sticky buns recipe

One bite of these Sticky Buns from Delish.com and nothing else exists.

Very Sticky Sticky Buns

Cooking spray

c. milk

dry yeast

c. all-purpose flour

brown sugar

kosher salt

baking soda

eggs

c. (1 stick) butter,

cinnamon

nutmeg

c. finely chopped toasted pecans

tbsp. butter

c. (1 stick) melted butter

c. honey

pure vanilla extract

c. chopped toasted pecans

OMG!!!!!....I LOVE these sticky buns. Great recipe, easy to follow. This will be my go to recipe forever!

I made these for mother’s day morning and they were amazing. Everyone loved them!! Recipe was easy to follow!! I halfed the recipe and still ended up with 9 buns. Definitely will make again

I tried making these for Mother's Day and was very disappointed. An hour and a half into this recipe, I could not get the dough to rise.  So I ditched it and made my homemade bread dough.  Used the same yeast for both and my bread recipe turned out fine.  It was quicker to make bread than it was to make this recipe.

So I just made these, it takes HOURS, and I left a mess behind but they're preeeeetty good. Next time I'm adding x2 sticky mix (which's flavour is just perfect) because mine do not look as sticky on the outside as they look on the pics. Still, the bread is fluffy and delicious, this was totally worth the effort. Thank you, Delish! ❤️

https://streaming.hearstdigitalstudios.com/c7f4c302-a905-4db0-b410-d1114d545e4c/video_rover_16x9_1080p_hd_1580329417_48105.mp4

These slow-cooker sticky buns are 100x easier than making sticky buns from scratch. (They're also just as good.)

Slow-Cooker Sticky Buns > Store-Bought Cinnamon Rolls.

These wonderfully decadent sticky buns are enhanced by using salted caramel and dark chocolate, making them outrageously tasty! Everyone will be back for more.

Outrageous Sticky Buns

milk (about 110F/ 43C)

yeast

sugar

egg (at room temperature)

butter

all-purpose flour

salt

chocolate chips

golden syrup or corn syrup

¼ cup cream or milk

vanilla extract

In a small bowl, dissolve yeast in a ¼ cup of hot milk and set aside.

In a large bowl mix milk, sugar, melted butter, salt, and egg.  Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.

Knead dough on a lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 to 3 hours.

To quick rise the dough:

Place an 8-ounce cup of hot water into the microwave and heat on high for 3 minutes to moisten the oven.

Remove the mug and place the bowl with the dough into the microwave and heat on its lowest setting (10% power) for 3 minutes.

Let the dough rest in the microwave for 3 minutes.

Heat the dough (still on it&#039;s lowest setting) for another 3 minutes and let the dough rest in the microwave for 5 minutes.

While the dough rests, prepare the caramel.

For the caramel:

Combine the sugar and syrup in a medium saucepan. Cook on medium heat, stirring constantly until it becomes a light caramel color.

Add the butter, salt &amp; cream stir until smooth. Remove from heat and mix in the vanilla.

Set aside to cool slightly, then pour into a microwave-safe baking pan. (I used an 8-inch square).

Roll out on a floured surface into a 15 by 9-inch rectangle.

Spread melted butter all over the dough. Mix sugar and cinnamon and sprinkle over buttered dough and then scatter with chocolate chips.

Beginning at the 15-inch side, roll up the dough and pinch the edge together to seal. Cut into 10 - 12 slices.

Preheat the oven to 350f/175c

Place the buns on the pan with the caramel leaving a bit of room for the second rise (about 2 inches).  Repeat the rising instructions with the buns in the pan until doubled in size.

Bake on 350f for 20 - 30 minutes or until golden brown.

Let cool in the pan for 5 minutes before flipping onto a serving tray and serve warm.

Raspberry Sticky Buns Recipe: Tender sticky buns with a pop of fresh raspberry and cream cheese! Perfect for spring or summer and great with coffee!

Raspberry Sticky Buns Recipe

loaves frozen white bread dough

ounce-bag frozen raspberries, (not thawed)

cream cheese

sugar, (divided)

lemons, (zested and divided)

cornstarch

heavy cream

Place the frozen loaves in the fridge and let them thaw overnight. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24-inch rectangle.

In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla. In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and a&nbsp;pinch of salt.

