OVERNIGHT STICKY BUNS
These bakery favorites are often too sweet, too big, too rich, and just too much. If you like, sticky buns can be made and shaped the night before and then refrigerated. The next morning, set the baking dish in a warm-water bath to speed the dough's rise. This recipe has four components: the dough that is shaped into buns, the filling that creates the swirl in the shaped buns, the caramel glaze that bakes in the bottom of the baking dish along with the buns, and the pecan topping that garnishes the buns once baked. Although the ingredient list may look long, note that many ingredients are repeated. Leftover sticky buns can be wrapped in foil or plastic wrap and refrigerated for up to 3 days, but they should be warmed through before serving. They reheat quickly in a microwave oven (for 2 buns, about 2 minutes at 50 percent power works well); they can also be put into a 325-degree oven for about 8 minutes.
Provided by Cucina Casalingo
Categories Breads
Time 3h30m
Yield 12 buns
Number Of Ingredients 23
Steps:
- For the dough:.
- In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine.
- Whisk in sugar, salt, and yeast.
- Add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.
- Add all but about 1/4 cup remaining flour and knead with dough hook at low speed 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom).
- Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).
- Lightly spray large bowl or plastic container with nonstick cooking spray.
- Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours.
- For the glaze:
- Meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined.
- Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish.
- Set baking dish aside.
- To assemble and bake buns:
- For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside.
- Turn dough out onto lightly floured work surface.
- Gently shape dough into rough rectangle with long side nearest you.
- Lightly flour dough and roll to 16- by 12-inch rectangle.
- Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish.
- Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere.
- Beginning with long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam-side down.
- Very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness.
- Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters.
- Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).
- 5Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and refrigerate 10 to 14 hours.
- Place baking pan in warm-water bath (about 120 degrees) in kitchen sink or large roasting pan for 20 minutes.
- Remove from water bath and let stand at room temperature until buns look slightly puffy and are pressed against one another, about 1 1/2 hours.
- About an hour before baking, adjust oven rack to lowest position, place pizza stone on rack (if using), and heat oven to 350 degrees.
- Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25 to 30 minutes.
- Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.
- For the topping:
- Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine.
- Off heat, stir in vanilla and pecans until pecans are evenly coated. Using soup spoon, spoon heaping tablespoon nuts and topping over center of each sticky bun.
- Continue to cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart sticky buns; serve.
Nutrition Facts : Calories 546, Fat 23, SaturatedFat 11.3, Cholesterol 91.2, Sodium 319.3, Carbohydrate 79.2, Fiber 2.3, Sugar 39, Protein 7.8
OVERNIGHT STICKY BUNS
This is a great recipe from Good Housekeeping - Not just sticky but also spicy, nutty and downright delectable, these breakfast treats should be started the night before you plan to serve them. The shaped buns slowly rise overnight in the refrigerator; all you do in the morning is bake them for 30 minutes.
Provided by Ceezie
Categories Breads
Time P1DT30m
Yield 20 buns
Number Of Ingredients 18
Steps:
- Prepare Dough: In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
- In large bowl, with mixer at low speed, blend yeast mixture with milk, butter, salt, egg yolks, 3 cups flour, and remaining 1/4 cup granulated sugar until blended. With wooden spoon, stir in 3/4 cup flour.
- Turn dough onto lightly floured surface and knead about 5 minutes, until smooth and elastic, working in about 1/4 cup more flour as necessary just to keep dough from sticking.
- Shape dough into ball; place in greased large bowl, turning dough over to grease top. Cover bowl and let dough rise in warm place (80 to 85 degrees F) about 1 hour.
- Meanwhile, prepare Filling: In small bowl, combine brown sugar, currants, and cinnamon. Reserve melted butter.
- Prepare Topping: In 1-quart saucepan, heat brown sugar, butter, corn syrup, and honey over low heat, stirring occasionally, until butter has melted. Grease 13- by 9-inch metal baking pan; pour melted brown-sugar mixture into pan and sprinkle evenly with pecans; set aside.
- Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. On lightly floured surface, with floured rolling pin, roll dough into 18- by 12-inch rectangle. Brush dough with reserved melted butter and sprinkle with currant mixture. Starting at one long side, roll up dough jelly-roll fashion; place, seam side down, on surface. Cut dough crosswise into 20 slices.
