WALNUT-CARAMEL STICKY BUNS
With filbert and walnut trees on the land of my childhood home, I learned to include nuts in a variety of recipes. No one can resist these caramel rolls with walnuts in both the filling and topping.
Provided by Taste of Home
Time 1h25m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk powder, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place 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, melt butter. Add the brown sugar, corn syrup, honey and sour cream. Cook and stir over medium heat until sugar is dissolved. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with walnut halves., Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle. Brush with melted butter. Combine the chopped walnuts, brown sugar and cinnamon; sprinkle over dough. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down over caramel sauce. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes. Invert onto a serving platter.
Nutrition Facts : Calories 460 calories, Fat 22g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 336mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.
CARAMEL PECAN STICKY BUNS
Who doesn't like sweet, spicy, and nutty sticky buns? These are loaded with pecans, cinnamon, and sweet gooey goodness.
Provided by White Lily
Categories Trusted Brands: Recipes and Tips White Lily®
Time 3h
Yield 15
Number Of Ingredients 10
Steps:
- Prepare bread dough according to recipe directions. Place in large greased bowl. Cover and let rise in warm place until doubled in size, about 30 to 45 minutes (see Note).
- For Caramel Pecan Topping: Melt 1 cup butter in medium saucepan over medium heat. Add 1 cup brown sugar and corn syrup; stir until smooth. Remove from heat. Stir in vanilla. Spread evenly in 13 x 9-inch baking pan. Sprinkle evenly with pecans.
- For Cinnamon Filling: Mix 3/4 cup brown sugar, 6 tablespoons butter, flour and cinnamon in small bowl with fork until blended. Roll dough to 16 x 10-inch rectangle on lightly floured surface. Crumble filling mixture evenly over dough. Beginning at long side, roll up tightly, pressing seam to seal. Cut evenly into 15 slices. Place cut side down in prepared pan. Cover loosely with plastic wrap. Let rise in warm place (80 degrees to 90 degrees F) 30 to 45 minutes or until doubled in size.
- Heat oven to 350 degrees F. Bake buns 30 to 35 minutes or until golden brown. Cool 10 minutes to allow caramel to thicken. Invert onto serving plate. Serve warm or at room temperature.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 39.4 g, Cholesterol 44.7 mg, Fat 24 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 196.8 mg, Sugar 27.4 g
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
APPLE STICKY BUNS
These Apple Sticky Buns are soft bread rolls that are generously glazed with sweet caramel sauce and filled with fresh apples and walnuts.
Provided by Sanna
Categories All Baked Goods
Time 3h8m
Number Of Ingredients 17
Steps:
- In a bowl, proof the yeast with warm water and about a teaspoon of the sugar. Once foamy, stir in the milk, softened butter, sugar, eggs and salt.
- Add the 3 cups of flour one cup at a time, stirring with a wooden spoon.Then, add just enough of the remaining flour until the dough gathers in the center of a bowl into a soft and shaggy mass.
- Knead the dough on a lightly floured board until smooth and elastic. Use the window pane method to test.
- Let the dough rise in a bowl, covered with a clean towel for 1 to 1 ½ hours, or until doubled in bulk.
- While the dough rises, prepare the filling. Wash, core and chop one Cosmic Crisp apple into little cubes. In a bowl, whisk together walnuts, brown sugar, white sugar and the cinnamon.
- Prepare the sticky caramel and Cosmic Crisps topping.In a bowl,use a rubber spatula to combine softened butter, brown sugar and golden syrup until it turns into a chunky paste. Divide this among two 9 inch round pie dishes or baking pans. Spread it with an angled spatula so that the entire bottom of the dishes are covered. Core and slice another Cosmic Crisp into thin pieces or dice them (I sliced half the apple and diced the other half). Arrange the Cosmic crisp apples slices (or cubes) on top of the brown sugar paste in a single layer.
