Cinnamon Roll Stickies Recipes

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STICKY CINNAMON ROLLS



Sticky Cinnamon Rolls image

What would breakfast be like without cinnamon rolls? My family likes them served fresh from the oven either with or without the sweet frosting. I hope your family likes them, too!

Provided by Taste of Home

Time 50m

Yield 3 dozen.

Number Of Ingredients 17

2 packages (1/4 ounce each) active dry yeast
3/4 cup sugar, divided
1/2 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
3/4 cup shortening
1-1/2 teaspoons salt
2 large eggs
7-3/4 to 8-1/4 cups all-purpose flour
2 tablespoons butter, melted
TOPPING:
1 cup sugar
1/4 cup packed brown sugar
2 tablespoons ground cinnamon
ICING (optional):
1 cup confectioners' sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • In a large bowl, dissolve yeast and 1/4 cup sugar in warm water. Add remaining sugar, warm milk, shortening, salt, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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. Divide into thirds. Roll each portion into a 12x8-in. rectangle; spread with butter. Roll up tightly, starting at long end. Slice into 1-in. rolls. Place in three greased 11x7-in. baking pans. Let rise until nearly doubled, about 30 minutes. Bake at 350° for 20-30 minutes or until lightly browned. Remove from pans to wire racks to cool. If desired, make icing: Beat all ingredients until smooth and ice cooled rolls.

Nutrition Facts :

CINNAMON STICKY BUNS



Cinnamon Sticky Buns image

For a generous batch of gooey cinnamon buns in a hurry, Jean Edwards of Indianapolis, Indiana says that it doesn't get much easier than this sticky bun recipe. "I enjoy giving these sweet treats to friends for a 'just because' gift," she notes. "They reheat in the microwave very well."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12-16 servings.

Number Of Ingredients 7

1 cup packed brown sugar
1/2 cup corn syrup
1/2 cup butter, cubed
1 cup coarsely chopped pecans
1/2 cup sugar
2 tablespoons ground cinnamon
2 tubes (17.3 ounces each) large refrigerated biscuits

Steps:

  • In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.

Nutrition Facts : Calories 309 calories, Fat 16g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.

STICKIES



Stickies image

These take a lot less time to make than the conventional bread dough cinnamon rolls. I always make this when there is over night company. They wake up to hot cinnamon rolls and fresh coffee. Who doesn't like cinnamon rolls? They are always a hit.

Provided by Carol Zahn

Categories     Other Snacks

Time 30m

Number Of Ingredients 8

2 c flour
1 Tbsp baking powder
1/4 tsp salt
1/2 c shortening
1 c milk
1/2 c butter softened
1/3 c plus 2 tbs brown sugar packed
1 tsp cinnamon

Steps:

  • 1. Stir together flour, baking powder and salt. Cut in shortening with a fork until crumbly. Make a well in the center and pour in all of the milk. Stir until blended. Put mixture on a floured board and knead until mixture is smooth. Roll dough into a rectangle about 15" x 10". Leave rolled dough about 1/2 inch thick.
  • 2. Spread softened butter on the dough and sprinkle with brown sugar and cinnamon. Roll up jelly roll style and slice into about 1 1/2 to 2 inch slices. Put slices in prepared pans (sprayed) cut side up. sprinkle with cinnamon sugar and bake at 400 for 15-20 minutes. Serve hot and enjoy.

MRS. BAKER'S STICKY CINNAMON ROLLS



Mrs. Baker's Sticky Cinnamon Rolls image

My neighbor, Mrs. Baker, used to bake these cinnamon rolls and invite me and my children over while they were baking. The smell of homemade cinnamon rolls was irresistible.

Provided by MARJK

Categories     Bread     Yeast Bread Recipes

Time 2h25m

Yield 18

Number Of Ingredients 11

⅔ cup sugar
⅓ cup shortening
1 teaspoon salt
1 cup boiling water
2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
3 eggs
5 cups all-purpose flour
1 cup white sugar
1 tablespoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • In a small bowl, combine 2/3 cup sugar, shortening, salt and 1 cup boiling water; set aside.
  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add eggs and the water/sugar mixture; beat well. Beat in 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Mix until a stiff dough has formed. Cover with a damp towel and let rise until doubled, about 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease three 8x8 inch baking pans.
  • In a small bowl, combine 1 cup sugar and 1 tablespoon cinnamon. Roll dough into small balls. Dip balls in melted butter, then roll in cinnamon sugar. Roll balls into 4 inch long cylinders and tie into knots. Place knots into prepared pans.
  • Bake in preheated oven for 15 minutes, until golden. Serve warm.

