Best Make Ahead Sticky Buns Recipes

MAKE-AHEAD STICKY BUNS

Steps:

• 1. For Buns: Mix yeast, 1 tsp. sugar and warm water until dissolved. Set aside.
• 2. In food processor pulse about 2 times: flour, sugar, nutmeg and salt.
• 3. Mix the yeast mixture above, with the 1 cup milk, 1/4 cup water, and egg, then; Add slowly to processor and process until it forms a ball. Process one more minute.
• 4. Knead about 8 minutes, adding no more than 1/4 cup flour. Let rise until doubled, about 45 minutes. (Depends on how warm your kitchen is)
• 5. For Sticky Stuff/ Caramel: Combine in small saucepan the 1/3 cup milk, brown sugar, syrup and butter. Bring to a boil., stirring constantly. Remove from heat.
• 6. After dough has doubled, punch it down. Let rest 5 minutes. Roll into a 24x10 rectangle on a lightly floured surface.
• 7. Use a pastry brush to coat dough surface with melted butter. (Start with a half of a stick). Sprinkle the Cinnamon mixture over the melted butter on the dough. Roll up. Cut 12 slices.
• 8. Coat baking pan with butter. (Two 9-inch round pans are recommended) Sprinkle with 3/4 cup chopped nuts. Top with Sticky Stuff (brown sugar mixture). Arrange 12 slices, cut side up, in each round pan. (6 buns per pan).
• 9. Cover with plastic wrap coated with cooking spray. Refrigerate 8-24 hours or until doubled in size.
• 10. Preheat oven to 375 degrees. Bake 23 minutes or until nicely browned. Invert on plate or another pan.

MAKE-AHEAD STICKY BUNS

Steps:

• Combine warm water and yeast in a measuring cup and set aside.
• In a large bowl, combine flour, potato flakes, 1/4 cup sugar, dry milk, 1/4 cup butter, vanilla, egg, baking powder and salt.
• Slowly add yeast mixture and stir gently until dough forms a ball.
• Add oil to a plastic container or ziploc bag, swirling to coat all sides.
• Put dough into container or bag and refrigerate for at least 4 hours.
• Remove dough from refrigerator.
• Roll dough out onto oiled work surface into a 12"x16" rectangle.
• In a small bowl, make filling by mixing 2 T. butter, 1/4 cup sugar, and cinnamon. Spread across surface of dough.
• Starting with the longer edge, roll the dough into a log. Cut the dough into 16 pieces (rolls).
• Lightly grease two 9" round cake pans.
• Make the glaze by mixing brown sugar, corn syrup, and 2T. butter in microwave-safe measuring cup and heating 1 minute on HIGH or until butter is melted.
• Stir to combine, then pour half into each pan.
• Sprinkle 1/2 cup chopped pecans over glaze in each pan.
• Place 1 roll in center of each pan, then surround with seven other pieces.
• Cover pans and refrigerate overnight.
• Remove pans from fridge and allow to rest at room temp about 30 minutes; you will really see the rolls rise during this time.
• Preheat oven to 375°F.
• Bake for 15-20 minutes or until tops of rolls are lightly golden.
• Invert each pan onto a serving plate and serve!