sticky bun

Your home will smell of sweet and fresh bread while these are baking. As soon as you turn these onto the sheet pan, you will want to dig right into these ooey gooey buns. Their caramel and nutty flavor melt in your mouth. Using frozen bread gives the buns a light texture and makes prep a breeze. These will be a great addition to...

Everyone'S Favorite Sticky Buns

bread

butter

coconut cream pudding (not instant) (large, 5.1 oz)

cinnamon

Tbsp milk

c brown sugar

c pecans, chopped

Everyone's Favorite Sticky Buns

Thanks to deeply toasted sugar—or, if you prefer a store-bought product, Belgian cassonade—, these gooey sticky buns are quite literally dripping with caramel flavor.

Double-Caramel Sticky Buns Recipe

For the Filling:

unsalted butter

light brown candi sugar,

ground cinnamon (about 1 tablespoon; 7 grams)

nutmeg

For the Dough:

all-purpose flour

instant yeast,

baking soda

unsalted butter (8 tablespoons; 115 grams)

milk (8 tablespoons; 115 grams), any percentage will do

For the Caramel Topping:

heavy cream, plain or toasted (about 1/2 cup; 115 grams)

For the Filling: In the bowl of a stand mixer fitted with a paddle attachment, combine butter, candi or toasted sugar, cinnamon, nutmeg, and salt. Mix on low speed until moistened, then increase to medium and beat the dark paste until creamy, light in color, and very soft, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature.

For the Dough: Wipe the bowl with a paper towel, then whisk together flour, sugar, yeast, salt, and baking soda until thoroughly combined. Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming to about 80°F (27°C). Add to flour and stir to form a very dry and shaggy dough. With the hook attachment, knead on low until silky-smooth and elastic, so that it can be gently stretched into a thin but rough sheet without tearing, about 20 minutes.

First Rise: Cover bowl with plastic and set dough to rise until puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F (21°C). If the dough feels dense, firm, or overly resilient, rest 15 minutes before testing again (this is more likely in chilly months).

For the Caramel Topping: Just before shaping the dough, line a 9- by 13- by 2-inch aluminum baking pan with parchment (or use two parchment-lined 8-inch by 3-inch round cake pans). Add the candi or toasted sugar to the pan, along with the salt and plain or toasted cream (or divide these evenly between the two pans). Mash with a fork to roughly combine.

Shaping: Turn dough onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Snip a corner from the bag of cinnamon filling, squeeze over the dough, and spread into an even layer with an offset spatula. Sprinkle pecans on top and roll to form a 12-inch log, ending seam side down.

Slide an 8-inch strand of thread, unflavored dental floss, or butcher's twine under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into six 1-inch slices and arrange in the prepared pan(s).

Second Rise: Cover rolls with foil and refrigerate overnight, or up to 48 hours. Adjust oven rack to middle position and preheat to 350°F (180°C); meanwhile, let the pan(s) stand at room temperature until oven is hot.

To Bake and Serve: Bake, covered, until the rolls are puffed and firm but pale, about 40 minutes. (If using dark pans, check on the cinnamon rolls after 25 minutes.) Remove the foil and continue baking until lightly browned, about 10 minutes more. Loosen rolls from the edge of a pan with a dull knife, then invert onto a serving plate (or plates). Serve immediately.

Pecan Sticky Bun French Toast

white bread

heavy cream

half-&-half

eggs

honey, (warmed in the microwave for 10 seconds)

salt

unsalted butter, (divided)

brown sugar

gold rum

vanilla extract

rosemary, (ground)

pecans

Trim the corners off the bread slices so they will fit snugly into the ramekins when it&#39;s time to bake, then place all four slices in an 8x8 baking dish, or baking pan.

Whisk the cream, half-&amp;-half, eggs, honey, and salt in a medium bowl until smooth. Pour the custard mixture evenly over the bread, flipping each slice over once to fully saturate. It&#39;s ok of there&#39;s a little left over as it will soak in over time. Cover tightly with plastic wrap and refrigerate at least 8 hours (I usually serve this at breakfast, so I soak overnight.)

When ready to bake, crank the oven to 375 F. Divide 1 tablespoon of the butter equally among the 4 ramekins and thoroughly coat the interiors (fingers are best for this), and place them on a half sheet pan or a cookie sheet with a lip.

Combine the remaining 4 tablespoons butter, brown sugar, rum, and vanilla extract in a small saucepan and cook for 3 minutes, over medium heat, whisking frequently. Kill the heat and whisk in the rosemary. Immediately pour the hot sugar glaze equally into the ramekins, followed by equal portions of the pecans.

Using an angled spatula or fish turner, carefully transfer the soaked bread to the ramekins. Place them on the middle rack of the oven and bake for 25 minutes, until the glaze is bubbling, and the tops are lightly golden. Remove from the oven to a cooling rack and rest 5 minutes. Have 4 small serving plates standing by.

Loosen the edges of the toasts with a small knife or metal spatula. Place a small plate on top of the ramekin and cover with a dry kitchen towel. Carefully flip, inverting the French toast on to the plate, so the nuts are on top, and the glaze oozes over the edges.

Serve immediately and be prepared for all who taste it to swear their undying love.

Top 3 sticky bun recipes from across the web

The most viewed sticky bun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Everyone'S Favorite Sticky Buns

Double-Caramel Sticky Buns Recipe

Pecan Sticky Bun French Toast

Top 3 sticky bun recipes from across the web

The most viewed sticky bun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Everyone'S Favorite Sticky Buns

Double-Caramel Sticky Buns Recipe

Pecan Sticky Bun French Toast

The most viewed sticky bun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine