SUPER EASY STICKY BUNS
Make and share this Super Easy Sticky Buns recipe from Food.com.
Provided by Terri F.
Categories Breads
Time 1h20m
Yield 12 sticky buns
Number Of Ingredients 7
Steps:
- In a small saucepan, combine 2/3 cup brown sugar with the water and 2 tbsp of butter.
- Cook and stir until sugar has melted and the mixture is well blended.
- Spread all but about 3 tbsp of this mixture in the bottom of a shallow 9 inch baking dish.
- On a lightly floured surface, shape the thawed bread dough into a rectangle.
- Roll with a rolling pin until you get a 10x16 rectangle, letting the dough rest a few minutes if it is resistant to rolling.
- Spread remaining 2 tbsp of butter over the dough.
- Sprinkle on remaining brown sugar, cinnamon, and pecans, and drizzle with remaining caramel.
- Roll dough up jelly-roll style, starting at the long end.
- Pinch the seam together tightly.
- Using a serrated knife, cut the roll into 12 equal pieces.
- Place in pan, cut side up, and allow to rise for 30 minutes.
- Preheat oven to 350 degrees F.
- Bake for 30 minutes, until buns are golden brown.
- Let sit for 5 minutes, then invert onto serving platter.
- Serve warm.
EASY STICKY BUNS
Warm, gooey cinnamon buns made fresh for breakfast. Prepare the night before. Bake in the morning. Super easy!
Provided by Cookbook Barbie
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9x13 pan.
- Place frozen rolls in pan.
- Mix remaining ingredients and pour over frozen rolls.
- Place in oven overnight.
- In the morning, bake at 350 for 20-25 minutes.
- Turn out upside down.
Nutrition Facts : Calories 373.3, Fat 9.4, SaturatedFat 2, Cholesterol 3.4, Sodium 510.6, Carbohydrate 63.8, Fiber 2.4, Sugar 22.6, Protein 9.5
STICKY BUNS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 16 buns
Number Of Ingredients 18
Steps:
- For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
- Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
- After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
- To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
- Preheat the oven to 325 degrees F.
- For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
- Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
- For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
- Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
- Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
- Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.
EASY STICKY BUNS
Provided by Aaron McCargo Jr.
Time 1h20m
Yield 12 cinnamon buns
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Spray a 9 by 13-inch baking dish well with canola oil spray.
- Remove the pizza dough from the fridge, cover with a clean kitchen towel and let come to room temperature for 30 minutes.
- Place the cherries into a bowl of warm water and let them reconstitute, about 5 minutes. Drain all the water from the cherries and add to the bowl the brown sugar, pecans, walnuts, butter, cinnamon, flour and salt. Stir all until combined.
- Place the dough out onto a lightly floured surface and roll into a large rectangle about 1/2-inch thick. Spread the filling over the dough, leaving a 1-inch border. Next, roll the dough the same way you would a jellyroll, from one end to the other. Trim off the ends and cut into 12 equal slices. Place the rolls into the baking dish so that there are 3 on the short side and 4 on the long side. Place the rolls into the oven and cook until golden brown, about 15 minutes.
- Add the confectioners' sugar, orange juice and zest and vanilla extract to a bowl and stir well to combine. When the rolls come out of the oven, drizzle them with the glaze immediately and let cool for 10 minutes.
HOMEMADE STICKY BUNS
Forget a trip to the bakery, and create these scrumptious sticky buns right in your own kitchen. Make and refrigerate the dough the night before for a sweet and easy start to the morning!
Provided by Angie McGowan
Categories Side Dish
Time 4h40m
Yield 15
Number Of Ingredients 17
Steps:
- Lightly grease 13x9-inch (3-quart) glass baking dish and large bowl with shortening or cooking spray.
- Place yeast in ungreased large bowl. Add warm water; mix well until dissolved. Stir in all remaining Dough ingredients except flour until well mixed. Add 3 cups of the flour; stir until a soft dough forms.
