GLAZED LEMON STICKY BUNS
Skip the trip to the bakery with our Glazed Lemon Sticky Buns. Glazed Lemon Sticky Buns are a cinch to make and are served nice and warm from the oven.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 50m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Combine dry gelatin mix, lemon zest and 1/2 cup sugar.
- Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Brush with half the butter, then sprinkle with half the gelatin mixture. Roll up, starting at one short end; cut into 6 slices. Arrange, cut-sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter and gelatin mixture.
- Bake 30 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, lemon juice and remaining sugar until blended.
- Drizzle cream cheese glaze over warm rolls.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 25 g, Protein 2 g
SUNNY'S EASY GLAZED CINNAMON BUNS
Provided by Sunny Anderson
Time 1h5m
Yield 12 buns
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Grease the sides and bottom of a 10-inch round cake pan with butter.
- For the filling: In a bowl, add the brown sugar, pecans, diced apple, lemon zest, cinnamon, nutmeg, cardamom and a pinch of salt. Stir until combined.
- In a small pot, melt the 2 tablespoons butter with a pinch of salt. Lightly dust a clean work surface with flour. Flatten the puff pastry and roll with a rolling pin to even out and seal the perforations, if any. Brush the butter all over the puff pastry, leaving a 1-inch border at one of the shorter ends. Sprinkle the apple-cinnamon mixture evenly over the pastry sheet, being careful to leave that 1-inch border. Starting from the end furthest from the edge without any filling, begin to tightly roll the pastry. Tuck and press as you go, keeping the log as even as possible. When the edge is reached, roll the pastry onto itself and press firmly, even pinching, to seal. Using a serrated knife, trim the edges and gently cut 6 equal slices from each log. Repeat with the second puff pastry sheet to make 12 pieces total.
- Place the slices spiral side up in the prepared cake pan. Start around the edges and fill in the center. Bake until the pastry is cooked through and golden brown, 35 to 40 minutes.
- Meanwhile, for the glaze: In a small pot, add the butter and melt over low heat. Add the vanilla extract and lemon juice and begin whisking in the powdered sugar in 1/4 cup increments. Continue adding and whisking between additions until the glaze thickens. Season with a pinch of salt, then remove from the heat.
- Remove the buns from the oven and pour the glaze over the top. Let rest about 5 minutes before serving. Serve warm.
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
CHAMOMILE LEMON STICKY BUNS
Lemony sticky buns are the best buns. Learn to make Benjamina Ebuehi's pillowy, lemon-scented sticky buns for brunch or dessert.
Provided by Benjamina Ebuehi
Yield Makes 7 buns
Number Of Ingredients 16
Steps:
- Add the milk, tea bags and vanilla to a medium saucepan and bring to a gentle simmer. Once heated through, remove from the heat, cover and let the milk steep and cool for 30 minutes. Strain the milk into a jug (pitcher), squeezing the tea bags, then set aside.
- In a large bowl or the bowl of a stand mixer, mix together the flour and sugar. Add in the salt and yeast to separate sides of the bowl, make a well in the centre and pour in the beaten egg and cooled milk. If using a stand mixer fitted with a dough hook, mix for 6 minutes on low speed. If mixing by hand, knead in the bowl for 10 minutes (the dough will be quite sticky at first, but try not to add too much extra flour). Let the dough rest, uncovered, for 5 minutes, then knead for a further 4 minutes until you have a smooth dough. Add the softened butter and knead for a further 5 minutes until you have a shiny, supple dough.
- Place the dough into a lightly greased bowl, cover with plastic wrap or a clean dish towel and leave to prove in a warm place for 1-2 hours or until nearly doubled in size.
- Meanwhile, make the filling. Mix the caster sugar and lemon zest together in a bowl, using your fingertips to rub the zest into the sugar until it resembles wet sand. Add the softened butter and mix until thoroughly combined. Set aside.
- Preheat the oven to 200C (180C fan/400F/gas mark 6). Line the base of a 20-cm (8-in) springform or loose-bottomed cake pan with baking paper and grease the sides.
