Best Sticky Bun Recipes

PULL-APART STICKY BUN RING

Steps:

• Sprinkle pecans into a greased 10-in. fluted tube pan. In a small bowl, combine 2 tablespoons butter and maple syrup; pour over pecans. Set aside., Separate biscuits; split each in half horizontally. Place remaining butter in a shallow bowl. In another shallow bowl, combine sugar and cinnamon., Cut cream cheese into 20 cubes; roll in sugar mixture. Place one cube in the center of each piece of dough. Fold dough over cheese cube; pinch edges to seal tightly. Dip one side of each biscuit in butter, then sugar mixture., Arrange biscuits in prepared pan, sugar side up. Pour remaining butter over top; sprinkle with remaining sugar mixture. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.

MAPLE PECAN STICKY BUN BISCUITS WITH CANDIED BACON

Steps:

• Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Line another baking sheet with aluminum foil.
• For the biscuit dough: Whisk the 5 cups flour with the baking powder and salt in a large bowl. Add the butter cubes and toss until each cube is fully coated in the flour. Using your hands or a pastry cutter, cut the butter into the flour until it's about the size of peas.
• Make a well in the center of the flour mixture and pour in the buttermilk. Stir until just incorporated; do not overmix. Use a bench scraper or spatula to divide the dough in half, then refrigerate it while you prepare the topping.
• For the topping and filling: Use 1 tablespoon of the butter to generously grease a 9-by-9-inch baking pan. Melt the remaining 2 tablespoons butter, then combine it with the maple syrup in a liquid measuring cup. Gently pour this mixture into the prepared baking pan. Sprinkle the brown sugar evenly over the bottom of the pan, then sprinkle the pecans over the brown sugar in an even layer. Set aside.
• On a lightly floured surface, pat out one half of the biscuit dough into a 9-inch square; brush evenly with the cream. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle evenly over the biscuit. Carefully transfer the biscuit to the baking pan and gently press it as needed to fill the pan.
• On a lightly floured surface, pat out the remaining biscuit dough into another 9-inch square and place it on top of the biscuit in the baking pan, pressing firmly to fill the pan. Place the baking pan on the parchment-lined baking sheet and bake on the lower oven rack until a tester inserted in the center of the biscuit comes out clean, 40 to 45 minutes.
• While the biscuits bake, prepare the candied bacon: Place the bacon strips on the foil-lined baking sheet. In a small bowl, stir to combine the brown sugar and maple syrup. Drizzle a spoonful along the center of each bacon slice, then use your fingers to spread it evenly. Season generously with black pepper.
• Bake the bacon on the upper rack of the oven until crisp and browned, 13 to 17 minutes. Remove the baking sheet from the oven and immediately transfer the bacon to a cutting board and let cool. Coarsely chop the bacon.
• Let the sticky buns cool in the pan for 3 to 4 minutes before turning them out onto a serving platter. Spoon any topping still in the pan over the biscuits and sprinkle the bacon evenly over the top. Cut into 9 equal pieces and serve the biscuits warm.

CINNAMON STICKY-BUN ICE CREAM

Steps:

• In a large heavy saucepan, heat milk and 2/3 cup sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a spoon., Remove from the heat. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in 2 cups cream, cinnamon and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., For caramel, combine the butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add the remaining sugar; cook and stir until sugar is dissolved., Bring to a boil over medium heat without stirring. Boil for 4 minutes without stirring. Continue to boil for 12-15 minutes, stirring constantly or until mixture is caramel-colored. Remove from the heat. Carefully stir in remaining cream until smooth; set aside to cool., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze., In a large freezer container, layer a third of the ice cream, 1/2 cup caramel, 2/3 cup cinnamon buns and 3 tablespoons pecans. Repeat two times. Swirl mixture; freeze until firm. Serve with remaining caramel.

