Killer Pecan Sticky Buns Food

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PECAN STICKY BUNS



Pecan Sticky Buns image

Provided by Food Network

Categories     dessert

Time 5h15m

Yield 9 large buns

Number Of Ingredients 11

2 1/4 teaspoons active dry yeast
1/4 cup (2 ounces) very warm water (105 to 115 degrees F)
5 1/3 cups (24 ounces) unbleached all-purpose flour
2 1/4 teaspoons Kosher salt
2 cups (16 ounces) warm water (90 degrees F)
9 tablespoons (4 1/2 ounces) unsalted butter
1/2 cup plus 1 tablespoon (5 ounces) dark brown sugar, firmly packed
4 tablespoons (2 ounces) unsalted butter, softened
2/3 cup plus 1 tablespoon (2 3/4 ounces) pecan pieces, toasted
1/3 cup plus 1 tablespoon (2 1/2 ounces) granulated sugar
1 teaspoon cinnamon

Steps:

  • Place the yeast and warm water in a small bowl and stir with a fork to dissolve the yeast. Allow it to stand for about 3 minutes.
  • Mix the flour and salt together in a large bowl. Add the warm water and the yeast mixture and stir with your fingers to moisten the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.
  • Move the dough to a lightly floured surface and knead it by hand for 5 minutes. This is a soft, moist dough. If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. (This rest period is the autolyse.)
  • Gently knead the dough on the lightly floured surface for 1 to 2 more minutes, or until it becomes smooth, supple, and elastic but not too firm. The texture of the dough should be soft but springy. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn to coat the top with oil. Cover it tightly with plastic wrap and let it rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 1 1/2 to 2 hours.
  • While the dough is rising; in a small saucepan, heat the 9 tablespoons butter and the dark brown sugar over low heat, stirring occasionally, until the butter has melted and the sugar is completely moistened (it won't be dissolved), then whisk until the mixture looks silky and a little lighter in color. Use 1 tablespoon softened butter to grease the sides of a 9-inch square pan, then pour in the caramel, tilting the pan slightly so the mixture spreads evenly over the bottom of the pan. Sprinkle the toasted pecans over the warm caramel and press them down slightly. Put the pan in the refrigerator to cool the caramel; be the pan's on a level surface. Put the granulated sugar and cinnamon in a small bowl and stir until evenly mixed. Set aside.
  • When the dough has doubled, gently pour it out of the bowl onto the floured work surface. Flatten the dough and stretch it with your fingers to form a 13 by 10-inch rectangle, with a longside facing you. Work gently so you don't tear the dough surface. The dough should stretch easily at this point, but if it resists, let it rest for 5 minutes and resume stretching. Check to be sure the dough isn't sticking to the work surface; flour the table again, if necessary.
  • Spread 3 tablespoons of the softened butter evenly over the dough, leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the cinnamon/sugar mixture generously and evenly over the butter, again leaving the top 1/2-inch of the rectangle bare. Starting with the bottom edge, roll up the dough jelly-roll fashion into a long log. If the dough sticks to the table as you're rolling, use a dough scraper to loosen it gently. Pinch gently but firmly along the seam to seal it. If necessary, gently shape the roll so it is a nice uniform log.
  • Take the caramel-lined pan out of the refrigerator. Cut the log of dough into 9 equal pieces. (It's easiest to mark the roll first to show where you're going to make the cuts--a slight indentation with the knife edge will do--then use a sharp serrated knife to cut completely through the dough.) Lay the pieces cut side down on top of the caramel. Don't worry if it's a tight fit. Let rise, uncovered, at room temperature until the dough has almost doubled, about 1 to 1 1/4 hours. The rolls should fill the pan and extend 1/2 to 3/4-inch above it. In the meantime, position a rack in the center of the oven and preheat the oven to 375 degrees F. Put the pan of sticky buns on a foil-lined baking sheet and place it in the oven. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 30 to 40 minutes longer, until the tops of the buns are golden brown and crusty. It's important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly. Set the pan of buns on a rack to cool for 5 minutes. Then quickly but carefully turn the pan upside-down and release the sticky buns onto a large flat heatproof plate. Immediately scrape out any hot caramel remaining in the bottom of the pan and spread it on the tops of the buns, filling in any bare spots. Let them cool until just warm before serving. (Clean the pan by soaking it in very hot water to dissolve the caramel.) Store any leftovers covered in plastic wrap at room temperature.