- After the first rise, roll the dough using a rolling pin into a 10 x 15 inch rectangle. Sprinkle the filling mixture on top, pressing it with your fingers so that they sit well on the dough. Starting on the long edge, roll the dough tightly into a log, pressing the seams together well to seal it. Cut the log into 14-15 portions ( about 1 inch thickness each). Arrange them on top of the apples on the pans. Cover them with a clean towel and let them rise again for 40 minutes to 1 hour.
- Bake the sticky apple buns at 350 F, for 20-23 minutes, or until the tops are lightly golden. Allow them to cool slightly in the pan, then with pot holders, carefully turn them over onto rimmed plates or serving dishes. Serve warm.
Nutrition Facts : Calories 612 calories, Carbohydrate 119 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 9 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 234 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MAPLE-PECAN STICKY BUNS
These rich and cozy sticky buns packed with warm spices, caramel and plenty of toasted pecans are just the thing for a special-occasion brunch. You can make the dough up to a day in advance, but if you'd rather prepare and bake the rolls on the same day, make sure to leave some time for the dough to chill - it is much easier to roll into a nice and tidy spiral when cold. Walnuts would work just as well as pecans, and a little bit of orange zest in the filling would add a nice citrusy punch, too.
Provided by Yossy Arefi
Categories breads
Time 3h45m
Yield 12 rolls
Number Of Ingredients 17
Steps:
- Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar, and let sit until foamy, about 5 minutes.
- To the bowl of a stand mixer fitted with a dough hook, add the flour, salt and remaining 1 tablespoon sugar. Stir to combine, then add the butter and toss to coat in the flour. Add the eggs and buttermilk mixture, then mix on low to combine, about 1 or 2 minutes.
- Increase speed to medium, and mix the dough until it is soft, billowy and clearing the sides of the bowl, but still sticking to the bottom, 8 to 10 minutes. If the dough seems very, very soft and still sticks to the sides of the bowl, add more flour, a tablespoon at a time (up to about 4 tablespoons).
- Lightly grease a separate large bowl with butter and transfer the dough to it. Turn the dough to coat with butter, then cover the bowl with a kitchen towel. Let the dough rise in a warm spot until almost doubled in size, about 1 hour, then refrigerate the dough for 1 hour more. (Alternately, refrigerate the dough for up to 24 hours after the first rise, then proceed with the recipe as written.)
- When you are ready to bake the rolls, make the topping: In a medium saucepan (to prevent boiling over), combine the maple syrup, brown sugar, butter and salt. Bring to a boil over medium and cook for 1 minute. The mixture will thicken slightly. Pour the mixture into a metal 9-by-13-inch baking pan and tilt the pan to evenly cover the bottom with the syrup. Sprinkle the pecans evenly over the top, and set aside.
- Make the filling: In a small bowl, combine the brown sugar, cinnamon, cardamom and salt.
- Assemble the rolls: Turn the dough out onto a floured surface and pat or roll it into a 12-by-16-inch rectangle that's 1/4-inch thick. Gently spread the softened butter over the dough, leaving about 1 inch of unbuttered dough on the long edge furthest from you. Sprinkle the sugar mixture evenly over the top of the butter. From the long end closest to you, roll the dough into a tight log. With the seam side down, use a serrated knife or length of floss to cut the log into 12 even pieces.
- Place the rolls spiral side up into the prepared pan, cover and let rise until puffy but not quite doubled in size, about 45 minutes. (This may take a little longer if you refrigerated the dough for longer than 1 hour after the first rise.) If you'd like to bake them later, you can refrigerate the rolls in the pan before this second rise for up to 24 hours. Let the rolls rise at room temperature until almost doubled in size before baking. They will take longer to rise after chilling, depending on the ambient temperature.
- Heat oven to 350 degrees and bake rolls for 30 to 35 minutes, or until the rolls are golden brown and the caramel is bubbling a bit around the edges. Carefully run an offset spatula or thin knife around the edges of the pan. Let the rolls cool in the pan on a rack for about 5 minutes, then flip them out onto a serving tray or sheet pan. Let cool for a minute or two, then enjoy warm.
