Best Sticky Buns For The Bread Machine Recipes

STICKY BUNS (BREAD MACHINE)

Steps:

• Place the flour, white sugar, salt, yeast, milk, vanilla, and 3 tablespoons of butter into your bread machine as directed in your user's manual. Program it for the "Dough" cycle.
• While the dough is mixing, prepare the filling by mixing the 3/4 cup brown sugar and cinnamon together. Let the 6 tablespoons of butter come to room temperature.
• Grease the bottom and sides of a 13"x9" baking pan.
• When the dough cycle is nearly finished, make the caramel topping by combining the 1/3 cup butter, 1 cup brown sugar, and corn syrup in a small pan over moderate heat. Heat and stir just until the syrup is dissolved, then pour it into the baking pan and spread it out. Sprinkle the chopped pecans over the caramel.
• When the dough cycle ends, remove the dough and place on a lightly floured surface. Roll it out to make a 12" by 15" rectangle.
• Spread the softened butter across the dough, leaving a 1-inch border on all sides. Sprinkle the cinnamon mixture over the butter.
• Roll up the dough like a jelly roll, lengthwise. Pinch the seam closed.
• Cut the dough into 1 1/2" sections and place them in the baking pan, close together, with the spiral cut down.
• Cover the buns tightly with plastic wrap and refrigerate overnight.
• In the morning, take the pan out of the refrigreator while you preheat the oven to 350 degrees.
• After the dough has been out of the refrigerator about 20-30 minutes, bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.
• Remove from the oven, then place a wire rack on top the pan. Place another baking sheet or pan over that. While firmly holding these three together, flip the buns over, being careful not to let the hot caramel drip on you.
• Let the buns cool 20-30 minutes before serving.

BANANA NUT STICKY BUNS FOR BREAD MAKER

Steps:

• 1. Place all of the dough ingredients in the bread maker pan in order given.
• 2. Press DOUGH CYCLE. This usually takes 1 1/2 hours.
• 3. When the machine beeps to add ingredients, add in your raisins. Check your manual for adding extra ingredients.
• 4. Make the topping on the stove in a medium saucepan. Over medium heat on stove, combine the butter, brown sugar, corn syrup or maple syrup.
• 5. Stir constantly until all ingredients are combined. Bring to a boil. Turn off heat.
• 6. Spray a 9x13 baking pan with cooking spray.
• 7. Pour the hot topping into the pan taking care not to burn yourself as this is very hot.
• 8. Sprinkle the nuts over the topping evenly.
• 9. Mix the brown sugar for the filling with cinnamon and set aside.
• 10. Melt the butter for filling in a separate cup and set aside. You will need a pastry brush for the butter or can use your fingers if a brush isn't available. Make sure the butter has cooled if using fingers.
• 11. Prepare a baking mat with a generous portion of flour.
• 12. Turn your prepared dough from bread maker onto the mat.
• 13. Sprinkle top of dough and rolling pin with flour.
• 14. Roll out into a rectangle; about 12 x 18 inches.
• 15. Brush surface of the rectangle with melted butter.
• 16. Sprinkle entire surface with the cinnamon brown sugar.
• 17. With the wide side of the dough, start rolling it up carefully.
• 18. Continue until the dough is rolled into a log.
• 19. With a sharp serrated knife, cut the dough into 1" rounds.
• 20. Place each round onto the caramel topping in baking pan. Leave a little space between each roll.
• 21. When all rolls are in the pan, cover the rolls with a clean damp cloth.
• 22. Place in a warm area for 30 minutes or until the dough has risen nicely. Preheat oven to 375 degrees.
• 23. Bake the rolls for 20 minutes until lightly brown and firm to touch.
• 24. Remove from oven and carefully turn the pan of rolls over onto a large plate for cooling.
• 25. The nuts will be facing upward. They are very hot so do this carefully. Store any leftovers in a tightly covered container in the refrigerator.

CHEF JOHN'S STICKY BUNS

Steps:

• Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
• Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
• Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
• Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
• Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
• Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
• Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
• Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
• Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.

STICKY BUNS

Steps:

• Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

BREAD MACHINE CHOCOLATE STICKY BUNS

Steps:

• Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Meanwhile, pour melted butter into ungreased rectangular baking pan, 13x9x2 inches. Stir in 1 cup brown sugar and the corn syrup. Spread evenly in pan. Sprinkle pecans over topping in pan.
• Roll or pat dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter over dough. In small bowl, mix all Chocolate Chip Filling ingredients; sprinkle over butter. Roll up dough tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 350°F. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 minute; remove pan.

STICKY BUNS FOR THE BREAD MACHINE

Steps:

• Combine water, milk and butter in glass measuring cup - heat in microwave until warm.
• Place warm liquid in bottom of bread machine pan.
• Add sugar, egg and flour.
• Place yeast on top of flour.
• Run dough program on bread machine.
• While dough mixes, mix sugar mixture.
• When complete, remove dough to floured surface. Cut in half.
• Roll half of dough to 16 x 8 inch rectangle.
• Spread half of sugar mixture over dough; roll in jelly roll fashion.
• Pour half of syrup mixture into 9x9 inch pan.
• Cut jelly roll into 9 one inch slices; place each into syrup.
• Let rise to double size; repeat with second pan.
• Bake at 375 degrees for 20 to 25 minutes.

SOFT, MOIST AND GOOEY CINNAMON BUNS

Steps:

• In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
• When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
• Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
• Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

HOMEMADE STICKY BUNS

Steps:

• Lightly grease 13x9-inch (3-quart) glass baking dish and large bowl with shortening or cooking spray.
• Place yeast in ungreased large bowl. Add warm water; mix well until dissolved. Stir in all remaining Dough ingredients except flour until well mixed. Add 3 cups of the flour; stir until a soft dough forms.
• On lightly floured work surface, knead dough 10 to 12 minutes, adding no more than 1/2 cup additional flour until dough is a good consistency and not too sticky. Dough should be slightly sticky and does not break when stretched. If it breaks, continue kneading.
• Place dough in greased large bowl; cover with plastic wrap. Let rise in warm place 2 to 3 hours or until doubled in size.
• Punch down dough; place on lightly floured work surface. Cover dough with plastic wrap again; let rest 20 minutes.
• Meanwhile, in 1-quart saucepan, mix all Topping ingredients except pecans. Heat over medium heat until sugar dissolves. Pour into baking dish. Sprinkle with pecans.
• After dough has rested, roll out dough with rolling pin into 18x12-inch rectangle. Brush dough with 1/4 cup softened butter, leaving 1-inch strip of dough along one long side. In small bowl, mix 2/3 cup brown sugar and the cinnamon. Sprinkle over buttered dough.
• Staring with topped long side of dough, carefully and tightly roll dough into very long roll. Cut roll evenly into 15 slices. Place slices in 5 rows by 3 rows in baking dish over Topping. Let rise in warm place 30 to 60 minutes or until doubled in size.
• After rolls have doubled in size, heat oven to 350°F. Bake rolls 25 to 30 minutes or until deep golden brown. Immediately invert rolls onto serving platter, being extremely careful of hot sticky topping. Serve warm.