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How To make Overnight Caramel Sticky Rolls
3 3/4 c All-purpose flour*
1/3 c Granulated sugar
1 ts Salt
2 pk Regular or quick-acting
-Active dry yeast 1 c Very warm milk (120 to 130
-Degrees) 1/3 c Margarine or butter, softene
1 Egg
1 c Packed brown sugar
1/2 c Margarine or butter
1/4 c Dark corn syrup
3/4 c Pecan halves
2 tb Margarine or
-Butter, softened 1/2 c Chopped pecans
2 tb Granulated sugar
2 tb Packed brown sugar
1 ts Ground cinnamon
Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest. Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1-1/2 hours or until double. (Dough is ready if indentation remains when touched.)Heat 1 cup brown sugar and 1/2 cup margarine to boiling, stirring constantly; remove from heat. Stir
in corn syrup. Pour into ungreased rectangular pan, 13 X 9 X 2 inches. Sprinkle with pecan halves.Pu down dough. Flatten with hands or rolling pin into rectangle, 15 X 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine Mix chopped pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine. Roll up tightly beginning at 10-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into eight 1-1/4-inch slices. Place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum foil. Refrigerate at least 12 hours but no longer than 48 hours.Heat oven to 350 degrees. Bake 30 to 35 minutes or until golden brown. Immediately invert on heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan. 15 ROLLS; 385 CALORIES PER ROLL. * If using self-rising flour, omit salt.
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Hey y'all! We have an easy make-ahead breakfast for you, that we traditionally serve ONCE a year at our house - at Christmas! Prepare them the night before, then pop them in the oven on Christmas Eve or Christmas Day. These Overnight Sticky Buns are super easy to make, but they are decadent and delicious. They are always a huge hit here, and we bet they are sure to be a new favorite in your house too :) Please *Subscribe* for more videos.
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The PERFECT Sticky Buns Recipe
Incredible Sticky Buns made with chopped pecans and drenched in the most delicious rich brown sugar butter caramel sauce. Filled with cinnamon sugar they are the ultimate treat perfect for any occasion! I'm SO EXCITED to share this recipe with you! I love cinnamon rolls but adding those crunchy pecans and that amazing caramel into the mix makes for a truly delicious treat!
RECIPE:
Sticky buns are the ultimate treat any time of the year but especially during the holidays as a Christmas brunch or dessert. They’re just like soft and fluffy Cinnamon Rolls but are baked in an incredible, rich, and decadent brown sugar and pecan caramel sauce.
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Baking Easy Overnight Sticky-Buns
Today I made the most delicious sticky-bun recipe you'll ever try!!
Here's what I used:
Dough:
- 2 cups of flour
- 1 package of active dry yeast
- 1 cup of milk
- 1/3 cup of sugar
- 1/3 cup of butter
- 1/2 tsp of salt
- 2 eggs
- 2 1/3 cup of flour
Sauce:
- 2/3 cup packed brown sugar
- 1/4 cup of butter
- 2 Tbs light corn syrup
- 1/3 cup of pecans
Center of buns:
- 3Tbs of melted butter
- 1/2 cup brown sugar
- 1 tsp cinnamon
For the Dough:
- Add to the mixer bowl your flour and yeast.
- In a microwave safe container add milk, sugar, butter, and salt.
- Microwave this for about 30secs till the butter is almost melted it should be around 90 to 100 degrees Fahrenheit .
- Add this into your flour mix along with two eggs.
- Mix for 30 secs while scraping the bowl constantly then beat on high for 3 minutes.
- Incorporate as much of the last 2 1/3 cups of flour as you can until the dough forms a not too sticky ball
- Turn out on a lightly floured surface and knead the dough for 3 to 5 minutes or until it is smooth and elastic.
- Split the dough in half and roll out to be a 12x8 1/2 in rectangle.
- Cover the dough with your melted butter, mix together your sugar and cinnamon and sprickle that on your butter.
- Roll up the dough on the long side and seal the edges.
- Cut into 12 pieces by cutting it in half, then thirds, then half again.
- Repeat with the other half of the dough.
- Heat up your brown sugar, butter, and light corn syrup in a non stick pot until the butter is melted and is well mixed together.
- Divide between two 9 1/2 in round baking pans and sprinkle each pan with 1/3 cup chopped pecans.
- Set your rolls in the prepared pans, put plastic wrap on top, and put in the fridge for the next morning.
- When you wake up preheat your oven to 200 F, when it reaches it's temp turn it off and set your rolls in there to rise for 1 hr.
- Take your rolls out and preaheat the oven to 375 F then bake for 20 to 25 minutes.
- When your rolls are done and still hot take a butter knife and scrape the edges, then flip it over onto a nice plate and they are ready to serve.