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.
MAPLE-PECAN STICKY BUNS
Categories Bread Food Processor Breakfast Bake Vegetarian Kid-Friendly Pecan Bon Appétit Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 26
Steps:
- To make dough:
- Place water in small bowl. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 8 minutes.
- Combine oats, 1/3 cup sugar, butter, lemon peel and salt in large bowl. Heat milk in small saucepan until bubbles from around edge of pan. Pour hot milk over oat mixture and stir until butter melts and sugar dissolves. Cool mixture to 105°F to 115°F, about 10 minutes.
- Add egg, egg yolk, vanilla and dissolved yeast to oat mixture; stir to blend. Mix in 3 cups flour. Using firm spatula or large wooden spoon, beat batter 100 strokes. Cover bowl with plastic wrap; let batter rest 10 minutes.
- Using spatula, mix enough flour into batter, 1/4 cupful at a time, to form soft dough. Turn dough out onto floured surface. Knead gently until smooth and slightly sticky dough forms, adding more flour if very sticky, about 8 minutes.
- Lightly oil large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then with towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Meanwhile, prepare syrup and filling.
- To make syrup:
- Butter two 13 x 9 x 2-inch glass baking dishes. Combine maple syrup and butter in heavy medium skillet. Stir over medium heat until butter melts. Remove from heat. Mix in brown sugar. Pour half of syrup into each prepared dish; tilt to coat of bottom of dishes evenly. Sprinkle each with half of nuts; cool.
- To make filling:
- Combine all ingredients in processor. Using on/off turns, blend until pecans are finely chopped. Transfer mixture to bowl.
- To assemble and bake:
- Carefully turn doubled dough out onto floured surface (do not punch down dough). Roll dough gently to flatten slightly. Using hands, pull and stretch dough to 12 x 18-inch rectangle. Brush dough with all of melted butter. Sprinkle filling evenly over dough, leaving 1/2-inch plain border on 1 long side. Starting at long side opposite uncovered border, roll up dough jelly roll style, forming log. Pinch seam to seal.
- Using heavy large knife, score log into 12 equal pieces. Cut log at scores. Arrange 6 pieces, cut side up and evenly spaced, in each prepared baking dish. Lightly press down on buns with palm of hand. Cover pans tightly with plastic wrap. (Can be prepared 1 day ahead. Refrigerate overnight.)
- Let buns rise in warm draft-free area until light and puffy, about 50 minutes if buns are at room temperature or 1 hour 15 minutes if refrigerated.
- Position rack in center of oven and preheat to 375°F. Bake buns uncovered until tops are golden brown and syrup bubbles thickly, reversing dishes halfway through baking, about 25 minutes.
- Remove dishes from oven. Immediately place large baking sheet over 1 baking dish. Using oven mitts as aid, grasp dish and baking sheet together and turn over, releasing buns and topping onto sheet. Turn second dish of buns onto another sheet. Cool buns 5 minutes. (Can be made ahead. Cool buns completely. Wrap buns tightly with foil on baking sheet. Freeze up to 2 weeks. Bake frozen buns covered 375°F until heated through, about 15 minutes.) Serve buns hot.
PECAN STICKY BUNS
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
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
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
MOLASSES STICKY BUNS (KAF)
A yummy sticky bun with a sour cream sweet roll dough, to compliment the sweetness from the molasses. If you like molasses, or just want to try something a little different and evoke the Cracker Jack scent of our youth, these are a lot of fun. The topping becomes almost taffy-like when the rolls cool down, so these are definitely best served warm. You an always reheat them at medium power in the microwave for 30 seconds if need be. Found this on the King Arthur Flour Website -- posted for safekeeping. WW points = 12 per bun
Provided by Cake Baker
Categories Breads
Time 3h
Yield 12 sticky buns, 12 serving(s)
Number Of Ingredients 16
Steps:
- For the dough: Combine all of the dough ingredients in a large mixing bowl. If you're using active dry yeast, combine it with the water and let it soften for 5 minutes before adding the remaining ingredients. Mix and combine until you have a soft, smooth dough. Turn the dough out onto a lightly floured surface, and knead for 5 minutes. Scrape out the mixing bowl, grease it, and return the dough to the bowl. Cover and let the dough rise for 1 hour. You can also combine all of the dough ingredients in the pan of your bread machine; let it run through the dough cycle.
- Prepare the pan and topping: While the dough is rising, grease a 9 x 13-inch pan. Combine the topping ingredients in a small saucepan over low heat, and stir until the butter is melted and the mixture is smooth. Pour the topping into the prepared pan. If using nuts, sprinkle them over the topping mixture.
- To shape: After the dough's first rise, roll the dough into a 19 x 9-inch rectangle. Spread with the soft butter from the Filling ingredients. Sprinkle the dough with the brown sugar and cinnamon. Roll up like a jellyroll from the long side, and pinch the seam together. Cut the dough into 12 slices with a knife or some unflavored dental floss. Place the slices in rows, cut side down, on top of the topping. Cover the pan with greased plastic wrap and let rise for 45 minutes.
- To bake: Once the rolls are puffy-looking, preheat the oven to 350°F Bake for 30 Minutes, until an instant-read thermometer inserted in the center of one of the rolls reads 190°F Remove from the oven and flip the buns over onto a serving tray or parchment-lined baking sheet. Let the pan sit on top of the hot buns for a few minute so the topping can drip down, before removing it. Serve the buns warm, if at all possible.
Nutrition Facts : Calories 429.8, Fat 15.5, SaturatedFat 9.4, Cholesterol 54, Sodium 263.8, Carbohydrate 67.8, Fiber 1.9, Sugar 31.2, Protein 6.4
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.
KILLER PECAN STICKY BUNS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 8
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.
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- Combine 2 c flour and yeast in large mixing bowl. In saucepan, combine water, milk, sugar, salt and butter or margarine. Heat and stir over low heat till butter or margarine is almost melted. Let cool till lukewarm.
- Add warm milk mixture to flour and yeast. Beat till smooth. Add remaining flour to make a sticky dough. Turn out onto floured surface and knead 7-8 minutes till smooth and elastic. Place dough into greased bowl turning to grease top. Cover and let rise in warm place 45-60 minutes till doubled.
- For topping, in saucepan, melt butter. Add brown sugar, molasses and pecans. Stir to combine. Spread in bottom of 13x9" pan that has been sprayed with cooking spray.
- Turn dough out onto lightly floured surface. Roll to 12x17" rectangle. Spread softened butter or margarine to within 1/2" of edges and sprinkle with cinnamon. Roll up starting with a long side and pinch edges to seal. Cut into 12 rolls and place cut side down in pan.
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