sweet buns

This old-fashioned caramel sticky buns recipe with pecans is perfect for breakfast or dessert.

Sticky Buns Recipe

sugar

unsalted butter (at room temperature)

salt

egg (slightly beaten)

vanilla extract

bread flour

instant yeast

+ 2 tablespoons whole milk (at room temperature)

cinnamon

brown sugar

corn syrup

pecans

Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.

Transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 18 inches wide by 9 inches long. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 even pieces.

Coat the bottom of a 9x13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.

Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.

Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).

Edd Kimber creates a version of Swedish sweet rolls. They're traditionally served in December but work well served at breakfast all year round

St Lucia Saffron Buns

milk

pack saffron

unsalted butter,

strong white bread flour

golden caster sugar

sachet fast-action yeast

egg, beaten, plus extra for egg wash

currants

St Lucia saffron buns

Put the milk in a small pan and gently heat until it’s steaming. Use a pestle and mortar to grind the saffron into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm.

In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough, then turn out onto the work surface and knead until smooth and elastic (this will take about 10 mins). Put the dough into a lightly oiled bowl and cover with oiled cling film. Set the bowl in a warm part of the house and allow to rise for about 1 hr until doubled in size.

Knock back the dough and divide into 12 equal portions. Cover the pieces with the oiled cling film while you make the rolls – this will stop the dough from drying out. Working with 1 piece of dough at a time, roll out into a 30cm-long strand. Roll up one end into the middle, turn over and roll the other end into the middle, forming the dough into an S-shape. Place the buns on a large (or 2 smaller) parchment-lined baking tray. Once all the buns are made, lightly cover with oiled cling film and prove until almost doubled in size (if making ahead, keep the dough in the fridge overnight and bake in the morning). While the buns prove, heat oven to 200C/180C fan/gas 6.

When ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving. These are best eaten on the day they are made but will keep for a couple of days.

Use a sourdough starter to make these moreish cinnamon buns. It adds a contrasting tang to the classic sweet and sticky flavours. Top with a soft cheese icing, if you like

Sourdough cinnamon buns

active white sourdough starter

wholemeal flour

butter

light brown sugar

tbsp cinnamon

golden syrup

soft cheese

icing sugar

vanilla paste

Make sure your <a href="https://www.bbcgoodfood.com/recipes/sourdough-starter">starter</a>&nbsp;is active &ndash; it should be nice and bubbly. If it isn&rsquo;t, feed it and wait until a tsp of the starter floats in warm water.&nbsp;

Tip all the ingredients for the dough, except the butter, into a bowl and mix with your hands&nbsp;to form a shaggy dough &ndash;&nbsp;make&nbsp;sure all the flour from around the bowl is mixed in. Leave the dough in the bowl, covered with a damp cloth, for 30 mins.&nbsp;

Work the butter into the dough with 1 tsp salt.&nbsp;Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy. Form the dough into a ball and sit back in the bowl. Cover and leave somewhere warm-ish for 3-4 hrs until the dough has just about doubled in size.&nbsp;

Meanwhile,&nbsp;make the filling by beating together the sugar,&nbsp;butter, cinnamon and a pinch of salt. Set aside at room temperature to keep soft.

Butter and line a square baking tin &ndash;&nbsp; smaller tins (20 x 20cm) will hold nine buns, larger tins (25 x 25cm) will hold 12.&nbsp;Tip the dough&nbsp;onto a floured surface and <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">roll</a>&nbsp;it&nbsp;to a rectangle roughly 50 x 25cm. Spread the filling over the rectangle so it&rsquo;s completely covered. Roll the dough&nbsp;along the long edge into a tight swiss-roll type sausage. Cut your dough into pieces&nbsp;and arrange them,&nbsp;spiral side-up, in the tin. Leave for 1 hr at room temperature, then cover and leave in the fridge overnight.&nbsp;

Heat the oven to 200C/180C fan/gas 6. Cover the tin with foil and bake on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a>&nbsp;(this will stop any leaking mixture dripping into your oven) for 30 mins, then remove the foil and bake for 10-15 mins more to brown slightly.&nbsp;

Meanwhile,&nbsp;mix the golden syrup with 1 tbsp boiling water. As soon as buns come out of the oven, brush them generously with the syrup, then&nbsp;leave to cool a little. Lift the buns out of the tin while still warm and leave to cool on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire&nbsp;rack</a>. To make the icing, beat the soft cheese, sugar and vanilla until thick but drizzly. Drizzle over the buns when completely cool.&nbsp;

Schoko Schnecken or Chocolate Pinwheels, are a fun twist on the classic German Pastry. Rather than being filled with nuts or poppyseeds, these are filled with a rich and delicious chocolate spread.

