Best Stickies Recipes

CINNAMON ROLL STICKIES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
• Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
• Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
• Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
• Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.
• Preheat the oven to 350 degrees F.
• Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
• Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
• Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
• Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
• Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.

RACHEL'S FAMOUS HOMEMADE BISCUITS AND STICKIES

Steps:

• Place the flour and shortening in a large bowl.
• Using a pastry cutter, a fork, or your fingers, mix the flour and shortening into pea-sized morsels.
• Add the milk to the flour and shortening mixture and combine, using a fork. Mix a minimum number of strokes, or for for about 15 seconds.
• Place the dough onto a hard surface sprinkled liberally with flour.
• Using floured hands, knead the dough a few times. Do not over-knead.
• Sprinkle the dough with flour and, using a rolling pin, roll it out to the desired thickness, thin for crispy biscuits and thick for more doughy biscuits.
• Use a cookie cutter cut out the biscuits and place them on an ungreased cookie sheet about 1 inch apart. Leave a 1 1/2" margin near the edges of the pan on which to place the stickies. Keep the cookie cutter well-coated with flour to prevent sticking.
• To make stickies, ball up remaining dough left from biscuit cutting. Sprinkle with flour and roll into a very thin layer.
• Turn the dough over, flour it again, and roll it again. The resulting dough will be flatter and wider than the biscuit dough, about 13-15 inches in diameter.
• Place triangles of butter or margarine 1 to 1 1/2 inches apart on the dough.
• Sprinkle dough with sugar. Sprinkle ground cinnamon on top of the sugar.
• Roll up the dough jelly roll style and cut it into 3/4 inch slices.
• Place the stickies in the empty space around the edges of the cookie sheet.
• Bake at 450°F for 12 to 13 minutes or until golden brown.

STICKIES

Steps:

• 1. Stir together flour, baking powder and salt. Cut in shortening with a fork until crumbly. Make a well in the center and pour in all of the milk. Stir until blended. Put mixture on a floured board and knead until mixture is smooth. Roll dough into a rectangle about 15" x 10". Leave rolled dough about 1/2 inch thick.
• 2. Spread softened butter on the dough and sprinkle with brown sugar and cinnamon. Roll up jelly roll style and slice into about 1 1/2 to 2 inch slices. Put slices in prepared pans (sprayed) cut side up. sprinkle with cinnamon sugar and bake at 400 for 15-20 minutes. Serve hot and enjoy.

STICKIES

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Mix the flour and salt together.
• Cut in the 1/2 cup margarine with the ice water.
• Roll out like you would a pie crust.
• Sprinkle the brown sugar over the top.
• You can use honey or maple syrup, but it will be messier and even stickier, if that is possible.
• Dot with the 3 tablespoons margarine, and sprinkle with a dash of cinnamon.
• Roll up into a thick roll like a cigar.
• Slice the roll into 1/4 to 1/2 inch pieces.
• Place the slices close together on a cookie sheet, so they won't come apart.
• Bake for about 30 minutes.
• Take these out of the pan while they are still warm or they will stick badly.

MRS. RAGAN'S GASTON COUNTY STICKIES

Steps:

• Mix the first 5 ingredients to form dough. Divide dough into 3 sections.
• Roll each section thin and cut into four (4 - 4 1/2") squares. Divide butter into 12 pieces. Place 1 piece of butter on each square, or stickie crosswise.
• Add 3 rounded teaspoons sugar to each stickie. Fold dough over from sides to middle & pinch edges together.
• Place 12 stickies in greased 11 1/2 x 7 1/2 x 1 1/2" pan. Press down on top of each stickie until they are close together and none of the pan shows.
• Bake at 375 degrees for 30 minutes.
• Remove from pan while hot.
• Cool on brown paper.

ORANGE GINGER STICKIES

Steps:

• For the dough: In a large bowl, whisk together the flour, baking powder, granulated sugar, salt and baking soda. Add the shortening and use your fingertips to pinch it into the flour mixture completely until the flour mixture looks like sand.
• Coat the butter in the flour mixture, then use a box grater to grate the cold butter into the flour mixture and toss until all of the pieces are coated. Cut the butter into the flour by gathering the dry mix, pinching and dropping it for 30 to 60 seconds.
• Make a well in the center of the flour and butter mixture and add the buttermilk. Mix until the dough forms a shaggy mass and there are no dry bits of flour left. The dough should be slightly sticky.
• Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Transfer the dough on to the prepared work surface and dust the dough lightly with flour. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a flat rectangle, 1/2 inch thick. Fold the rectangle into thirds, like a letter, then repeat the same process of pressing the dough out and folding 2 more times. Lightly dust the dough as needed to prevent sticking. Place the folded dough on a sheet pan, cover with plastic wrap directly over the dough and chill for 15 minutes.
• For the filling: Combine the granulated sugar, brown sugar and salt in a small bowl, then mix in the orange zest; set aside.
• Dust the work surface with flour and roll out the dough into a 17-by-8-inch rectangle, 1/4 to 5/8 inch thick, with the longest end facing the edge of the counter. Brush the softened butter evenly over the dough. Sprinkle the sugar mixture over the butter and then the chopped ginger. Using both hands and starting from the long end, roll the dough as tight and neat as possible. If the dough gets too soft, place the roll on a sheet pan and chill for 15 minutes.
• Preheat the oven to 425 degrees F. Butter a 9-by-13-inch baking pan.
• Using a sharp knife, slice the rolled dough into 3/4-inch-thick slices. Place them in the buttered pan. Bake until the stickies start to brown, about 20 minutes.
• For the milk drizzle: Mix together the milk and vanilla extract in a small bowl and pour evenly over the stickies.
• Return the pan to the oven and bake until the milk is absorbed and the tops of the stickies are golden, another 20 to 25 minutes. Place the pan on a cooling rack.
• For the orange glaze: Combine the powdered sugar and orange juice in a small bowl and drizzle over the top of the stickies. Serve warm or at room temperature.

