BANANA NUT STICKY BUNS FOR BREAD MAKER

Banana Nut Sticky Buns for Bread Maker image

With a gooey caramel nut topping, this is a delicious and easy sticky bun recipe. The buns themselves are light, fluffy and filled with banana, raisin, cinnamon, and caramel flavors. Topping the sticky buns with crunchy nuts is a yummy combination. Using a bread machine makes preparing this sweet treat a breeze.

Provided by Laurie Lenartowicz

Time 2h20m

Number Of Ingredients 20

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Ingredients

DOUGH: PLACE IN BREAD MAKER IN ORDER GIVEN.
1 c lukewarm water
3 Tbsp butter, softened
1 medium mashed banana
1 large beaten egg
1 tsp salt
2 Tbsp dry milk powder
4 c all-purpose or bread flour
3 Tbsp granulated sugar
2 tsp dry active yeast powder (make a well in top of flour and pour yeast into well.)
1/2 c raisins (wait for bread machine to beep and then add raisins at the specified time.)
FILLING
1/3 c melted butter: set aside from other filling ingredients
1/4 c light brown sugar
1 Tbsp ground cinnamon
STICKY TOPPING
1/2 c brown sugar
1/2 stick butter
1/4 c light corn syrup or thick maple syrup
1 c coarsely chopped pecans or walnuts

Steps:

1. Place all of the dough ingredients in the bread maker pan in order given.
2. Press DOUGH CYCLE. This usually takes 1 1/2 hours.
3. When the machine beeps to add ingredients, add in your raisins. Check your manual for adding extra ingredients.
4. Make the topping on the stove in a medium saucepan. Over medium heat on stove, combine the butter, brown sugar, corn syrup or maple syrup.
5. Stir constantly until all ingredients are combined. Bring to a boil. Turn off heat.
6. Spray a 9x13 baking pan with cooking spray.
7. Pour the hot topping into the pan taking care not to burn yourself as this is very hot.
8. Sprinkle the nuts over the topping evenly.
9. Mix the brown sugar for the filling with cinnamon and set aside.
10. Melt the butter for filling in a separate cup and set aside. You will need a pastry brush for the butter or can use your fingers if a brush isn't available. Make sure the butter has cooled if using fingers.
11. Prepare a baking mat with a generous portion of flour.
12. Turn your prepared dough from bread maker onto the mat.
13. Sprinkle top of dough and rolling pin with flour.
14. Roll out into a rectangle; about 12 x 18 inches.
15. Brush surface of the rectangle with melted butter.
16. Sprinkle entire surface with the cinnamon brown sugar.
17. With the wide side of the dough, start rolling it up carefully.
18. Continue until the dough is rolled into a log.
19. With a sharp serrated knife, cut the dough into 1" rounds.
20. Place each round onto the caramel topping in baking pan. Leave a little space between each roll.
21. When all rolls are in the pan, cover the rolls with a clean damp cloth.
22. Place in a warm area for 30 minutes or until the dough has risen nicely. Preheat oven to 375 degrees.
23. Bake the rolls for 20 minutes until lightly brown and firm to touch.
24. Remove from oven and carefully turn the pan of rolls over onto a large plate for cooling.
25. The nuts will be facing upward. They are very hot so do this carefully. Store any leftovers in a tightly covered container in the refrigerator.