How To make Caramel Sticky Buns
1/4 To 1/2 cup warm water
3 tb Sugar
1 pk Active dry yeast
1 Egg, beaten
2 1/4 c All-purpose flour
2 tb Instant nonfat dry milk
1 t Salt
Caramel Topping 3 tb Butter or margarine, melted
Makes 1 dozen Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Stir in egg. Fit processor with steel blade. Measure flour, dry milk, remaining 2 tablespoons of the sugar and salt into work bowl. Process until mixed, about 5 seconds. Turn on processor and slowly pour yeast mixture through feed tube into flour mixture. Slowly drizzle just enough remaining water into flour mixture so dough forms a ball that cleans sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not stickyl. Process until dough turns around bowl about 15 times. Cover processor and let dough stand at room temperature until it begins to rise, about 30 minutes. Prepare Caramel Topping while dough is rising. Pour topping into greased 9-inch round cake or pie pan. Process on/off. Turn dough onto lightly greased surface. Divide into 12 equal parts. Shape each into ball, dip in melted butter and arrange over Caramel Topping in pan. Let stand in warm place until doubled, about 1 hour. Heat oven to 400 F. Bake buns until brown, 10 - 12 minutes. Cool about one minute, then invert buns onto serving plate. Serve warm or at room temperature. CARAMEL TOPPING: 3 Tbsp packed brown sugar 3 Tbsp butter or margarine 2 Tbsp dark corn syrup 1/4 cup chopped walnuts or pecans Combine brown sugar, butter, and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until bubbly and brown sugar dissolves. Remove from heat. Stir in nuts. Food Processor Bread Book From the collection of Jim Vorheis
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How to Make the Ultimate Sticky Buns
Bridget shows Julia how to make the ultimate sticky buns.
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Caramel Pecan Cinnamon Rolls!! Homemade Sticky Buns Recipe
Learn how to make these amazing homemade caramel pecan sticky buns!! Soft and light cinnamon rolls covered in a sticky and gooey caramel sauce and loaded with pecans. It doesn't get any better than this!!
What you'll need:
for the dough:
1/2 cup granulated sugar (110g*)
1 cup milk (240ml*)
2 tsp active dry yeast
5 Tbsp butter, softened (150g*)
2 large eggs
1 tsp salt
4 cups all-purpose flour (600g*)
for the filling:
1 cup packed light brown sugar (175g*)
2 Tbsp ground cinnamon
for the caramel sauce:
6 Tbsp butter (85g*)
1 1/4 cups packed light brown sugar (220g*)
3 Tbsp heavy cream
1 tsp vanilla extract
1 cup pecans (110g*)
*Please note that these are guesstimated amounts based on online converters. I do not use weight measurements so I cannot guarantee the accuracy of these amounts. As always, I recommend anyone that uses weights to buy a set of American measuring tools to use for American recipes since there are so many variables in converting a recipe. They will pay for themselves in just one mis-converted and ruined recipe in wasted ingredients.
Enjoy!
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CARAMEL PECAN STICKY BUNS!
Hi friends! Do you remember my Cinnamon Rolls recipe with the cream cheese frosting? Well, I had to try it again but this time with caramel and pecans! This Sticky Bun recipe is the perfect fall treat and a sure crowd-pleaser at any holiday party! Enjoy :D
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✿ Ingredients:
Dough:
2 tbsp active dry yeast
1/2 cup sugar
1/2 cup water, warm
1 cup whole milk, warm
1/4 cup melted butter
1 egg
1 tsp vanilla extract
4 cups flour
1/2 tsp salt
Caramel sauce:
3/4 cup butter
1 cup brown sugar
1/4 tsp salt
1/4 cup heavy cream
1 1/2 cup pecans, chopped
Filling:
1 cup brown sugar
3 tsp cinnamon
4 tbsp melted butter
Bake at 350F for 25-30 mins
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Professional Baker Teaches You How To Make CINNAMON BUNS!
Chef Anna Olson teaches you how to make amazing and sticky cinnamon buns! Follow along and then try the recipe below for yourself!
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Ingredients
Dough
1 ¼ (310 ml) cup 2% milk, just above body temperature (105 F)
2 ¼ tsp (1 pkg or 8 g) instant dry yeast
¼ cup (50 g) sugar
1 large egg at room temperature
¼ cup (60 g) unsalted butter, melted
3 ½ cup (525 g) all-purpose flour
¾ tsp (4 g) salt
Goo
½ cup (115 g) unsalted butter
1 cup (200 g) packed light brown sugar
½ cup (125 ml) maple syrup
Filling & Assembly
⅔ cup (140 g) packed light brown sugar
1 Tbsp (10 g) ground cinnamon
3 Tbsp (45 g) unsalted butter, melted
Directions
Dough
1. For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
Goo
1. For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.
Filling & Assembly
1. For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.
2. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.
3. Preheat the oven to 350 F (175 C). Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.
4. The sticky buns are best served the day they are baked.
Tip: If you want to enjoy the sticky buns first thing in the morning, prepare the buns to the point of cutting the dough and putting them in the goo in the pan, then cover and place in the fridge overnight. Take the buns straight from the fridge and place in a cold oven. Set the temperature to 350 F (175 C) and bake for 45 minutes. By the time the oven gets to temperature, the buns will have raised the perfect amount.
Bakes in a 9-x-13-inch pan
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5 Ingredient STICKY BUNS using only canned Cinnamon Roll Dough
5 Ingredient STICKY BUNS using only canned Cinnamon Roll Dough. Your family or friends will think you baked these Sticky Buns all day. But you only need 30 minutes to bake these MOUTHWATERING Sticky Buns.
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Sticky Buns - Food Wishes
I learned lots of new and exciting things during my first semester of culinary school, back in 1981, but these pecan sticky buns were the first thing I made for my family after returning home on break. They’ve been a favorite ever since!
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