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.
WALNUT-CHOCOLATE STICKY BUNS
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 2h30m
Yield Makes 9
Number Of Ingredients 9
Steps:
- Heat 1/3 cup each cream and water and 2 tablespoons sugar until liquid registers 110 degrees to 115 degrees. Add yeast. Let sit until foamy, 10 minutes. Transfer to a large bowl and add 1 cup flour. Using a mixer, beat on medium until smooth. Melt 2 tablespoons butter; add to bowl, along with 1 teaspoon salt and egg, and beat until combined. Beat in remaining 1 1/4 cups flour until combined. Transfer to a buttered bowl; cover with plastic. Let sit in a warm place until doubled, 1 hour.
- Preheat oven to 350 degrees. Butter a 9-inch round baking pan (2 inches deep). In a pot, bring 3 tablespoons butter, 2/3 cup sugar, 1 tablespoon water, and 1/2 teaspoon salt to a simmer over medium. Cook until sugar is dissolved; whisk in remaining pi cup cream. Pour into pan.
- On a floured surface, stretch or roll dough into a 12-by-18-inch rectangle. Spread remaining 3 tablespoons butter on dough, leaving a 1-inch border on long sides. Sprinkle with remaining 2/3 cup sugar, walnuts, chocolate chips, and 1/4 teaspoon salt. Starting with one long side, roll dough into a log. Cut crosswise into 9 pieces. Arrange over sauce. Bake until sauce is bubbling and rolls are golden, 30 to 35 minutes. Let cool 5 minutes. Run a knife around edge before inverting onto a platter. Serve warm.
Nutrition Facts : Calories 496 g, Fat 25 g, Fiber 2 g, Protein 6 g, SaturatedFat 13 g
BREAD MACHINE CHOCOLATE STICKY BUNS
Love ooey gooey sticky buns? Here's a chocolate version with the same rich caramel topping.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 15
Number Of Ingredients 16
Steps:
- Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter in bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
- Meanwhile, pour melted butter into ungreased rectangular baking pan, 13x9x2 inches. Stir in 1 cup brown sugar and the corn syrup. Spread evenly in pan. Sprinkle pecans over topping in pan.
- Roll or pat dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter over dough. In small bowl, mix all Chocolate Chip Filling ingredients; sprinkle over butter. Roll up dough tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 350°F. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 minute; remove pan.
Nutrition Facts : Calories 385, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Bun, Sodium 180 mg
QUICK CHOCOLATE CHIP STICKY BUNS
Make and share this Quick Chocolate Chip Sticky Buns recipe from Food.com.
Provided by RecipeNut
Categories Breads
Time 35m
Yield 8 sticky buns, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Place butter in 9-inch round cake pan; place pan in oven while preheating to melt butter.
- Meanwhile, unroll dough on cutting board. Combine sugar and cinnamon in small bowl; sprinkle over dough. Sprinkle with chocolate chips. Starting with short side, roll up dough jelly-roll style. Cut into 8 slices with serrated knife.
- Remove pan from oven. Stir pecans and maple syrup into melted butter. Arrange slices cut side down in pan, pressing gently into nut mixture.
- Bake 20 minutes or until golden brown. Immediately invert pan onto serving plate, scraping any nuts and butter mixture onto buns. Serve warm.
Nutrition Facts : Calories 246.9, Fat 10.6, SaturatedFat 4.3, Cholesterol 7.6, Sodium 259.3, Carbohydrate 35.8, Fiber 2.4, Sugar 13.9, Protein 4.3
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
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- Flour Paste: In a small microwavable bowl, whisk together the milk and flour until smooth. Microwave 25 seconds, then whisk. Microwave two more times at 25 seconds, whisking between each time, until fairly thick. Remove from the microwave and whisk until smooth.
- The Dough: Pour the thick flour mixture into a stand mixer bowl with a whisk attachment. Whisk until smooth. Add the egg and yolk and whisk until completely combined. Change the mixer attachment to a dough hook and add the flour and yeast to the bowl. Mix on low speed until a mass of dough forms and all of the flour is moistened, 1 to 2 minutes. Turn off the mixer. Don't remove the bowl, but cover it with a dish towel and let dough sit at room temperature for 15 minutes.
- Add the sugar and salt to the dough mixture and knead on medium-low for 5 minutes. Add the softened butter and continue to knead until completely combined, scraping down the dough hook and bowl as needed, for 5 minutes longer. (Dough will be very sticky.)
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