- On lightly floured work surface, knead dough 10 to 12 minutes, adding no more than 1/2 cup additional flour until dough is a good consistency and not too sticky. Dough should be slightly sticky and does not break when stretched. If it breaks, continue kneading.
- Place dough in greased large bowl; cover with plastic wrap. Let rise in warm place 2 to 3 hours or until doubled in size.
- Punch down dough; place on lightly floured work surface. Cover dough with plastic wrap again; let rest 20 minutes.
- Meanwhile, in 1-quart saucepan, mix all Topping ingredients except pecans. Heat over medium heat until sugar dissolves. Pour into baking dish. Sprinkle with pecans.
- After dough has rested, roll out dough with rolling pin into 18x12-inch rectangle. Brush dough with 1/4 cup softened butter, leaving 1-inch strip of dough along one long side. In small bowl, mix 2/3 cup brown sugar and the cinnamon. Sprinkle over buttered dough.
- Staring with topped long side of dough, carefully and tightly roll dough into very long roll. Cut roll evenly into 15 slices. Place slices in 5 rows by 3 rows in baking dish over Topping. Let rise in warm place 30 to 60 minutes or until doubled in size.
- After rolls have doubled in size, heat oven to 350°F. Bake rolls 25 to 30 minutes or until deep golden brown. Immediately invert rolls onto serving platter, being extremely careful of hot sticky topping. Serve warm.
Nutrition Facts : ServingSize 1 Serving
THE ULTIMATE STICKY BUNS
These buns can be assembled the night before, needing only a final rise before baking.
Provided by Melissa Roberts
Categories Bread Milk/Cream Breakfast Brunch Christmas Easter Pecan Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 9 servings
Number Of Ingredients 20
Steps:
- For topping:
- Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10-12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.
- Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.
- For buns:
- Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside.
- Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Follow instructions in Cooks' Notes, for assembling buns with filling and 3/4 cup pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature.
- Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2-2 hours if dough has been chilled overnight.
- Arrange a rack in middle of oven; preheat to 350°F. Whisk egg with 1/2 teaspoon water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°F, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
- Lightly sprinkle sea salt over. Serve buns warm or at room temperature.
STICKY BUNS RECIPE BY TASTY
Here's what you need: warm water, olive oil, honey, salt, flour, yeast, butter, brown sugar, cinnamon, honey, salt, chopped pecan
Provided by Rie McClenny
Categories Breakfast
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 309 calories, Carbohydrate 63 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, Sugar 22 grams
QUICK STICKY BUNS
These are great when you want homemade goodies but don't have the time to make them. I sometimes use flaked coconut instead of the pecans for a different taste!
Provided by Debbie Rowe
Categories Bread Yeast Bread Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Cut each biscuit in half and form each piece into a ball.
- Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .
- Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 22.2 g, Cholesterol 0.2 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 261.5 mg, Sugar 11.6 g
EASY STICKY BUNS
This recipe was featured on GMA this a.m. and will be great for Christmas morning. It is created by the Barefoot Contessa. She used raisins and pecans but, as my family does not like them in sticky buns, I have excluded them from the ingredients in order to get a more correct calorie and nutrient count. Defrosting time for the puff pastry is not included in cooking time. She says you can make this entirely the night before and cook in the morning.
Provided by mapaklenk
Categories < 60 Mins
Time 40m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. 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. If you would like to use nuts, distribute the 1/2 cup chopped pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
- Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of 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, if you like, 1/2 cup of 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. 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.
Nutrition Facts : Calories 414.6, Fat 29, SaturatedFat 12.4, Cholesterol 35.6, Sodium 110.9, Carbohydrate 36.7, Fiber 0.9, Sugar 18, Protein 3.1
EASY STICKY BUNS
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.
STICKY BUNS
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
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
EASY ALMOND STICKY BUNS
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- Butter the cut sides of the buns with half of the soft butter and sprinkle with the cinnamon sugar.