PECAN STICKIES

Steps:

• First you need to make the sweet dough. This can be made days ahead or just when needed. Using the bowl of a standing mixer, whisk together the eggs, buttermilk, sugar, yeast and salt. Add the melted butter and some of the flour. Add enough flour to make a shaggy dough. You can add more later. Let sit for 10 minutes to hydrate.
• Now using the dough hook of your mixer, start kneading the dough. Add flour until it is tacky. Not sticky, not dry and smooth.Tacky-tacky-tacky. This is one time when tacky is good. Ifs its too dry, spritz water on it. If its still too sticky, add flour about a tablespoon at a time. Knead about 5 minutes. It might not clear the bowl and thats okay.
• Turn out onto a floured counter and knead a couple of times just for good measure. Then place back in the bowl, spritz with oil and cover with a damp towel. It takes longer for sweet dough to raise, so give it 2 hours. It does not have to double in size.
• Meanwhile, lets made the glaze, the stuff, the slurry that goes in the bottom of the 9x13 pan. Put the glaze ingredients except the vanilla, in a small saucepan and heat until all melted and syrupy. Now add the vanilla. Pour into the pan and spread around. Add the pecans or walnuts.
• Mix the filling ingredients in a bowl with a whisk and set aside. (that was easy right?)
• Now, has the dough risen a bit? Puffed? Remember, it doesn't have to be doubled. I usually make it the night before and put it in a big loaf bag (from Smart and Final) to rest in the fridge. It saves me time in the morning. Now its time to roll it out. So flour a counter and begin to roll the dough out into a rectangle. If it resists, let it rest a few minutes and try again. Sometimes the gluten just gets its panties in a twist and doesn't want to play nice. But be patient. If its chilled, it rolls out even easier. You want it about 12 x 16".
• Remember the filling? Once the dough is rolled out, spread the soft butter all over it. Then sprinkle the spiced up sugar all over it as evenly as possible. Once thats done, spritz with a little water to help set it. Don't saturate it, just sprinkle. It will activate the corn starch in the powdered sugar which helps it hold together and not leak out as much. (you could also use a pinch of xanthan gum with this for extra gooeyness.) Another option is to add dried cranberries at this point. I do for special occasions. But not this time.
• Once its ready, begin rolling it up from the long side. Give a gentle tug as you roll. You want it tight enough for the filling not to just fall out, but not too tight or it will do wonky things in the oven. Push the ends in and roll it a couple of times. There, a nice cylinder.
• Cut into 12 nice fat slices. I tend to cut the whole tube in half, then in half again. Then each quarter into thirds. Lay them in rows of three by four in the prepared pan. Cover and let rise in a warmish place.
• They will probably be bumping into each other by now. It might take 45 minutes to an hour. Preheat the oven to 350. Now, Cooks Illustrated suggests putting a baking stone on the lower rack of your oven while it preheats. This is to make sure the bottoms of the buns get good and proper baked. Since it has the syrup, it could come out pale and underdone. I don't use the stone, but its a good suggestion. I do put it on the bottom rack though.
• Set the time for 15 minutes. Then rotate the pan, back to front. Not set again for 10 minutes. Keep an eye. It takes 25-30 minutes to bake. Once done, remove from oven and let rest for 5 minutes-ish. Get a platter or something ready to invert the buns onto. Ready? Set? Go! Put the baking sheet or platter over the buns and invert the whole thing. Use a spatula to scrape out any stubborn slurry that stayed in the pan. It should be a nice soft caramel now.
• Sometimes it comes out perfect as is. Other times it comes out needing more slurry. I've made it a zillion times and couldn't tell you why. Probably because I make it so early in the morning. Anyway, Here is an extra slurry you can make to pour over the tops once they are done. In a saucepan put 3 Tablespoons of brown sugar, 3 Tablespoons of butter, 3 Tablespoons of corn syrup and a pinch of salt. Heat, stirring, until simmery. Take off heat and add 1/4 tsp.vanilla. Pour this over any buns that just need a little something.