TITANIC SPIKED PECAN STICKY BUNS



Titanic Spiked Pecan Sticky Buns image

We enjoy cinnamon rolls for a great start to game-day mornings. This take on traditional pecan sticky buns is kicked up with extra spices and spiked with a big shot of Tennessee whiskey!

Provided by Food Network

Categories     dessert

Time 1h43m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/4 cups packed brown sugar
1/2 cup butter
1/4 cup honey
1/4 cup Tennessee whiskey
1/2 cup chopped pecans
1 pound frozen bread dough, thawed
1 tablespoon melted butter
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Steps:

  • Butter a 13 by 9-inch baking pan. Combine sugar, butter, and honey in small saucepan. Bring to boil over medium heat, stirring to melt sugar well. Add whiskey. Boil for 1 minute stirring continuously. Remove from heat and stir in pecans. Pour in baking pan.
  • Roll dough into a 12 by 16-inch rectangle. Brush with melted butter. Combine sugar and spices in small bowl. Sprinkle over dough. Roll dough from long side, pressing to seal edges. Cut into 8 slices and place cut side down in baking dish. Cover with plastic wrap. Place in unheated oven with pan/bowl of hot water and allow to rise until doubled, about 1 hour. Remove plastic wrap.
  • Preheat oven to 350 degrees F. Bake for 20 to 30 minutes until buns are golden and syrup is bubbly. Cool in pan for 5 minutes. Invert onto foil covered baking sheet. Serve warm.

MINI PECAN STICKY BUNS



Mini Pecan Sticky Buns image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 72 buns

Number Of Ingredients 8

2 sticks (1 cup) unsalted butter
2 cups finely chopped pecans
1 cup light corn syrup
4 teaspoons vanilla extract
1 pack store-bought bread dough (3 loaves per pack)
1 stick (8 tablespoons) unsalted butter, melted
3/4 cup sugar
2 tablespoons cinnamon

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: In a pan, melt the butter and add the pecans, corn syrup and vanilla. Let the mixture bubble up for a minute, then remove from the heat. Spoon 1 teaspoon of the mixture into each cup of three 24-hole mini-muffin tins.
  • For the rolls: Roll out each piece of dough into a 6-by-24-inch rectangle (should roll out very thin!). Pour a third of the melted butter on each piece, then sprinkle a third of the sugar and a third of the cinnamon evenly over each surface.
  • Starting at the far end of one piece, roll the dough into a long log, rolling toward you. You'll end up with a 24-inch log. With a sharp knife, cut into very thin slices, about 1/4 inch thick. Repeat with the remaining pieces of dough.
  • Lay the sliced rolls into the muffin tins on top of the pecan mixture, tucking the tails under and patting them firmly on top of the topping. Bake until golden brown, 12 to 13 minutes.
  • Turn out the rolls from the pans immediately. Invert carefully, so that the rolls turn out and the pecans stay stuck to the bottoms (which are now the tops!). If a little of the pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.

ORANGE PECAN STICKY BUNS



Orange Pecan Sticky Buns image

A friend of mine gave me this recipe. I am not sure where I she got it from but these sticky buns are delicious and very simple. The refrigerated biscuits really cut back alot of time. I have posted some pictures to demonstrate the forming of the buns. I always sprinkle a couple of extra pecans on top of the buns before baking just because I like the little extra crunch.

Provided by Chef Sarita in Aust

Categories     Breakfast

Time 35m

Yield 10 sticky buns, 10 serving(s)

Number Of Ingredients 8

3 tablespoons butter, softened (not melted)
3 tablespoons finely chopped pecans
1 tablespoon grated orange zest
1 tablespoon honey
1 (12 ounce) can refrigerated pillsbury butter tasting biscuits
1/2 cup sugar
1/4 cup orange juice
1 teaspoon vanilla

Steps:

