Recipe For Homemade Sticky Buns

Best Ever Sticky Buns Recipe Erren's Kitchen

WebJan 29, 2024 · Bake the Sticky Buns: Place the baking dish in the oven and bake for 20-30 minutes, until the buns are golden brown on top and …

Rating: 5/5(65)
1. In a small bowl, dissolve yeast in warm water and set aside.
2. In a large bowl mix milk, sugar, melted butter, salt and egg.
3. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
4. Knead dough on lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 - 3 hours.

Preview

See Also:

Show details

Easy Sticky Buns I Heart Eating

WebJul 9, 2018 · Step 2: In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. …

1. Grease a 9x13-inch metal baking pan; set aside.
2. In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
3. Pour the milk mixture into the bowl of a stand mixer.
4. Add the yeast and warm water.

Preview

See Also:

Show details

The Best OldFashioned Sticky Buns Recipe Brown …

WebOct 2, 2019 · Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove …

1. Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.
2. Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.
3. Transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 18 inches wide by 9 inches long. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 even pieces.
4. Coat the bottom of a 9x13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

Preview

See Also:

Show details

Sticky Buns (Old Fashioned) Jo Cooks

WebAug 28, 2022 · Cut the dough into 1 ½ inch slices, and place in a lightly greased baking pan. Place the cut rolls in the pan over the caramel and …

1. Bloom the yeast: In a small bowl whisk the warm water, yeast and the sugar together.Let it sit for 5 to 10 minutes until it has foamed up nicely. If your yeast doesn’t get foamy, don’t move forward. Buy a new jar and store it in the freezer so it lasts longer.
2. Make the dough: In the bowl of your mixer add the flour, milk, melted butter, eggs, salt, and yeast mixture and mix for about 5 minutes using the dough hook. If the dough is sticking to the bowl, add a bit more flour. The dough is done when it comes clean from the side of the bowl. Place the dough in an oiled bowl, cover it with plastic wrap or damp clean kitchen towel and place it in a warm, draft free environment until it doubles in size.
3. Make the filling and the pecan topping: In a small bowl combine the brown sugar with the cinnamon. In a small saucepan add the butter, brown sugar and honey. Cook over low heat until the sugar dissolves. Pour the sauce over a 9x13-inch baking pan and sprinkle with chopped pecans.
4. Assemble cinnamon rolls: Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch in thickness. Spread the ⅓ cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 ½ inch slices, and place in a lightly greased baking pan. Place the cut rolls in the pan over the caramel and pecans topping. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.

Preview

See Also:

Show details