan or in a microwave oven combine butter, brown sugar and corn syrup.
- Heat and stir until blended and sugar has nearly melted.
- Pour topping into the bottom of a 15 x 10 inch baking pan and sprinkle nut meats over.
- Place cinnamon buns on top of the caramel sauce.
- Press rolls down with your hands just a little.
- Allow to rise in a warm place until double in size (about 1 hour).
- Preheat oven to 350F and bake Cinnamon Buns for 15 to 20 minutes or until light brown.
- Don't over bake.
- Remove pan from oven, cover with foil and invert onto cooling racks.
- Cool 1 minute, and remove pan.
- Let them cool at least a further 15-20 minutes before eating.
MOM-MOM'S STICKY BUNS
Famous in my family and always looked forward to when being prepared by my grandmother. My father demands that it is made for his birthday breakfast each year. Best enjoyed warm out of the oven.
Provided by phalanx0
Categories Bread Yeast Bread Recipes
Time 3h
Yield 20
Number Of Ingredients 18
Steps:
- Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.
- Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.
- Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.
- Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.
- Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 60.1 g, Cholesterol 49.6 mg, Fat 16.4 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 213.6 mg, Sugar 33.7 g
CINNAMON STICKY BUNS
Make and share this Cinnamon Sticky Buns recipe from Food.com.
Provided by andypandy
Categories Breakfast
Time 35m
Yield 12 buns
Number Of Ingredients 8
Steps:
- In a saucepot combine the brown sugar, corn syrup, and the butter.
- Cook until sugars are dissolved well.
- Add the broken nut pieces.
- Spoon mixture into the bottom of a 9 x 13 inch baking pan with 2 inch sides.
- In a small bowl combine the granulated sugar, cinnamon, nutmeg.
- Cut each biscuit in half across. Just to make more pieces of dough.
- Dip each biscuit into the cinnamon dry mixture.
- Place cut side down into the baking pan over the brown sugar mixture.
- Bake 375 degrees F.
- oven for 23- 30 minutes, until golden brown.
- Invert onto a serving tray.
Nutrition Facts : Calories 533.7, Fat 25.4, SaturatedFat 9.7, Cholesterol 20.3, Sodium 920.3, Carbohydrate 72.7, Fiber 2.5, Sugar 35.5, Protein 7.3
STICKY BUNS
Yield Makes 12 large buns
Number Of Ingredients 17
Steps:
- Mix milk, yeast, and sugar in a standing electric mixer fitted with whisk attachment until combined well. Let stand until foamy, about 5 minutes.
- Add butter, eggs, salt, and 3 cups flour and beat until smooth. Fit mixer with dough-hook attachment and, with mixer on medium-high speed, gradually knead in remaining 3 1/2 cups flour, occasionally scraping down side of bowl with a rubber spatula, until dough is smooth and elastic, about 6 minutes.
- Transfer dough to a large oiled bowl, turning to coat, and cover with plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 1/2 hours.
- Stir together walnuts, sugars, and cinnamon.
- Punch down dough, then halve it. Pat each piece into a flat rectangle and cover 1 piece with plastic wrap. Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 17- by 13-inch rectangle (about 1/4 inch thick). Brush top with half of melted butter and sprinkle evenly with half of filling and raisins. Roll up, beginning with a short side, to form a 13-inch log and press seam to seal. Cut log crosswise into 6 pieces and arrange, cut sides up, in 2 rows of 3 buns in half of a buttered 13- by 9- by 2-inch metal baking pan. Make 6 more buns in same manner and let buns rise 30 minutes. Preheat oven to 350°F.
- Bake buns in middle of oven until golden brown, about 40 to 45 minutes.
- Beat together glaze ingredients with an electric mixer until smooth.
- Cool buns in pan on a rack 15 minutes, then spoon glaze evenly over warm buns.
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STICKY WALNUT BUNS {SWEET & EASY} | LIL' LUNA
From lilluna.com
5/5 (1)Total Time 2 hrs 10 minsCategory Bread, BreakfastCalories 336 per serving
- Dissolve yeast in a small bowl with warm water. In a large bowl, combine and beat mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour, until smooth. Stir in enough remaining flour to form a soft dough.
- On a floured surface knead dough for about 6-8 minutes, until smooth and elastic. Turn in a greased bowl, so all sides are coated. Cover with plastic wrap and let rise in a warm place for about an hour, until dough has doubled in size.
- Topping: Melt butter in a small saucepan. Stir in brown sugar, honey and cinnamon. Spread mixture evenly among three greased 9" round baking pans. Sprinkle with walnuts.
- Filling: Mix sugar and cinnamon in a small bowl, set aside. Punch down and divide dough in half on a lightly floured surface. Roll one portion into an 18x12-in. rectangle. Brush with one tablespoon melted butter and sprinkle with half of your sugar mixture.
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