Best Sticky Buns Bread Machine Recipes

STICKY BUNS (BREAD MACHINE)

Steps:

• Place the flour, white sugar, salt, yeast, milk, vanilla, and 3 tablespoons of butter into your bread machine as directed in your user's manual. Program it for the "Dough" cycle.
• While the dough is mixing, prepare the filling by mixing the 3/4 cup brown sugar and cinnamon together. Let the 6 tablespoons of butter come to room temperature.
• Grease the bottom and sides of a 13"x9" baking pan.
• When the dough cycle is nearly finished, make the caramel topping by combining the 1/3 cup butter, 1 cup brown sugar, and corn syrup in a small pan over moderate heat. Heat and stir just until the syrup is dissolved, then pour it into the baking pan and spread it out. Sprinkle the chopped pecans over the caramel.
• When the dough cycle ends, remove the dough and place on a lightly floured surface. Roll it out to make a 12" by 15" rectangle.
• Spread the softened butter across the dough, leaving a 1-inch border on all sides. Sprinkle the cinnamon mixture over the butter.
• Roll up the dough like a jelly roll, lengthwise. Pinch the seam closed.
• Cut the dough into 1 1/2" sections and place them in the baking pan, close together, with the spiral cut down.
• Cover the buns tightly with plastic wrap and refrigerate overnight.
• In the morning, take the pan out of the refrigreator while you preheat the oven to 350 degrees.
• After the dough has been out of the refrigerator about 20-30 minutes, bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.
• Remove from the oven, then place a wire rack on top the pan. Place another baking sheet or pan over that. While firmly holding these three together, flip the buns over, being careful not to let the hot caramel drip on you.
• Let the buns cool 20-30 minutes before serving.

BREAD MACHINE CHOCOLATE STICKY BUNS

Steps:

• Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Meanwhile, pour melted butter into ungreased rectangular baking pan, 13x9x2 inches. Stir in 1 cup brown sugar and the corn syrup. Spread evenly in pan. Sprinkle pecans over topping in pan.
• Roll or pat dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter over dough. In small bowl, mix all Chocolate Chip Filling ingredients; sprinkle over butter. Roll up dough tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 350°F. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 minute; remove pan.

STICKY BUNS FOR THE BREAD MACHINE

Steps:

• Combine water, milk and butter in glass measuring cup - heat in microwave until warm.
• Place warm liquid in bottom of bread machine pan.
• Add sugar, egg and flour.
• Place yeast on top of flour.
• Run dough program on bread machine.
• While dough mixes, mix sugar mixture.
• When complete, remove dough to floured surface. Cut in half.
• Roll half of dough to 16 x 8 inch rectangle.
• Spread half of sugar mixture over dough; roll in jelly roll fashion.
• Pour half of syrup mixture into 9x9 inch pan.
• Cut jelly roll into 9 one inch slices; place each into syrup.
• Let rise to double size; repeat with second pan.
• Bake at 375 degrees for 20 to 25 minutes.

BREAD MACHINE CHOCOLATE STICKY BUNS

Steps:

• Place all of the STICY BUN ingredients -except pecan halves and 2 Tbs butter - in bread machine pan according to your manufacturer.
• Select the Dough cycle. Do not use delay cycle or timer. When done, remove from pan with lightly floured hands and let rest on a lightly floured surface, covered.
• Meanwhile, pour melted butter into ungreased 13x9-inch baking dish. Stir in 1 cup brown sugar and corn syrup. Spread evenly in pan. Sprinkle with pecan halves.
• Roll or pat out dough into a 15x10-inch rectangle on a lightly floured surface. Spread 2 Tbs. butter over dough.
• In a small bowl, mix all of the CHOCOLATE CHIP FILLING ingredients and sprinkle over the butter.
• Roll up dough tightly, beginning at the long side; pinch edge of dough into roll to seal. Stretch and shape roll to make it as even as possible.
• Cut roll into 15 1 inch slices. Place slightly apaprt in pan. Cover and let rise in warm place about 30 min or until doubled. (Dough is ready when an indentation remains when touched.).
• Heat oven to 350ºF. Bake 30-35 min or until dark brown.
• Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 min; remove pan.
• Let cool and enjoy!

