STICKY BUNS RECIPE
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
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
SANTA'S STICKY BUNS
I forget where I got this recipe, but they are so good. I often take these to work and my co-workers just love them! I especially like to make them on holiday mornings. They are worth the time it takes to prepare! They never last long anywhere I take them. I suggest this recipe for experienced bakers. Edited 1/4/08 to correct yeast package amounts.
Provided by CookingONTheSide
Categories Yeast Breads
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine yeast, salt, 2 cups flour and 2/3 cup sugar.
- Heat 2 cups of milk and 6 T butter. Gradually beat liquid into dry ingredients until blended.
- Increase speed; beat 2 minutes. Beat in eggs and 1 cup flour; beat 2 minutes.
- Stir in 5 cups flour. Knead dough 10 minutes. Shape dough into ball. Cover and let rest for about 15 minutes.
- Meanwhile, melt 6 T butter. Mix nuts, cinnamon and 1 1/2 cups sugar.
- Grease roasting pan.
- Cut dough in half and roll into 20 x 10-inch rectangle. You shouldn't need flour to roll dough.
- Brush dough with 1/3 of the butter; sprinkle with half of cinnamon/sugar mixture. Roll into jelly roll fashion. Slice crosswise.
- Repeat with other half of dough. Cover and let rise 30 minutes in pan.
- Then brush with remaining butter. (If necessary, melt some more butter and pour over rolls).
- Bake 25 to 30 minutes at 350 degrees.
- For Glaze: In cup, mix powdered sugar with 4 t milk. Brush glaze over hot rolls.
Nutrition Facts : Calories 917.1, Fat 22.4, SaturatedFat 13.1, Cholesterol 108.3, Sodium 613.6, Carbohydrate 161.9, Fiber 4.4, Sugar 61.9, Protein 17.6
NEW ENGLAND STYLE HOT DOG ROLLS/BUNS (FOR LOBSTER ROLLS ETC.)
These tasty New England style rolls are perfect for making lobster, clam, and scallop rolls, and are sold only in New England. Maine, New Hampshire and Massachusetts Restaurants and Clam Shacks all up and down the coast use these delicious rolls with high sides, that you can butter and grill for the BEST "Roll" ever! They are also GREAT steamed for hot dogs and great on the grill toasted for dogs, sausages or brats. Rich in eggs and butter, this dough is soft and tender and does not require excessive kneading. It is easy to make by hand and even easier if you have an electric mixer with a dough hook. FYI: Keep in mind that you can shape these yourself and not use the pan, but they won't come out nearly as high on the sides or as uniform in shape as they are supposed to. You can buy a New England Hot Dog Roll Pan at: http://www.kingarthurflour.com/shop/items/classic-new-england-hotdog-bun-pan. (This new pan makes 10 rolls) Preparation time includes time for the dough to rise.
Provided by Lindas Busy Kitchen
Categories Breads
Time 2h30m
Yield 1 dozen
Number Of Ingredients 11
Steps:
- Combine the yeast and sugar with 1/4 cup of the warm water in a large bowl, or in the bowl of an electric mixer. Let stand for 5-10 minutes until the mixture becomes frothy. This allows the yeast to "bloom.".
- Add the salt and flour.
- Lightly beat 2 of the eggs with the milk and add this mixture to the bowl.
- Melt 3 tablespoons of the butter, and add this as well.
- Have the remaining 1/4 cup warm water ready.
- If you are mixing by hand, add some of the water and begin to mix, adding the water as needed.
- If using an electric mixer, attach the dough hook and jog the machine (turn it on and off) until the dough begins to form. This prevents the flour from jumping out of the mixing bowl.
- Add the remaining warm water as needed. The dough usually takes the full amount.
- When a soft dough has formed, knead for 5 minutes by machine, or about 8 minutes by hand.
- This is a soft bread and does not require as much kneading as chewier types. The finished dough should be soft but dense, and should not be sticky.
- Shape the dough into a ball and lightly oil it with the salad oil. Place it in a large bowl.
- Cover with plastic wrap or a slightly damp towel, and let rise in a warm place for about 1 hour, until doubled in bulk.
- Punch the dough down and move to a work surface. Lightly dust the work surface with flour.
- Shape the dough into a square.
- Using a knife, cut the dough into 13 equal pieces. This is best done by cutting 12 pieces and using scraps to make the thirteenth. If there is not enough dough for the thirteenth piece steal a little pinch off the others.
- With the remaining 1 tablespoon butter, lightly grease a baking sheet that is at least 15" long.
- Shape the dough into uniform 7" long tubular pieces, (or buy a New England Hot Dog Roll pan from the site above). It is important that all the pieces be the same length.
- Place the tube in a line, side by side, down the center of the baking sheet, leaving a 1/2" gap between them.
- Put the pan in a warm place, and let rise a second time.
- Prepare a thick egg wash by mixing the remaining egg with 2 tablespoons water.
