Best Sinfully Rich Easy Sticky Buns Recipes

EASY STICKY BUNS

Steps:

• Grease a 9x13-inch metal baking pan; set aside.
• In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
• Pour the milk mixture into the bowl of a stand mixer.
• Add the yeast and warm water.
• Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
• With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
• Knead on low speed for about 2 more minutes, or until dough is smooth and elastic - the dough will still be slightly sticky to the touch.
• Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
• Let it rise in a warm place, free from draft, for about 10 minutes.
• While dough is rising, prepare the topping.
• Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth.
• Add water and whisk until combined.
• Pour mixture into prepared pan. If necessary, tilt pan to get mixture to cover pan. Sprinkle evenly with pecans, if using. Set aside.
• Turn the dough onto a floured surface, and roll into a 12x16-inch rectangle.
• Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
• Roll dough up lengthwise, pinching seam to seal.
• Cut into 12 pieces, and place over topping in prepared baking dish. I use a serrated knife to cut the dough.
• Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
• Meanwhile, preheat oven to 350 F.
• Bake at 20-25 minutes, or until the rolls are golden brown.
• Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through.
• Let the sticky buns cool in pan for 5 minutes.
• Place a serving dish over the pan, and carefully invert pan. Be careful as topping will be hot.
• Remove pan, and replace any topping that has fallen off.
• Let buns sit 10-15 minutes before serving.

STICKY BUNS RECIPE

Steps:

• 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).

EASY STICKY BUNS

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
• Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
• Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

EASY STICKY BUNS

Steps:

• Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.

SIMPLE STICKY BUNS

Steps:

• Cut each loaf of dough into 18 pieces. Arrange half in a greased 13-in. x 9-in. baking dish. Sprinkle with cinnamon. , In a large saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix and milk until smooth. Pour over dough. Sprinkle with pecans and raisins if desired. Arrange remaining pieces of dough over top. Cover and refrigerate overnight or let stand at room temperature for 3 hours. , Bake, uncovered, at 350° for 35 minutes or until center sounds hollow when tapped with fingers. Invert onto a serving platter or baking sheet.

STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

QUICK AND EASY STICKY BUNS

Steps:

• Place rolls side by side in greased, deep, large cake pan , Bundt pan, while still frozen.
• Sprinkle pudding mix over rolls.
• Melt Butter and mix in brown sugar and cinnamon.
• Sprinkle nuts on top.
• Cover and let sit overnight to raise.
• Next morning bake at 325 degrees for 30 minutes.

SUPER EASY STICKY BUNS

Steps:

• In a small saucepan, combine 2/3 cup brown sugar with the water and 2 tbsp of butter.
• Cook and stir until sugar has melted and the mixture is well blended.
• Spread all but about 3 tbsp of this mixture in the bottom of a shallow 9 inch baking dish.
• On a lightly floured surface, shape the thawed bread dough into a rectangle.
• Roll with a rolling pin until you get a 10x16 rectangle, letting the dough rest a few minutes if it is resistant to rolling.
• Spread remaining 2 tbsp of butter over the dough.
• Sprinkle on remaining brown sugar, cinnamon, and pecans, and drizzle with remaining caramel.
• Roll dough up jelly-roll style, starting at the long end.
• Pinch the seam together tightly.
• Using a serrated knife, cut the roll into 12 equal pieces.
• Place in pan, cut side up, and allow to rise for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake for 30 minutes, until buns are golden brown.
• Let sit for 5 minutes, then invert onto serving platter.
• Serve warm.