Moms Sticky Buns Recipes

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MOM'S STICKY BUNS



Mom's Sticky Buns image

We have had this monkey bread my whole life! Just 4 ingredients and they are so soft and light. Seriously delicious! My mom's sticky buns are amazing!

Provided by Sweet Basil

Categories     Yeast Bread Recipes and Quick Bread Recipes

Time 4h25m

Number Of Ingredients 4

Rhodes Rolls (18 staggered. Overcrowding will cause them to not rise and bake properly)
1/2 Package Butterscotch Pudding (Cook and Serve, not Instant)
1/2 Cup Butter
1/2 Cup Brown Sugar

Steps:

  • Spray your bundt pan and stagger the frozen Rhodes rolls.
  • Sprinkle the rolls with 1/2 pkg of Butterscotch pudding.
  • Melt the butter and brown sugar together and pour over rolls and dry pudding.
  • Cover with Saran Wrap and let rise 4 hours (My mom has always made these Christmas eve and allowed them to just rise through the night. We did go to bed around midnight though and they were usually cooked around 7 so don't let them rise forever)
  • Bake at 350 for 20-25 min.
  • Be so careful to not over or under bake. I usually do 22 min and then check them.

Nutrition Facts : ServingSize 1 g, Calories 177 kcal, Sugar 18 g, Carbohydrate 19 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 143 mg, Fiber 1 g, UnsaturatedFat 4 g

MOM-MOM'S STICKY BUNS



Mom-Mom's Sticky Buns image

Famous in my family and always looked forward to when being prepared by my grandmother. My father demands that it is made for his birthday breakfast each year. Best enjoyed warm out of the oven.

Provided by phalanx0

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 20

Number Of Ingredients 18

2 (.25 ounce) packages quick-rising yeast (such as Fleischmann's RapidRise®)
½ cup lukewarm water
4 ½ cups sifted all-purpose flour
2 eggs, beaten
½ cup warm milk
½ cup white sugar
½ cup butter, melted
1 teaspoon salt
¾ cup brown sugar
½ cup butter
3 tablespoons honey
1 tablespoon light corn syrup
1 cup raisins
1 cup walnuts
¼ cup butter, melted
¾ cup white sugar
2 teaspoons ground cinnamon
1 cup raisins

Steps:

  • Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.
  • Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.
  • Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.
  • Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.
  • Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 60.1 g, Cholesterol 49.6 mg, Fat 16.4 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 213.6 mg, Sugar 33.7 g

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

MY MOM'S STICKY CINNAMON BUNS



My Mom's Sticky Cinnamon Buns image

A recipe handed down from my Mom. We tweaked and tweaked till we got it just right! If Pillsbury Hot Roll mix ever goes off the market, I'll have a lot of recipes that don't work anymore. I use it as a base for everything!

Provided by Cabin Cat

Categories     Yeast Breads

Time 1h5m

Yield 12 rolls, 12-16 serving(s)

Number Of Ingredients 14

1 (16 ounce) box pillsbury hot roll mix (a specialty bread)
1 egg
2 tablespoons butter, melted
2 tablespoons sugar
1 cup water, 120o to130o F. , or very hot to the touch
1 cup light brown sugar, packed
1/2 cup Karo syrup
1/4 cup butter
1/4 cup butter, softened
1/3 cup light brown sugar, packed
2 teaspoons cinnamon
1 cup powdered sugar
1 tablespoon milk, add t. more at a time if necessary
1/2 teaspoon vanilla

Steps:

  • COMBINE contents of box, sugar and yeast packet in large bowl; MIX WELL.
  • STIR in hot water, butter and egg until dough pulls away from sides of bowl.
  • Turn dough out onto lightly floured surface.
  • With greased or floured hands, shape dough into a ball.
  • KNEAD dough for 5 minutes until smooth.
  • Cover dough with large bowl' let rest 5 or 10 minutes.
  • (skip steps 5 & 6 if making icing topped cinnamon buns).
  • Make pan coating, if using, by mixing all together in a small bowl,.
  • microwave for about a minute until blended.
  • Make filling and set aside.
  • At this point, if making stickies, spread into a buttered 9"X13" pan or two 9" pans.
  • TO SHAPE roll dough to about a 10" X 15" rectangle.
  • SPREAD filling mixture evenly over dough.
  • Starting with narrow side, roll tightly and pinch edges to seal.
  • Cut into 12 or 16 even pieces and place cut side down in prepared pans.
  • Twelve look nice in the 9" X 13" pan,eight each make nice 9" pans.
  • Cover loosely with plastic wrap or clean towel and let rise in a warm place 30 minute.
  • Uncover rolls, bake at 375o F. for 20 to 30 minute or until golden brown.
  • Cool one minute, remove from pans by flipping onto serving plate for stickies.
  • You can frost right in pan when almost cool but still warm for plain cinnamon rolls.
  • NOTE: prep. time includes rise time. if you have extra time, do a rise in the bowl first then go on to the shaping step. Extra rising gives a tender bread.
  • The topping is only used when making sticky-style.

MOM'S STICKY BUN COFFEE CAKE



Mom's Sticky Bun Coffee Cake image

Here's an old family favorite for Sunday brunch- NEVER any leftovers of this caramel tasting sticky pull apart cake! Note- prep time does not include time to let rise overnight

Provided by Whatscooking

Categories     Breads

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (12 count) package frozen dinner rolls, dough (like Rhodes rolls)
1 (4 1/8 ounce) package instant butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar
1/2 cup chopped pecans

Steps:

  • spray bundt pan with nonstick cooking spray.
  • sprinkle 1/4 cup chopped nuts in bottom of pan.
  • place frozen roll dough in pan.
  • sprinkle remaining nuts over top of dough.
  • melt sugar, pudding mix and butter in pan and just bring to a boil.
  • pour over rolls in pan.
  • cover with towel or greased plastic wrap and let raise overnight.
  • bake at 350 for 30-35 minutes until golden brown.
  • let rest in pan 5 minutes and then invert on a plate, serve warm.

Nutrition Facts : Calories 326.6, Fat 19.5, SaturatedFat 8.4, Cholesterol 30.9, Sodium 305.9, Carbohydrate 35.5, Fiber 1.9, Sugar 14.6, Protein 4.3

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