Recipes for "sticky buns"

Dissolve yeast in warm water in a large bowl. Let stand until creamy, about 10 minutes.

Add 2 ½ cups flour, buttermilk, eggs, 1/4 cup white sugar, 1/4 cup softened butter, baking powder, and salt to yeast mixture; stir until well combined. Stir in remaining 3 cups flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Divide dough in half, then roll each half into a 12x7-inch rectangle. Spread each rectangle with 1 tablespoon softened butter, then sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up halves, beginning at a wide side; pinch seams to seal well. Cut each roll into 12 equal slices.

Coat 2 (9-inch) round cake pans, each with 1/4 cup melted butter, 1/4 cup brown sugar, 1/2 of the pecans, and 1/2 of the raisins. Arrange 12 dough slices in each prepared pan, leaving a small space between slices. Cover and let rise until doubled, 30 to 60 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until golden brown, about 30 minutes. Invert the pans onto serving plates, lift up the pans to release sticky buns, and serve hot.

Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup white sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed.

Stir in remaining 3 cups flour. Dough should remain soft and slightly sticky. Knead for 5 minutes, or about 200 turns on a lightly floured board.

Form dough into a round and place it in an oiled bowl. Cover it with a damp cloth and leave it in a warm place to rise until doubled.

Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft margarine, and sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.

Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.

Bake in a preheated 375 degrees F (190 degrees C) oven for about 30 minutes. Invert pans onto serving plate.

In the bowl of an electric mixer, combine warm water, yeast and 1 teaspoon sugar. Stir to dissolve and let sit until foamy, about 5 minutes.

Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended.

Switch to a dough hook and then, again on low speed, slowly incorporate more flour, a few tablespoons at a time (up to 1 cup more), until the dough pulls away from the sides of the bowl.

Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes.

Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).

After the dough has risen, punch down. Turn out onto a lightly floured surface and let sit 20 minutes.

Combine brown sugar and cinnamon in a small bowl. In a separate bowl, melt butter and keep separate.

On a floured surface, roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with the cinnamon-sugar mixture.

Starting with the long side, roll dough into a cylinder. Place seam side down and cut crosswise into 15 slices.

In a 1-quart saucepan, combine brown sugar, butter, honey, and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9 x 13-inch pan and sprinkle pecans on top.

Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

Remove the rolls from the refrigerator and let stand at room temperature while the oven preheats, about 30 to 60 minutes.

Preheat the oven to 375°F. Bake buns until golden, 25 to 30 minutes.

Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

Did you love the recipe? Let us know with a rating and review!

1. To make the dough. In the bowl of a stand mixer, combine the milk, yeast, brown sugar, eggs, butter, 3 ½ cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour.

2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

3. Meanwhile, to make the sticky sauce. Line a 9×13 inch baking dish with parchment. Spread the pecans in an even layer in the bottom of the baking dish.

4. In a medium sauce pot, combine the milk, maple syrup, brown sugar and 12 tablespoons butter. Cook over medium heat until the butter is melted and the sauce bubbling, about 8 minutes. Remove from the heat and stir in the vanilla. Pour the sauce over the pecans.

5. Preheat the oven to 350 degrees F. In a small bowl, mix together the remaining 1/2 cup brown sugar and the cinnamon.

6. Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread 4 tablespoons softened butter evenly over the dough. Sprinkle the cinnamon sugar evenly over the butter and lightly push the mixture into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12 rolls. Place rolls in the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes or transfer to the fridge to rise overnight.

7. Transfer to the oven and bake 20-25 minutes, until golden brown on top. If the rolls are browning too quickly on top, cover with foil halfway through cooking.

8. Let the rolls sit 5 minutes and then carefully invert the rolls onto a serving plate. Serve warm and enjoy!

Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of nuts. Sprinkle pudding mix, brown sugar, and cinnamon over dough. Pour melted margarine over mixture. Lay a damp paper towel over the pan and place it in a cold oven for 8 hours to overnight.

Remove the pan from the oven in the morning. Discard the paper towel.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven for 25 minutes. Remove from the oven and let sit for a few minutes, then invert onto a plate.

Combine yeast, sugar, water and milk in a large bowl. Let sit until foamy, 5 to 10 minutes.

Mix in butter, egg, and vanilla. Stir in flour and Diamond Crystal® Kosher Salt and mix until dough comes together; you may need additional flour. Knead until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl; cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours.

Spray two 9-inch cake pans liberally with cooking spray.

For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and Diamond Crystal® Kosher Salt; mix well but do not bring to a boil. Sauce will be thick. Divide sauce equally into cake pans. Sprinkle equal amounts of pecans on top of caramel sauce.

Divide dough into two equal portions and roll out each section into a rectangle approximately 14x6 inches.

For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 9 equal portions. Place rolls into prepared cake pans and let rise until doubled, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake until browned and baked through, 25 to 30 minutes.

Immediately (and carefully as sauce will be very hot) invert onto a plate. Serve warm.

Preheat the oven to 450 degrees F (230 degrees C). Grease an 8-inch cake pan.

Cut each biscuit in half and form each piece into a ball.

Combine sugar, pecans, and cinnamon in a small bowl. Dip each biscuit half into margarine, then into the sugar mixture. Place in prepared cake pan. Mix remaining margarine and sugar mixture and spoon over biscuit balls. Drizzle corn syrup over top.

Bake in the preheated oven for 10 to 12 minutes. Serve warm.

Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup sugar, baking powder, and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky). Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.

Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter; sprinkle with 1/4 cup sugar and 1 teaspoon ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.

Coat two 9-inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.

Preheat the oven to 375 degrees F (190 degrees C).

Bake buns in the preheated oven for 30 minutes. Invert pans onto serving plates immediately.

Make dough: Dissolve yeast in lukewarm water in a large bowl and set aside until foamy, about 5 minutes. Stir flour, beaten eggs, warm milk, white sugar, melted butter, and salt into yeast mixture until dough is moist and sticky.

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, 1 hour and 30 minutes to 2 hours and 30 minutes.

Make topping: Stir together brown sugar, butter, honey, and corn syrup in a small saucepan over medium heat. Cook, stirring occasionally, over medium heat until sugar dissolves. Pour into the bottom of two 9x13-inch nonstick baking dishes. Sprinkle raisins and walnuts evenly over the top.

Punch down dough and roll into a 1/4- to 1/2-inch-thick rectangle.

Make filling: Brush melted butter over dough rectangle. Stir together white sugar and cinnamon in a small bowl until well combined; sprinkle over butter. Sprinkle raisins evenly over dough. Roll dough around filling into a cylinder; cut into 3/4-inch slices and arrange into the prepared baking dishes. Set aside to rest at room temperature for 20 minutes or in the refrigerator for 8 hours to overnight.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until buns are no longer doughy in the center, about 25 minutes. Remove from the oven and immediately flip onto a serving platter, transferring topping onto rolls. Serve warm.

Prepare bread dough according to recipe directions. Place in large greased bowl. Cover and let rise in warm place until doubled in size, about 30 to 45 minutes (see Note).

For Caramel Pecan Topping: Melt 1 cup butter in medium saucepan over medium heat. Add 1 cup brown sugar and corn syrup; stir until smooth. Remove from heat. Stir in vanilla. Spread evenly in 13 x 9-inch baking pan. Sprinkle evenly with pecans.

For Cinnamon Filling: Mix 3/4 cup brown sugar, 6 tablespoons butter, flour and cinnamon in small bowl with fork until blended. Roll dough to 16 x 10-inch rectangle on lightly floured surface. Crumble filling mixture evenly over dough. Beginning at long side, roll up tightly, pressing seam to seal. Cut evenly into 15 slices. Place cut side down in prepared pan. Cover loosely with plastic wrap. Let rise in warm place (80 degrees to 90 degrees F) 30 to 45 minutes or until doubled in size.

Heat oven to 350 degrees F. Bake buns 30 to 35 minutes or until golden brown. Cool 10 minutes to allow caramel to thicken. Invert onto serving plate. Serve warm or at room temperature.

Grease a 9-inch fluted tube pan (such as Bundt®).

Sprinkle 1/4 cup walnuts into the prepared pan. Arrange dinner rolls in the pan.

Mix brown sugar and pudding mix in a small bowl; sprinkle evenly over the rolls. Add raisins and 1/2 cup walnuts.

Mix white sugar and cinnamon in a small bowl; sprinkle evenly over raisin and walnut layer. Pour melted butter over the entire roll mixture. Cover pan loosely with plastic wrap and a towel; place on a baking sheet. Allow to rise at room temperature for 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). Remove towel and plastic wrap from pan, keeping the fluted tube pan on the baking sheet in case ingredients overflow.

Bake in the preheated oven until rolls are cooked and browned, about 30 minutes. Place a sheet of aluminum foil over rolls midway through baking if they brown too quickly. Cool in the pan for 5 to 10 minutes before turning onto a plate.

Preheat the oven to 350 degrees F (175 degrees C). Line a 8x8 cake pan with parchment paper.

Combine butter, sugar, salt, and honey in a pan set over medium heat. Stir while cooking until the sugar dissolves and mixture starts to bubble a little bit, 3 to 5 minutes.

Turn off the heat and add vanilla bean paste, heavy cream, and chopped pecans. Mix until the pecans are fully coated and set aside to cool slightly

Pour all of the sauce in the pan into the prepared cake pan and spread it out into an even layer. Add Hawaiian rolls, top side down.

Bake in the preheated oven until the sauce is very bubbly and the buns are slightly browned , 15 to 20 minutes.

Let it cool for up to 5 minutes before flipping onto a cutting board or plate

Arrange rolls in a 9x13-inch baking dish.

Heat ice cream, butter, white sugar, and brown sugar in a saucepan over medium heat until ice cream is melted, sugars are dissolved, and sauce is warm, about 5 minutes; pour mixture over bread dough. Cover and let rise in a warm area until doubled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until rolls are golden brown, about 30 minutes.

In a bowl, stir together 1/4 cup of the warmed milk and 1 teaspoon of sugar. Sprinkle the yeast over the milk and let sit for 5 to 10 minutes until foamy.

In a large bowl or the mixing bowl of an electric mixer, vigorously whisk together 3 cups of the flour (reserving additional flour for later), the spices, salt, and 1/4 cup of sugar.

Create a well in the flour and add the foamy yeast, softened butter, eggs, and the remaining 1/4 cup milk.

Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients until well incorporated. The mixture should be shaggy and quite sticky.

Add in the currants and orange zest.

If you are using a stand mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.)

Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it.

Total kneading time should be about 7 minutes in a mixer or 10 minutes by hand.

Form a ball of dough in the bowl and cover with plastic wrap. Let sit, covered, at room temperature (or in a warm spot) for 2 hours, until the dough has doubled in size.

Press down on the dough to gently compress it. Roll the ball of dough into a log shape and cut it into two halves. Place one half back in the bowl while you work with the other half. Take the dough half you are working with and cut it into 8 equal pieces.

Take the individual pieces and form them into mounds, placing them 1 1/2 inches apart from each other on a greased baking sheet.

Cover with plastic wrap and then work the remaining dough into 8 equal pieces and place them in mounds on a baking sheet, again cover with plastic wrap.

Let the dough mounds sit at room temperature (or warm place) to rise again, until the mounds have doubled in volume, about 30 to 40 minutes.

Prepare egg wash by whisking together one egg and a tablespoon of milk.

If you want, you can score the top of the buns with a knife in a cross pattern. You will want to make fairly deep cuts for the pattern to be noticeable after they're done.

Using a pastry brush, brush the egg wash over the dough mounds. The egg wash will give them a shiny appearance when cooked.

Place in the middle rack of the 400°F oven and cook for 10 to 12 minutes, until the buns are lightly browned.

Remove from oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool.

To paint a cross on the top of the buns, wait until the buns have cooled (or the frosting will run). Whisk together the milk and the powdered sugar. Keep adding powdered sugar until you get a thick consistency.

Place in a plastic sandwich bag. Snip off a small piece from the corner of the bag and use the bag to pipe two lines of frosting across each bun to make a cross.

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.

Combine the flour, baking powder, cinnamon, and salt in a large bowl. Mix the eggs, milk, oil, applesauce, 1/2 cup brown sugar, and vanilla extract in a separate bowl. Stir the egg mixture into the flour mixture until the batter is just moistened.

Combine the melted margarine or butter, 1/4 cup brown sugar, and pecans; divide it into each prepared muffin cup. Portion about 1/4 cup muffin batter into each muffin cup, on top of the pecan mixture.

Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Invert pan onto a piece of aluminum foil; let stand 2 minutes then remove pan.