- After 15-20 minutes, the tubes of dough will have risen enough that they will be touching.
- Generously brush the tubes with egg wash, return the pan to the warm spot, and let the dough rise until almost doubled in size, 10-15 minutes.
- Preheat the oven to 350°F.
- Place the buns in the oven, and bake for about 30 minutes, until deep golden brown.
- Let the buns cool on the baking sheet for at least 15 minutes, then run a spatula under them to make sure they are not sticking to the pan.
- Using 1 or 2 spatulas, carefully lift the baked dough in one piece onto a rack to cool. It is crucial that you NOT let the buns break or tear apart.
- After 1 hour, when the baked dough is completely cooled, move it in one piece to a cutting board.
- Using a serrated knife, slice down the center of each tube. You will lose half a tube on each end (which is why you need 13 tubes to make 12 buns). The place where the tubes met is now the center of each bun.
- They will open naturally when it comes time to stuff them, but you can make a small incision to ensure that this happens.
- Wrap the buns in plastic wrap until ready to use. If you do not intend to use all 12 buns, freeze the extras, and defrost when needed.
- Note:.
- To infuse the dough with the delicate flavor of saffron, chop 1 teaspoon saffron threads and add to 1/4 cup water in a small pan.
- Bring the mixture to a boil over med-high heat, then remove from the heat.
- Let cool to lukewarm, and substitute for the 1/4 cup water added for mixing.
- Since the dough will be golden to start with, look for a dark brown top before removing from the oven.
Nutrition Facts : Calories 2787.8, Fat 97, SaturatedFat 41.2, Cholesterol 697.2, Sodium 2621.6, Carbohydrate 394.2, Fiber 14.6, Sugar 6.1, Protein 76.6
More about "holiday sticky buns recipes"
CHRISTMAS STICKY BUNS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
- Scald the milk. Pour it into a large bowl or the bowl of a stand mixer fitted with a kneading hook, together with the 1/3 cup of white sugar, the salt, butter and the first 1/2 cup water. Stir until the butter melts. Cool to lukewarm.
- Meanwhile, dissolve the 1 tsp sugar in the lukewarm water. Sprinkle the yeast over the water and let sit for 10 minutes, then stir briskly and add to the cooled to lukewarm milk mixture. Beat in 2 1/2 cups of the flour, then gradually add enough of the remaining flour to make a soft dough. Knead in a mixer with the kneading hook, or turn the dough onto a floured board and knead for 10 minutes, or until the dough is smooth and elastic. Shape into a ball.
- Grease a bowl and place the dough in it, rolling the ball to grease the entire surface. Cover the bowl with a plastic wrap and let rise in a warm place for about 1 1/2 hours or until doubled in bulk.
EASY PECAN STICKY BUNS - ALLRECIPES
From allrecipes.com
EASY STICKY BUNS - I HEART EATING
From ihearteating.com
CINNAHOLIC VEGAN BAKERY NOW OPEN IN STAFFORD COUNTY
From patch.com
CARDAMOM CINNAMON ROLLS ARE THE TASTIEST HOLIDAY TREAT
From camillestyles.com
EASY CUT OUT FROSTED SUGAR COOKIES (DYE-FREE & NO CHILL TIME)
From simplytaralynn.com
16 STICKY BUN PULL-APART IDEAS | YUMMY FOOD, BREAKFAST RECIPES, …
From pinterest.com
STICKY BUNS RECIPE FOR CHRISTMAS MORNING
From entertainingwithbeth.com
STICKY BUNS - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
BEST STICKY BUNS RECIPE - HOW TO MAKE STICKY BUNS
From thepioneerwoman.com
BEST STICKY BUNS RECIPE - HOW TO MAKE STICKY BUNS
From delish.com
HOW TO MAKE THE MOST UNBELIEVABLY EASY AND YUMMY …
From notthathardtohomeschool.com
EASY CHRISTMAS STICKY BUNS RECIPE - CHRISTMAS ROAD
From christmasroad.com
TIPSY SNOWMAN CHOUX BUNS - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
HOLIDAY STICKY BUNS RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
CRANBERRY WHITE CHOCOLATE ROLLS | HOMEMADE & YUMMY
From homemadeandyummy.com
SUPER EASY FLUFFY OVERNIGHT CINNAMON ROLLS - TIFFY COOKS
From tiffycooks.com
HOLIDAY STICKY BUNS RECIPE - DIY JOY
From diyjoy.com
EASY STICKY BUNS (UPDATED) | RECIPES - BAREFOOT CONTESSA
From barefootcontessa.com
45+ DELICIOUS HOLIDAY CHINESE RECIPES TO BRIGHTEN YOUR FESTIVE …
From chefsbliss.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BEST HOT CROSS BUNS 2024: WHERE TO BUY THE BEST HOT CROSS BUNS …
From goodto.com
BEST HOLIDAY STICKY BUNS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love