More about "walnut caramel sticky buns recipes"
STICKY BUNS - JO COOKS
From jocooks.com
4.6/5 (21)Total Time 2 hrs 25 minsCategory Breakfast, Brunch, DessertCalories 607 per serving
- Bloom the yeast: In a small bowl whisk the warm water, yeast and the sugar together.Let it sit for 5 to 10 minutes until it has foamed up nicely. If your yeast doesn’t get foamy, don’t move forward. Buy a new jar and store it in the freezer so it lasts longer.
- Make the dough: In the bowl of your mixer add the flour, milk, melted butter, eggs, salt, and yeast mixture and mix for about 5 minutes using the dough hook. If the dough is sticking to the bowl, add a bit more flour. The dough is done when it comes clean from the side of the bowl. Place the dough in an oiled bowl, cover it with plastic wrap or damp clean kitchen towel and place it in a warm, draft free environment until it doubles in size.
- Make the filling and the pecan topping: In a small bowl combine the brown sugar with the cinnamon. In a small saucepan add the butter, brown sugar and honey. Cook over low heat until the sugar dissolves. Pour the sauce over a 9x13-inch baking pan and sprinkle with chopped pecans.
- Assemble cinnamon rolls: Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch in thickness. Spread the ⅓ cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 ½ inch slices, and place in a lightly greased baking pan. Place the cut rolls in the pan over the caramel and pecans topping. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
CARAMEL WALNUT STICKY BUNS- THE LITTLE EPICUREAN
From thelittleepicurean.com
Reviews 13Estimated Reading Time 5 mins
- To make dough: In a small bowl, whisk together yeast, warm milk, and 1 tsp sugar. Let sit for 5-8 minutes until mixture is cloudy and foamy. Transfer to the bowl of a stand mixer fitted with a dough hook attachment.
- Add whisked eggs to stand mixer. Mix to combine. Add flour mixture in three additions and mix on low for about 2 minutes until incorporated. Dough will be sticky, do not be tempted to add additional flour.
- With the mixer running on low speed, add softened butter 1 tablespoon at time. Continue to mix until butter has been incorporated. Continue to knead for 3-5 minutes until dough is soft, smooth, and pulls away cleanly from the bowl. Transfer to a lightly oiled large bowl. Cover with plastic wrap and let rest for 1 hour at room temperature. Remove plastic wrap, punch dough and knead for 3-5 minutes. Return to oiled bowl, cover, and let chill in the fridge overnight.
EASY CARAMEL STICKY BUNS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (54)Category BreakfastServings 10Total Time 50 mins
- Heat oven to 350°F. In medium microwavable bowl, mix brown sugar and 1/4 cup softened butter. Microwave uncovered on High 30 seconds; stir. Continue heating 15 seconds at a time, stirring after each, just until bubbly (do not overheat); stir in corn syrup. Spread mixture in ungreased 9-inch round cake pan; sprinkle with pecans.
- In small shallow bowl, add 3 tablespoons melted butter. In another small shallow bowl, mix granulated sugar and cinnamon. Separate dough into 10 biscuits. Dip biscuits into melted butter to coat all sides; dip into sugar mixture, coating well. Arrange biscuits on top of topping mixture in pan.
- Bake 24 to 29 minutes or until golden brown and biscuits are fully baked. Let stand 2 minutes. Place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain on top of biscuits 1 minute so caramel can drizzle over biscuits; remove pan. Replace any remaining pecan or caramel mixture, if necessary. Serve warm.
MAPLE-WALNUT STICKY BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (5)Total Time 3 hrs 15 minsServings 20Calories 240 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a smooth dough.
- If you're kneading in a stand mixer, it will take about 5 to 7 minutes at second speed; the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
- In a bread machine (or by hand), it should form a smooth ball., Place the dough in a lightly greased bowl.