- Once the dough has risen, use your fingertips to press it down and knock the air back. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 3-4mm (⅛in) thick. Spread the filling mixture evenly across the surface. Starting from one of the longest sides, roll the dough up tightly and slice into 7 equal rolls. Arrange the rolls in the prepared pan, leaving a bit of space between them, and cover the pan loosely with a dish towel. Leave to prove for 25-35 minutes, or until the rolls are puffy and touching each other.
- Top with pearl sugar, if using, and bake for 35-40 minutes until a deep brown color.
- While the buns bake, make the syrup. Add the water, sugar and tea bags to a small saucepan, bring to the boil and let simmer for 1 minute. Remove from the heat and set aside.
- When the buns are baked, let them cool for a few minutes before brushing them generously with the chamomile syrup, letting it seep through. Let them cool completely before serving.
More about "glazed lemon sticky buns recipes"
SWEET AND STICKY GLAZED LEMON BUNS | FOODIECRUSH.COM
From foodiecrush.com
5/5 (2)Total Time 1 hr 15 minsCategory BreakfastCalories 136 per serving
- Spray a 12 cup muffin tin with cooking spray (spray really well) and place the frozen rolls into the tins. Thaw the rolls until softened on the countertop covered with plastic wrap for 1 hour, or, place the rolls in a 200 degree oven for 15 minutes with a pan of hot water.
- Melt 1/4 cup of the butter and place in a small bowl. Mix the granulated sugar and zest of two lemons in a small bowl.
- Cut the softened rolls in half and roll into two balls. Dip each ball into the butter then roll in the sugar and lemon mixture and place two balls into each muffin tin. Repeat with the remaining balls.
LEMON BERRY SWEET BUNS - GARLIC & ZEST
From garlicandzest.com
CARDAMOM LEMON STICKY BUNS RECIPE ON FOOD52
From food52.com
THE BEST OLD-FASHIONED STICKY BUNS RECIPE - BROWN EYED …
From browneyedbaker.com
STRAWBERRY ROLLS WITH LEMON GLAZE - SALLY'S BAKING …
From sallysbakingaddiction.com
RASPBERRY LEMON STICKY BUNS | BAKED BY RACHEL
From bakedbyrachel.com
GLAZED LEMON STICKY BUNS - LIMONEIRA
From limoneira.com
Estimated Reading Time 2 mins
- Add the lemon zest and sugar into a bowl. Crush them together with the back of a spoon or with your fingers until they are combined.
STICKY LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE …
From thekitchn.com
Estimated Reading Time 5 mins
STICKY BUNS RECIPE (CARAMEL PECAN GLAZE) – SUGAR GEEK SHOW
From sugargeekshow.com
LEMON CURD STICKY ROLLS WITH CREAM CHEESE GLAZE - DINNER, THEN …
From dinnerthendessert.com
GLAZED LEMON STICKY BUNS | RECIPE - PINTEREST
From pinterest.com
GLAZED LEMON STICKY BUNS | RECIPES | MY MILITARY SAVINGS
From mymilitarysavings.com
STICKY BUNS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
GLAZED LEMON STICKY BUNS | RECIPE | STICKY BUNS, LEMON STICKY …
From pinterest.ca
GLAZED LEMON STICKY BUNS – LEMONS FOR LIFE
From lemonsforlife.com
SOFT LEMON COOKIES WITH ZESTY LEMON GLAZE RECIPE
From biggerbolderbaking.com
15 GREAT BRITISH BAKE OFF HOT CROSS BUNS RECIPE
From selectedrecipe.com
RASPBERRY LEMON STICKY BUNS WITH LEMON GLAZE - SWEET …
From sweetbeginningsblog.com
CINNAMON ROLLS WITH LEMON GLAZE ICING - FOR BAKING, BREAKFAST OR …
From awortheyread.com
GLAZED LEMON STICKY BUNS - RECIPESRUN
From recipesrun.com
GLUTEN-FREE BUT ACTUALLY GOOD: LEMON DRIZZLE CAKE, CHEESY BUNS …
From theguardian.com
THE 23 BEST COOKBOOKS OF SPRING 2023 | BON APPéTIT
From bonappetit.com
You'll also love