Easy Delicious Pull Apart Sticky Buns Food

PULL-APART MAPLE PECAN STICKY BUNS

Steps:

• Heat oven to 400°F.
• Sprinkle nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.
• Melt remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar until evenly coated; place 1 on center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in remaining cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
• Bake 30 min. or until golden brown. Cool buns in pan 1 min.; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.

EASY DELICIOUS PULL-APART STICKY BUNS

Steps:

• 1. Heat the oven to 350 degrees. Spray a jumbo muffin pan with cooking spray. In a large storage food bag, place the sugar and cinnamon in the bag and shake it up. Set aside.
• 2. Cut the butter or margarine in small pieces and place them into the bottom of the muffin pan. Sprinkle the brown sugar on top of the butter, making sure you coat the bottom well. Put 1 tbs of the caramel ice cream topping over the brown sugar. Then sprinkle the pecan halves over the top of the mixture.
• 3. Take the biscuit dough and tear or cut into medium size pieces. Put the pieces of dough into the bag little at a time. Shake and coat the dough well with the mixture. Take the sugared dough and layer them loosely into the muffin pan on top of the mixture.
• 4. Put in the oven for 25 minutes til the dough is a deep golden brown. Take them out and immediately dump them on to a cookie sheet. Let stand for 5 minutes or so. Then enjoy.

EASY STICKY BUNS

Steps:

• Grease a 9x13 pan.
• Place frozen rolls in pan.
• Mix remaining ingredients and pour over frozen rolls.
• Place in oven overnight.
• In the morning, bake at 350 for 20-25 minutes.
• Turn out upside down.

COTTAGE COUNTRY STICKY CHELSEA BUNS LOAF

Steps:

• Combine 2 cups of the all purpose flour, the white sugar, salt and quick-rise yeast in a large bowl or the bowl of your stand mixer, fitted with the kneading hook. In a small saucepan or in the microwave, heat the water, milk and 2 Tbsp. butter until just warm to the touch (about 105F). Stir the milk mixture into the dry ingredients, then add egg and mix in until well combined, scraping down the bowl as needed to combine the flour. Start adding more flour, in small increments, mixing in well before adding more. Continue adding flour until you have a moist dough that wraps around the hook and cleans the bowl of the mixer. Remove dough to a lightly floured surface and knead briefly. Form into a ball, cover with a clean tea towel and let rest 10 minutes.
• Meanwhile, make the filling by stirring together the brown sugar and cinnamon in a medium bowl. Add the 6 Tbsp. cold butter, cut into cubes. Using your fingertips or a pastry blender, rub or cut the butter into the brown sugar until you have an even, crumbly mixture. Place 1/3 cup of brown sugar mixture into the bottom of a greased 9-inch x 5-inch loaf pan. Add 2 Tbsp. water and stir together to make a sauce (may be a bit lumpy, but not to worry. The lumps are butter and that will melt). Place the halved cherries and pecans (good side down) on top of the sauce.
• Once dough has rested, roll into a 9 x 14-inch rectangle. Spread the remaining brown sugar/cinnamon mixture evenly over the dough, then sprinkle raisins on top, if using. Starting from the long side, roll up jelly roll style, trying not to pull or stretch the dough too much as you roll (aim for a gentle push. This prevents the dough spirals from exploding upwards when they cook). Pinch the seam together and place on a cutting board, seam side down. Cut into 8 even slices (*I like to cut 1/2-inch off each end and then measure the remaining, divide by 8 and then pre-mark the dough lightly with the edge of the knife. You could wing it, but that never works out well for me well when I do that.). The slices will probably be 1 1/2-inches wide-ish. Place the slices cut side up in the pan. Cover the pan with plastic wrap and let rise in a warm place for about 40 minutes, or until doubled.
• Preheat oven to 350° F.
• Once the rolls have doubled, place loaf pan on top of a baking sheet (to catch any bubble-overs) and bake for about 35 minutes. Check at the 30 minute mark and cover loosely with foil the top is at risk of getting too brown. Remove from oven. Allow to rest in the pan for 5 minutes. Run a knife around the edges, then invert onto a cooling rack with a piece of parchment paper on top, to catch the syrup. To avoid a gummy dough, allow to cool almost completely before pulling off that first piece (I know it's hard to resist, but remember you can always warm it back up a bit with a few seconds in the microwave later).

PULL-APART STICKY BUN RING

Steps:

• Sprinkle pecans into a greased 10-in. fluted tube pan. In a small bowl, combine 2 tablespoons butter and maple syrup; pour over pecans. Set aside., Separate biscuits; split each in half horizontally. Place remaining butter in a shallow bowl. In another shallow bowl, combine sugar and cinnamon., Cut cream cheese into 20 cubes; roll in sugar mixture. Place one cube in the center of each piece of dough. Fold dough over cheese cube; pinch edges to seal tightly. Dip one side of each biscuit in butter, then sugar mixture., Arrange biscuits in prepared pan, sugar side up. Pour remaining butter over top; sprinkle with remaining sugar mixture. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.