GRANDMA'S OLD FASHIONED CARAMEL STICKY BUNS - KITCHEN …
From kitchendivas.com
Ratings 2Category Breakfast, Brunch, DessertCuisine AmericanEstimated Reading Time 8 mins
- In a large bowl, using a stand or handheld mixer, combine 1 1/2 cups flour, sugar, yeast and salt. Set aside.
EASY NIGHT-BEFORE WALNUT AND CARAMEL STICKY BUNS | …
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Morning TeaServings 8Total Time 1 hr 25 mins
- For the dough, warm the milk to slightly warmer than lukewarm. Pour into a large mixing bowl, then stir in the sugar and sprinkle over the yeast. Cover and leave to stand for 10-15 minutes or until foamy (this tells you the yeast is alive).
- Whisk together the melted butter, egg yolks and whole egg, then pour into the yeast mix. Add half the flour and mix with the dough hook of a stand mixer or a wooden spoon, if making by hand. Add the remaining flour and salt. Knead until a sticky, elastic dough forms – about 8 minutes with a mixer or 12-15 minutes by hand.
- Lightly oil a large bowl, add the dough and cover. Put in a warm place until it doubles in size – about 1½-2 hours.
- For the caramel, melt the butter in a medium saucepan over medium heat. Stir in the sugar, cream, honey and salt. Bring to the boil, then reduce heat. Simmer until caramel is golden brown and glossy – about 3-5 minutes. Line a 22-25cm oven-proof dish or springform tin with baking paper. Pour caramel into the dish. Sprinkle with first measure of walnuts and set aside.
APPLE, WALNUT, AND CARAMEL BUNS | REDPATH SUGAR
From redpathsugar.com
Servings 12
MISO WALNUT STICKY BUNS RECIPE | MYRECIPES
From myrecipes.com
Servings 15
- To prepare the dough, heat the milk in a small saucepan over medium heat until temperature reaches 110°-115°. Pour milk into a small mixing bowl; stir 1 tablespoon granulated sugar into warm milk. Sprinkle yeast over milk mixture and whisk to combine; let stand until foamy, about 5 minutes. Whisk in the egg yolks.
- Combine the flours, potato flakes, salt, and remaining 5 tablespoons granulated sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture. Turn the mixer on at medium-low speed; add the butter, one piece at a time, until all are fully incorporated. Increase speed to medium or medium-high, kneading until dough is soft and smooth.
- Coat the bottom and sides of a large mixing bowl with butter. Form the dough into a ball and place in greased bowl, turning the dough to coat with butter from the bowl. Cover the bowl with plastic wrap and place in a warm place until doubled in volume, about 1 hour.
- Punch the dough down after it’s risen; place on a lightly flour surface and let rest 15 to 20 minutes.
HONEY CARAMEL STICKY BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (7)Total Time 1 hr 45 minsServings 9Calories 347 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead the dough ingredients by hand, with a mixer, or in a bread machine using the dough cycle.
- Knead until smooth, and let rise, covered, for 45 minutes to 1 hour., To make the topping: In a small saucepan heat and stir the brown sugar, honey, and butter until the sugar is dissolved.
SOURDOUGH STICKY BUNS WITH CANDIED WALNUTS - HOME GROWN ...
From homegrownhappiness.co.nz
4.8/5 (6)Total Time 25 hrs 15 minsCategory DessertCalories 454 per serving
- The night before: Mix together the levain ingredients into a dough ball. Place it into a wide jar or bowl and cover loosely with a damp tea towel or lid. Leave it to sit on the bench overnight.
- If your kitchen is cold overnight, the starter amounts may need to be changed. See the post for more details.
- The following day, in a bench mixer bowl or a large bowl, add in all the dough ingredients except for the butter. Mix it together, either with the mixer or with a fork into a shaggy dough ball.
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