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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.
How To make Overnight Caramel Sticky Rolls's Videos
Caramel Pecan Shortcut Sticky Buns
The holidays are coming up and if you are looking for that extra special treat, then take your cinnamon rolls and coat them with sticky caramel and pecan. The recipe is almost too easy but the results are outstanding! Worth a try and a little too good, you will be going back for more. Thank you for joining me for another weeks video, if you are new, welcome and don't forget to subscribe for new videos every Monday. Xo P
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Recipe: makes 5 rolls
Cinnamon rolls
8 tbsp unsalted butter
⅓ cup brown sugar
3 tbsp heavy cream
1 tbsp vanilla extract
Directions and timestamps:
(0:17) In an oven safe pan, over medium heat, melt the butter
(0:24) Add the brown sugar and mix well with a whisk to dissolve the sugar
(0:39) Add the heavy cream and vanilla
(0:46) Continue to mix very well until the caramel thickens, turn the heat off and continue stirring for 2 minutes
(0:56) Sprinkle in the chopped pecans and top of with cinnamon rolls
(1:16) Bake 350F/170C for 25 minutes, cool for 5 minutes
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Step by step recipes made easy. Simple recipes, mixing East flavors with a taste of the West. New semi-homemade recipes every Monday! Welcome to Ginger Pop Kitchen! xo Patty K
The Best Sticky Buns
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Ingredients:
for the dough
1-1/4 cup warm milk (105-110 F) (300 ml)
4 Tbsp butter, melted (57 grams)
1 package of yeast (2-1/4 tsp/7 grams)
1 large egg
3-3/4 cup all purpose flour (480 grams)
1/4 cup white sugar (50 grams)
1-1/2 tsp salt (6 grams)
Caramel sauce:
1 cup brown sugar (220 grams)
1/2 cup butter (113 grams)
1/4 cup heavy cream (60 ml)
pinch salt
Chopped pecans, to taste
filling:
1 cup brown sugar (220 grams)
2 Tbsp ground cinnamon
1/3 cup butter, softned (76 grams)
Instructions
1. Add melted butter to warm milk, sprinkle the yeast and mix to combine, let it sit for 5-10 minutes until foamy. In the bowl of a stand mixer fitted with a dough hook, add flour, sugar and salt and mix, add yeast mixture and egg. Mix on low speed until a dough forms, increase speed to medium high and mix for 5-7 minutes or until the dough is soft.
2. Grease the boil with a little bit of oil, rub the dough with oil so that it does not dries out. Cover with plastic wrap or aluminum foil. Place it some where warm to rise for 1-2 hours (mine took 1 hour)
3. Make caramel sauce by combininig all the ingredients in a sauce pan over medium heat. Cook stirring frequently until the butter is melted and sugar is dissolved. Pour the caramel in a 9x13 inch pan. Sprinkles chopped pecans. To make the cinnamon sugar combine sugar and cinnamon in a bowl.
4. Once the dough has doubled in size, place on a floured surface and roll it out to a 16 inch rectangle. Spread the softened butter and sprinkle evently with the cinnamon sugar. Tighly roll the dough. Cut into 16 pieces. Place them cut side down on the pan. Cover with plastic wrap and allow to rise for 30-45 minutes. In the meant time preheat over to 350 F.
5. Once risen, bake for 30-35 minutes. Allow to rest for 5 minutes then invert into a big platter. Serve warm! If you have leftover you can put it the microwave for about 20 seconds and they will be soft again.
LEARN TO MAKE Caramel Sticky Rolls
Caramel Sticky Rolls like mom used to make—You can do it too with quick tips and tricks from the Betty Crocker Cookbook. Why not give them a try?
EASY STICKY BUNS | CREAM CHEESE FILLED CARAMEL GLAZED BISCUITS WITH PECANS
The easiest dessert! Huge thanks to my sweet mother in law who was gracious enough to share this deliciousness!
Two 16.3 oz cans of Grands! Biscuits
Two 8oz packs of cream cheese
3/4 cup of Sugar
1.5 teaspoons Ground Cinnamon
1 cup Pecans
Caramel Sauce (Smuckers brand)
*excuse the noisy background in the video!