Smear the cream cheese mixture over the dough, leaving a 1-inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9 X 13-inch baking dish and allow them to rise for 30-45 minutes.

Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!

https://content.jwplatform.com/videos/P7Y7VbMG.mp4

Raspberry Sweet Buns Recipe: Tender sticky buns with a pop of fresh raspberry and cream cheese! Perfect for spring or summer and great with coffee!

Raspberry Sweet Buns

These caramel pecan sticky buns are so soft and fluffy, and absolutely dripping in a maple caramel sauce that is out of this world!

Caramel Pecan Sticky Buns Recipe

milk

Tbsp active dry or instant yeast ((about 2 standard packets))

tsp kosher salt

tsp vanilla extract

maple syrup ((the real stuff!))

chopped pecans ((I

Lightly grease a large mixing bowl with a drizzle of vegetable oil and set aside.

Prepare

In a small saucepan, heat milk over MED heat until warmed.  Pour warm milk into the bowl of a stand mixer and stir in the granulated sugar and yeast.  Let mixture sit about 5 to 10 minutes.  Yeast mixture should be foamy looking and smell “yeasty”. This step to to activate the yeast and make sure it’s still good.  If mixture doesn’t look foamy, discard and start over with new yeast.

Fit the stand mixer with the dough hook attachment and add butter, eggs and salt, then mix on LOW speed until combined. Gradually add in the flour, in about 1 cup increments.  When all the flour has been added, increase mixer speed to about MED, and mix about 5 minutes, or until a soft dough forms.  

Dough should be soft and smooth, slightly tacky but not sticky.  If dough is too sticky, add extra flour, 1 Tbsp at a time, and mix until it’s soft and smooth.  If dough is too stiff, add some water, about 1/4 tsp, and mix until dough is soft.

Make the dough

Lightly flour your counter or other flat surface and transfer dough onto it.  Dust your hands with flour and knead by hand about a minute or so, or until the dough comes together.  Form the dough into a ball and transfer to prepared mixing bowl.&nbsp;

Knead the dough

Cover bowl with plastic wrap, loosely, and a clean kitchen towel. Place in a warm spot for about 2 hours, or until doubled in size.

First rise

Once dough has doubled in size, turn it out onto a lightly floured surface and roll into a rectangle, roughly 12x18 inches in size.  Use the rolling pin to make sure the dough is an even thickness.

Roll dough

In a small bowl, combine brown sugar and cinnamon.

Spread dough rectangle with softened butter, then top with brown sugar and cinnamon mixture.  Gently use your fingers to pat the sugar/cinnamon mixture to help it stay in place during the rolling process.

Starting with one of the longer sides of the rectangle, roll up tightly into a log shape.  I find starting to roll one side, rolling away from you once, then moving down the line a bit and doing the same thing, repeating until you’re all the way across gives you the most even rolling method.

Once you have an 18 inch long log, carefully slice the log in 12 evenly sized rolls.

Make the filling

In a small saucepan, heat butter, brown sugar, maple syrup and vanilla over MED heat until melted and smooth.  Remove from heat and whisk in cream.

Butter or grease a 9x13 inch baking dish.  Pour caramel sauce into bottom of baking dish, lifting and tilting dish to make sure caramel is evenly coating the bottom.  Sprinkle pecans evenly over the top of the caramel.  

Make the caramel pecan topping

Arrange rolls on top of the caramel and pecans, cut side up, then cover tightly with foil and let rise again for about 45 minutes - 1 hour, or until larger and puffy.

Second rise

While the second rise is happening, preheat the oven to 375°F degrees, and once fully heated, bake sticky buns about 25 minutes.  If you find the tops of the rolls are getting TOO golden brown, cover loosely with foil during the second half of baking.

Bake

Remove pan from oven and let cool 5-10 minutes, then place a large serving tray or sheet pan over the top of the baking dish.

Very carefully, and using oven safe gloves/mitts, hold onto both the tray and the dish and flip them both over together to invert the rolls.  Lift up the baking dish and set aside.  

Serve rolls warm, with additional caramel sauce if desired.

Cool and invert

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Very Sticky Sticky Buns

Outrageous Sticky Buns

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Top 4 sticky buns recipe recipes from across the web

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

Top Tags

Very Sticky Sticky Buns

Outrageous Sticky Buns

Raspberry Sticky Buns Recipe

Caramel Pecan Sticky Buns Recipe

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