  • Heat oven to 400.
  • In small bowl, combine margarine, 1 tablespoon chopped pecans, orange zest and honey; mix well. Sprinkle remaining 2 tablespoons chopped pecans in bottom of 8 or 9 in square baking pan.
  • Separate dough into ten biscuits.
  • Separate each biscuit into 2 layers.
  • Spread top of 10 biscuit halves with 1 teaspoon of orange honey mixture.
  • Top each with remaining biscuit halves and press together to form 10 filled biscuits. Seal edges.
  • In a gentle manner, pull then twist each biscuit with your hands about 4-5 times to form 3 1/2 inch twisted rope (kind of like wringing out wet clothes but in a gentle way). Once this is done, wrap the rope around your finger and place formed rolls in baking pan.
  • In a small saucepan, combine sugar, orange juice and vanilla.
  • Cook over high hear until sugar is melted and syrup begins to boil, stirring constantly. Spoon over rolls.
  • Bake about 20 minutes or until golden brown.
  • Cool in pan 2 minutes, invert onto serving plate. serve warm.

Nutrition Facts : Calories 229.7, Fat 12.1, SaturatedFat 3.9, Cholesterol 10.2, Sodium 222.1, Carbohydrate 28.3, Fiber 1, Sugar 13.2, Protein 2.9

KILLER PECAN STICKY BUNS



Killer Pecan Sticky Buns image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 8

Granny Foster's Refrigerator Rolls
1/2 cup (1 stick) unsalted butter, softened
3/4 cup raisins
1/2 cup bourbon
1 teaspoon ground cinnamon
1 1/4 cups firmly packed light-brown sugar
1/2 cup honey
1/2 cup chopped pecans

Steps:

  • Prepare half the recipe for Granny Foster's Refrigerator Rolls dough through step 5.
  • Butter a 9-inch round glass baking dish with 2 tablespoons butter; set aside.
  • In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes.
  • In a second small bowl, combine cinnamon, 1/2 cup brown sugar, and remaining 6 tablespoons butter; set aside.
  • In a third small bowl, combine remaining 3/4 cup brown sugar, honey, and pecans. Spread mixture evenly in prepared baking dish; set aside.
  • Roll dough into a 12-by-6-inch rectangle about 1/4 inch thick. Spread the cinnamon mixture evenly over dough, leaving a 1-inch border. Drain raisins, and sprinkle over cinnamon mixture. Beginning at the long side of the dough, roll it into a log. Place the log, seam-side down, on a clean work surface. Using a sharp knife, cut the log crosswise into 1-inch-thick slices. Transfer slices, cut-sides down, to prepared baking dish (the slices should fit snugly). Set aside in a warm place, and allow to rise until slightly puffy, 20 to 30 minutes.
  • Preheat oven to 350 degrees. Place baking dish on a baking sheet with sides and bake until a cake tester inserted in the center comes out clean and buns are golden brown, 45 to 50 minutes.
  • Let cool for 5 minutes. While still warm, place a plate over baking dish. Invert baking dish to unmold. Serve warm or at room temperature.

PECAN STICKY BUNS



Pecan Sticky Buns image

This recipes features a no-fuss dough which uses baking soda and powder for fast leavening, without losing the buttery cinnamon filling or pecan topping. These buns can be ready in an hour. Recipe is from Good Housekeeping.

Provided by CookingONTheSide

Categories     Breakfast

Time 1h25m

Yield 8 buns, 8 serving(s)

Number Of Ingredients 12

1/4 cup dark brown sugar, packed
1/3 cup dark brown sugar, packed
1 1/2 teaspoons ground cinnamon
2 tablespoons honey
9 tablespoons butter, melted
3/4 cup pecans, toasted and coarsely chopped
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk

Steps:

  • Preheat oven to 425 degrees F.
  • Grease a 9-inch round metal cake pan.
  • Prepare filling: in small bowl, combine 1/4 cup brown sugar with cinnamon; set aside.
  • Prepare topping: In 1-quart saucepan, heat honey, remaining 1/3 cup brown sugar and 2 T butter on medium until mixture is blended and smooth, stirring occasionally.
  • Pour topping into prepared pan, and sprinkle evenly with pecans; set aside.
  • Prepare dough: In large bowl, combine flour, granulated sugar, baking powder, baking soda and salt.
  • In small bowl, mix buttermilk and 5 T butter.
  • With spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.
  • Turn dough onto lightly floured surface, and knead 8-10 minutes or just until smooth, about 30 seconds.
  • Pat dough into a 12-inch by 9-inch rectangle.
  • Brush dough with 1 T butter, then sprinkle with filling.
  • Starting at one short end, roll up dough jellyroll fashion.
  • With seam side down, cut dough crosswise into 8 slices.
  • Place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter.
  • Bake buns 28-30 minutes or until golden.
  • Remove pan from oven.
  • Immediately place serving plate over top of pan and invert buns onto plate, allowing topping to run down sides.
  • Remove baking pan.
  • Cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later.
  • Wrap any leftovers in foil, and store at room temperature up to 3 days.

Nutrition Facts : Calories 459, Fat 21.1, SaturatedFat 9.1, Cholesterol 35.9, Sodium 431.7, Carbohydrate 62.8, Fiber 2.4, Sugar 28.4, Protein 6.8

FANTASTIC PECAN STICKY BUNS



Fantastic Pecan Sticky Buns image

This recipe is very detailed and fullproof. They require about 3 hrs rise time. Store any leftovers covered in plastic wrap at room temperature.

Provided by 2Bleu

Categories     Yeast Breads

Time 1h15m

Yield 4 sticky buns

Number Of Ingredients 10

1 (1/4 ounce) package active dry yeast
1 cup warm water (105 degrees F)
1 1/2 tablespoons sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup butter (1 stick)
1/2 cup dark brown sugar
nonstick cooking spray
1/4 cup cinnamon sugar
1/2 cup chopped pecans

Steps:

  • PREP PAN: Take a 9" square baking pan and encase it entirely with heavy duty or quick-release aluminum foil (to make cleanup easy). Grease only the sides of the inside of the pan with non-stick cooking spray or use butter. Line a baking sheet with aluminum foil (to catch overflow).
  • Stir the yeast, water, and sugar, in a small bowl. Allow it to stand for about 5-8 minutes to dissolve the yeast.
  • Mix flour and salt together in a large bowl or stand mixer. Add the yeast mixture and stir to moisten the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.
  • Move the dough to a lightly floured surface and knead it by hand for 5 minutes. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. NOTE: This is a soft, moist dough. If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough.
  • Gently knead the dough on the lightly floured surface for 1-2 more minutes, or until it becomes smooth, supple, and elastic but not too firm (The texture of the dough should be soft but springy). Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn to coat the top with oil. Cover it tightly with plastic wrap and let it rise at room temperature about 1 1/2 to 2 hours (until doubled).
  • Meanwhile make the caramel: in a small saucepan, melt the butter and then add the dark brown sugar over low heat, stirring occasionally, until the butter has melted and the sugar is completely moistened (it won't be dissolved). Whisk until the mixture looks silky and a little lighter in color.
  • Pour the caramel into the square pan, tilting the pan slightly so the mixture spreads evenly over the bottom of the pan. Set aside.
  • When the dough has doubled, gently pour it onto the floured work surface. Roll dough out to form a 9x9" square.
  • Spray dough evenly with non-stick cooking spray, leaving a 1/2-inch strip unsprayed along the top edge. Sprinkle the cinnamon sugar generously and evenly, then sprinkle with chopped pecans, again leaving the top 1/2-inch of the rectangle bare.
  • Starting with the bottom edge, roll up the dough jelly-roll fashion into log. (If the dough sticks to the table as you're rolling, use a dough scraper to loosen it gently). Pinch gently but firmly along the seam to seal.
  • Cut the log of dough into 4 equal pieces. Lay the pieces cut side down on top of the caramel. Don't worry if it's a tight fit. Let rise, uncovered, at room temperature for 1 hour or until the dough has almost doubled, (The rolls should fill the pan and extend 1/2 to 3/4-inch above it).
  • Meanwhile, position a rack in the center of the oven and preheat the oven to 350°F Bake for 30-35 minutes, until the tops of the buns are golden brown and crusty (It's important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly).
  • Set the pan of buns on a rack to cool for 5 minutes. Then quickly but carefully transfer the buns onto a heatproof plate. Immediately drizzle any remaining caramel from the bottom of the pan and spread it on the tops of the buns, filling in any bare spots (or drizzle with honey). Let the buns cool until just warm before serving.

Nutrition Facts : Calories 757.5, Fat 33.7, SaturatedFat 15.6, Cholesterol 61, Sodium 759.2, Carbohydrate 106.2, Fiber 3.8, Sugar 44.4, Protein 10.2

KILLER PECAN STICKY BUNS



Killer Pecan Sticky Buns image

From Martha Stewart. The bourbon is a nice touch in these sticky buns. If you only want 12 sticky buns, retain half of dough for another purpose, such as Recipe #132498 or plain refrigerator rolls, and cut sticky bun filling in half.

Provided by swissms

Categories     Breads

Time 1h50m

Yield 24 buns, 24 serving(s)

Number Of Ingredients 17

1/2 cup warm water (105 F to 115 F)
1 (1/4 ounce) package dry yeast (2 1/4 teaspoons)
1 tablespoon sugar
2 cups milk
11 tablespoons unsalted butter, plus
more unsalted butter, for baking sheet
1 teaspoon salt
6 -6 1/2 cups all-purpose flour, plus
more all-purpose flour, for kneading
1 tablespoon vegetable oil
1 cup unsalted butter, softened
1 1/2 cups raisins
1 cup Bourbon
2 teaspoons ground cinnamon
2 1/2 cups firmly packed light-brown sugar
1 cup honey
1 cup chopped pecans

Steps:

  • Dough:.
  • Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
  • Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115°, or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
  • Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
  • Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
  • Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
  • Sticky Buns:.
  • Butter two 9-inch round glass baking dishes with 2-4 tablespoons butter; set aside.
  • In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes.
  • In a second small bowl, combine cinnamon, 1 cup brown sugar, and remaining 12 tablespoons butter; set aside.
  • In a third small bowl, combine remaining 1 1/2 cups brown sugar, honey, and pecans. Spread half of mixture evenly in each prepared baking dish; set aside.
  • Roll each half of dough into a 12 inch by 6-inch rectangle about 1/4-inch thick. Spread half of the brown sugar and butter mixture evenly over each half of dough, leaving a 1-inch border. Drain raisins, and sprinkle over brown-sugar mixture. Beginning with the long side of the dough, roll each half into a log. Place the logs, seam side down, on a clean work surface. Using a sharp knife, cut the logs crosswise into 1-inch-thick slices. Transfer slices, cut side down, to prepared baking dishes (the slices should fit snugly). Set aside in a warm place, and allow to rise until slightly puffy, 20 to 30 minutes.
  • Preheat oven to 350 degrees F. Place baking dishes on a baking sheet with sides and bake until a cake tester inserted in the center comes out clean and the buns are golden brown, 45 to 50 minutes.
  • Let cool for 5 minutes. While still warm, place a plate over baking dish. Invert baking dish to unmold. Serve warm or at room temperature.

Nutrition Facts : Calories 464.8, Fat 17.9, SaturatedFat 9.1, Cholesterol 37.2, Sodium 120.1, Carbohydrate 67.3, Fiber 1.8, Sugar 39.8, Protein 4.9

TENDER PECAN STICKY BUNS



Tender Pecan Sticky Buns image

These homemade caramel rolls have the old-fashioned goodness my family craves. Tender and nutty, the buns disappear fast on Christmas. -Julia Spence, New Braunfels, Texas

Provided by Taste of Home

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 17

4 to 4-1/2 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1 cup 2% milk
1/4 cup butter, cubed
2 large eggs
TOPPING:
1/3 cup butter, cubed
2/3 cup packed brown sugar
2 tablespoons light corn syrup
1 cup chopped pecans
FILLING:
3 tablespoons butter, melted
1/2 cup packed brown sugar
1/3 cup sugar
2 tablespoons ground cinnamon

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , 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., In a small saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup until combined. Pour into a well-greased 13x9-in. baking dish. Sprinkle with pecans., Punch dough down. Turn onto a floured surface. Roll into a 12x8-in. rectangle; brush with melted butter. Combine sugars and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Cut into 12 slices. Place cut side down in prepared pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°. , Bake 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 484 calories, Fat 21g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 215mg sodium, Carbohydrate 70g carbohydrate (35g sugars, Fiber 3g fiber), Protein 7g protein.

CINNAMON PECAN STICKY BUNS



Cinnamon pecan sticky buns image

Enjoy a lazy Sunday morning with this indulgent brunch recipe

Provided by Emma Lewis

Categories     Breakfast, Brunch

Time 1h

Number Of Ingredients 14

450g strong white flour
50g caster sugar
85g butter , cut into small pieces
7g sachet dried yeast
2 eggs , beaten
150ml full-fat milk
vegetable oil , for greasing
2 tsp ground cinnamon
85g light brown sugar
100g pecan
125g melted butter , plus extra
125ml maple syrup
50g light brown sugar
100g pecan , roughly chopped

Steps:

  • Place the flour, sugar and 1 tsp salt in a mixing bowl, then rub in the pieces of butter until the mix has the texture of breadcrumbs. Tip in the yeast and eggs. Pour in the milk and mix well until you get a soft dough (you may need to add a little more milk). Knead in a mixer with a dough hook for 7 mins or by hand for about 15 mins until the dough is smooth, soft and springy. Tip into a lightly oiled bowl, cover with oiled cling film or a clean tea towel, then leave to rise in a warm place for about 1 hr or until doubled in size.
  • Make the filling: place the cinnamon, sugar and pecans in a food processor, then whizz until the nuts are finely ground. Punch down the dough and knead to knock out the air, then split the dough in two. Roll and stretch each piece to form a 25 x 35cm rectangle.
  • Melt the butter for the topping. Brush half all over each rectangle, then sprinkle half the filling mixture over each. Use a rolling pin to press the filling into the dough. Tightly roll each rectangle up from one of the long ends to get a thick log, then pinch the ends together to seal. Cut each log into 8 pieces. Can be frozen for up to 1 month.
  • Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour this over the bottom of each baking tray, swirling around so it is coated. Sprinkle with the pecans. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for about 30 mins until lightly risen.
  • Heat oven to 180C/fan 160C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Serve warm, sticky-side-up.

Nutrition Facts : Calories 731 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.13 milligram of sodium

PECAN STICKY BUNS



Pecan Sticky Buns image

This is from "Baking with Julia" and uses Julia Child's Brioche Dough (Recipe #51546) for the basic brioche dough. Zaar won't let me put in 'brioche dough' but that is what you need--the unbaked bread dough. These are fabulous buns, truly worth all the work and all the calories -- but don't attempt this using a shortcut dough. Also make sure you use really good quality non-stick pans. For the caramel to work properly, you need heavy professional style pans. The prep time does not include the time it takes to make the brioche dough itself. I generally make the dough one day and the buns the next.

Provided by Chef Kate

Categories     Dessert

Time 4h30m

Yield 14 buns

Number Of Ingredients 10

2 1/4 lbs brioche bread, dough (Brioche)
3/4 cup unsalted butter, at room temperature (6 ounces/12 tablespoons)
1/4 cup sugar
1/4 teaspoon cinnamon (or more, to taste)
1/2 cup raisins (optional ( and you may like more)
1 cup pecans, chopped (I always omit these and add the raisins)
1 egg, large, lightly beaten
1 cup unsalted butter, at room temperature (8 ounces/16 tablespoons)
1 cup brown sugar (packed)
42 pecan halves

Steps:

