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
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
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.
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.
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
ULTIMATE STICKY BUNS
These delicious breakfast treats from Circa 1886 are best served slightly warm.
Categories Bread Breakfast Bake Pecan Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 18
Steps:
- For Dough:
- Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.
- Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours.
- For Glaze:
- Butter two 10-inch round cake pans with 2-inch high sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over each.
- Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12x9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. (Can be made 1 day ahead; refrigerate.) Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).
- Preheat oven to 375°F. Bake buns until deep golden brown, about 30 minutes. Run small knife around pan sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve.
QUICK STICKY BUNS
Categories Breakfast Brunch Dessert Bake Kid-Friendly Quick & Easy Walnut Cinnamon Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Butter 9-inch-diameter cake pan. Melt 2 1/2 tablespoons butter in small saucepan over low heat. Whisk in 1/4 cup sugar, corn syrup and lemon juice. Increase heat to medium and whisk until sugar melts and syrup boils. Pour syrup evenly over bottom of prepared pan. Sprinkle with walnuts.
- Unroll dough on floured surface; press perforations together. Roll out dough to 8 x 12-inch rectangle. Sprinkle with 1/4 cup sugar and cinnamon. Starting at 1 short side, roll up dough jelly roll style. Cut crosswise into eight 1-inch-thick rounds. Arrange rounds in syrup in pan.
- Bake buns until golden brown, about 20 minutes. Cool in pan 1 minute. Place plate over pan. Invert buns onto plate. Remove pan. Spoon any syrup in pan onto buns and serve.
EASY QUICK BUNS
These are super easy, super quick buns. I get requests to take them everywhere we go. They are great for those last minute dinner guests, or a nice surprise for breakfast. They freeze well, and make excellent toast. This recipe is a combo of my grandmothers recipe and a few others, all tweaked to make a fast, easy, soft, fluffy bun.
Provided by Toffiffeezz
Categories Yeast Breads
Time 1h15m
Yield 12-15 Buns, 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix 2 C flour& yeast in a large bowl.
- In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
- Add all at once to flour mixture and beat till smooth. (Approx 2 mins in a Kitchenaid stand mixer).
- Mix in enough flour to make a soft dough (2 - 2 1/2 Cups).
- Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 15 minutes.
- Shape dough into 12-15 small balls and place on greased baking sheet to rise until doubled in size. (approx 45 Mins).
- Bake in preheated 400 degree oven 12-15 minutes.
Nutrition Facts : Calories 243.8, Fat 5.1, SaturatedFat 1.3, Cholesterol 2.9, Sodium 153.5, Carbohydrate 42.9, Fiber 1.7, Sugar 5.7, Protein 6.2
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