CINNAMON STICKY BUNS
Cinnamon Sticky Buns make a great breakfast or brunch recipe and can even be made ahead! This from-scratch, step-by-step recipe features brown sugar, pecans, and other pantry ingredients you likely already have in your home.
Provided by Elise Bauer
Categories Dessert Baking Cinnamon Pastry Rolls Sticky Buns
Time 11h
Number Of Ingredients 20
Steps:
- Make the filling: Combine brown sugar and cinnamon in a small bowl. In a separate bowl, melt butter and keep separate.
- Remove from oven and invert: 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.
Nutrition Facts : Calories 414 kcal, Carbohydrate 52 g, Cholesterol 79 mg, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, Sodium 205 mg, Sugar 25 g, Fat 21 g, ServingSize Makes 15 sticky buns, UnsaturatedFat 0 g
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
ANN SATHER'S CINNAMON ROLLS
Ann Sathers Restaurant is a Chicago institution that is famous for wonderful Scandinavian dishes and their cinnamon rolls. This is the recipe for the rolls....there is nothing more comforting than a cold, snowy Sunday morning and these rolls baking in the oven.
Provided by Hey Jude
Categories Yeast Breads
Time 2h15m
Yield 12 rolls
Number Of Ingredients 14
Steps:
- In a large bowl, stir the yeast and 1 teaspoon of sugar into the warm water and let stand for 5 minutes; stir in milk, melted butter, 1/3 cup sugar, salt and 1 cup flour; beat with a spoon or an electric mixer until smooth.
- Gradually stir in 1 1/2 cups flour, keeping the dough smooth; if the dough is still moist, stir in 1 tablespoon flour at a time to make a soft dough; cover with a dry cloth and let it rise in a warm place until doubled in bulk, about 1 hour.
- Heat oven to 350°.
- Divide the raised dough in half.
- On a lightly oiled board, roll out (with a lightly floured rolling pin) and stretch 1 piece of dough to make a 12-by-8-inch rectangle; spread 2 tablespoons of the soft butter over the top of the dough; sprinkle with half of the brown sugar and cinnamon; beginning on the long side, roll up tightly, jelly-roll fashion.
- Repeat with remaining dough.
- Cut the dough into 2-inch slices; place on greased and floured baking sheets; let the dough rise (in a warm place) until doubled in bulk, about 45 minutes.
- Bake in the oven for 12-15 minutes, or until golden brown.
- Take the baking sheets out of the oven and place the cinnamon rolls on a wire rack to cool.
- Top rolls with powdered sugar icing immediately.
- Serve warm or at room temperature.
- Powdered Sugar Icing: Combine sugar, vanilla and 1 tablespoon milk in a small bowl; stir in additional milk, 1 teaspoon at a time, until icing is loose enough to drizzle.
ANNA'S SWEET N' STICKY CINNAMON BUNS
These cinnamon buns are really yummy! These were originally from a different recipe, but I tweaked it to our tastes.You could use brown sugar or granulated sugar in this recipe. Don't have buttermilk? Combine even parts plain yogurt and milk to replace it. If you don't want to use all applesauce in the recipe, combine equal parts of applesauce and oil. Add as much cinnamon as desired- I like to use alot in these buns. Feel free to play with the recipe to suit your tastes! Note: This recipe is doubled- these buns are sure to go really fast!
Provided by edlos1
Categories Breakfast
Time 45m
Yield 20 cinnamon buns, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Sift together dry ingredients in a large bowl. Combine buttermilk and vanilla. Mix together applesauce and buttermilk with dry ingredients- stir until just combined.
- Knead dough on a floured surface until smooth. Divide dough into two equal halves. Roll each half into a 15x8" rectangle. Smooth half of the butter on rectangle. Sprinkle a small amount of cinnamon on top of butter.
- Combine sugar, walnuts, and cinnamon in a small bowl. Sprinkle half of mixture over top of dough. Roll up dough in a jelly roll fashion. Pinch seam to seal. Cut roll into 1 1/2" slices. Arrange slices, cut side up in a large, greased baking pan. Repeat all steps with other half of dough.
- If desired, melt a small amount of butter and pour over top of buns. Sprinkle any remaining sugar mixture on top. Bake for 15 minutes or until golden brown. Remove from oven and pour milk over top of buns, if desired. Serve warm.
Nutrition Facts : Calories 502.6, Fat 12.5, SaturatedFat 7.6, Cholesterol 32.3, Sodium 1063.9, Carbohydrate 90, Fiber 1.9, Sugar 39.9, Protein 8.1
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