  • Divide the dough in half and keep one half covered in the refrigerator while you work with the other.
  • On a lightly floured work surface (marble is best), roll the dough into a rectangle 11x13-inch and 1/4-inch thick.
  • Try to work quickly because the dough is so active that even the warmth of your hands may be enough to get it rising again.
  • Dot the surface of the dough evenly with half of the butter (3/4 of a stick/6 tablespoons) and fold thee dough in thirds, as if you were folding a business letter.
  • Turn the dough so that the closed fold is to your left and roll it out again, being careful not to roll over the edges.
  • Fold th dough in thirds again, wrap well in plastic and refrigerate for 30 minutes.
  • Repeat the rolling, dotting with the other half of the butter, folding and chilling with the other half of the dough.
  • Now the filling:.
  • Mix the sugar and cinnamon together in a small bowl.
  • Remove the first piece of dough from the fridge and, on a lightly floured work surface, roll it into a rectangle 11x13-inch and 1/4-inch thick.
  • Using a pastry brush, paint th surface of the dough with no more than half the beaten egg.
  • Leaving the top quarter of the dough bare, sprinkle half the cinnamon sugar, half the raisins and half the pecans (or whatever you choose to use) over the dough, spreading as evenly as possible.
  • Very lightly roll your rolling pin over the filling to press it into the dough.
  • Starting from the base of the rectangle, roll the dough up into a log.
  • Wrap the log up in plastic and freeze until firm, 45 minutes to one hour, so it will be easy to cut.
  • Repeat the filling process with the second piece of dough.
  • Note: the sticky bun logs can now be double wrapped and kept in the freezer for up to a month. If left to freeze solid, they should rest at room temperature for at least 15 minutes before you continue with the recipe.
  • While the logs are chilling, prepare the pans.
  • You will need two 9-inch round cake pans with high sides.
  • Using your fingers, press one stick (4 ounces/8 tablespoons) of the softened butter evenly over the bottom of each pan; then sprinkle half the brown sugar evenly over the butter in each pan.
  • Now shape the buns.
  • Remove a log of dough from the freezer and, if the ends are ragged, trim them.
  • Using a long sharp serrated knife and a gentle sawing motion, slice the log into seven slices (about 1 and 1/2 inch wide).
  • Lay each slice on one of its flat sides, press the slice down with the palm of your hand to flatten it slightly, and then, with cupped hands, turn the slice around on the work surface two or three times to reestablish its round shape.
  • Press three pecan halves, flat side up, onto the top of each slice so that the nuts form a triangle.
  • Holding onto the nuts as best you can, turn the slices over (nuts on the bottom) into the prepared pan, placing six of the buns in a circle and the seventh in the center; the seams of the buns should face the outside of the pan.
  • Repeat with the second log of dough.
  • Allow the pans of sticky buns to rest, uncovered, at room temperature for 1 and 1/2 to 2 hours, or until the slices rise and grow to touch one another.
  • Arrange the oven racks so that one rack is in the middle of the oven and the other is just below it and pre-heat the oven to 350°F.
  • Put the pans of sticky buns on the middle rack and slip a foil or parchment lined sheet pan onto the rack beneath (to catch any dripping caramel).
  • Bake for 35 to 40 minutes, or until golden brown.
  • As soon as you remove the pans from the oven, invert them onto a serving dish (if you let them sit in the pans the sugar mixture will harden and you will have to re-heat the pans to get the buns out).
  • Note: Be VERY careful. The brown sugar and butter mixture is molten and can result in very nasty burns. Also, don't serve until they have had a chance to cool a bit.
  • These really are best the day they are made.

Nutrition Facts : Calories 380.5, Fat 32.1, SaturatedFat 15.4, Cholesterol 76.1, Sodium 14.8, Carbohydrate 24.7, Fiber 1.4, Sugar 22.3, Protein 1.9

PECAN STICKY BUNS



Pecan Sticky Buns image

This quick and easy way to make sticky buns starts with frozen bread dough. These are always a hit when I serve them for brunch.

Provided by Taste of Home

Time 40m

Yield 2-4 servings.

Number Of Ingredients 6

6 frozen bread dough rolls
1/4 cup butter, cubed
1/3 cup sugar
1/3 cup chopped pecans
3 tablespoons brown sugar
3/4 teaspoon ground cinnamon

Steps:

  • Thaw rolls for 10 minutes or until each roll can be cut into 3 pieces. In a large saucepan, melt butter. Add the sugar, pecans, brown sugar and cinnamon; simmer for 1 minute. Add rolls and stir to coat., Transfer to a greased 6-cup fluted tube pan. Cover and refrigerate for at least 8 hours or overnight. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto a serving plate.

Nutrition Facts :

PECAN STICKY BUNS



Pecan Sticky Buns image

This has become a Christmas morning tradition in our home. Great for a potluck or for friends & family brunch when you are expecting a crowd. Prep is done the night before. Your guests will rise to the smell of yummy Sticky Buns in the morning! Simply delicious. The pudding mix is DRY and do NOT substitute flavors. I tried vanilla in a pinch and it simply was yucky! A special thanks to Chief'swife for a great alternate prep plan!