Schoko Schnecken | Chocolate Pinwheels

dark chocolate (chips

granulated sugar

cocoa powder

heavy cream

active dry yeast

ml milk (lukewarm)

ap flour

egg (room temp)

tsp vanilla extract

butter (softened)

lemon juice

water

powdered sugar

In a medium sauce pot, combine all filling ingredients.

Heat over medium heat, stirring frequently, until everything has melted together and it has just begin to barely bubble.

Then transfer the filling to a large shallow bowl or baking sheet so it can spread and chill faster.

Make the Chocolate filling

Heat the milk to lukewarm and stir in the yeast.

Cover and set aside for 10 minutes to bloom.

In a large stand mixing bowl, add in the remaining dough ingredients.

Add in the bloomed milk/yeast mixture.

Knead together with the dough hook on low speed for 15 min or until the dough is a smooth cohesive ball of dough. 

Shape the dough into a ball and place, smooth side up, in a greased bowl.

Cover the bowl with plastic wrap or proofing bag and set it somewhere warm to rest for 1 hour.  

Dough

Check the consistency of the chocolate filling, it should be about that of soft peanut butter. You want it spreadable but not runny.

If it&#39;s still too soft, place it in the fridge for a few minutes.

Prepare two baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350 F or 325 if baking on convection.

Arrange two baking racks so that they divide the oven into thirds.

After the 1 hr has passed, roll the dough out into a rectangle that measures 20 cm x 60 cm.

Spread the cooled chocolate filling over the dough - it should cover all of the dough.

Roll up the dough starting with one short side. As you roll, gently squeeze it to make sure the roll is nice and tight.

Slice of one end to create a neat slice edge.

Measure out slices that are approximately 2 cm thick and mark them along the top of the roll.

Cut at each 2 cm mark. Place the slices onto the prepared parchment, leaving at least 3 inches between each roll. There should be no more than 6 on a half size baking sheet.

Tuck the ends under each roll. Leave the schnecken to rest for 30 minutes

Assembling the Schnecken

After the schnecken have rested for 30 minutes, bake them for 20 min until golden brown. Rotate and switch the baking sheets after the first 12 min to ensure even browning if not baking on convection.

While the schecken are baking, whisk together the powdered sugar, lemon juice, and water to create a thin glaze. It should not be opaque.

Once the schnecken are done baking, while still hot, brush with the glaze.

After you have glazed them all, they should be cool enough to gently move to cooling racks where they should be allowed to cool for at least 3-4 more minutes before enjoying.

Baking and finishing

These vegan pani popo are fluffy with a sweet coconut milk sauce! They&#039;re super delicious and easy to make!

Pani Popo - Samoan Sweet Coconut Buns (Vegan!)

water ((about 100°F/38°C))

dry yeast

all-purpose flour

coconut oil, melted

6.75 fl oz canned coconut milk

In a bowl, combine lukewarm water, sugar, yeast, and set aside for about 5 minutes until the mixture is frothy.

In a large bowl, combine all-purpose flour and salt. Add coconut milk, melted coconut oil, and the yeast mixture. Mix the ingredients together until it comes together, and take it out onto a clean surface.

Knead the dough for about 5 minutes until it forms a smooth ball. Put the dough in a large bowl greased with coconut oil, cover, and let it rise about an hour until it&#39;s doubled in size.

Gently deflate the dough in the bowl and take it out onto your work surface. Separate the dough into 12 equal balls. Place the balls in a 9x13 inch pan greased with coconut oil, cover, and let it rise again for about 45 minutes.

While the buns are rising, make the sweet coconut sauce. In a small bowl, combine coconut milk and sugar. Set aside.

Preheat the oven to 350°F/180°C.

Pour about ⅔ of the sweet coconut sauce over the buns and bake for about 30 minutes.

Once the buns come out of the oven, pour the rest of the coconut milk mixture over the top.

This recipe for Czech Kolaches makes beautiful sweet buns filled with cheese filling and fruit jam. They are perfect for a breakfast treat on a special occasion

Czech Kolaches Recipe

butter (melted)

Egg wash

oz cottage filling

oz cream cheese

Tbsp any fruit jam

tbsp flour

tbsp sugar

In a bowl for the electric mixer, stir together flour, powdered sugar, yeast, and salt. Add the egg yolks, melted butter and milk, and stir with a wooden spoon to combine. Attach a dough hook to the mixer and knead the dough for 5 minutes.

Transfer the dough into a lightly greased bowl and cover tightly with a plastic wrap. Punch a hole for ventilation and cover with a towel. Let the dough rise in a warm place until double in volume, about 1 hr.

Punch the dough to remove the gas. Form the dough into a log and cut into 12 equal pieces. Form each dough piece into a ball shape and place in a half sheet pan lined with a parchment paper, place them apart. You should be able to fit all 12 pieces in a pan.

Flatten down each dough balls with your fingers, then using a glass bottom or anything that has 2.5-inch diameter on a flat surface, press down to leave an indentation. Cover them with a towel and let it rise second time until double in volume.

Meanwhile prepare the cheese filling by mixing all the ingredients in a bowl; set aside.

To make the streusel, mix flour, sugar and salt in a small mixing bowl. Add the melted butter and combine together with your fingers until it forms fine crumbs; set aside.

For the fruit jam filling, mix jam and water and microwave for 7-10 seconds to loosen; Set aside.

Preheat the oven to 375˚F.

When the dough pieces are risen again, press again with a glass bottom to leave deeper indentation. Be careful not to deflate the dough. Brush with egg wash.

Fill each piece with 1 tablespoonful of cheese filling, and 2 teaspoonful of jam filling and sprinkle with streusel topping all over. Bake in the preheated oven for 20 minutes or until the edges are golden brown. Let them rest in a pan for 5 minutes, then transfer on to a cooling rack. Serve warm or at room temperature.

Thank you for those helpful tips, as well as the whole egg vs egg yolk question.  It makes perfect sense.  I’ll give it a go.  Have a great day! 

Hello, in the video you say knead for 5 min and in the instructions you say 3 mins. Which one is it? I'm wanting to try and make these, but I'm new to the making your own dough portion of baking.

https://content.jwplatform.com/videos/tPmWN9Im.mp4

Czech Kolaches are sweet tender pastry-like bread topped with creamy cheese filling and variety of fruit jams.

Kolaches Recipe

Sweet Buns with Poppy Seeds are delicious pastries that are light and fluffy with lightly sweetened filling and a beautiful sugar glaze.

Sweet Buns with Poppy Seeds

yeast

egg eggs

sour cream

tbsp vanilla extract

oz unsalted butter (softened, room temperature)

tsp kosher salt

poppy seeds

water ((to cook the poppy seeds in))

oz sweetened condensed milk (7 oz = 1/2 can)

Makes 16 medium sized pastries.

Click the link for Sweet Yeast Bread recipe and prepare 1 batch of dough according to those instructions, cover and allow it to proof until doubled in size (~2 hrs).

Prepare the filling while the dough is proofing. Alternatively, you can use 2 cups of store-bought canned poppy seed filling. You&#039;ll need a little less than two 12 oz cans. Skip to &quot;Shape the Sweet Buns&quot; section if using store-bought (Note 2).

Rinse: Place the poppy seeds into a fine mesh sieve and rinse with running water until the water runs clear.

Cook: add the rinsed poppy seeds to a pot with 4 cups of water. Cover with a lid and simmer on low heat for about 30-40 minutes. Drain the water and rinse the poppy seeds in a fine-mesh sieve again. Shake off excess water as much as possible.

Mix the softened poppy seeds and the rest of the ingredients (Note 3) until a smooth filling forms.Using the grinder: Put the poppy seeds through a meat grinder, then repeat the process one more time. This will break up the poppy seeds making the poppy seeds softer and more pleasant to eat. Then add the condensed milk, egg whites, and vanilla extract and stir until well combined.Using a blender: add the cooked and drained poppy seeds to a high-powered blender, then add the egg whites and the condensed milk. Grind on medium speed using a pusher to push the poppy seeds down, or stop as needed to scrape down the sides. Set aside.

Prepare the poppy seed filling

Line 2 rimmed baking sheets with parchment paper. Set aside.

Once the dough has proofed until doubled in size punch it down by pressing with a closed fist downward in the middle of the dough.

