STICKY BUNS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 16 buns
Number Of Ingredients 18
Steps:
- For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
- Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
- After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
- To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
- Preheat the oven to 325 degrees F.
- For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
- Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
- For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
- Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
- Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
- Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.
CINNAMON STICKY-BUN ICE CREAM
This creamy homemade cinnamon ice cream has a rich caramel swirl and chunks of cinnamon buns. Serve the extra caramel sauce over this or other ice cream or pound cake.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/4 quarts.
Number Of Ingredients 11
Steps:
- In a large heavy saucepan, heat milk and 2/3 cup sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a spoon., Remove from the heat. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in 2 cups cream, cinnamon and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., For caramel, combine the butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add the remaining sugar; cook and stir until sugar is dissolved., Bring to a boil over medium heat without stirring. Boil for 4 minutes without stirring. Continue to boil for 12-15 minutes, stirring constantly or until mixture is caramel-colored. Remove from the heat. Carefully stir in remaining cream until smooth; set aside to cool., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze., In a large freezer container, layer a third of the ice cream, 1/2 cup caramel, 2/3 cup cinnamon buns and 3 tablespoons pecans. Repeat two times. Swirl mixture; freeze until firm. Serve with remaining caramel.
Nutrition Facts : Calories 425 calories, Fat 30g fat (17g saturated fat), Cholesterol 108mg cholesterol, Sodium 160mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
ICE CREAM STICKY BUNS
A gooey caramel sauce made with ice cream coats the tender rolls in the breakfast treat from Sharon Donat of Kalispell, Montana. Instead of using a loaf of bread dough, thaw frozen dinner rolls and divide in thirds for faster assembly. For a little crunch, top with chopped pecans before serving.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the ice cream, butter and sugars. Pour into a greased 13-in. x 9-in. baking dish. Cut dough into 36 pieces; arrange in dish. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 375° for 18-22 minutes or until golden brown. Cool for 2 minutes before inverting onto a serving platter. Serve warm.
Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 100mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ICE CREAM STICKY BUNS
This recipe always goes over great at our house. The kids love to eat them warm right out of the oven.
Provided by dave
Categories Bread Yeast Bread Recipes
Time 8h45m
Yield 15
Number Of Ingredients 5
Steps:
- Arrange rolls in a 9x13-inch baking dish.
- Heat ice cream, butter, white sugar, and brown sugar in a saucepan over medium heat until ice cream is melted, sugars are dissolved, and sauce is warm, about 5 minutes; pour mixture over bread dough. Cover and let rise in a warm area until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until rolls are golden brown, about 30 minutes.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 34 g, Cholesterol 28.2 mg, Fat 11.4 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 193.8 mg, Sugar 23.3 g
ICE CREAM STICKY BUNS
Make and share this Ice Cream Sticky Buns recipe from Food.com.
Provided by Lisa Lou Who
Categories Breads
Time 1h22m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine the ice cream, butter and sugars. Pour into a greased 13x9 baking pan.
- Cut dough into 36 pieces and arrange in dish.
- Cover and let rise until doubled, about 1 hour.
- Bake at 375 for 18-22 minutes or until golden brown.
- Cool for 2 minutes before inverting onto a serving platter.
- Serve warm.
ICE CREAM STICKY BUNS
These are so easy and very good!!
Provided by Tammy Rose
Categories Sweet Breads
Time 1h40m
Number Of Ingredients 5
Steps:
- 1. In a bowl, combine ice cream, butter and sugars. Pour into a greased 13x9x2inch baking dish. Arrange rolls in 36 rolls pieces. Cover and let rise in warm place until double, about 1 hour. Bake at 375* for 18-22 minutes or until golden brown. Cool for 2 minutes before inverting on a serving platter. Serve warm. makes 3 dozen.
CARAMEL-PECAN STICKY BUNS
My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. -Judy Powell, Star, Idaho
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.
Nutrition Facts : Calories 405 calories, Fat 19g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
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- Spray a 9×13 baking dish with cooking spray. sprinkle the pecans into the bottom of the dish and place the frozen cinnamon rolls in the pan.
- In a saucepan over low heat combine sugars, butter and ice cream until melted and sugars are dissolved. pour mixture evenly over the rolls. Cover tightly with plastic wrap sprayed with cooking spray. Let rise in a warm place over night.
- In the morning, remove plastic wrap and bake at 350 degrees for 20-25 minutes. After they cool just a little while, invert the rolls into another pan the same size or onto a platter, then the sticky part and nuts will be on the top.
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