- Melt the remaining butter in a medium saucepan over high heat. Add the golden syrup and brown sugar and cook until melted and smooth. Whisk in the marmalade and orange zest and juice and cook, stirring occasionally, for 2 minutes. Whisk in the heavy cream and salt. Pour the syrup mixture into the baking dish and scatter the almonds evenly over the top.
- Put the buns in the syrup, cut-sides down, and bake until the syrup is bubbly, about 20 minutes. Remove to a cooling rack and let cool for 10 minutes. Invert (carefully!) onto a platter and eat.
CHEF JOHN'S STICKY BUNS
The first recipe I made for my family after my first semester of culinary school was sticky buns. Ever since then, they've had a special place in my heart. It's been my experience with baking that the harder a dough is to work with, the better it comes out and this is no exception--the contrast between this beautifully tender, airy dough and the sweet, crunchy, sticky topping is just otherworldly.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 16
Steps:
- Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
- Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
- While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
- Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
- Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
- Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
- Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
- Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
- Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
- Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.
Nutrition Facts : Calories 448.5 calories, Carbohydrate 63 g, Cholesterol 47.1 mg, Fat 19.8 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.3 g, Sodium 324.7 mg, Sugar 29.7 g
SINFULLY RICH & EASY STICKY BUNS
Okay. It's been good knowing everyone because, once my mom finds out that I've posted this secret recipe of hers, she is going to kill me. But, hey, I want to give something back to the Zaar for all of the awesome recipes I've found here. I love you all....
Provided by Bullscreeker
Categories Breads
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Thaw bread dough.
- Grease 9" x 13" pan.
- Tear one loaf of bread up into pieces and put in bottom of pan.
- Melt butter in milk in small sauce-pan on stove top on medium heat.
- Add brown sugar & cinnamon to melted butter & milk.
- Add pudding and stir until dissolved.
- Pour over torn-up bread dough in pan.
- Tear up 2nd loaf of bread and place on top.
- Cover with wax paper and let rise until double.
- Bake at 350 degrees for 30 minutes.
- Remove from oven and loosen edges of pan with butter knife.
- Immediately turn upside down onto a cookie sheet covered with wax paper.
Nutrition Facts : Calories 199.3, Fat 9.3, SaturatedFat 5.9, Cholesterol 24.6, Sodium 141.7, Carbohydrate 30, Fiber 0.3, Sugar 28.1, Protein 0.2
STICKY BUNS
It's impossible to eat just one of these soft, yummy sticky buns-they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. -Dorothy Showalter, Broadway, Virginia
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 314 calories, Fat 15g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
QUICK AND EASY STICKY BUNS
Make and share this Quick and Easy Sticky Buns recipe from Food.com.
Provided by Angelcook
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place rolls side by side in greased, deep, large cake pan , Bundt pan, while still frozen.
- Sprinkle pudding mix over rolls.
- Melt Butter and mix in brown sugar and cinnamon.
- Sprinkle nuts on top.
- Cover and let sit overnight to raise.
- Next morning bake at 325 degrees for 30 minutes.
Nutrition Facts : Calories 421.6, Fat 20.5, SaturatedFat 9, Cholesterol 31.1, Sodium 475.5, Carbohydrate 54.7, Fiber 3.1, Sugar 21.9, Protein 6.9
SIMPLE STICKY BUNS
"I prepare these nutty rolls every Christmas Eve," reports Tyan Cadwell of St. John's, Michigan. "Then I pop them in the oven while we're opening gifts on Christmas morning. They smell delicious while baking."
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Cut each loaf of dough into 18 pieces. Arrange half in a greased 13-in. x 9-in. baking dish. Sprinkle with cinnamon. , In a large saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix and milk until smooth. Pour over dough. Sprinkle with pecans and raisins if desired. Arrange remaining pieces of dough over top. Cover and refrigerate overnight or let stand at room temperature for 3 hours. , Bake, uncovered, at 350° for 35 minutes or until center sounds hollow when tapped with fingers. Invert onto a serving platter or baking sheet.
Nutrition Facts : Calories 280 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 290mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
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