HONEY-COCONUT STICKY BUNS
Thanks to a friend, I got my hands on this easy recipe for sticky buns and tweaked it. Sprinkle them with coconut for the crowning touch. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Grease two 8-in. round baking pans. Cut thawed bread dough in half; roll each half into a 10x8-in. rectangle. Combine cream cheese, coconut and orange juice concentrate; spread mixture on dough. Roll up jelly-roll style, starting with long side. Cut each roll crosswise into eight slices; place in prepared pans. Cover; let rise until almost doubled, about 1 hour. , Preheat oven to 350°. In a microwave, melt butter and honey. Spoon 1 tablespoon butter-honey mixture over each bun. Bake until tops are golden brown, about 30 minutes. Immediately invert onto a serving plate. If desired, top with toasted coconut.
Nutrition Facts : Calories 206 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 239mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
HONEY NUT STICKY BUNS
Make and share this Honey Nut Sticky Buns recipe from Food.com.
Provided by Courtly
Categories Yeast Breads
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- In a mixing bowl, dissolve yeast in water.
- Add eggs, sugar, butter, salt and vanilla; mix well.
- Add 2 cups of flour; beat until smooth.
- Stir in 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; turn once to grease top.
- Cover and let rise in a warm place until doubled, about 1 1/2 hours.
- In a saucepan, combine brown sugar, honey, butter and salt; bring to a boil, stirring occasionally.
- Boil for 1 minute.
- Pour into a greased 13 x 9 x 2 inch baking pan; sprinkle with pecans.
- Set aside.
- Punch dough down.
- Turn onto a lightly floured surface; roll into a 24 x 8 inch rectangle; brush with butter to within 1 inch of edges.
- Combine the pecans, brown sugar and cinnamon; sprinkle over butter.
- Roll up from long side; seal seam.
- Cut into 1 inch slices; place cut side down in pan.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 350°F for 25-28 minutes or until golden brown.
- Cool 1 minute; invert onto a serving platter.
Nutrition Facts : Calories 188.1, Fat 8.2, SaturatedFat 3.2, Cholesterol 29.1, Sodium 258.1, Carbohydrate 26.6, Fiber 1.1, Sugar 12.8, Protein 3
FLOUR'S FAMOUS STICKY BUNS
Steps:
- First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
- Divide the dough in half. Use half for this recipe and reserve the other half for another use.
- On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.
- In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.
- Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)
- Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.
- Position a rack in the center of the oven, and heat to 350 degrees F.
- Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.
- The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.
- 1 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces
- Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
- With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
- Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
- Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.
MOM-MOM'S STICKY BUNS
Famous in my family and always looked forward to when being prepared by my grandmother. My father demands that it is made for his birthday breakfast each year. Best enjoyed warm out of the oven.
Provided by phalanx0
Categories Bread Yeast Bread Recipes
Time 3h
Yield 20
Number Of Ingredients 18
Steps:
- Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.
- Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.
- Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.
- Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.
- Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 60.1 g, Cholesterol 49.6 mg, Fat 16.4 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 213.6 mg, Sugar 33.7 g
More about "honey nut sticky buns recipes"
RIDICULOUSLY EASY NO-KNEAD STICKY BUNS RECIPE - KING …
From kingarthurbaking.com
4.4/5 (73)Calories 280 per servingTotal Time 7 hrs
- Your best bet is to weigh the flour; or measure it by gently spooning it into a cup, then sweeping off any excess., To make the dough: Combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts).
- Stir to make a sticky dough. You can do this in a stand mixer and then transfer to a larger bowl; or simply use a big bowl and spoon (or dough whisk)., Cover the bowl, and let the dough rise for 2 hours at cool room temperature., Refrigerate the dough for at least several hours, to chill it and make it easier to work with.
HONEY CARAMEL STICKY BUNS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (7)Calories 347 per servingTotal Time 1 hr 45 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead the dough ingredients by hand, with a mixer, or in a bread machine using the dough cycle.
- Knead until smooth, and let rise, covered, for 45 minutes to 1 hour., To make the topping: In a small saucepan heat and stir the brown sugar, honey, and butter until the sugar is dissolved.
YUMMY HONEY NUT STICKY BUNS - WAR EAGLE MILL
From wareaglemill.com
THE BEST OLD-FASHIONED STICKY BUNS RECIPE - BROWN EYED …
From browneyedbaker.com
31 HONEY & NUT RECIPES YOU'LL DROOL OVER | TASTE OF HOME
From tasteofhome.com
THE ULTIMATE STICKY BUNS RECIPE | BON APPéTIT
From bonappetit.com
PECAN HONEY STICKY BUNS - EVERY LITTLE CRUMB
From everylittlecrumb.com
5/5 (1)Category BreakfastCuisine AmericanPublished Oct 5, 2020
BEST STICKY BUNS RECIPE - HOW TO MAKE STICKY BUNS - THE PIONEER …
From thepioneerwoman.com
EASY STICKY BUNS RECIPE (5 INGREDIENTS) - CRAZY FOR CRUST
From crazyforcrust.com
BEST EVER STICKY BUNS RECIPE - ERREN'S KITCHEN
From errenskitchen.com
PECAN-HONEY BUNS RECIPE - SUSAN SPUNGEN - FOOD & WINE
From foodandwine.com
HONEY BUNS - LIGHT, FLUFFY, STICKY, AND SWEET BAKED FROM-SCRATCH …
From cupcakeproject.com
STICKY BUNS RECIPE - SWEET 2 EAT BAKING
From sweet2eatbaking.com
HONEY STICKY BUNS | RICARDO
From ricardocuisine.com
HONEY NUT STICKY BUNS RECIPE: HOW TO MAKE IT - TASTE OF …
From preprod.tasteofhome.com
PECAN HONEY STICKY BUNS - SMELLS LIKE HOME
From smells-like-home.com
CINNAMON HONEY GLAZED STICKY BUNS | NATIONAL HONEY BOARD
From honey.com
TRINE HAHNEMANN'S RHUBARB STICKY BUNS RECIPE - RTÉ
From rte.ie
BEST EVER STICKY BUNS RECIPE (NO MACHINE) - BIGGER BOLDER BAKING
From biggerbolderbaking.com
You'll also love