Chocolate Drizzled Nutty Sticky Buns Recipes
MARCIA'S FAMOUS STICKY BUNS
I don't know if this is what you're looking for, but if you want something easy for the morning, this is it. You have to start it the night before, but then all the work is done and it will seem like you went all out.
Provided by Colleen
Categories Bread Yeast Bread Recipes
Time 13h55m
Yield 9
Number Of Ingredients 6
Steps:
- Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon. Pour the melted margarine over all. Lay a damp paper towel over the pan and place it in a cold oven over night.
- In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and let sit for 5 minutes, then flip out onto plate.
Nutrition Facts : Calories 370.7 calories, Carbohydrate 40.7 g, Cholesterol 2.4 mg, Fat 21.4 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 366.2 mg, Sugar 18.2 g
NUTTY STICKY BUN CANDIES
Save room on your holiday treat trays for these sweet and salty spirals. Oh, and hide some for yourself, too. They'll be in high demand! -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen (2-1/4 pounds).
Number Of Ingredients 11
Steps:
- Butter an 8-in. square pan with 2 teaspoons butter; set aside., Combine confectioners' sugar and milk powder. In a large heavy saucepan, combine 1/2 cup granulated sugar, 1/2 cup corn syrup and remaining butter; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended., Remove from heat; stir in vanilla. Continue stirring until mixture mounds slightly when dropped from a spoon and a thermometer reads 150°. Spread into prepared pan. Cool for 15 minutes., For filling, combine 1/4 cup granulated sugar and cinnamon. Place 3/4 cup nuts in a food processor; cover and pulse until ground., Cut cooled candy into quarters. Roll each into a 9x5-in. rectangle. Sprinkle each rectangle with a fourth of the sugar mixture and a fourth of the ground nuts to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. , Chop remaining nuts. Brush each roll with corn syrup; roll in nuts. Using a serrated knife, cut into 1/2-in. slices. Store at room temperature in an airtight container.
Nutrition Facts : Calories 71 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 28mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
EVERYONE'S FAVORITE STICKY BUNS
Your home will smell of sweet and fresh bread while these are baking. As soon as you turn these onto the sheet pan, you will want to dig right into these ooey gooey buns. Their caramel and nutty flavor melt in your mouth. Using frozen bread gives the buns a light texture and makes prep a breeze. These will be a great addition to...
Provided by Kendra W. Raymond
Categories Other Breakfast
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Grease a 9 x 13 pan. Preheat oven to 350 degrees.
- 2. Beak bread dough into golf ball-sized pieces. Place in a single layer in the pan.
- 3. In a saucepan, melt butter. Add cinnamon, milk, brown sugar, pecans, and pudding mix. Stir and cook slightly.
- 4. Pour pecan mixture over bread pieces.
- 5. Let rise until double in size (about 30 minutes).
- 6. Bake at 350 degrees for approximately 30 minutes.
- 7. Turn warm rolls over onto a cookie sheet to allow the topping to drizzle over rolls.
- 8. Serve warm - yummy!!!
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- Flour Paste: In a small microwavable bowl, whisk together the milk and flour until smooth. Microwave 25 seconds, then whisk. Microwave two more times at 25 seconds, whisking between each time, until fairly thick. Remove from the microwave and whisk until smooth.
- The Dough: Pour the thick flour mixture into a stand mixer bowl with a whisk attachment. Whisk until smooth. Add the egg and yolk and whisk until completely combined. Change the mixer attachment to a dough hook and add the flour and yeast to the bowl. Mix on low speed until a mass of dough forms and all of the flour is moistened, 1 to 2 minutes. Turn off the mixer. Don't remove the bowl, but cover it with a dish towel and let dough sit at room temperature for 15 minutes.
- Add the sugar and salt to the dough mixture and knead on medium-low for 5 minutes. Add the softened butter and continue to knead until completely combined, scraping down the dough hook and bowl as needed, for 5 minutes longer. (Dough will be very sticky.)
- Lightly flour your counter or marble and turn the dough out onto surface, scraping it all out with a rubber spatula. Knead just briefly - enough to form a ball, flouring your hands if needed. Spray a large bowl with cooking spray and put the dough ball into it, seam side down.
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