Everyones Favorite Sticky Buns Recipes

Steps:

• Dough: In a small bowl mix 1/2 cup warm water, yeast, and pinch of sugar. Allow it to stand until foamy, about 8 minutes. Using a standing mixer with a paddle attachment or an electric mixer, mix the remaining sugar, butter, milk powder, and salt until well blended. Beat in the eggs, 1 at a time. Mix in the remaining 1 cup of warm water, and the yeast mixture, then 3 cups flour, 1 cup at a time. Using a rubber spatula, mix in another 1 cup of flour, scraping down the sides of the bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup of flour onto a work surface and knead the dough until smooth and elastic, adding more flour if sticky, about 8 minutes.
• Butter a large bowl, add the dough, and turn to coat. Cover the bowl with plastic wrap and let the dough rise in a warm area until doubled, about 2 1/2 hours.
• Glaze: Butter 2 (10-inch) round cake pans with 2-inch high sides. Beat the brown sugar, 1/2 cup butter, honey, corn syrup, and water in a medium bowl to blend. Spread half of the glaze in the bottom of each prepared pan. Equally divide the pecans into each pan.
• Punch the dough down and divide it in half. Roll each piece of dough out on a floured work surface to a 12 by 10-inch rectangle. Brush any excess flour off the dough. In a small bowl mix the sugar, and cinnamon. Brush the melted butter over the dough rectangles and sprinkle with the cinnamon sugar, dividing equally. Starting at 1 long side, tightly roll up each rectangle into a log. Cut each log into 12 rounds. Arrange the 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. At this point the buns can be made 1 day ahead and refrigerated. Let the buns rise in a warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).
• Preheat the oven to 375 degrees F.
• Bake the buns until deep golden brown, about 30 minutes. Run a small knife around the pan sides to loosen the sticky buns. Turn the hot buns out onto a platter. Cool about 30 minutes and then drizzle with royal icing.
• In the bowl of a stand mixer (or with a hand mixer), beat the egg whites with the lemon juice until they are combined. Add the sifted confectioners' sugar and beat on low speed until smooth. The icing needs to be used immediately or transferred to an airtight container. Royal icing hardens when it is exposed to air.
• *RAW EGG WARNING:
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Steps:

• DOUGH:.
• Mix together the milk, sugar, and salt.
• In a small bowl mix the yeast and lukewarm water to proof a little.
• Add the yeast to the above.
• Add the eggs, beaten, and the soft butter; mix well.
• Mix in the flour, a little at a time remembering the hint above (you don't want it so sticky that you can't handle it, but a very soft dough).
• Place in buttered bowl; cover; rise once.
• Punch down and rise again.
• While this is rising prepare the filling and the pecan topping.
• FILLING:.
• In a small bowl mix the butter, sugar, and cinnamon together; set aside.
• STICKY PECAN TOPPING:.
• Mix the melted butter, brown sugar, and pecans together and spread evenly in the bottom of 9x13 pan.
• BACK TO THE DOUGH:.
• When risen put the dough on a lightly floured surface.
• Roll into a 9x18 oblong.
• Spread with the cinnamon filling.
• Roll up tightly starting at the wide side; seal well by pinching edges of roll together.
• Cut into 1" slices and evenly place in the pan on top of the pecan topping.
• Let rise till ALMOST DOUBLE, about 35-40 minutes.
• Bake in a 375 degree oven for 25-30 minutes.
• When you take them out of the oven, immediately turn them upside down on a large tray or platter.
• Let the pan stay over the rolls a minute or two so that the topping runs down over them and you get all the goodness from the pan.

Steps:

• For the dough: Add the yeast into 1/2 cup of the warm water (think bathtub temperature) and give it a nice stir. It needs to foam up. If it doesn't, it means it's not active, it's dead and your bread won't rise. Add a pinch of sugar to help the yeast grow. Let sit 5 minutes or so.
• Add the butter to your mixer, turn on to begin creaming and add the 1 cup sugar. When it's light and fluffy, add the milk powder and salt. Add your eggs, incorporating 1 before adding the other. Turn off and scrape down the bowl, making sure to get any batter off the bottom and that there are no lumps. Add the remaining 1 cup warm water and then the yeast. Add the flour in stages, it should start to look like dough. Beat for 5 to 10 minutes. Turn off the mixer.
• Flour a work surface so the dough doesn't stick. Dump out the dough, adding more flour if sticky. Begin kneading by folding the dough in on itself, and keep pushing it out. Keep kneading until it's lump-free and no longer sticky. Put in a nicely greased bowl and cover with plastic wrap. Put in a warm place until it doubles, 2 1/2 hours or so.
• While the dough is growing, make your glaze: Put your butter in a bowl. (Having the butter at room temperature means that the sugar will incorporate better and make easier to stir.) Add your honey, dark corn syrup and brown sugar. Give it a good stir and add 1/4 cup water. The butter might separate, and that's fine. It won't look pretty, but it will taste good when done baking!
• Preheat the oven to 350 degrees F. Butter a deep pie plate with fluted edges.
• Pour the glaze in the bottom of your dish, sprinkle the pecans over top and set aside while you roll out the dough.
• Flour your work surface. Punch the dough down to deflate it and then cut in half. Put the first piece on the floured surface, adding more flour if it's still sticky. Flour your rolling pin as well and roll the dough out into a square about 10 inches.
• Combine your cinnamon and sugar in a small bowl, brush with half the melted butter and sprinkle with half the cinnamon sugar. Take the long side and fold and roll it up in on itself. Cut the dough in half, then divide the halves into thirds, ending up with 6 pieces. Stick them right onto the glaze and nuts in your pan. Repeat with the second piece of dough. Cover with plastic and let rise about 1 hour or so in a warm space. Bake until the buns are a nice golden brown, about 30 minutes.
• Mix together the confectioners' sugar and water to desired consistency. Invert your cake stand or a plate on top of the buns, then flip the pan over. Tap the bottom of the pan to loosen the buns and lift the pan away. Drizzle your royal icing over the top in zig zags, cut and serve.

Steps:

• Grease a 9 x 13 pan. Preheat oven to 350 degrees.
• Beak bread dough into golf ball-sized pieces. Place in a single layer in the pan.
• In a saucepan, melt butter. Add cinnamon, milk, brown sugar, pecans, and pudding mix. Stir and cook slightly.
• Pour pecan mixture over bread pieces.
• Let rise until double in size (about 30 minutes).
• Bake at 350 degrees for approximately 30 minutes.
• Turn warm rolls over onto a cookie sheet to allow the topping to drizzle over rolls.
• Serve warm - yummy!!!

Steps:

• Cut the biscuits into fourths.
• Sprinkle cinnamon sugar mixture over the biscuits (use as little or as much as you like).
• Melt the brown sugar, butter, and ice cream in the microwave.
• Alternate layers of biscuits, pecans, and melted mixure in a small casserole dish sprayed with non-stick spray.
• Bake for 25 minutes in a 350 degree Fahrenheit oven.