MOLASSES-PECAN STICKY BUNS
As much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.-Shirley Saylor, Felton, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes., Roll into a 14x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls., In a small saucepan, melt remaining butter for topping. Stir in the brown sugar, pecans and molasses; pour into a greased 13x9-in. baking dish. Place rolls, cut side down, in dish., Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
Nutrition Facts : Calories 447 calories, Fat 21g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 328mg sodium, Carbohydrate 61g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
MOLASSES STICKY BUNS RECIPE
This molasses sticky buns recipe includes a deliciously soft dough that works well with whole grain flour and a rich, buttery molasses sauce.
Provided by Crosby's Molasses
Categories Muffins & Quick Breads
Time 1h45m
Number Of Ingredients 14
Steps:
- Combine flour, sugar, salt, and yeast in a large bowl.
- Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
- Mix to combine and knead the dough until it's smooth and springy, adding up to 2/3 cup more flour if necessary.
- Form into a ball, place in an oiled bowl, turn to coat, and cover. Leave to rise until doubled (30 min to an hour, depending on the temperature in your kitchen).
- Line a 9" by 13" pan with parchment paper. Cut the paper large enough so it goes up the sides of the pan too.
- In a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into the prepared pan.
- When the dough has risen to double its size, punch it down, roll out into a rectangle (about 11″x 15″) and spread/sprinkle with the filling.
- Roll up (not too tight) from the long side, pinching to seal. Slice into 1 ½" rounds. Place rolls, cut side down, in the molasses sauce.
- Cover and let rise in a warm place until doubled in size, about 30 minutes.
- Bake at 350°F for 30-35 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.
TRADITIONAL NEWFOUNDLAND MOLASSES BUNS
Traditional Newfoundland Molasses Buns HI and Welcome to our website! If you are looking to make some delicious molasses tea buns you are in the right place, so sit back and make yourself a cup of tea and enjoy our blog and video tutorial. Some people like making these delicious molasses buns like they did back in the day, using pork fat in the making of them replacing the butter or margarine. ( Pork Fat is the same as lard ) You first fry small pieces of fat pork and the oil from the fat pork you put in a bowl only using 1/2 cup of the oil to replace the butter. Also you can use the fat pork scrunchions instead of the raw fat pork in this recipe. Continue following the recipe below for the other ingredients, you can also add a cup of raisins of choice to this same recipe if you like to have that too. These molasses buns was made so many ways back in the day and I'm bringing you one way that I like making them. Fat pork frying in a cast iron pan then you can use the oil to make molasses buns. I will share with you our first and second cookbook link with more delicious recipes. https://www.bonitaskitchen.com/cookbook Bonita's Kitchen first Cookbook Our second cookbook.
Provided by Bonita's Kitchen
Yield 12-24
Number Of Ingredients 14
Steps:
- 1- In a large bowl add molasses, boiling water and baking soda, mix together with a spoon until it starts to fizz. 2- Then add brown sugar, room temperature butter, and all spices mix in to mixture until all combined. 3- In a small bowl add egg and milk mix together then add to large bowl with the other ingredients mix together. 4- Then sift flour and salt into mixture and blend together, you may need to use your hand now to fold all together. Dust with more flour if it's to soft, form into a ball. 5- After sprinkle flour on your counter top or board then place the dough ball mixture on it and cut in half. 6- Take one half and add the pork fat piece into mixture, then roll out on counter top. 7- Take a small cookie cutter or glass and cut out small round pieces of dough and place on a cookie sheet covered with parchment paper. Continue doing this until all buns are cut out, then roll out the other half of your dough and continue doing the same thing. 8- Preheat your oven to 350° and set your timer to 15 minutes, when baked place on a cooling rack or serve hot. Prep time- 10 Minutes Baking time- 15 Minutes Buns baked- 12 to 24 depending on the size. If you would like to make these molasses buns like they did back in the day when they used pork fat in the making of these buns replacing the butter or margarine. You first fry out the small pieces of pork and the fat from the pork you put in a bowl only using a 1/2 cup of the fat and replacing the butter in this recipe. Also you can use the pork scrunchions instead of the raw pork in the molasses bun recipe. Continue following the recipe above for the other ingredients, you can also add a cup of raisins of choice to this same recipe if you like to have that too. These molasses buns was made so many ways back in the day and I'm bringing you one way that I make them and my mom made them.
Nutrition Facts :
EASY MOLASSES STICKY BUNS
Your family will jump out of bed when they smell these ooey-gooey caramel rolls baking in the oven. The tender treats look as delicious as they taste! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Roll out each loaf of bread dough into a 10-in. square. Spread with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cut each loaf into six slices., For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in molasses sauce., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.
Nutrition Facts : Calories 445 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 523mg sodium, Carbohydrate 68g carbohydrate (33g sugars, Fiber 3g fiber), Protein 8g protein.
EASY STICKY BUNS
Steps:
- Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
- Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
- Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
EASY STICKY BUNS
Provided by Aaron McCargo Jr.
Time 1h20m
Yield 12 cinnamon buns
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Spray a 9 by 13-inch baking dish well with canola oil spray.
- Remove the pizza dough from the fridge, cover with a clean kitchen towel and let come to room temperature for 30 minutes.
- Place the cherries into a bowl of warm water and let them reconstitute, about 5 minutes. Drain all the water from the cherries and add to the bowl the brown sugar, pecans, walnuts, butter, cinnamon, flour and salt. Stir all until combined.
