STICKY BUNS
Provided by Bobby Flay
Time 7h45m
Yield 12 rolls
Number Of Ingredients 20
Steps:
- Butter a 9 by 13-inch baking pan.
- Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
- Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
- Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
- Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
- Preheat the oven to 350 degrees F.
- Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.
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.
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
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
ORANGE-PECAN PETITE STICKY BUNS
Whisk orange juice, powdered sugar and cream cheese to make the citrusy glaze you drizzle onto these warm-from-the-oven sticky buns.
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield 12 servings, 2 sticky buns each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine dry gelatin mix, 1/2 cup sugar and cinnamon.
- Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Brush with half of the butter; sprinkle with half the gelatin mixture and half the nuts. Roll up, starting at one long side; cut into 12 slices. Arrange, cut-sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter, gelatin mixture and nuts.
- Bake 25 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, orange juice and remaining sugar until blended.
- Drizzle cream cheese glaze over warm rolls.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.8101 g, Sugar 0 g, Protein 3 g
ORANGE PECAN STICKY BUNS
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
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
ORANGE STICKY BUNS
Provided by Giada De Laurentiis Bio & Top Recipes
Time 1h20m
Yield 8 rolls
Number Of Ingredients 20
Steps:
- For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray.
- In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside.
- For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves. Pour over the butter and use a fork to stir the mixture until it resembles wet sand. Set the filling aside while you make the dough.
- For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes. Roll the dough out into a 12-by-9-inch rectangle. Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting at one long end, gently roll the dough into a log and pinch the seam. Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan.
- Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes. Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls. Allow to cool slightly before serving.
KILLER PECAN STICKY BUNS
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
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
PECAN STICKY BUNS
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
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
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- In the bowl of a stand mixer, combine water, yeast and 1 tsp sugar. Whisk to combine and let sit 5 minutes, or until yeast mixture is foamy.
- Add to it milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed with paddle attachment until just combined.
- Switch paddle attachment with dough hook and increase speed slightly, add the remaining 1 cup flour in increments. Once all flour has been added, increase speed to medium and knead about 5 minutes, or until dough is slightly sticky, smooth and elastic (add a little bit more flour if it’s really tacky until it’s at the right consistency).
- Remove dough from bowl and place in a large lightly greased bowl, cover it with plastic wrap and let rise until doubled, about 1 to 2 hours.
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