Best Mini Sticky Buns Recipes

MINI PECAN STICKY BUNS

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: In a pan, melt the butter and add the pecans, corn syrup and vanilla. Let the mixture bubble up for a minute, then remove from the heat. Spoon 1 teaspoon of the mixture into each cup of three 24-hole mini-muffin tins.
• For the rolls: Roll out each piece of dough into a 6-by-24-inch rectangle (should roll out very thin!). Pour a third of the melted butter on each piece, then sprinkle a third of the sugar and a third of the cinnamon evenly over each surface.
• Starting at the far end of one piece, roll the dough into a long log, rolling toward you. You'll end up with a 24-inch log. With a sharp knife, cut into very thin slices, about 1/4 inch thick. Repeat with the remaining pieces of dough.
• Lay the sliced rolls into the muffin tins on top of the pecan mixture, tucking the tails under and patting them firmly on top of the topping. Bake until golden brown, 12 to 13 minutes.
• Turn out the rolls from the pans immediately. Invert carefully, so that the rolls turn out and the pecans stay stuck to the bottoms (which are now the tops!). If a little of the pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.

MINI STICKY BUNS

Steps:

• To make brown sugar mixture: Combine light and dark brown sugar until well combined - makes 1 3/4 cup.
• To make glaze:In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, Brown Sugar Mixture, and salt until smooth and slightly increased in volume; do not overbeat. Transfer to a disposable pastry bag; snip end before using.
• In a small bowl, mix together yeast and warm water; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together 11 tablespoons butter and granulated sugar on medium speed, scraping down sides of bowl with a spatula, as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
• Add vinegar, salt, and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture and continue to mix, scraping down the sides of bowl with a spatula as necessary.
• In a large bowl, whisk together both flours. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
• Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 5 hours or refrigerated overnight.
• Preheat oven to 100 degrees with racks in upper and lower thirds. If dough has been refrigerated, remove from refrigerator and let stand until it comes to room temperature. Place raisins in a small bowl and add enough hot water to cover. Let stand for 5 minutes and drain.
• Set out four 12-cup or two 24-cup nonstick mini-muffin pans. Lightly butter the top of the pan (in between each muffin cup). Place about 1 teaspoon Glaze inside each muffin cup and sprinkle each with 4 to 5 pecan pieces, pressing into glaze; set aside.
• Lightly flour a work surface. Punch down dough and turn out onto work surface; knead until smooth, about 2 minutes. Shape dough into a rectangular shape with one of the long sides facing you. Roll out dough into a 48-by-4-inch rectangle; brush off excess flour.
• Melt remaining tablespoon plus 1 1/2 teaspoons butter, and brush evenly over dough. Sprinkle dough evenly with Brown Sugar Mixture, leaving a narrow strip of unsugared dough on the edge closest to you. Top sugar with raisins and sprinkle dough evenly with cinnamon. Using a rolling pin, press filling evenly into dough.
• Beginning with the long side facing you, tightly roll dough away from you into a log; cut dough crosswise into 48 pieces. Place each piece into a prepared muffin cup, tucking the loose end under the center. Place a roasting pan on the bottom of oven and fill with boiling water. Divide muffin tins between 2 baking sheets and transfer to oven. Let dough rise for 30 minutes.
• Remove sticky buns and roasting pan from oven. Increase oven temperature to 375 degrees. Line 2 baking sheets with parchment paper and set aside.
• Transfer sticky buns to oven and bake for 11 minutes. Using a long, narrow spatula, tap down on the top of each sticky bun and tuck any loose ends back into muffin cups. Continue baking until golden brown, 14 to 17 minutes more. Remove from oven and let stand 1 minute.
• Turn out sticky buns onto parchment paper-lined baking sheets, lifting pan straight up to remove. Let cool slightly before serving.

MINI STICKY BUNS

Steps:

• Make dough: Stir together yeast and warm water in a small bowl; let stand until foamy, about 5 minutes.
• In the bowl of a standing mixer fitted with the whisk attachment, mix milk, butter, eggs, sugar, salt, and vanilla on low speed until eggs and milk are combined, 2 minutes. Add yeast mixture; mix 1 minute. Add 4 cups flour; mix until smooth.
• Switch to the dough hook; continue mixing, and add more flour, 1/2 cup at a time, just until dough no longer sticks to bowl (about 2 more cups). Beat dough on medium-high speed, 10 minutes.
• On a lightly floured work surface, knead the dough until very smooth, about 2 minutes; transfer to a large buttered bowl. Cover dough with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.
• Make topping: Melt butter in a saucepan; stir in sugars and corn syrup. Cook, stirring, over low heat, until sugar dissolves, about 5 minutes. Set aside.
• Punch down dough, then turn out onto a lightly floured work surface. Divide dough into three equal pieces; roll each into a ball. (Work with one ball at a time; refrigerate or freeze any not being used.)
• Assemble buns: Roll out dough ball into a 7-by-19-inch rectangle; halve lengthwise. Brush each rectangle with 1/2 tablespoon melted butter. Top with filling; leave a 1/2-inch border. Starting on one long side, roll dough into a log. To seal, pinch dough edge to log. Cut the log into 24 slices (3/4-inch-thick).
• For each batch, divide 1 cup topping among four (12-cup) mini-muffin tins. Transfer buns to tins.
• Preheat oven to 375 degrees, with rack on lower level. Set a wire rack over a baking sheet; set aside. Let buns rise in a warm place until doubled in bulk, about 30 minutes. Bake buns, rotating pan halfway through, until golden brown and bubbling, 15 to 20 minutes. Immediately invert buns onto rack. Serve warm.

MINI PECAN STICKY BUNS RECIPE - (4.3/5)

Steps:

• Preheat oven to 375 degrees. Bake pecans and butter in a lightly greased 8-inch round cake pan for 2 minutes. Swirl pan to combine, and bake 2 more minutes. Remove from oven and stir in brown sugar, corn syrup and 1 teaspoon cinnamon; spread mixture over bottom of pan. Unroll crescent roll dough and separate into 4 rectangles, pressing perforations to seal. Stir together white sugar and remaining 1/2 teaspoon cinnamon; sprinkle over rectangles. Roll up each rectangle tightly, starting at 1 long side; press edges to seal. Cut each log into 5 slices; place slices, cut sides down, in prepared pan. (Space slices equally in pan; they will not touch.) Bake for 14 to 16 minutes or until center rolls are golden brown and done. Remove from oven and immediately invert pan onto a serving plate. Spoon any topping in pan over rolls. Eat while warm!