Baker Bettie Makes Sticky Buns! | Pecan Caramel Sticky Rolls
These Pecan Caramel Sticky Buns are the perfect holiday morning breakfast! Prep them the day before and bake them the next morning! The dough and the filling are essentially the same as cinnamon rolls, but we're making a caramel sauce with pecans for the topping!
FULL STICKY BUN RECIPE ►
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TIMESTAMPS:
0:00 Intro
0:49 Proofing the yeast
2:27 Mixing the sticky bun dough
4:22 Kneading the dough for sticky buns
7:11 Caramel sauce for sticky buns
10:03 Putting the pecan caramel topping in the pan
10:43 Rolling out the dough
11:57 Filling the sticky buns
13:07 Rolling and cutting the sticky buns
14:20 Proofing the rolls overnight
14:56 Baking the sticky buns
15:34 Flipping the buns out of the pan
16:16 Outro
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INGREDIENTS:
FOR THE DOUGH
7 grams (1 package, 2 ¼ teaspoon) active dry or quick rise yeast
227 grams (1 cup, 240 milliliters) whole milk (lower fat or non-dairy can be substituted)
50 grams (¼ cup) granulated sugar
480-600 grams (4-5 cups) all-purpose flour
7 grams (1 ½ teaspoons) kosher salt or table salt
85 grams (6 tablespoons) unsalted butter, very soft
2 large eggs, room temperature
FOR THE FILLING
200 grams (1 cup) brown sugar
2 teaspoons ground cinnamon
56 grams (1/2 stick) butter, melted
FOR THE CARAMEL PECAN TOPPING
200 grams (1 cup) granulated sugar
120 grams (½ cup, 120 milliliters) water
235 grams (1 cup, 240 milliliters) heavy cream
2 grams (½ teaspoon) kosher salt
200 grams (2 cups) roughly chopped pecans
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Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person
Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person.
Is there such a thing as a sweet, sticky, nutty bun that doesn’t put you down for the count? Claire set out to find it! After much testing, this is her ideal sticky bun, a soft, nutty, maple-y swirl scented with cardamom and orange zest. Claire thinks it’s a whole lot better than a giant, overly sweet Cinnabon cinnamon roll, although — ahem — some family members disagree. It’s a family affair this episode!
#ClaireSaffitz #DessertPerson #StickyBuns
Special Equipment:
13 x 9-inch pan (preferably metal), stand mixer (for the Sweet Yeast Dough)
Ingredients:
Walnut-Maple Sticky Buns:
2 cups walnut halves or pieces (7 oz / 200g)
1/2 cup maple syrup (5.6 oz / 160g)
Seeds scraped from 1 vanilla bean or 2 teaspoons vanilla extract
1/2 cup plus 1/3 cup packed light brown sugar (5.8 oz / 165g)
8 tablespoons unsalted butter (4 oz / 113g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1 tablespoon finely grated orange zest
Sweet Yeast Dough (page 344), chilled
All-purpose flour, for rolling out
Sweet Yeast Dough:
1 cup whole milk (8 oz / 227g)
1 1/2 teaspoons active dry yeast (0.18 oz / 5g)
4 1/2 cups all-purpose flour (20.6 oz / 585g)
1/3 cup sugar (2.3 oz / 66g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
10 tablespoons unsalted butter (5 oz / 142 g), cut into 1-inch pieces, chilled
3 large eggs (5.3 oz /150g)
Video Breakdown:
0:00 Start
0:12 Intro to Walnut Maple Sticky Buns
0:31 Dessert Person Intro Animation
0:49 About Walnut Maple Sticky Buns & Origin Story
1:26 Ingredients & Special Equipment
2:05 Make The Sweet Yeast Dough Recipe
8:24 Make The Sticky Topping
11:23 A Cat Appears!
11:29 Sound Guy Mike Meow's Like A Cat
13:50 Form The Buns
18:00 Bake The Walnut Maple Sticky Buns
20:00 Claire's Brother-In-Law Nick San Fillipo Gives Review
20:30 Claire Saffitz Reviews
22:14 Claire's Sister & Nephew Review
25:05 More Cat Content For You!
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Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar