Any favorite sticky buns recipes?!
Quick sticky buns
INGREDIENTS
1 (10 ounce) can refrigerated biscuit dough
2 tablespoons margarine, melted
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons dark corn syrup
1/4 cup chopped pecans
DIRECTIONS
Cut each biscuit in half and form each piece into a ball.
Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .
Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.
Answers: I make these so I don't have to deal with yeast. Hope you enjoy!
Quick sticky buns
INGREDIENTS
1 (10 ounce) can refrigerated biscuit dough
2 tablespoons margarine, melted
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons dark corn syrup
1/4 cup chopped pecans
DIRECTIONS
Cut each biscuit in half and form each piece into a ball.
Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .
Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.
2 1/4 teaspoons active dry yeast
1/4 cup (2 ounces) very warm water (105 to 115 degrees F)
5 1/3 cups (24 ounces) unbleached all-purpose flour
2 1/4 teaspoons Kosher salt
2 cups (16 ounces) warm water (90 degrees F)
9 tablespoons (4 1/2 ounces) unsalted butter
1/2 cup plus 1 tablespoon (5 ounces) dark brown sugar, firmly packed
4 tablespoons (2 ounces) unsalted butter, softened
2/3 cup plus 1 tablespoon (2 3/4 ounces) pecan pieces, toasted
1/3 cup plus 1 tablespoon (2 1/2 ounces) granulated sugar
1 teaspoon cinnamon
Equipment: One 9-inch square baking pan, preferably non-stick, buttered on sides only; one sheet pan, lined with aluminum foil
Place the yeast and warm water in a small bowl and stir with a fork to dissolve the yeast. Allow it to stand for about 3 minutes.
Mix the flour and salt together in a large bowl. Add the warm water and the yeast mixture and stir with your fingers to moisten the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.
Move the dough to a lightly floured surface and knead it by hand for 5 minutes. This is a soft, moist dough. If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. (This rest period is the autolyse.)
Gently knead the dough on the lightly floured surface for 1 to 2 more minutes, or until it becomes smooth, supple, and elastic but not too firm. The texture of the dough should be soft but springy. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn to coat the top with oil. Cover it tightly with plastic wrap and let it rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 1 1/2 to 2 hours.
While the dough is rising; in a small saucepan, heat the 9 tablespoons butter and the dark brown sugar over low heat, stirring occasionally, until the butter has melted and the sugar is completely moistened (it won't be dissolved), then whisk until the mixture looks silky and a little lighter in color. Use 1 tablespoon softened butter to grease the sides of a 9-inch square pan, then pour in the caramel, tilting the pan slightly so the mixture spreads evenly over the bottom of the pan. Sprinkle the toasted pecans over the warm caramel and press them down slightly. Put the pan in the refrigerator to cool the caramel; be the pan's on a level surface. Put the granulated sugar and cinnamon in a small bowl and stir until evenly mixed. Set aside.
When the dough has doubled, gently pour it out of the bowl onto the floured work surface. Flatten the dough and stretch it with your fingers to form a 13 by 10-inch rectangle, with a longside facing you. Work gently so you don't tear the dough surface. The dough should stretch easily at this point, but if it resists, let it rest for 5 minutes and resume stretching. Check to be sure the dough isn't sticking to the work surface; flour the table again, if necessary.
Spread 3 tablespoons of the softened butter evenly over the dough, leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the cinnamon/sugar mixture generously and evenly over the butter, again leaving the top 1/2-inch of the rectangle bare. Starting with the bottom edge, roll up the dough jelly-roll fashion into a long log. If the dough sticks to the table as you're rolling, use a dough scraper to loosen it gently. Pinch gently but firmly along the seam to seal it. If necessary, gently shape the roll so it is a nice uniform log.
Take the caramel-lined pan out of the refrigerator. Cut the log of dough into 9 equal pieces. (It's easiest to mark the roll first to show where you're going to make the cuts--a slight indentation with the knife edge will do--then use a sharp serrated knife to cut completely through the dough.) Lay the pieces cut side down on top of the caramel. Don't worry if it's a tight fit. Let rise, uncovered, at room temperature until the dough has almost doubled, about 1 to 1 1/4 hours. The rolls should fill the pan and extend 1/2 to 3/4-inch above it. In the meantime, position a rack in the center of the oven and preheat the oven to 375 degrees F. Put the pan of sticky buns on a foil-lined baking sheet and place it in the oven. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 30 to 40 minutes longer, until the tops of the buns are golden brown and crusty. It's important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly. Set the pan of buns on a rack to cool for 5 minutes. Then quickly but carefully turn the pan upside-down and release the sticky buns onto a large flat heatproof plate. Immediately scrape out any hot caramel remaining in the bottom of the pan and spread it on the tops of the buns, filling in any bare spots. Let them cool until just warm before serving. (Clean the pan by soaking it in very hot water to dissolve the caramel.) Store any leftovers covered in plastic wrap at room temperature
um... what is sticky buns?! sorry i can't help good luck
QUICKIE STICKIE BUNS
3/4 c. milk, scalded
1/4 c. sugar
1 tsp. salt
1/4 c. butter, softened
2 pkg. active dry yeast
1/2 c. warm water
1 egg
3 1/4 c. flour
TOPPING:
3/4 c. butter
1 c. firmly packed brown sugar
2 tbsp. sugar
1 tsp. cinnamon
1 tbsp. light corn syrup
1 tbsp. hot water
3/4 c. chopped nuts
Heat oven to 375 degrees. Makes 24-30 stickie buns.
In large mixing bowl, combine milk, sugar, salt, and butter; stir until butter is melted. Dissolve yeast in warm water. Add yeast and egg to milk mixture. Add 2 cups flour; beat vigorously until smooth. Gradually blend in remaining flour to form a stiff batter. Cover; let rise in warm place until light and doubled in size, about 30 minutes.
While dough in rising, prepare topping. Spoon topping by scant tablespoons into large, well greased muffin cups, spreading slightly. Stir down yeast batter. Drop by scant tablespoons into prepared muffin cups, if desired, gently cut completely through with greased knife or kitchen scissors to marble slightly. Cover; let rise in warm place until light and doubled in size, about 30 minutes. (Place pans on foil cookie sheets to guard against spill-overs in oven.) Bake for 12-15 minutes until golden brown. Let cool 1 minute; then invert onto wire rack covered with waxed paper.
TOPPING: Combine all ingredients in saucepan. Heat over low heat, stirring until combined.
TIPS: If you do not have enough muffin pans to bake all at once, let remaining yeast batter rise while first batch bakes. Stir down again before baking second batch. (I use a greased 9 x 13 cake pan and follow the directions for the muffin tins.)
Reheat, wrapped in foil, at 325 degrees for about 20 minutes.