STICKY BUN MONKEY BREAD

Steps:

• In the bowl of a mixer, dissolve yeast in 1/4 cup of the warm milk. Add the remaining warm milk, sugar, salt, butter and eggs.
• Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding flour if necessary until dough is stiff and slightly tacky, 10 minutes.
• Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover loosely with a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours.
• Make the sauce: In a saucepan, melt butter over medium heat. Add sugar and stir constantly until simmering and the butter has melted. Pour in cream (it will bubble up) and cook until thickened, 3 to 5 minutes. Taste and add cream and pinches of salt to taste. Turn off heat and set aside.
• Brush a medium or large Bundt pan, preferably nonstick, with some of the melted butter. Combine the sugar, cinnamon and salt in a bowl and mix well. Rewarm the caramel sauce over low heat.
• Once dough has doubled in size, turn it onto floured surface and knead for 3 minutes. Cut or pull off small pieces, each weighing about 1/2 ounce/15 grams, and roll them gently into balls. Set aside on a baking sheet.
• To assemble, dip about half of the balls in melted butter, roll in sugar mixture, and fit them snugly into the pan, occasionally adding a sprinkle of pecans. Pour about a quarter of the sauce over the sugared dough balls. Repeat with remaining dough balls, pecans and another quarter of the sauce. Reserve the remaining sauce.
• Cover and let rise at room temperature for 30 minutes to 1 hour, until puffy. (The monkey bread can be made up to this point up to 24 hours in advance and refrigerated overnight.)
• Heat oven to 375 degrees. Bake for 30 to 35 minutes, until golden and bubbling around the edges. Let cool on a rack for 5 to 10 minutes, then invert onto a platter.
• Meanwhile, reheat the remaining caramel sauce and drizzle or spoon it over the top of the monkey bread until it runs down the sides. (Any remaining sauce can be passed at the table, for dipping.) Serve warm or at room temperature, with hot coffee or tea and plenty of napkins.

STICKY BUN BREAKFAST RING

Steps:

• Pre-heat oven at 375 degrees bake.
• Spray fluted pan with non-stick spray.
• Combine the melted butter and syrup in a small bowl and set aside.
• In separate bowl, combine brown sugar, cinnamon, and nuts(if desired).
• Place about half of the syrup mixture in the bottom of the fluted pan. Then sprinkle half of the brown sugar mixture on top.
• Lay the biscuits on the bottom of the pan, overlapping edges(closely together) to form a ring.
• Top with remaining syrup and sugar mixtures.
• Bake at 375 degrees at approximately 20-25 minutes or until golden brown.
• Cool for 1 minute in the pan, then invert onto a serving platter.
• Enjoy!

STICKY BUN BREAKFAST RING WITH CREAM CHEESE ICING

Steps:

• Spray a fluted pan with non-stick spray.
• Combine the melted butter and syrup in a small bowl and set aside.
• In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
• Place about half of the syrup mixture in the bottom of the pan.
• Then sprinkle half of the brown sugar mixture on top.
• Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
• Top with remaining syrup and sugar mixtures.
• Bake at 375 degrees for approximately 20-25 minutes or until golden brown.
• While baking, make the cream cheese icing by adding butter and cream cheese into a bowl and microwaving it until melted, about 1 minute.
• Stir to combine, then add vanilla extract and salt, stir.
• Then add the powdered sugar, 1/2 cup at a time, and whisk to get lumps out.
• If icing is too thick for your taste, you can thin it out with a little heavy cream or milk.
• When sticky buns are done baking, let cool for 1 minute in the pan, then invert onto a serving platter.
• Pour cream cheese icing on top.
• Enjoy!
• ** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.

STICKY BUN COFFEE RING

Steps:

• Brush a 10-in. fluted tube pan with 1 tablespoon butter. In a small bowl, combine syrup and remaining butter. Drizzle 2 tablespoons into pan. Combine the brown sugar, nuts and cinnamon; sprinkle 1/3 cupful over syrup mixture. , Separate biscuits; place in prepared pan with edges overlapping. Top with remaining syrup and nut mixtures. Bake at 375° for 15 minutes or until golden brown. Cool for 1-2 minutes; invert onto a serving platter. Serve warm.

