Moms Sticky Bun Coffee Cake Recipes

Steps:

• Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick spray.
• Stir together brown sugar, cream, and salt for the caramel. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.
• Process brown sugar, flour, butter, cinnamon, and salt for the streusel in a food processor. Pulse until small clumps form; set aside.
• Whisk buttermilk, yogurt, and eggs together for the cake in a measuring cup with a pour spout. Sift flour, baking powder, soda, and salt onto a paper plate.
• Cream butter and sugar with a mixer just until combined. Alternately add dry and wet ingredients, starting and ending with the dry. Blend each addition just until incorporated. Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining streusel.
• Bake 50 to 60 minutes, or until a toothpick comes out clean. Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen. Invert onto a serving platter while hot, then let cool slightly before slicing. Due to the sticky top, use a sharp, thin-bladed knife to slice the cake.
• *NOTE:
• How to Toast Pecans
• Preheat oven to 350 degrees. In a shallow, foil-lined pan large enough to hold pecans in a single layer, toast pecan halves just until light golden and fragrant, about 10 to 13 minutes. Stir occasionally, and watch carefully! (nuts can burn quickly). Remove from oven and set aside to cool until ready to use.

Steps:

• spray bundt pan with nonstick cooking spray.
• sprinkle 1/4 cup chopped nuts in bottom of pan.
• place frozen roll dough in pan.
• sprinkle remaining nuts over top of dough.
• melt sugar, pudding mix and butter in pan and just bring to a boil.
• pour over rolls in pan.
• cover with towel or greased plastic wrap and let raise overnight.
• bake at 350 for 30-35 minutes until golden brown.
• let rest in pan 5 minutes and then invert on a plate, serve warm.

Steps:

• Preheat the oven to 325˚F (165˚C).
• In a large bowl, add the cream cheese, powdered sugar, milk, and 1 teaspoon of vanilla. Mix with a whisk or hand mixer until smooth. Set aside until ready to use.
• On a cutting board, cut the crusts off the bread. Lay out 5 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, you will have 7 strips of 5 pieces of bread.
• In a small bowl, melt ¾ cups of butter. Add the granulated sugar and cinnamon and stir to combine.
• Brush the cinnamon butter mixture on one of the strips of bread.
• Spread the cream cheese filling on the strip of bread. Repeat with the rest of the strips of bread.
• Roll up one of the strips of bread, take that roll and roll it on to another strip of bread. Repeat until all of the strips have been rolled up into one large roll.
• In a small saucepan over medium heat, mix together the remaining ¾ cup (170 g) butter, brown sugar, salt, remaining teaspoon vanilla, and honey until melted. Remove from heat.
• Pour ⅔ of the caramel mixture into an 8-inch (20 cm) round cake pan. Sprinkle the pecans on top of the caramel. Place the bread roll inside the pan on top of the caramel. Pour the rest of the caramel over the top of the roll.
• Bake for 40 minutes, until the top is crisp.
• Place a large plate over the top of the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan.
• Let cool for about 10 minutes before slicing.
• Serve immediately, with vanilla ice cream if desired!
• Enjoy!

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.

Steps:

• Preheat oven to 325. Prepare 9 x 13 pan. In large mixing bowl, combine cake mix, eggs, oil, and sour cream. Stir by hand until large lumps are gone. There will still be some lumps but that's ok. Pour half the batter into the pan. Now, in a medium bowl. Take your brown sugar and cinnamon and combine. Mix up your brown sugar and cinnamon really well. Sprinkle the brown sugar mixture all over the batter in the cake pan. Now carefully spread the other half of the batter on top. Don't be afraid, it's gonna get really uncomfortable. All the batter and stuff is gonna get all mixed together and you're gonna think you are doing it all wrong. But don't worry how it looks. Trust me. Once it's all spread around, take a butter knife and twirl it all through the batter, so it gets all swirly and stuff. Bake for 40 minutes or until a toothpick comes out clean. Just when it's about done baking, mix together your powdered sugar, vanilla and milk. I always use a fork to be sure all the little clumps get broken up Once the cake comes out of the oven, waste no time at all. Pour this powdered sugar mixture over the warm cake. Now sit back and wait for the wonderful crackle to appear

Steps:

• Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.