Nutrition Facts : Calories 258 calories, Carbohydrate 45.7 g, Cholesterol 34.4 mg, Fat 6.3 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 2.1 g, Sodium 151.1 mg, Sugar 18.7 g

CINNAMON ROLL STICKY BUNS



Cinnamon Roll Sticky Buns image

Awesome cinnamon roll recipe to enjoy not only for breakfast, but anytime. This recipe stands on its own without frosting, but you can frost the rolls with your favorite type of buttercream or cream cheese frosting!

Provided by Asgard Ranch

Time 2h35m

Yield 12

Number Of Ingredients 12

4 ½ cups all-purpose flour, divided
1 tablespoon active dry yeast
1 tablespoon ground cinnamon
1 cup low-fat milk
½ cup white sugar
1 teaspoon sea salt
⅓ cup unsalted butter, melted
2 large eggs
½ cup unsalted butter, softened
2 tablespoons ground cinnamon
1 cup brown sugar, or to taste
½ cup unsalted butter, softened

Steps:

  • Combine 2 cups flour, yeast, and cinnamon for dough in the bowl of a stand mixer fitted with the paddle attachment.
  • Combine milk, sugar, and salt in a microwaveable bowl; microwave on high in 1-minute increments until very warm, but not hot to the touch, 2 to 3 minutes.
  • Add milk mixture to the dry ingredients; mix on low speed until combined. Add melted butter; mix until well combined. Mix in eggs until incorporated.
  • Scrape the paddle attachment and switch to the dough hook. Mix in the remaining flour until dough is fairly easy to handle. Turn out into an oiled bowl and cover with plastic wrap. Place over a bowl of hot (not boiling) water and let rest until doubled in size, about 1 hour.
  • Punch dough down and turn out onto a floured surface. Roll into a 1/2-inch thick rectangle. Spread softened butter evenly over the surface, then sprinkle with cinnamon, and finally brown sugar. Roll up the rectangle jelly roll-style and cut into 12 equal parts. Place the rolls flat on a parchment-covered cookie sheet and cover with plastic wrap and a towel. Let rise in a warm, draft-free place until doubled in size, 40 minutes to 1 hour. Don't worry if they don't touch, they will continue to rise when baking.
  • While the rolls are rising, preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown on top, 20 to 25 minutes. Remove from the oven and brush with the remaining softened butter. Serve hot.

Nutrition Facts : Calories 481.5 calories, Carbohydrate 65 g, Cholesterol 86 mg, Fat 22 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 13.4 g, Sodium 178.6 mg, Sugar 26.4 g

OOEY-GOOEY CINNAMON BUNS



Ooey-Gooey Cinnamon Buns image

These buns are sooo good hot from the oven when they're gooey and warm.

Provided by dakota kelly

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 15

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup milk
¼ cup white sugar
¼ cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter

Steps:

  • In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
  • In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  • Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g

STICKY CINNAMON ROLLS



Sticky Cinnamon Rolls image

Provided by Charleen Borger

Categories     Bread     Mixer     Breakfast     Brunch     Bake     Walnut     Cinnamon     Bon Appétit

Yield Makes about 15

Number Of Ingredients 14

1 1/2 cups all purpose flour
1 cup whole wheat flour
1/4 cup firmly packed brown sugar
1 envelope rapid-rise yeast
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup warm water (125°F. to 130°F.)
1/4 cup (1/2 stick) butter, melted
1 egg
1 1/2 cups firmly packed brown sugar
1 cup (2 sticks) butter, room temperature
1 cup chopped walnuts
1 tablespoon ground cinnamon
1/2 cup raisins

Steps:

  • Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
  • Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds.
  • Arrange dough slices cut side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes.
  • Preheat oven to 350°F. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.

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