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.
HOLIDAY STICKY BUNS
Provided by Ina Garten Bio & Top Recipes
Time 55m
Yield 12 sticky buns
Number Of Ingredients 9
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 12 tablespoons of 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 one sheet of puff pastry with the folds going left to right. Brush the whole sheet with 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of the cranberries and 1/4 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, about 1 1/2 inches each. 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. 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.
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.
CINNAMON PECAN STICKY BUNS
Enjoy a lazy Sunday morning with this indulgent brunch recipe
Provided by Emma Lewis
Categories Breakfast, Brunch
Time 1h
Number Of Ingredients 14
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
CINNAMON-WALNUT STICKY BUNS
The sweet honey-walnut topping and tender texture make these sticky rolls a surefire crowd-pleaser. -Debbie Broeker, Rocky Mount, Missouri
Provided by Taste of Home
Time 1h30m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among 3 greased 9-in. round baking pans, spreading evenly. Sprinkle with walnuts., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x12-in. rectangle. Brush with 1 tablespoon melted butter to within 1/2 in. of edges; sprinkle with 1/4 cup sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough, butter and sugar mixture. Place 8 slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm.
Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 257mg sodium, Carbohydrate 55g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
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- Step 2Combine the flour, salt, and the remaining 5 tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump.
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