- Place the dough out onto a lightly floured surface and roll into a large rectangle about 1/2-inch thick. Spread the filling over the dough, leaving a 1-inch border. Next, roll the dough the same way you would a jellyroll, from one end to the other. Trim off the ends and cut into 12 equal slices. Place the rolls into the baking dish so that there are 3 on the short side and 4 on the long side. Place the rolls into the oven and cook until golden brown, about 15 minutes.
- Add the confectioners' sugar, orange juice and zest and vanilla extract to a bowl and stir well to combine. When the rolls come out of the oven, drizzle them with the glaze immediately and let cool for 10 minutes.
HOMEMADE STICKY BUNS
Forget a trip to the bakery, and create these scrumptious sticky buns right in your own kitchen. Make and refrigerate the dough the night before for a sweet and easy start to the morning!
Provided by Angie McGowan
Categories Side Dish
Time 4h40m
Yield 15
Number Of Ingredients 17
Steps:
- Lightly grease 13x9-inch (3-quart) glass baking dish and large bowl with shortening or cooking spray.
- Place yeast in ungreased large bowl. Add warm water; mix well until dissolved. Stir in all remaining Dough ingredients except flour until well mixed. Add 3 cups of the flour; stir until a soft dough forms.
- On lightly floured work surface, knead dough 10 to 12 minutes, adding no more than 1/2 cup additional flour until dough is a good consistency and not too sticky. Dough should be slightly sticky and does not break when stretched. If it breaks, continue kneading.
- Place dough in greased large bowl; cover with plastic wrap. Let rise in warm place 2 to 3 hours or until doubled in size.
- Punch down dough; place on lightly floured work surface. Cover dough with plastic wrap again; let rest 20 minutes.
- Meanwhile, in 1-quart saucepan, mix all Topping ingredients except pecans. Heat over medium heat until sugar dissolves. Pour into baking dish. Sprinkle with pecans.
- After dough has rested, roll out dough with rolling pin into 18x12-inch rectangle. Brush dough with 1/4 cup softened butter, leaving 1-inch strip of dough along one long side. In small bowl, mix 2/3 cup brown sugar and the cinnamon. Sprinkle over buttered dough.
- Staring with topped long side of dough, carefully and tightly roll dough into very long roll. Cut roll evenly into 15 slices. Place slices in 5 rows by 3 rows in baking dish over Topping. Let rise in warm place 30 to 60 minutes or until doubled in size.
- After rolls have doubled in size, heat oven to 350°F. Bake rolls 25 to 30 minutes or until deep golden brown. Immediately invert rolls onto serving platter, being extremely careful of hot sticky topping. Serve warm.
Nutrition Facts : ServingSize 1 Serving
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
STICKY BUNS RECIPE BY TASTY
Here's what you need: warm water, olive oil, honey, salt, flour, yeast, butter, brown sugar, cinnamon, honey, salt, chopped pecan
Provided by Rie McClenny
Categories Breakfast
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine the water, olive oil, honey, salt, flour, water and yeast in a large bowl.
- Mix well and knead for 10 -15 minutes, until the dough is elastic.
- Transfer the dough into a well-oiled bowl.
- Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has doubled in size.
- Preheat the oven to 375˚F (190˚C).
- Cut the dough into 8 portions and shape into balls. Cover with a towel or plastic wrap. Set aside.
- Combine the butter, brown sugar, cinnamon, honey and salt in a small bowl and mix well.
- Spread the brown sugar mixture onto the bottom and sides of a cast iron pan. Line pecans on top of the mixture, and place the dough balls on top.
- Bake for 20-30 minutes
- Remove the sticky buns from the oven and allow to cool for 10-15 minutes before inverting onto a plate.
- Enjoy!
Nutrition Facts : Calories 309 calories, Carbohydrate 63 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, Sugar 22 grams
STICKY BUNS
Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven.
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
- Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 70.5 g, Cholesterol 67.6 mg, Fat 19.5 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 9.4 g, Sodium 586.3 mg, Sugar 22.9 g
EASY STICKY BUNS
Warm, gooey cinnamon buns made fresh for breakfast. Prepare the night before. Bake in the morning. Super easy!
Provided by Cookbook Barbie
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 373.3, Fat 9.4, SaturatedFat 2, Cholesterol 3.4, Sodium 510.6, Carbohydrate 63.8, Fiber 2.4, Sugar 22.6, Protein 9.5
QUICK STICKY BUNS
Categories Breakfast Brunch Dessert Bake Kid-Friendly Quick & Easy Walnut Cinnamon Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Butter 9-inch-diameter cake pan. Melt 2 1/2 tablespoons butter in small saucepan over low heat. Whisk in 1/4 cup sugar, corn syrup and lemon juice. Increase heat to medium and whisk until sugar melts and syrup boils. Pour syrup evenly over bottom of prepared pan. Sprinkle with walnuts.
- Unroll dough on floured surface; press perforations together. Roll out dough to 8 x 12-inch rectangle. Sprinkle with 1/4 cup sugar and cinnamon. Starting at 1 short side, roll up dough jelly roll style. Cut crosswise into eight 1-inch-thick rounds. Arrange rounds in syrup in pan.
- Bake buns until golden brown, about 20 minutes. Cool in pan 1 minute. Place plate over pan. Invert buns onto plate. Remove pan. Spoon any syrup in pan onto buns and serve.
SUPER EASY STICKY BUNS
Make and share this Super Easy Sticky Buns recipe from Food.com.
Provided by Terri F.
Categories Breads
Time 1h20m
Yield 12 sticky buns
Number Of Ingredients 7
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.
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