Provided by Chicagoland Chef du

Categories     Brunch

Time 40m

Yield 18-20 serving(s)

Number Of Ingredients 7

18 parker house Rhodes frozen rolls, 18-20 frozen
1/3 cup butter, melted
3/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup pecans, chopped
1 (3 ounce) package butterscotch pudding, instant, DRY, do not substitute flavor
2 tablespoons butter, softened, set aside

Steps:

  • Grease a Bundt or angle food baking pan.
  • Place frozen rolls in the pan. *see 2 alternate prep suggestion below.
  • Mix together all ingredients.
  • Pour dry ingredients over frozen rolls, cover loosely with sprayed plastic wrap overnight until morning. OR --
  • OR -- Roll the frozen rolls individually in the melted butter, then roll in the dry ingredient mixture. Place them in the bundt pan and sprinkle the remainder of the mix over top. Cover with plastic wrap sprayed with nonstick spray.
  • Place in a cold oven on a cookie sheet to catch any overflow drips.
  • IN THE MORNING:.
  • Remove from oven, uncover and GENTLY dot or brush with 2 T butter. Remove drip pan if desired.
  • Preheat the oven to 350°F.
  • Bake for 25-30 minutes until golden brown.
  • Invert while hot and serve.

Nutrition Facts : Calories 97.2, Fat 6.9, SaturatedFat 3.2, Cholesterol 12.4, Sodium 36.9, Carbohydrate 9.4, Fiber 0.4, Sugar 8.9, Protein 0.3

PECAN STICKY BUNS



Pecan Sticky Buns image

Make and share this Pecan Sticky Buns recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Fruit

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

1 (1/4 ounce) package active dry yeast
3/4 cup warm water
3/4 cup warm milk
1/4 cup sugar
3 tablespoons vegetable oil
2 teaspoons salt
3 3/4-4 1/4 cups flour
1/4 cup butter or 1/4 cup margarine
1/4 cup sugar
3 teaspoons ground cinnamon
1/2 cup whipping cream
3/4 cup packed brown sugar
1 cup coarsely chopped pecans

Steps:

  • Take a mixing bowl and dissolve yeast in warm water in it.
  • Then add milk, sugar, oil, salt and 4 1/4 cups flour.
  • Beat the above on medium speed for 3-4 minutes or until smooth.
  • Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface and knead until smooth and elastic.
  • This will take around 6-8 minutes.
  • Place it now in a greased bowl, turning once to grease top.
  • Cover it and let it rise in a warm place until doubled.
  • This will take about 1 hour.
  • Now, punch dough down and turn onto a lightly floured surface.
  • Roll into an 18" X 12" rectangle.
  • Spread butter to within 1/2" of edges.
  • Combine sugar and cinnamon and sprinkle this over butter.
  • Roll up, starting with a long style and pinch seam to seal.
  • Cut into 12 slices.
  • Combine brown sugar and cream and pour into a greased 13 inch X 9 inch X 2 inch baking pan and sprinkle with pecans.
  • Place rolls, cut side down, over pecans.
  • Cover and let rise until doubled.
  • This will take about 1 hour.
  • Bake at 350 deg F for 30-35 minutes or until nice and brown.
  • Cool for a minute before inverting onto a flat surface.
  • Serve and enjoy especially on a day when your blue without many a clue.

Nutrition Facts : Calories 400.9, Fat 18.4, SaturatedFat 6.1, Cholesterol 25.9, Sodium 438.1, Carbohydrate 54.6, Fiber 2.4, Sugar 22.1, Protein 5.9

PECAN STICKY BUNS



Pecan Sticky Buns image

Yummy! Everyone's favorite - gooey, sticky, and rich.

Provided by Stefanie Sellars

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 15

4 ½ teaspoons active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk
2 eggs
5 ½ cups all-purpose flour
½ cup margarine, softened
½ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
½ cup packed brown sugar
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  • Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 36.5 g, Cholesterol 28.7 mg, Fat 12.7 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 4.2 g, Sodium 341 mg, Sugar 13.7 g

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