TALL SHIPS 2000 STICKY BUNS (BREAD MACHINE RECIPE)

Steps:

• Dough: Put dough ingredients in bread pan in order suggested by your bread machine instructions. Set for white or sweet bread, dough stage. Press Start. Remove dough and punch down. Filling: Mix brown sugar, cinnamon & butter. Microwave for 6 to 10 seconds to spread easier. For the smaller recipe, roll dough into a rectangle 7 to 8 inches wide and about 16 inches long. For the larger recipe, cut down in half and roll into two rectangles, each 7 to 8 inches wide and 11 to 12 inches long. Spread filling to edges and roll into long cylinder. Cut into 1 - 2 inch slices. The rolls can be baked together in baking pans or separately in muffin pans. The muffin-pan rolls are neater and crusty on the outside. If you cook them in baking pans, they will be softer. An 8-inch square baking pan is the perfect size for nine rolls, a 9 x 13 inch pan should hold 15 rolls. Syrup: Make the syrup by combining butter, brown sugar, and water in a small pan. Heat until butter is melted and sugar is dissolved. Stir well, then pour syrup into the bottoms of the baking pan or muffin-pan cups. Place two pecan halves in the bottom of each muffin cup, or on the top of each roll if you are using a baking pan. Place rolls in muffin cups, or turn them upside down (so pecans are on the bottom) in a baking pan. Cover rolls loosely, set them in a warm place, and let them rise until doubled, 45 minutes to 1 hour. Bake rolls in a preheated 350 F oven until they are nicely browned, 17 to 22 minutes in a muffin pan, 20 to 25 minutes in a baking pan, The rolls must be removed from the pan immediately, or the sugar syrup will harden. Keeping in mind that excess sugar syrup will run off, invert the pan or muffin pan over a large plate or baking sheet. Let them cool slightly, or the hot sugar will burn your mouth.

BREAD MACHINE CHOCOLATE STICKY BUNS

Steps:

• Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Meanwhile, pour melted butter into ungreased rectangular baking pan, 13x9x2 inches. Stir in 1 cup brown sugar and the corn syrup. Spread evenly in pan. Sprinkle pecans over topping in pan.
• Roll or pat dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter over dough. In small bowl, mix all Chocolate Chip Filling ingredients; sprinkle over butter. Roll up dough tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 350°F. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 minute; remove pan.

BREAD MACHINE CHOCOLATE STICKY BUNS

Steps:

• Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Meanwhile, pour melted butter into ungreased rectangular baking pan, 13x9x2 inches. Stir in 1 cup brown sugar and the corn syrup. Spread evenly in pan. Sprinkle pecans over topping in pan.
• Roll or pat dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter over dough. In small bowl, mix all Chocolate Chip Filling ingredients; sprinkle over butter. Roll up dough tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 350°F. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 minute; remove pan.

STICKY BUNS (BREAD MACHINE)

Steps:

• Place the flour, white sugar, salt, yeast, milk, vanilla, and 3 tablespoons of butter into your bread machine as directed in your user's manual. Program it for the "Dough" cycle.
• While the dough is mixing, prepare the filling by mixing the 3/4 cup brown sugar and cinnamon together. Let the 6 tablespoons of butter come to room temperature.
• Grease the bottom and sides of a 13"x9" baking pan.
• When the dough cycle is nearly finished, make the caramel topping by combining the 1/3 cup butter, 1 cup brown sugar, and corn syrup in a small pan over moderate heat. Heat and stir just until the syrup is dissolved, then pour it into the baking pan and spread it out. Sprinkle the chopped pecans over the caramel.
• When the dough cycle ends, remove the dough and place on a lightly floured surface. Roll it out to make a 12" by 15" rectangle.
• Spread the softened butter across the dough, leaving a 1-inch border on all sides. Sprinkle the cinnamon mixture over the butter.
• Roll up the dough like a jelly roll, lengthwise. Pinch the seam closed.
• Cut the dough into 1 1/2" sections and place them in the baking pan, close together, with the spiral cut down.
• Cover the buns tightly with plastic wrap and refrigerate overnight.
• In the morning, take the pan out of the refrigreator while you preheat the oven to 350 degrees.
• After the dough has been out of the refrigerator about 20-30 minutes, bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.
• Remove from the oven, then place a wire rack on top the pan. Place another baking sheet or pan over that. While firmly holding these three together, flip the buns over, being careful not to let the hot caramel drip on you.
• Let the buns cool 20-30 minutes before serving.