Cinnamon Roll Stickies Recipes

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CINNAMON ROLL STICKY BUNS

Awesome cinnamon roll recipe to enjoy not only for breakfast, but anytime. This recipe stands on its own without frosting, but you can frost the rolls with your favorite type of buttercream or cream cheese frosting!

Provided by Asgard Ranch

Time 2h35m

Yield 12

Number Of Ingredients 12



Cinnamon Roll Sticky Buns image

Steps:

  • Combine 2 cups flour, yeast, and cinnamon for dough in the bowl of a stand mixer fitted with the paddle attachment.
  • Combine milk, sugar, and salt in a microwaveable bowl; microwave on high in 1-minute increments until very warm, but not hot to the touch, 2 to 3 minutes.
  • Add milk mixture to the dry ingredients; mix on low speed until combined. Add melted butter; mix until well combined. Mix in eggs until incorporated.
  • Scrape the paddle attachment and switch to the dough hook. Mix in the remaining flour until dough is fairly easy to handle. Turn out into an oiled bowl and cover with plastic wrap. Place over a bowl of hot (not boiling) water and let rest until doubled in size, about 1 hour.
  • Punch dough down and turn out onto a floured surface. Roll into a 1/2-inch thick rectangle. Spread softened butter evenly over the surface, then sprinkle with cinnamon, and finally brown sugar. Roll up the rectangle jelly roll-style and cut into 12 equal parts. Place the rolls flat on a parchment-covered cookie sheet and cover with plastic wrap and a towel. Let rise in a warm, draft-free place until doubled in size, 40 minutes to 1 hour. Don't worry if they don't touch, they will continue to rise when baking.
  • While the rolls are rising, preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown on top, 20 to 25 minutes. Remove from the oven and brush with the remaining softened butter. Serve hot.

Nutrition Facts : Calories 481.5 calories, Carbohydrate 65 g, Cholesterol 86 mg, Fat 22 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 13.4 g, Sodium 178.6 mg, Sugar 26.4 g

4 ½ cups all-purpose flour, divided
1 tablespoon active dry yeast
1 tablespoon ground cinnamon
1 cup low-fat milk
½ cup white sugar
1 teaspoon sea salt
⅓ cup unsalted butter, melted
2 large eggs
½ cup unsalted butter, softened
2 tablespoons ground cinnamon
1 cup brown sugar, or to taste
½ cup unsalted butter, softened

CINNAMON ROLL STICKIES

Cinnamon Bun + French Toast = Stickies. Made famous by the College Diner at Penn State, this is a shortcut version of the sticky-sweet breakfast (and late night) food that students love. Make it at home when you're feeling nostalgic for your campus days.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 stickies

Number Of Ingredients 12



Cinnamon Roll Stickies image

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
  • Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
  • Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
  • Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
  • Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.
  • Preheat the oven to 350 degrees F.
  • Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
  • Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
  • Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
  • Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
  • Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.

1 cup packed dark brown sugar
1/3 cup pure maple syrup
8 tablespoons unsalted butter, at room temperature
One 12.4-ounce tube cinnamon rolls with frosting (such as Pillsbury)
All-purpose flour, for rolling
Vanilla ice cream, for serving, optional
1 cup packed dark brown sugar
1/3 cup pure maple syrup
8 tablespoons unsalted butter, at room temperature
One 12.4-ounce tube cinnamon rolls with frosting (such as Pillsbury)
All-purpose flour, for rolling
Vanilla ice cream, for serving, optional

STICKIES

These take a lot less time to make than the conventional bread dough cinnamon rolls. I always make this when there is over night company. They wake up to hot cinnamon rolls and fresh coffee. Who doesn't like cinnamon rolls? They are always a hit.

Provided by Carol Zahn

Categories     Other Snacks

Time 30m

Number Of Ingredients 8



Stickies image

Steps:

  • 1. Stir together flour, baking powder and salt. Cut in shortening with a fork until crumbly. Make a well in the center and pour in all of the milk. Stir until blended. Put mixture on a floured board and knead until mixture is smooth. Roll dough into a rectangle about 15" x 10". Leave rolled dough about 1/2 inch thick.
  • 2. Spread softened butter on the dough and sprinkle with brown sugar and cinnamon. Roll up jelly roll style and slice into about 1 1/2 to 2 inch slices. Put slices in prepared pans (sprayed) cut side up. sprinkle with cinnamon sugar and bake at 400 for 15-20 minutes. Serve hot and enjoy.

2 c flour
1 Tbsp baking powder
1/4 tsp salt
1/2 c shortening
1 c milk
1/2 c butter softened
1/3 c plus 2 tbs brown sugar packed
1 tsp cinnamon

MRS. BAKER'S STICKY CINNAMON ROLLS

My neighbor, Mrs. Baker, used to bake these cinnamon rolls and invite me and my children over while they were baking. The smell of homemade cinnamon rolls was irresistible.

Provided by MARJK

Categories     Bread     Yeast Bread Recipes

Time 2h25m

Yield 18

Number Of Ingredients 11



Mrs. Baker's Sticky Cinnamon Rolls image

Steps:

  • In a small bowl, combine 2/3 cup sugar, shortening, salt and 1 cup boiling water; set aside.
  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add eggs and the water/sugar mixture; beat well. Beat in 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Mix until a stiff dough has formed. Cover with a damp towel and let rise until doubled, about 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease three 8x8 inch baking pans.
  • In a small bowl, combine 1 cup sugar and 1 tablespoon cinnamon. Roll dough into small balls. Dip balls in melted butter, then roll in cinnamon sugar. Roll balls into 4 inch long cylinders and tie into knots. Place knots into prepared pans.
  • Bake in preheated oven for 15 minutes, until golden. Serve warm.

Nutrition Facts : Calories 258 calories, Carbohydrate 45.7 g, Cholesterol 34.4 mg, Fat 6.3 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 2.1 g, Sodium 151.1 mg, Sugar 18.7 g

⅔ cup sugar
⅓ cup shortening
1 teaspoon salt
1 cup boiling water
2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
3 eggs
5 cups all-purpose flour
1 cup white sugar
1 tablespoon ground cinnamon
2 tablespoons butter, melted

CINNAMON STICKY BUNS

For a generous batch of gooey cinnamon buns in a hurry, Jean Edwards of Indianapolis, Indiana says that it doesn't get much easier than this sticky bun recipe. "I enjoy giving these sweet treats to friends for a 'just because' gift," she notes. "They reheat in the microwave very well."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12-16 servings.

Number Of Ingredients 7



Cinnamon Sticky Buns image

Steps:

  • In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.

Nutrition Facts : Calories 309 calories, Fat 16g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.

1 cup packed brown sugar
1/2 cup corn syrup
1/2 cup butter, cubed
1 cup coarsely chopped pecans
1/2 cup sugar
2 tablespoons ground cinnamon
2 tubes (17.3 ounces each) large refrigerated biscuits

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