Ice Cream Sticky Buns Recipes

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ICE CREAM STICKY BUNS

This recipe always goes over great at our house. The kids love to eat them warm right out of the oven.

Provided by dave

Categories     Bread     Yeast Bread Recipes

Time 8h45m

Yield 15

Number Of Ingredients 5



Ice Cream Sticky Buns image

Steps:

  • Arrange rolls in a 9x13-inch baking dish.
  • Heat ice cream, butter, white sugar, and brown sugar in a saucepan over medium heat until ice cream is melted, sugars are dissolved, and sauce is warm, about 5 minutes; pour mixture over bread dough. Cover and let rise in a warm area until doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until rolls are golden brown, about 30 minutes.

Nutrition Facts : Calories 244.6 calories, Carbohydrate 34 g, Cholesterol 28.2 mg, Fat 11.4 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 193.8 mg, Sugar 23.3 g

1 (12 ounce) package frozen dinner rolls, thawed
¾ cup vanilla ice cream
¾ cup butter
¾ cup white sugar
¾ cup brown sugar

ICE CREAM STICKY BUNS

Make and share this Ice Cream Sticky Buns recipe from Food.com.

Provided by Lisa Lou Who

Categories     Breads

Time 1h22m

Yield 12-15 serving(s)

Number Of Ingredients 5



Ice Cream Sticky Buns image

Steps:

  • In a bowl, combine the ice cream, butter and sugars. Pour into a greased 13x9 baking pan.
  • Cut dough into 36 pieces and arrange in dish.
  • Cover and let rise until doubled, about 1 hour.
  • Bake at 375 for 18-22 minutes or until golden brown.
  • Cool for 2 minutes before inverting onto a serving platter.
  • Serve warm.

1 cup vanilla ice cream, melted
1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar, packed
1 loaf bread dough, thawed

ICE CREAM STICKY BUNS

A gooey caramel sauce made with ice cream coats the tender rolls in the breakfast treat from Sharon Donat of Kalispell, Montana. Instead of using a loaf of bread dough, thaw frozen dinner rolls and divide in thirds for faster assembly. For a little crunch, top with chopped pecans before serving.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 5



Ice Cream Sticky Buns image

Steps:

  • In a large bowl, combine the ice cream, butter and sugars. Pour into a greased 13-in. x 9-in. baking dish. Cut dough into 36 pieces; arrange in dish. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 375° for 18-22 minutes or until golden brown. Cool for 2 minutes before inverting onto a serving platter. Serve warm.

Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 100mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup vanilla ice cream, melted
1/2 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1 loaf (1 pound) frozen bread dough, thawed

STICKY BUNS

Provided by Food Network

Time 3h15m

Number Of Ingredients 16



Sticky Buns image

Steps:

  • Dough: Combine the milk, yeast and sugar in the bowl of an electric mixer and let rest for a few minutes to proof. Mix the eggs and salt into the yeast mixture. With a dough hook, blend in the flour. Then blend in the butter by the tablespoonful. With the dough hook, knead the dough for 7 minutes, or until springy and elastic. Transfer the dough to a lightly oiled bowl, covered with plastic wrap, and set aside in a warm place until doubled in volume, about 50 minutes.
  • Filling: Punch down the dough. On a lightly floured surface, roll it out into an 8 by-18-inch rectangle. Brush with the melted butter and sprinkle on the sugar and cinnamon. Starting at a long side, roll the dough up into a log. Slice into 12 (1 1/2-inch-wide) rolls.
  • Topping: Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan and sprinkle the pecan pieces over it.
  • Lay rolls, cut side down, in the cake pan with the topping, squeezing them in if necessary. Let rise in a warm place until doubled in volume, about 50 minutes.
  • Preheat oven to 350 degrees with the rack set in the middle.
  • Bake the rolls for 30 to 35 minutes, or until golden brown. Carefully invert onto a serving platter and let cool for just a few minutes. Break into individual buns and serve warm, with the sticky topping, and ice cream.

Sticky bun dough, recipe follows
Cinnamon filling, recipe follows
Sticky topping, recipe follows
1/2 cup milk, lukewarm
1/2-ounce fresh yeast (compressed) or 1 1/4-ounce package active dry yeast
1/4 cup sugar
2 large eggs, at room temperature
1/2 teaspoon salt
3 cups all-purpose flour
4 tablespoons unsalted butter
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup sugar
1 tablespoon cinnamon
4 tablespoons (1/2 stick) unsalted butter
3/4 cup dark brown sugar, packed
3/4 cup pecan pieces

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



Sticky Buns image

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

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

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



The Ultimate Sticky Buns image

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.

Topping:
1 3/4 cups chopped pecans (about 8 ounces)
1/2 cup (1 stick) unsalted butter
3/4 cup (packed) dark brown sugar
3/4 cup heavy cream
1/3 cup honey
1/4 teaspoon kosher salt
1/4 teaspoon finely grated orange zest (optional)
Buns:
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon kosher salt
Master Sweet Dough, chilled for 2 hours
All-purpose flour (for dusting)
1 large egg
Coarse sea salt (such as Maldon)
Special Equipment
An 8x8x2" metal baking pan

THE BEST STICKY BUNS!

