Make Ahead Sticky Buns Recipes

STICKY BUNS RECIPE BY TASTY

Steps:

• Combine the water, olive oil, honey, salt, flour, water and yeast in a large bowl.
• Mix well and knead for 10 -15 minutes, until the dough is elastic.
• Transfer the dough into a well-oiled bowl.
• Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has doubled in size.
• Preheat the oven to 375˚F (190˚C).
• Cut the dough into 8 portions and shape into balls. Cover with a towel or plastic wrap. Set aside.
• Combine the butter, brown sugar, cinnamon, honey and salt in a small bowl and mix well.
• Spread the brown sugar mixture onto the bottom and sides of a cast iron pan. Line pecans on top of the mixture, and place the dough balls on top.
• Bake for 20-30 minutes
• Remove the sticky buns from the oven and allow to cool for 10-15 minutes before inverting onto a plate.
• Enjoy!

STICKY BUNS

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.

MAKE-AHEAD STICKY CINNAMON ROLLS

Steps:

• In a small bowl, combine confectioners' sugar and cream. Divide evenly between two greased 9-in. square baking pans. Sprinkle with pecans; set aside. , On a floured surface, roll each loaf of bread dough into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Top with raisins if desired. , Roll up from a long side; pinch seam to seal. Cut each roll into 12 slices; place with cut side down in prepared pans. Cover and refrigerate overnight. Remove from the refrigerator; cover and let rise until doubled, about 2 hours. Cover loosely with foil. , Bake at 375° for 10 minutes. Uncover and bake 8-10 minutes longer or until golden brown.

STICKY BUNS

Steps:

• Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

MAKE-AHEAD STICKY BUNS

Steps:

• Combine warm water and yeast in a measuring cup and set aside.
• In a large bowl, combine flour, potato flakes, 1/4 cup sugar, dry milk, 1/4 cup butter, vanilla, egg, baking powder and salt.
• Slowly add yeast mixture and stir gently until dough forms a ball.
• Add oil to a plastic container or ziploc bag, swirling to coat all sides.
• Put dough into container or bag and refrigerate for at least 4 hours.
• Remove dough from refrigerator.
• Roll dough out onto oiled work surface into a 12"x16" rectangle.
• In a small bowl, make filling by mixing 2 T. butter, 1/4 cup sugar, and cinnamon. Spread across surface of dough.
• Starting with the longer edge, roll the dough into a log. Cut the dough into 16 pieces (rolls).
• Lightly grease two 9" round cake pans.
• Make the glaze by mixing brown sugar, corn syrup, and 2T. butter in microwave-safe measuring cup and heating 1 minute on HIGH or until butter is melted.
• Stir to combine, then pour half into each pan.
• Sprinkle 1/2 cup chopped pecans over glaze in each pan.
• Place 1 roll in center of each pan, then surround with seven other pieces.
• Cover pans and refrigerate overnight.
• Remove pans from fridge and allow to rest at room temp about 30 minutes; you will really see the rolls rise during this time.
• Preheat oven to 375°F.
• Bake for 15-20 minutes or until tops of rolls are lightly golden.
• Invert each pan onto a serving plate and serve!

WAY-AHEAD STICKY BUNS

Steps:

• For dough: combine 2 cups flour, sugar, salt and yeast in large bowl; add milk, butter and egg; beat 1 minute; stir in enough remaining flour to make a soft dough; knead dough on floured board for 5 minutes; place in greased bowl; cover with plastic wrap; let rise in warm place until doubled, about 1 1/4 hours.
• For topping: bring brown sugar and butter to a boil, stirring constantly; remove from heat; stir in syrup; pour into 13" x 9" pan; sprinkle pecan halves on top.
• For filling: punch down dough; roll out into 15" x 10" rectangle; spread with butter.
• Combine pecans, brown sugar and cinnamon; sprinkle over dough; starting at long side, roll up tightly, pinching seam to seal; cut into 15 pieces; place in pan; cover tightly with plastic wrap; refrigerate 12-48 hours.
• Preheat oven to 350°F.
• Bake uncovered for 25-30 minutes, or until golden; let stand 3 minutes in pan, then invert onto serving platter.

MAKE-AHEAD STICKY BUNS

Steps:

• 1. For Buns: Mix yeast, 1 tsp. sugar and warm water until dissolved. Set aside.
• 2. In food processor pulse about 2 times: flour, sugar, nutmeg and salt.
• 3. Mix the yeast mixture above, with the 1 cup milk, 1/4 cup water, and egg, then; Add slowly to processor and process until it forms a ball. Process one more minute.
• 4. Knead about 8 minutes, adding no more than 1/4 cup flour. Let rise until doubled, about 45 minutes. (Depends on how warm your kitchen is)
• 5. For Sticky Stuff/ Caramel: Combine in small saucepan the 1/3 cup milk, brown sugar, syrup and butter. Bring to a boil., stirring constantly. Remove from heat.
• 6. After dough has doubled, punch it down. Let rest 5 minutes. Roll into a 24x10 rectangle on a lightly floured surface.
• 7. Use a pastry brush to coat dough surface with melted butter. (Start with a half of a stick). Sprinkle the Cinnamon mixture over the melted butter on the dough. Roll up. Cut 12 slices.
• 8. Coat baking pan with butter. (Two 9-inch round pans are recommended) Sprinkle with 3/4 cup chopped nuts. Top with Sticky Stuff (brown sugar mixture). Arrange 12 slices, cut side up, in each round pan. (6 buns per pan).
• 9. Cover with plastic wrap coated with cooking spray. Refrigerate 8-24 hours or until doubled in size.
• 10. Preheat oven to 375 degrees. Bake 23 minutes or until nicely browned. Invert on plate or another pan.