Sinfully Rich Easy Sticky Buns Food

SUPER EASY STICKY BUNS

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.

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.

SINFULLY RICH & EASY STICKY BUNS

Steps:

• Thaw bread dough.
• Grease 9" x 13" pan.
• Tear one loaf of bread up into pieces and put in bottom of pan.
• Melt butter in milk in small sauce-pan on stove top on medium heat.
• Add brown sugar & cinnamon to melted butter & milk.
• Add pudding and stir until dissolved.
• Pour over torn-up bread dough in pan.
• Tear up 2nd loaf of bread and place on top.
• Cover with wax paper and let rise until double.
• Bake at 350 degrees for 30 minutes.
• Remove from oven and loosen edges of pan with butter knife.
• Immediately turn upside down onto a cookie sheet covered with wax paper.

SOURDOUGH STICKY BUNS AKA CINNAMON ROLLS

Steps:

• To make the sponge: Pour the starter into a mixing bowl. Stir the milk and olive oil into the starter. Blend in the flour and sugar to make a fairly stiff sponge. Cover the bowl and let it stand at room temperature overnight.
• The dough: Blend 1/2 cup of the flour with the salt and baking soda and stir into the sponge to make a fairly slack dough.
• Using the remaining 1/2 cup of flour, make sure the kneading surface is well floured before you turn it out. Flour your hands and knead for 2 to 3 minutes enough to make the dough cohesive. Sprinkle flour on any sticky spots.
• Prepare the pans: Use one 9 x 11-inch baking pan. Grease the sides well.
• Melt 1/4 cup of the butter and spread in pans. Sprinkle 1/4 cup of the sugar over the butter, then sprinkle with the cinnamon. Roll out the dough with a well-floured rolling pin until it's about 12 x 18 inches. (While rolling, sprinkle flour on any sticky spots, either on top of or under the dough.) Spread the remaining butter over the dough, then spread the remaining brown sugar over the butter. You can also use nuts/raisins just spread them evenly over the brown sugar. Starting at the long edge, roll the dough up, jellyroll style. Seal the edges. Cut the roll into 3/4- to 1-inch slices and arrange them in the prepared pan. Cover the pans and let the dough rise for about 1 hour.
• Heat oven to 400 degrees F.
• Bake the rolls for 15 minutes, then turn the heat down to 350 degrees F and continue baking for about another 20 minutes. Rotate the pan halfway through baking to insure even browning. Remove the buns from the oven, place a serving plate over each pan and invert the buns onto the plate. Leave the pan in place until the buns are securely on the plate, topping and all. Serve warm if possible.

EASY STICKY BUNS

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.

EASY STICKY BUNS

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.

SIMPLE STICKY BUNS

Steps:

• Cut each loaf of dough into 18 pieces. Arrange half in a greased 13-in. x 9-in. baking dish. Sprinkle with cinnamon. , In a large saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix and milk until smooth. Pour over dough. Sprinkle with pecans and raisins if desired. Arrange remaining pieces of dough over top. Cover and refrigerate overnight or let stand at room temperature for 3 hours. , Bake, uncovered, at 350° for 35 minutes or until center sounds hollow when tapped with fingers. Invert onto a serving platter or baking sheet.

THE ULTIMATE STICKY BUNS

Steps:

• For topping:
• Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10-12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.
• Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.
• For buns:
• Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside.
• Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Follow instructions in Cooks' Notes, for assembling buns with filling and 3/4 cup pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature.
• Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2-2 hours if dough has been chilled overnight.
• Arrange a rack in middle of oven; preheat to 350°F. Whisk egg with 1/2 teaspoon water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°F, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
• Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

JANE'S SUPER EASY STICKY BUNS

Steps:

• Do the night before. Butter bundt or angel food pan, drop frozen rolls around bottom. Sprinkle dry pudding mix over them, sprinkle nuts on top of that. Place last 3 ingredients in sauce pan, bring to boil and pour over buns let stand at room temperature overnight.
• Bake at 350° 1/2 hour the following morning.
• Hot rolls for breakfast Yummy!

QUICK AND EASY STICKY BUNS

Steps:

• Place rolls side by side in greased, deep, large cake pan , Bundt pan, while still frozen.
• Sprinkle pudding mix over rolls.
• Melt Butter and mix in brown sugar and cinnamon.
• Sprinkle nuts on top.
• Cover and let sit overnight to raise.
• Next morning bake at 325 degrees for 30 minutes.