Grilled Sticky Buns Pennsylvania Dutch Style Recipes

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STICKY BUNS



Sticky Buns image

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

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk, room temperature
2 eggs
5 ½ cups unbleached all-purpose flour, divided
¼ cup butter, softened
¼ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
½ cup butter, melted
½ cup packed brown sugar
⅓ cup raisins
⅔ cup chopped pecans

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

GRILLED STICKY BUNS, PENNSYLVANIA DUTCH STYLE



Grilled Sticky Buns, Pennsylvania Dutch Style image

From the well-known Miller's Bakery restaurant in Ronks, Pennsylvania. More a method than a recipe, but oh so delicious! This even turns store-bought buns into something special. Buns with nuts work really well too. For a special dessert, top with ice cream and a drizzle of caramel or chocolate topping - yummy!

Provided by Kats Mom

Categories     Breakfast

Time 8m

Yield 2-4 serving(s)

Number Of Ingredients 2

2 sticky buns (day old or stale is best)
2 -4 tablespoons butter, melted

Steps:

  • Split buns in half horizontally or cut in 1/2 inch slices.
  • Brush the cut sides with melted butter and grill over low heat in a skillet until golden brown and warm throughout.

STICKY BUNS RECIPE



Sticky Buns Recipe image

This old-fashioned caramel sticky buns recipe with pecans is perfect for breakfast or dessert.

Provided by Michelle

Categories     Dessert

Time 5h15m

Number Of Ingredients 17

6½ tablespoon granulated sugar
5½ tablespoons unsalted butter (at room temperature)
1 teaspoon salt
1 egg (slightly beaten)
1 teaspoon vanilla extract
3½ cups bread flour
2 teaspoons instant yeast
1 cup + 2 tablespoons whole milk (at room temperature)
6½ tablespoons granulated sugar
1½ tablespoons ground cinnamon
1 cup unsalted butter (at room temperature)
½ cup granulated sugar
½ cup light brown sugar
½ teaspoon salt
½ cup light corn syrup
1 teaspoon vanilla extract
½ cup coarsely chopped pecans

Steps:

  • Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.
  • Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.
  • Transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 18 inches wide by 9 inches long. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 even pieces.
  • Coat the bottom of a 9x13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.
  • Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.
  • Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.
  • Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).

Nutrition Facts : Calories 799 kcal, Carbohydrate 106 g, Protein 10 g, Fat 38 g, SaturatedFat 18 g, Cholesterol 84 mg, Sodium 480 mg, Fiber 3 g, Sugar 63 g, ServingSize 1 serving

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