Raisin Hazelnut Sticky Buns Recipes

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EASY STICKY BUNS



Easy Sticky Buns image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 12 buns

Number Of Ingredients 8

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Steps:

  • Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
  • Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
  • Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

SWEET AND STICKY CARAMEL-HAZELNUT ROLLS



Sweet and Sticky Caramel-Hazelnut Rolls image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h25m

Yield 8 to 10 rolls

Number Of Ingredients 10

2/3 cup husked hazelnuts
2 1/2 tablespoons unsalted butter, plus more for greasing dish
1/2 cup packed golden brown sugar
2 tablespoons agave
1 teaspoon fresh lemon juice
Flour, for dusting
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
One 8-ounce tube refrigerated crescent rolls
1/8 teaspoon flaky sea salt, such as Maldon

Steps:

  • Position the rack in the center of the oven and preheat to 375 degrees F.
  • Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside.
  • Lightly butter a 9-inch-diameter glass or ceramic pie dish. Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
  • Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup hazelnuts on top.
  • Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead.
  • Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.

KITTENCAL'S RAISIN STICKY BUNS



Kittencal's Raisin Sticky Buns image

You may definately use your own favorite sweet dough recipe for these buns I use my recipe#121574 --- raisins may be replaced with nuts if desired --- you may use two 9 or 10-inch round metal cakes pans in place of the 13x9-inch but you will need to divide the syrup mixture between the two pans and place 6 rolls in each pan --- for pan greasing see my recipe #78579

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 1h5m

Yield 12 rolls

Number Of Ingredients 11

1 sweet roll dough (see Kittencal's Sweet Dough)
1 cup dark corn syrup
1/2 cup honey
1/2 cup dark brown sugar
1/3 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 tablespoon cinnamon (or to taste)
1/8 teaspoon ginger powder
1/2 cup softened butter (can use a little more)
1 cup raisins (can use more if desired) or 1 cup chopped nuts (can use more if desired)

Steps:

  • Lighty grease a metal 13 x 9-inch baking pan.
  • Prepare sweet dough recipe as directed.
  • In a small bowl mix together 1/2 cup white sugar, 1/2 cup brown sugar, cinnamon and ginger powder; set aside.
  • While the dough is rising prepare the syrup by combining all syrup ingredients in a small saucepan; heat over medium heat stirring with wooden spoon until butter is melted and the sugar has dissolved; pour HALF of the syrup mixture into the bottom of the baking dish, spreading out with a spoon to cover evenly; set aside the remaining half to drizzle on top of buns later.
  • When the dough has finished rising punch dough, remove from bowl onto lightly floured surface; cover dough and let rest 5 minutes before rolling out (this will allow for easier shaping and rolling).
  • Roll out into a 12 x 8-inch rectangle (does not have to measure exactly).
  • Spread 1/2 cup softened butter over the dough, then sprinkle with prepared sugar/cinnamon mixture evenly over the butter.
  • Scatter the raisins over evenly.
  • Roll up dough jell-roll style starting at the long side, then pinch dough together along the top to seal.
  • Using a serrated knife cut into 12 even slices.
  • Place the slices cut side down on top of the syrup (3 across the pan and 4 down).
  • Drizzle the remaining syrup of the top of each slice of dough.
  • Cover with a clean tea towel and let rise for 30-50 minutes or until doubled (the rising time will depend on what dough recipe you are using and the temperature of the room).
  • Bake in a 375°F oven for about 25 minutes or until golden brown.

Nutrition Facts : Calories 373.1, Fat 12.9, SaturatedFat 8.1, Cholesterol 33.9, Sodium 142.3, Carbohydrate 69.1, Fiber 0.8, Sugar 52, Protein 0.6

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

RAISIN-HAZELNUT STICKY BUNS



Raisin-Hazelnut Sticky Buns image

Provided by Jeannette Ferrary

Categories     Bread     Breakfast     Brunch     Bake     Kid-Friendly     Mother's Day     Father's Day     Raisin     Spring     Hazelnut     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 16

Number Of Ingredients 7

1 cup hazelnuts, toasted, husked
2/3 cup plus 6 tablespoons packed golden brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons ground cinnamon
1/2 cup golden raisins
1/2 cup brown raisins
1 1-pound loaf frozen white bread dough, thawed, room temperature

Steps:

  • Combine nuts and 2/3 cup brown sugar in processor; grind finely. Add 6 tablespoons butter and cinnamon; process to blend. Transfer to bowl; stir in raisins.
  • Butter sixteen 1/3-cup muffin cups. Mix remaining 6 tablespoons sugar and 6 tablespoons butter in small bowl. Place 2 teaspoons butter mixture in each prepared muffin cup. Roll out dough on floured work surface to 16x12-inch rectangle, pulling and stretching dough if necessary. Spread filling evenly over dough, leaving 1/2-inch border on all sides. Starting at 1 long side, roll up tightly in jelly roll fashion. Cut roll crosswise into 16 slices. Arrange slices cut side up atop butter mixture in prepared muffin cups. Cover with towel and let rise in warm draft-free area until puffed and almost doubled in volume, about 45 minutes.
  • Meanwhile, position 1 rack in center and 1 rack in lowest third of oven and preheat to 400°F. Place muffin pans with sticky buns on center rack; position baking sheet on the lowest rack to catch any drips. Bake until sticky buns are golden, about 15 minutes. Immediately turn out of pans. Serve warm.

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