Turn out the sweet bun dough onto a lightly floured surface. Roll the dough into a 24&quot;x24&quot; square using a floured rolling pin. Keep lifting the dough and checking that it does not stick underneath as you roll it. If at any time the yeast dough sticks to the surface use a bench scraper to free it from the surface and add a light dusting of flour as you continue rolling. Adding too much flour will toughen the pastries, keep that in mind.

Spread the poppy seed filling all over the dough staying away from about 1-2 inch edge closest to yourself.

Fold the dough: visually divide the dough into thirds. Fold 1/3 of the dough furthest away from yourself over the middle third. Next, fold the last third over the middle and pinch the end sealed.

Shape the pastries:Cut the folded dough into 16 strips widthwise using a long, sharp knife. Shape: Working with one strip at a time, hold the opposite ends of the strip and pull slightly to make the strip a bit longer. Then, twist it twice. Overlap the ends and press them together by pushing down with a floured tip of the wooden spoon handle. Use a bench scraper to swiftly pick up the pastry and transfer to the prepared baking sheet. Repeat with the rest of the strips and transfer to the prepared baking sheet spacing the sweet buns with poppy seed filling evenly (~about 8 per baking sheet).

Shape the Sweet Buns

Proof: Cover the shaped poppy seed sweet buns with a tea towel and allow them rise until doubled in size. A better way to determine if the pastires are proofed enough and ready to go in the oven is described in Note 4.

While the pastries are proofing preheat oven to 350F with the baking rack centered.

Once the pastries have risen, bake them for about 20 minutes or until nice, golden and baked through. An instant-read thermometer inserted into the middle should read 200F°.

Proof &amp; Bake

Prepare while the oven is preheating and the buns are proofing. In a bowl stir 2 cups of powdered sugar, 3-4 tablespoons of milk, and 1/4 tsp of vanilla extract together until smooth. Cover with plastic wrap and set aside.

Once the sweet buns have cooled slightly, they should still be warm, but not hot (~5 minutes), dip the top into the powdered sugar glaze, then lift it up and allow excess to drip off. Then turn over and set back on the baking sheet or cooling rack.

Powdered sugar glaze

I used canned poppyseed mixture that had raisins and fruit rind in it and found it quite thick. It was almost to tick but I spread it with care so it would not tear the dough.  Definitely did not have any running out issues
I really like the dough recipe but found I had to add more flour.  This was probably because I melted the butter to the liquid point. Next time I will make sure not to. The only problem I had was getting the dough rolled out evenly.  I will master that eventually

The recipe for sweet bread is great, I would give it 5 stars. I used the breadmaker method, finding I did need to add a few more tablespoons of flour to bring the dough to workable consistency. The filling however was a disaster! I chose to follow the original recipe, and not the "option" to whip the egg whites first. I ended up with a soupy consistency filling that poured out when I shaped my twists. I was able to salvage, and the end result is tasty, but half my filling poured out on the counter. Suggestions?

Delicious results! Thank you for sharing!

This recipe is a keeper! Made it a couple of times already and everyone that has tried these have loved them!! Dough is soft, simple to make (even easier if you have bread machine) and it’s also very easy to roll out and work with! The only adjustment I make is that I cut it into 24 strips instead of 16, otherwise they’re just a little too big for my liking. Other than that, this is an A++ recipe that I’ll continue to make again and again!

Thank you for this recipe! I have made this dough recipe three times and it has not failed me!!!love it, super fluffy and great with the poppy seed filling or jam filling or just on its own!!!

Die Fotos sehen so lecker aus, ich würde am liebsten gleich zugreifen!
Schade dass das Rezept nicht auch in Gramm Angaben ist.
Viele Grüße,
Jesse-Gabriel

Top 7 sweet buns recipes from across the web

The most viewed sweet buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sticky Buns Recipe

St Lucia Saffron Buns

Sourdough cinnamon buns

Schoko Schnecken | Chocolate Pinwhe...

Pani Popo - Samoan Sweet Coconut Bu...

Czech Kolaches Recipe

Sweet Buns with Poppy Seeds

Top 7 sweet buns recipes from across the web

The most viewed sweet buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sticky Buns Recipe

St Lucia Saffron Buns

Sourdough cinnamon buns

Schoko Schnecken | Chocolate Pinwhe...

Pani Popo - Samoan Sweet Coconut Bu...

Czech Kolaches Recipe

Sweet Buns with Poppy Seeds

The most viewed sweet buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine