Best Classic Sticky Rolls Cooking For Recipes

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CHEF JOHN'S STICKY BUNS



Chef John's Sticky Buns image

The first recipe I made for my family after my first semester of culinary school was sticky buns. Ever since then, they've had a special place in my heart. It's been my experience with baking that the harder a dough is to work with, the better it comes out and this is no exception--the contrast between this beautifully tender, airy dough and the sweet, crunchy, sticky topping is just otherworldly.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 16

⅔ cup warm water
⅔ cup warm milk
2 teaspoons active dry yeast
2 tablespoons white sugar
1 large egg, beaten
6 tablespoons unsalted butter, melted
4 cups all-purpose flour, or more as needed
1 ½ teaspoons fine salt
½ cup packed light brown sugar
¼ cup white sugar
1 pinch salt
6 tablespoons unsalted butter, melted
3 tablespoons water
1 cup chopped toasted pecans
¾ cup packed light brown sugar
1 teaspoon ground cinnamon

Steps:

  • Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
  • Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
  • While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
  • Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
  • Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
  • Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
  • Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
  • Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
  • Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
  • Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.

Nutrition Facts : Calories 448.5 calories, Carbohydrate 63 g, Cholesterol 47.1 mg, Fat 19.8 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.3 g, Sodium 324.7 mg, Sugar 29.7 g

CLASSIC STICKY ROLLS (COOKING FOR 2)



Classic Sticky Rolls (Cooking for 2) image

If you've ever woken up craving a warm, gooey sticky roll for breakfast, but just don't want to make a huge batch, this recipe is just for you (and one other person). These made-from-scratch rolls are surprisingly simple, full of buttery caramel flavor and have just the right sticky-and-tender texture to make them an all-time-favorite recipe.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 3h20m

Yield 4

Number Of Ingredients 13

1 1/2 to 2 cups Gold Medal™ all-purpose flour or bread flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
1/2 cup warm milk (110°F to 115°F)
2 tablespoons butter, softened
1 egg yolk
1/2 cup packed brown sugar
1/4 cup butter, softened
2 tablespoons light corn syrup
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, softened

Steps:

  • In medium bowl, mix 1 cup of the flour, the granulated sugar, salt and yeast. Add milk, 2 tablespoons softened butter and the egg yolk. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
  • Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • Spray 8-inch square pan with cooking spray. In 1-quart saucepan, heat 1/2 cup brown sugar and 1/4 cup softened butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into pan.
  • In small bowl, mix 1/4 cup brown sugar and 1/2 teaspoon cinnamon; set aside.
  • Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 8x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons softened butter; sprinkle with cinnamon sugar. Roll rectangle up tightly, beginning at 8-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With serrated knife, cut roll into 4 (2-inch) slices.
  • Place slices, cut sides up, slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
  • Heat oven to 350°F. Bake 28 to 32 minutes or until golden brown. Let stand 2 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain on top of rolls 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

Nutrition Facts : Calories 630, Carbohydrate 93 g, Cholesterol 110 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Roll, Sodium 510 mg, Sugar 51 g, TransFat 1 g

STICKY BUNS RECIPE



Sticky Buns Recipe image

This old-fashioned caramel sticky buns recipe with pecans is perfect for breakfast or dessert.

Provided by Michelle

Categories     Dessert

Time 5h15m

Number Of Ingredients 17

6½ tablespoon granulated sugar
5½ tablespoons unsalted butter (at room temperature)
1 teaspoon salt
1 egg (slightly beaten)
1 teaspoon vanilla extract
3½ cups bread flour
2 teaspoons instant yeast
1 cup + 2 tablespoons whole milk (at room temperature)
6½ tablespoons granulated sugar
1½ tablespoons ground cinnamon
1 cup unsalted butter (at room temperature)
½ cup granulated sugar
½ cup light brown sugar
½ teaspoon salt
½ cup light corn syrup
1 teaspoon vanilla extract
½ cup coarsely chopped pecans

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.
  • Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.
  • 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 them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).

Nutrition Facts : Calories 799 kcal, Carbohydrate 106 g, Protein 10 g, Fat 38 g, SaturatedFat 18 g, Cholesterol 84 mg, Sodium 480 mg, Fiber 3 g, Sugar 63 g, ServingSize 1 serving

PHILADELPHIA STICKY BUNS



Philadelphia Sticky Buns image

I've had this recipe clipped from a magazine forever. It's probably from a late 70's or 80's McCalls, I think. Anyway I'm putting it here for safekeeping. The sticky buns are a bit of work, but the end result is well worth the effort! Rising time is not included in prep time.

Provided by Leslie in Texas

Categories     Yeast Breads

Time 1h15m

Yield 12 sticky buns

Number Of Ingredients 15

1/3 cup milk
1/4 cup sugar
1/2 teaspoon salt
1/4 cup butter
1/4 cup warm water (105 to 115 degrees)
1 (1/4 ounce) package yeast
1 egg
2 1/2 cups all-purpose flour
1/4 cup butter
1/4 cup light brown sugar
1/2 cup pecan halves (or more)
1/4 cup butter, softened
1/4 cup light brown sugar
1/2 cup chopped raisins
1/2 teaspoon cinnamon

Steps:

  • Yeast Dough:.
  • In a small pan, heat milk just until bubbles form around edge of pan; remove from heat.
  • Add sugar, salt and butter; stir to melt butter, then cool to lukewarm.
  • Sprinkle yeast over water in large bowl; stir to dissolve then stir in lukewarm milk mixture.
  • Add the egg and 2 cups of the flour; beat with electric mixer until smooth.
  • Add the remaining 1/2 Celsius flour and mix by hand until dough is smooth and leaves sides of bowl.
  • Turn dough onto lightly floured surface ; knead until dough is smooth and blisters appear.
  • Place in lightly greased bowl; turn to grease all over.
  • Cover with towel and let rise in warm, draft-free place until double, about 1 to 1 1/2 hours.
  • Topping:.
  • While dough rises, in a small bowl with spoon cream the butter and brown sugar.
  • Spread on bottom and sides of 9X9X2-inch square baking pan.
  • Place pecans evenly on top, flat sides up.
  • When dough has risen, roll dough into a 16X12 inch rectangle; spread with butter,sprinkle with brown sugar, the raisins and cinnamon.
  • Roll up from long side, jelly-roll fashion; pinch edge to seal.
  • Cut crosswise into 12 pieces.
  • Place, cut side down, into prepared pan.
  • Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours.
  • Preheat oven to 375 degrees.
  • Bake sticky buns 25 to 30 minutes, or until golden brown.
  • Invert on plate, let stand 1 minute then remove pan.
  • Serve warm.

STICKY BUNS



Sticky Buns image

Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 16

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk, room temperature
2 eggs
5 ½ cups unbleached all-purpose flour, divided
¼ cup butter, softened
¼ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
½ cup butter, melted
½ cup packed brown sugar
⅓ cup raisins
⅔ cup chopped pecans

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup 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 each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 70.5 g, Cholesterol 67.6 mg, Fat 19.5 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 9.4 g, Sodium 586.3 mg, Sugar 22.9 g

HOMEMADE STICKY BUNS



Homemade Sticky Buns image

Forget a trip to the bakery, and create these scrumptious sticky buns right in your own kitchen. Make and refrigerate the dough the night before for a sweet and easy start to the morning!

Provided by Angie McGowan

Categories     Side Dish

Time 4h40m

Yield 15

Number Of Ingredients 17

1 package or 2 1/4 teaspoons active dry yeast
1/4 cup warm water (120°F to 130°F)
2/3 cup milk
1/4 cup butter, melted, still warm but not hot
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon grated orange peel
4 egg yolks
3 1/2 cups Gold Medal™ all-purpose flour
1 cup packed brown sugar
1/4 cup butter
1/4 cup honey
1 teaspoon grated orange peel
1 cup chopped pecans
1/4 cup butter, softened
2/3 cup packed brown sugar
1 tablespoon ground cinnamon

Steps:

  • Lightly grease 13x9-inch (3-quart) glass baking dish and large bowl with shortening or cooking spray.
  • Place yeast in ungreased large bowl. Add warm water; mix well until dissolved. Stir in all remaining Dough ingredients except flour until well mixed. Add 3 cups of the flour; stir until a soft dough forms.
  • On lightly floured work surface, knead dough 10 to 12 minutes, adding no more than 1/2 cup additional flour until dough is a good consistency and not too sticky. Dough should be slightly sticky and does not break when stretched. If it breaks, continue kneading.
  • Place dough in greased large bowl; cover with plastic wrap. Let rise in warm place 2 to 3 hours or until doubled in size.
  • Punch down dough; place on lightly floured work surface. Cover dough with plastic wrap again; let rest 20 minutes.
  • Meanwhile, in 1-quart saucepan, mix all Topping ingredients except pecans. Heat over medium heat until sugar dissolves. Pour into baking dish. Sprinkle with pecans.
  • After dough has rested, roll out dough with rolling pin into 18x12-inch rectangle. Brush dough with 1/4 cup softened butter, leaving 1-inch strip of dough along one long side. In small bowl, mix 2/3 cup brown sugar and the cinnamon. Sprinkle over buttered dough.
  • Staring with topped long side of dough, carefully and tightly roll dough into very long roll. Cut roll evenly into 15 slices. Place slices in 5 rows by 3 rows in baking dish over Topping. Let rise in warm place 30 to 60 minutes or until doubled in size.
  • After rolls have doubled in size, heat oven to 350°F. Bake rolls 25 to 30 minutes or until deep golden brown. Immediately invert rolls onto serving platter, being extremely careful of hot sticky topping. Serve warm.

Nutrition Facts : ServingSize 1 Serving

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