Yummy!! I got this recipe when I hosted a "Cooking the American Way" party. Could be used for a dessert or for breakfast. I am totally guessing on the serving size!

Provided by MackinacBride

Categories     Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6



The Best Sticky Buns! image

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.

Pillsbury Grands refrigerated buttermilk biscuits, 1 pkg
cinnamon-sugar mixture
1/2 cup brown sugar
1/2 cup butter
1 cup vanilla ice cream
1 cup pecans, chopped

CINNAMON STICKY-BUN ICE CREAM

This creamy homemade cinnamon ice cream has a rich caramel swirl and chunks of cinnamon buns. Serve the extra caramel sauce over this or other ice cream or pound cake.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2-1/4 quarts.

Number Of Ingredients 11



Cinnamon Sticky-Bun Ice Cream image

Steps:

  • In a large heavy saucepan, heat milk and 2/3 cup sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a spoon., Remove from the heat. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in 2 cups cream, cinnamon and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., For caramel, combine the butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add the remaining sugar; cook and stir until sugar is dissolved., Bring to a boil over medium heat without stirring. Boil for 4 minutes without stirring. Continue to boil for 12-15 minutes, stirring constantly or until mixture is caramel-colored. Remove from the heat. Carefully stir in remaining cream until smooth; set aside to cool., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze., In a large freezer container, layer a third of the ice cream, 1/2 cup caramel, 2/3 cup cinnamon buns and 3 tablespoons pecans. Repeat two times. Swirl mixture; freeze until firm. Serve with remaining caramel.

Nutrition Facts : Calories 425 calories, Fat 30g fat (17g saturated fat), Cholesterol 108mg cholesterol, Sodium 160mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.

1-3/4 cups whole milk
2/3 cup plus 2 cups sugar, divided
2 eggs, beaten
3 cups heavy whipping cream, divided
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 cup butter, cubed
1/2 cup water
1 tablespoon corn syrup
2 baked cinnamon buns, cubed
9 tablespoons chopped pecans, toasted

STICKY BUN CAKE RECIPE BY TASTY

Here's what you need: cream cheese, powdered sugar, milk, vanilla extract, white bread, butter, granulated sugar, cinnamon, brown sugar, salt, honey, pecan, vanilla ice cream

Provided by Julie Klink

Categories     Desserts

Yield 6 servings

Number Of Ingredients 13



Sticky Bun Cake Recipe by Tasty image

Steps:

  • Preheat the oven to 325˚F (165˚C).
  • In a large bowl, add the cream cheese, powdered sugar, milk, and 1 teaspoon of vanilla. Mix with a whisk or hand mixer until smooth. Set aside until ready to use.
  • On a cutting board, cut the crusts off the bread. Lay out 5 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, you will have 7 strips of 5 pieces of bread.
  • In a small bowl, melt ¾ cups of butter. Add the granulated sugar and cinnamon and stir to combine.
  • Brush the cinnamon butter mixture on one of the strips of bread.
  • Spread the cream cheese filling on the strip of bread. Repeat with the rest of the strips of bread.
  • Roll up one of the strips of bread, take that roll and roll it on to another strip of bread. Repeat until all of the strips have been rolled up into one large roll.
  • In a small saucepan over medium heat, mix together the remaining ¾ cup (170 g) butter, brown sugar, salt, remaining teaspoon vanilla, and honey until melted. Remove from heat.
  • Pour ⅔ of the caramel mixture into an 8-inch (20 cm) round cake pan. Sprinkle the pecans on top of the caramel. Place the bread roll inside the pan on top of the caramel. Pour the rest of the caramel over the top of the roll.
  • Bake for 40 minutes, until the top is crisp.
  • Place a large plate over the top of the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan.
  • Let cool for about 10 minutes before slicing.
  • Serve immediately, with vanilla ice cream if desired!
  • Enjoy!

Nutrition Facts : Calories 663 calories, Carbohydrate 69 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, Sugar 58 grams

24 oz cream cheese, 3 packages
½ cup powdered sugar
½ cup milk
2 teaspoons vanilla extract, divided
35 slices white bread
3 sticks butter, divided
1 tablespoon granulated sugar
2 teaspoons cinnamon
1 cup brown sugar, packed
1 teaspoon salt
¼ cup honey
1 cup pecan
vanilla ice cream, for serving

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From foodhomenews.cc


STICKY BUNS RECIPE - DINNER AT THE ZOO
For the dough. Place the water in the bowl of a stand mixer fitted with the paddle attachment. Add the packet of yeast and let the yeast dissolve in the water for 1 minute. Add the milk, sugar, butter, salt, eggs and 5 cups of flour to the bowl. Beat for 2-3 minutes or until a smooth dough forms.
From dinneratthezoo.com


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