Sticky Buns? Or Any other Breakfast treats?

Question

Looking for tried and true recipes you found sinfully delicious for breakfast buns or rolls, caramelly or cinnamon please!

Answer 1

Here are several different recipes for you!

MINCEMEAT STICKY BUNS

Active time: 20 min Start to finish: 12 hr(includes thawing of bread dough)

1 large navel orange
1 (9-oz) package condensed mincemeat, crumbled
1/2 stick (1/4 cup) unsalted butter, softened
2/3 cup packed light brown sugar
1 lb frozen white bread dough, thawed overnight in refrigerator according to package instructions

Grate enough orange zest to measure 1 teaspoon , then squeeze juice from orange. Stir together zest, juice, and mincemeat in a bowl and let stand at room temperature, stirring occasionally, until liquid is absorbed, about 1 hour.
Spread 2 tablespoons butter generously over bottom and lightly onto sides of a 9-inch square baking pan and sprinkle bottom with 1/3 cup brown sugar.

Roll out dough on a lightly floured surface with a floured rolling pin into a 16- by 10-inch rectangle. Spread remaining 2 tablespoons butter over top of dough, then sprinkle evenly with remaining 1/3 cup brown sugar and crumble mincemeat evenly over sugar. Beginning from 1 long side, roll up dough into a log (like a jelly roll) and pinch seam to seal, then cut log crosswise into 9 equal slices. Arrange slices, a cut side down and about 1 1/2 inches apart, in baking pan. Cover pan with a sheet of wax paper and then a kitchen towel and let buns rise in a warm draft-free place until they fill pan, about 1 1/4 hours.

Put oven rack in middle position and preheat oven to 375°F.

Remove kitchen towel and wax paper from baking pan and bake buns 30 minutes, then loosely cover with foil and continue to bake until cooked through, about 10 minutes more. Cool slightly in pan on a rack, about 5 minutes. Wearing oven mitts, invert a platter over pan and, keeping platter and pan firmly pressed together, invert buns onto platter. Carefully lift pan off buns. Cool buns to warm.

Cooks' note:
Buns can be baked 8 hours ahead. Cool completely in pan, then cover pan with foil. Reheat in same pan (keep covered) in a preheated 350°F oven until warm, about 10 minutes.

Makes 9 buns.


MAPLE-PECAN STICKY BUNS

For dough
1/4 cup warm water (105°F to 115°F)
1 envelope dry yeast

1/3 cup old fashioned oats
1/3 cup sugar
3 tablespoons unsalted butter, cut into pieces
2 teaspoons grated lemon peel
1 1/2 teaspoons salt
1 1/4 cups milk (do not use low-fat or nonfat)


1 large egg
1 large egg yolk
2 teaspoons vanilla extract
4 1/2 cups (about) unbleached all purpose flour


Vegetable oil


For syrup
1 cup pure maple syrup
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
1 cup (packed) golden brown sugar
1/2 cup pecans, coarsely chopped


For filling
3/4 cups pecans
1/2 cup (packed) golden brown sugar
1/2 cup raisins
2 teaspoons ground cinnamon


For assembly and baking
3 tablespoons unsalted butter, melted

To make dough:
Place water in small bowl. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 8 minutes.

Combine oats, 1/3 cup sugar, butter, lemon peel and salt in large bowl. Heat milk in small saucepan until bubbles from around edge of pan. Pour hot milk over oat mixture and stir until butter melts and sugar dissolves. Cool mixture to 105°F to 115°F, about 10 minutes.

Add egg, egg yolk, vanilla and dissolved yeast to oat mixture; stir to blend. Mix in
3 cups flour. Using firm spatula or large wooden spoon, beat batter 100 strokes. Cover bowl with plastic wrap; let batter rest 10 minutes.

Using spatula, mix enough flour into batter, 1/4 cupful at a time, to form soft dough. Turn dough out onto floured surface. Knead gently until smooth and slightly sticky dough forms, adding more flour if very sticky, about 8 minutes.

Lightly oil large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then with towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Meanwhile, prepare syrup and filling.

To make syrup:
Butter two 13 x 9 x 2-inch glass baking dishes. Combine maple syrup and butter in heavy medium skillet. Stir over medium heat until butter melts. Remove from heat. Mix in brown sugar. Pour half of syrup into each prepared dish; tilt to coat of bottom of dishes evenly. Sprinkle each with half of nuts; cool.

To make filling:
Combine all ingredients in processor. Using on/off turns, blend until pecans are finely chopped. Transfer mixture to bowl.

To assemble and bake:
Carefully turn doubled dough out onto floured surface (do not punch down dough). Roll dough gently to flatten slightly. Using hands, pull and stretch dough to 12 x 18-inch rectangle. Brush dough with all of melted butter. Sprinkle filling evenly over dough, leaving 1/2-inch plain border on 1 long side. Starting at long side opposite uncovered border, roll up dough jelly roll style, forming log. Pinch seam to seal.

Using heavy large knife, score log into 12 equal pieces. Cut log at scores. Arrange 6 pieces, cut side up and evenly spaced, in each prepared baking dish. Lightly press down on buns with palm of hand. Cover pans tightly with plastic wrap. (Can be prepared 1 day ahead. Refrigerate overnight.)

Let buns rise in warm draft-free area until light and puffy, about 50 minutes if buns are at room temperature or 1 hour 15 minutes if refrigerated.

Position rack in center of oven and preheat to 375°F. Bake buns uncovered until tops are golden brown and syrup bubbles thickly, reversing dishes halfway through baking, about 25 minutes.

Remove dishes from oven. Immediately place large baking sheet over 1 baking dish. Using oven mitts as aid, grasp dish and baking sheet together and turn over, releasing buns and topping onto sheet. Turn second dish of buns onto another sheet. Cool buns 5 minutes. (Can be made ahead. Cool buns completely. Wrap buns tightly with foil on baking sheet. Freeze up to 2 weeks. Bake frozen buns covered 375°F until heated through, about 15 minutes.) Serve buns hot.

Makes 12.


ULTIMATE STICKY BUNS

These delicious breakfast treats from Circa 1886 are best served slightly warm.

Dough
1 cup warm water (105°F to 115°F)
4 teaspoons dry yeast
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dry nonfat milk powder
1 1/4 teaspoons salt
2 large eggs
4 1/4 cups (or more) all purpose flour
Glaze
1 1/4 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup honey
1/4 cup dark corn syrup
1/4 cup water
2 cups pecan halves

4 teaspoons sugar
4 teaspoons ground cinnamon

For Dough:
Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.

Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours.

For Glaze:
Butter two 10-inch round cake pans with 2-inch high sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over each.

Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12x9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. (Can be made 1 day ahead; refrigerate.) Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).

Preheat oven to 375°F. Bake buns until deep golden brown, about 30 minutes. Run small knife around pan sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve.

Makes 24.

QUICK STICKY BUNS

2 1/2 tablespoons unsalted butter
1/2 cup (packed) golden brown sugar
2 tablespoons light corn syrup
2 teaspoons fresh lemon juice
1/3 cup coarsely chopped walnuts
1 8-ounce tube refrigerated crescent roll dough
3/4 teaspoon ground cinnamon

Preheat oven to 375°F. Butter 9-inch-diameter cake pan. Melt 2 1/2 tablespoons butter in small saucepan over low heat. Whisk in 1/4 cup sugar, corn syrup and lemon juice. Increase heat to medium and whisk until sugar melts and syrup boils. Pour syrup evenly over bottom of prepared pan. Sprinkle with walnuts.

Unroll dough on floured surface; press perforations together. Roll out dough to 8 x 12-inch rectangle. Sprinkle with 1/4 cup sugar and cinnamon. Starting at 1 short side, roll up dough jelly roll style. Cut crosswise into eight 1-inch-thick rounds. Arrange rounds in syrup in pan.

Bake buns until golden brown, about 20 minutes. Cool in pan 1 minute. Place plate over pan. Invert buns onto plate. Remove pan. Spoon any syrup in pan onto buns and serve.

Makes 8.

Answer 2

Monkey Bread
bread rolls that have been rolled in melted butter then placed in sugar and cinnamon mix. Place in a bundt pan. First cover the bottom of pan with the uncooked rolls and then sprinkle chopped pecans and then layer again. keep going till fill the pan pour the extra butter on top and more pecans. Bake in oven a 350 degrees for about 30 minutes.
Ps I get the frozen bread rolls Its fast and convenient for me.

Answer 3

Monkey Bread

1 tube of biscuits
1/4 c brown sugar
2 Tbl butter

place brown sugar and butter in microwavalbe bowl and heat until butter is melted

quarter each biscuit and stir into bowl with brown sugar and butter - microwave about 3-4 minutes

(can add syrup too if you'd like)

Answer 4

An alternative to buns/rolls:
Spread an English muffin half with peanut butter
Lay a (horizontal) slice of apple on peanut butter
Sprinkle with brown sugar
Broil til brown sugar has melted and muffin is slightly toasted

Answer 5

Here you go , Enjoy!!!!!

Cream Cheese Stuffed Cinnamon Toast with Fruit

3 eggs
1/4 c milk
1 Tbsp sugar
1 tsp vanilla extract
4 oz cream cheese, softened
12 slices cinnamon bread
fruit
sweet cream

In a shallow bowl, beat eggs, milk, sugar, and vanilla. Spread 1 Tbsp cream cheese on six slices of bread; top with remaining slices to make six sandwiches. Dip sandwiches in egg mixture. Cook in a lightly greased skillet until golden brown on both sides. Top with colorful fruits and pour over lightly whipped sweet cream so that the cream flows over the toast.

Chocolate Waffles with Caramel Banana Topping

1 1/2 cups Bisquick baking mix
1 cup sugar
1/3 cup baking cocoa
3/4 cup water
2 tablespoons oil
2 eggs

Make Creamy Caramel-Banana Topping; keep warm. Heat waffle iron; grease if necessary. Stir remaining ingredients until blended. Pour batter for waffle onto center of hot waffle iron. Repeat with remaining batter. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve with topping.

Creamy Caramel-Banana Topping

†1/2 cup packed brown sugar
1/4 cup whipping (heavy) cream
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
3 medium bananas, sliced
Mix all ingredients except bananas in 1-quart saucepan. Heat to boiling over medium heat, stirring occasionally; remove from heat. Gently stir in bananas until well coated.

Answer 6

Marshmallow and chocolate chip sticky buns.

We use an already made - just heat them up - product (pillsbury)...we unwrap it, stick small pieces of marshmallow and mini chocolate chips on top of the cinnamon. Roll it back up (it doesnt have to be perfect). stick them in the oven as directed on package.

its an...about every 3 month treat that we eat ...

Answer 7

We LOVE those mini-pancakes. You can get them in the frozen food section at the grocery store. We skip the syrup and our girls still eat them up. We also try to give them yogurt or applesauce, scrambled eggs with cheese, small pieces of bacon, bananas, cheerios or other dried cereal, or toast with butter and a little jelly.

Answer 8

I remember one time that I sat down on some tree sap, I had sticky buns for the rest of the day.

Answer 9

These are the best sticky buns I have ever tasted


Pecan Sticky Buns

2 1/4 teaspoons active dry yeast
1/4 cup (2 ounces) very warm water (105 to 115 degrees F)
5 1/3 cups (24 ounces) unbleached all-purpose flour
2 1/4 teaspoons Kosher salt
2 cups (16 ounces) warm water (90 degrees F)
9 tablespoons (4 1/2 ounces) unsalted butter
1/2 cup plus 1 tablespoon (5 ounces) dark brown sugar, firmly packed
4 tablespoons (2 ounces) unsalted butter, softened
2/3 cup plus 1 tablespoon (2 3/4 ounces) pecan pieces, toasted
1/3 cup plus 1 tablespoon (2 1/2 ounces) granulated sugar
1 teaspoon cinnamon

Equipment: One 9-inch square baking pan, preferably non-stick, buttered on sides only; one sheet pan, lined with aluminum foil
Place the yeast and warm water in a small bowl and stir with a fork to dissolve the yeast. Allow it to stand for about 3 minutes.

Mix the flour and salt together in a large bowl. Add the warm water and the yeast mixture and stir with your fingers to moisten the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.

Move the dough to a lightly floured surface and knead it by hand for 5 minutes. This is a soft, moist dough. If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. (This rest period is the autolyse.)

Gently knead the dough on the lightly floured surface for 1 to 2 more minutes, or until it becomes smooth, supple, and elastic but not too firm. The texture of the dough should be soft but springy. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn to coat the top with oil. Cover it tightly with plastic wrap and let it rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 1 1/2 to 2 hours.

While the dough is rising; in a small saucepan, heat the 9 tablespoons butter and the dark brown sugar over low heat, stirring occasionally, until the butter has melted and the sugar is completely moistened (it won't be dissolved), then whisk until the mixture looks silky and a little lighter in color. Use 1 tablespoon softened butter to grease the sides of a 9-inch square pan, then pour in the caramel, tilting the pan slightly so the mixture spreads evenly over the bottom of the pan. Sprinkle the toasted pecans over the warm caramel and press them down slightly. Put the pan in the refrigerator to cool the caramel; be the pan's on a level surface. Put the granulated sugar and cinnamon in a small bowl and stir until evenly mixed. Set aside.

When the dough has doubled, gently pour it out of the bowl onto the floured work surface. Flatten the dough and stretch it with your fingers to form a 13 by 10-inch rectangle, with a longside facing you. Work gently so you don't tear the dough surface. The dough should stretch easily at this point, but if it resists, let it rest for 5 minutes and resume stretching. Check to be sure the dough isn't sticking to the work surface; flour the table again, if necessary.

Spread 3 tablespoons of the softened butter evenly over the dough, leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the cinnamon/sugar mixture generously and evenly over the butter, again leaving the top 1/2-inch of the rectangle bare. Starting with the bottom edge, roll up the dough jelly-roll fashion into a long log. If the dough sticks to the table as you're rolling, use a dough scraper to loosen it gently. Pinch gently but firmly along the seam to seal it. If necessary, gently shape the roll so it is a nice uniform log.


Take the caramel-lined pan out of the refrigerator. Cut the log of dough into 9 equal pieces. (It's easiest to mark the roll first to show where you're going to make the cuts--a slight indentation with the knife edge will do--then use a sharp serrated knife to cut completely through the dough.) Lay the pieces cut side down on top of the caramel. Don't worry if it's a tight fit. Let rise, uncovered, at room temperature until the dough has almost doubled, about 1 to 1 1/4 hours. The rolls should fill the pan and extend 1/2 to 3/4-inch above it. In the meantime, position a rack in the center of the oven and preheat the oven to 375 degrees F. Put the pan of sticky buns on a foil-lined baking sheet and place it in the oven. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 30 to 40 minutes longer, until the tops of the buns are golden brown and crusty. It's important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly. Set the pan of buns on a rack to cool for 5 minutes. Then quickly but carefully turn the pan upside-down and release the sticky buns onto a large flat heatproof plate. Immediately scrape out any hot caramel remaining in the bottom of the pan and spread it on the tops of the buns, filling in any bare spots. Let them cool until just warm before serving. (Clean the pan by soaking it in very hot water to dissolve the caramel.) Store any leftovers covered in plastic wrap at room temperature.

Answer 10

You should make cinnomon and brown sugar pancackes. I know its not a roll but they're really yummy.

Answer 11

french toast mmmmmmmmmmmm