STICKY BUN NOODLE KUGEL

Steps:

• Melt the whole stick of margarine and add 1 cup brown sugar to it.
• Pour in the sugar mixture into the bottom of a bundt pan, and press pecan halves into the mixture.
• Mix together all the remaining ingredients except for the noodles, then add them to the cooked noodles.
• Carefully spoon everything into the bundt pan.
• Bake for 1 hour at 350°.
• Invert to serve.

STICKY BUN CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (165˚C).
• In a large bowl, add the cream cheese, powdered sugar, milk, and 1 teaspoon of vanilla. Mix with a whisk or hand mixer until smooth. Set aside until ready to use.
• On a cutting board, cut the crusts off the bread. Lay out 5 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, you will have 7 strips of 5 pieces of bread.
• In a small bowl, melt ¾ cups of butter. Add the granulated sugar and cinnamon and stir to combine.
• Brush the cinnamon butter mixture on one of the strips of bread.
• Spread the cream cheese filling on the strip of bread. Repeat with the rest of the strips of bread.
• Roll up one of the strips of bread, take that roll and roll it on to another strip of bread. Repeat until all of the strips have been rolled up into one large roll.
• In a small saucepan over medium heat, mix together the remaining ¾ cup (170 g) butter, brown sugar, salt, remaining teaspoon vanilla, and honey until melted. Remove from heat.
• Pour ⅔ of the caramel mixture into an 8-inch (20 cm) round cake pan. Sprinkle the pecans on top of the caramel. Place the bread roll inside the pan on top of the caramel. Pour the rest of the caramel over the top of the roll.
• Bake for 40 minutes, until the top is crisp.
• Place a large plate over the top of the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan.
• Let cool for about 10 minutes before slicing.
• Serve immediately, with vanilla ice cream if desired!
• Enjoy!

ORANGE STICKY BUN MONKEY BREAD

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
• Cut the biscuits into quarters. Combine the sugar, cinnamon and orange zest in a large bowl and stir together.
• Working in batches, toss one-third of the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the pecans. Repeat to make two more layers of biscuits rolled in sugar and the pecans. Sprinkle the top with any leftover sugar mixture and drizzle with any leftover butter.
• Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

STICKY BUN MONKEY BREAD

Steps:

• Whisk together the butter, vanilla and syrup and set aside.
• Combine the brown sugar, orange peel, cinnamon and nuts in another bowl and mix well to coat the nuts.
• Liberally spray a Bundt pan with non-stick cooking spray
• Pour 1/2 of rhe syrup mixture in the pan and sprinkle 1/2 the brown sugar/nut mixture over it.
• Arrange the biscuits around the pan in a circle, overlapping each other.
• Top with remaining syrup mixture and sprinkle remaining brown sugar/nut mixture on top.
• Bake at 375 for 20-25 minutes.
• Allow to rest in pan for 1-2 minutes.
• Invert onto a plate and pull off pieces to serve.

HAM AND CHEESE STICKY BUN SANDWICHES

Steps:

• 1. After assembling ham and cheese sandwiches (rolls, ham, cheese). 2. Combine remaining ingredients in a saucepan. 3. Bring mixture to boil for 2 minutes. 4. Pour mixture over assembled sandwiches. 5. Bake at 350 degrees for 20 minutes.

STICKY BUN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick spray.
• Stir together brown sugar, cream, and salt for the caramel. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.
• Process brown sugar, flour, butter, cinnamon, and salt for the streusel in a food processor. Pulse until small clumps form; set aside.
• Whisk buttermilk, yogurt, and eggs together for the cake in a measuring cup with a pour spout. Sift flour, baking powder, soda, and salt onto a paper plate.
• Cream butter and sugar with a mixer just until combined. Alternately add dry and wet ingredients, starting and ending with the dry. Blend each addition just until incorporated. Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining streusel.
• Bake 50 to 60 minutes, or until a toothpick comes out clean. Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen. Invert onto a serving platter while hot, then let cool slightly before slicing. Due to the sticky top, use a sharp, thin-bladed knife to slice the cake.
• *NOTE:
• How to Toast Pecans
• Preheat oven to 350 degrees. In a shallow, foil-lined pan large enough to hold pecans in a single layer, toast pecan halves just until light golden and fragrant, about 10 to 13 minutes. Stir occasionally, and watch carefully! (nuts can burn quickly). Remove from oven and set aside to cool until ready to use.