- Place slices, cut side down, on topping in baking pan in 4 rows of 5 slices each. Cover pan and refrigerate at least 12 or up to 20 hours.
- Preheat oven to 375 degrees F. Bake buns 30 minutes, or until golden. Remove pan from oven. Immediately place serving tray or jelly-roll pan over top of baking pan and invert; remove baking pan. Let buns cool slightly to serve warm or cool completely to serve later.
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.
OVERNIGHT BUNS
Make and share this Overnight Buns recipe from Food.com.
Provided by Fairy Godmother
Categories Yeast Breads
Time 35m
Yield 4 dz
Number Of Ingredients 9
Steps:
- At 5 pm mix 1 cup water and 1t sugar sprinkle on yeast and sit until bubbly.
- Mix everything else in a large bowl, beating in flour a bit at a time.
- Knead till smooth and elastic.
- Oil top of dough and cover with tea towel to rise.
- At 7 pm punch down.
- At 9 pm pan and cover with a cloth. Let rise overnight.
- Bake at 350°F until light brown.
- Not sure about the yield as I never paid attention.
OVERNIGHT STICKY ROLLS
Smiles will greet you when you serve these yummy rolls. Seasoned with cinnamon and baked in a rich, gooey syrup, the goodies please everyone I know!
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, water and shortening to 120°-130°. Add to the flour mixture. Beat on low speed for 2 minutes; beat on medium for 3 minutes. Add 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 saucepan, combine 1/2 cup butter, brown sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved and butter is melted. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans., Punch dough down. Turn onto a floured surface; divide dough in half. Roll each portion into a 12x8-in. rectangle. Spread with remaining butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up, jelly-roll style, starting with a long side; pinch seams to seal. , Cut into 1-in. slices. Place rolls, cut side down, in prepared pans. Cover and refrigerate overnight. Remove from the refrigerator 20 minutes before baking. Bake at 400° for 20-25 minutes or until golden brown. Invert rolls onto a serving platter.
Nutrition Facts :
OVERNIGHT PRALINE STICKY BUNS
Make and share this Overnight Praline Sticky Buns recipe from Food.com.
Provided by southern chef in lo
Categories Breakfast
Time P1DT30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, combine sugar, pecans and cinnamon; set aside.
- Cut each loaf into 8 slices.
- Dip each slice into melted butter; roll in cinnamon-sugar mixture.
- Stand slices upright in a greased bundt or tube pan.
- Stir vanilla with any remaining melted butter; pour over rolls.
- Top with dry pudding mix and raisins.
- Cover and refrigerate overnight.
- Uncover and let stand at room temperature 10-15 minutes.
- Bake in a preheated 350°F oven 30-35 minutes.
- Cool 5 minutes.
- Turn pan upside down onto serving plate; remove pan. Serve warm.
Nutrition Facts : Calories 102.1, Fat 8.2, SaturatedFat 3.9, Cholesterol 15.2, Sodium 50.8, Carbohydrate 7.2, Fiber 0.6, Sugar 6.5, Protein 0.4
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- Prepare Dough: In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
- In large bowl, with mixer at low speed, blend yeast mixture with milk, butter, salt, egg yolks, 3 cups flour, and remaining 1/4 cup granulated sugar until blended.
- Turn dough onto lightly floured surface and knead about 5 minutes, until smooth and elastic, working in about 1/4 cup more flour as necessary just to keep dough from sticking.
- Shape dough into ball; place in greased large bowl, turning dough over to grease top. Cover bowl and let dough rise in warm place (80 to 85 degrees F) about 1 hour.
- Meanwhile, prepare Filling: In small bowl, combine brown sugar, currants, and cinnamon. Reserve melted butter.
- Prepare Topping: In 1-quart saucepan, heat brown sugar, butter, corn syrup, and honey over low heat, stirring occasionally, until butter has melted. Grease 13- by 9-inch metal baking pan; pour melted brown-sugar mixture into pan and sprinkle evenly with pecans; set aside.
- Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. On lightly floured surface, with floured rolling pin, roll dough into 18- by 12-inch rectangle.
- Place slices, cut side down, on topping in baking pan in 4 rows of 5 slices each. Cover pan and refrigerate at least 12 or up to 20 hours.
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