STICKY BUN BREAKFAST RING

Steps:

• 1. Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter.

STICKY BUN FRENCH TOAST

Steps:

• Grease a 9x13 inch glass baking dish ( I use an large oval glass baking dish). Slice bread and place one even layer into dish, squeezing bread in if necessary; set aside. In a large bowl whisk together the eggs, half and half, milk, cinnamon, nutmeg and vanilla till well combined. Pour mixture evenly over the bread. Cover baking dish with plastic wrap and chill overnight. In morning remove baking dish from refrigerator and uncover. In a small pan melt butter. Add brown sugar, corn syrup and pecans (if using). When all has melted and combined take off heat and evenly pour caramel topping over the soaked bread. Bake uncovered in a 350 degree oven about 45 minutes, or until puffed, bubbly and golden brown. Let sit 10-15 minutes before serving. ( I like to keep a cookie sheet or a piece of tin foil under the baking dish while cooking because once in a while this likes to bubble over on you). Also if you would like it to be extra sticky and gooey double the recipe for the caramel topping.

BISCUIT CINNAMON ROLL /STICKY BUN BREAKFAST RING

Steps:

• Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
• ** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.

STICKY BUN BREAKFAST RING:

Steps:

• Instructions: Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy! ** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesn't' seem like enough) and bake it for about 30 minutes.

STICKY BUN KUGEL

Steps:

• Melt Margarine with Brown Sugar. Spread in large pan. Press in Almonds. Refrigerate 1 hour. Combine remaining ingredients. Bake 350 for 1 hour and 15 minutes. Invert to serve.

PECAN STICKY BUN MUFFINS

Steps:

• Preheat the oven to 350° F. Prepare a 12-cup muffin pan with a spritz of nonstick vegetable oil spray. Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Place the bananas into the bowl of a stand mixer fitted with the paddle attachment or, if you are using a hand mixer, a large bowl. Mix at medium speed until the bananas are mashed and slurry-like. Add the eggs, one at a time, and mix until each is completely incorporated. Add about ⅓ of the the flour mixture into the eggs and bananas and mix until just combined. Scrape down the sides and bottom of the bowl. Add the vanilla paste or cane syrup and vanilla seeds, bourbon vanilla extract or bourbon, milk, vinegar, and oil. Mix until combined. Add the the remaining flour mixture and mix until combined. Pour into the prepared muffin pan. Bake for 20 to 25 minutes, until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

STICKY BUN BREAD PUDDING

Steps:

• Preheat oven to 350°F. Whisk eggs, 2 cups half and half, and vanilla in medium bowl to blend; set aside. Stir pecans, brown sugar, and cinnamon in small bowl to blend; set aside. Butter bread on both sides. Place 2 slices bread in bottom of 9x5x3-inch loaf pan, cutting additional bread pieces to fit snugly. Sprinkle bread with 1/3 of pecan mixture. Repeat twice with remaining bread and pecan mixture (bread will reach top of pan). Press on bread to compact. Pour egg mixture over bread by 1/2 cupfuls, saturating bread.
• Place loaf pan in center of 13x9-inch baking pan; set in oven. Pour enough hot water into baking pan to come halfway up sides of loaf pan. Bake until pudding is set, about 45 minutes. Remove pan from water; cool slightly. Turn loaf out.
• Whisk powdered sugar and 2 tablespoons half and half in medium bowl to blend, adding more half and half if necessary to thin glaze. Slice warm bread pudding thickly and transfer to plates. Drizzle bread pudding slices with powdered sugar glaze and serve.