How To make Easy Caramel Chocolate Sticky Buns
1 can coconut pecan frosting (15 oz.)
1 cup pecan halves
2 cans refridgerated buttermilk biscuits (10 oz.)
20 chocolate kisses -- unwrapped
* Spread frosting in bottom of a lightly greased 9-inch square pan. Arrange p ecan halves over frosting. Set aside.
* Seperate biscuits; flatten each to about 1/4 inch thickness. Place a chocol ate kiss to 1 side of center of each biscuit. Fold biscuit in half, forming a semicircle; press edges gently to seal. Repeat procedure with remaining biscui ts and chocolate kisses. Arrange biscuits over pecans, placing flat sides down .
* Bake at 375F for 28 to 30 minutes or until lightly browned. Cool in pan on a wire rack 5 minutes; invert onto serving plate, and serve immediately.
How To make Easy Caramel Chocolate Sticky Buns's Videos
Caramel Pecan Cinnamon Rolls
Caramel Pecan Cinnamon Rolls are my ultimate favourite cinnamon roll. The mix between the soft dough, the gooey centre, the sticky top and the crunchy pecans is the best ever.
RECIPE:
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Amazing Sticky Buns That Melt In Your Mouth
How to make the amazing Sticky Buns that melt in your mouth.
Here's what you'll need:
DOUGH:
1 cup warm milk (250ml)
1 egg
2 tbsp sugar (25g)
2 tsp instant yeast (6g)
3 cups bread flour or all purpose flour (375g)
1 tsp salt (4g)
1/4 cup unsalted butter (55g) Skip salt if using salted butter
CARAMEL TOPPING:
1/2 cup butter (110g)
1/2 cup brown sugar (110g)
3 tbsp corn syrup or honey (45g)
1 cup pecan or any nuts you prefer
FILLING:
1/2 cup brown sugar (110g)
2 tsps cinnamon powder (8g)
I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng ????????????
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How to Make Caramel Rolls!
If you are nervous about making homemade Caramel Rolls this is the recipe for you! They are virtually fool-proof. Soft, tender rolls topped with an ooey gooey caramel. So delicious and easy to make from scratch!
RECIPE HERE --
INGREDIENTS
Caramel
1 c. brown sugar packed
⅓ c. butter
¼ c. light corn syrup
Dough
1 c. warm water
¾ c. half and half
½ c. sugar
¼ c. butter melted
3 Tbsp regular yeast
½ Tbsp salt
2 large eggs
5-6 c. bread flour
Filling
6 Tbsp butter melted
⅔ c. brown sugar packed
⅔ c. white sugar
1 ½ Tbsp cinnamon
INSTRUCTIONS
Spray a 9×13 inch baking pan with non-stick spray. Set aside
In a small sauce pan bring brown sugar, butter and light corn syrup to a boil. Pour into bottom of prepared pan. Set aside.
In a stand mixer, mix together water, half & half, sugar, melted butter and yeast. Let sit for 15 minutes.
Add in salt and eggs. Mix until combined. Add in 5-6 c. bread flour until dough comes together and isn’t sticky. Knead in stand mixer for 10 minutes. Let sit for an additional 10 minutes.
Prepare your filling by mixing together melted butter, brown sugar, sugar and cinnamon. Set aside.
On a floured surface, roll dough into a 12×16 inch rectangle.
Spread filling over the top and roll up, starting at the long side. Cut into 12 larges slices. Place in prepared 9×13 inch baking pan with caramel sauce.
Bake at 375 degrees for 30 minutes or until golden brown on top and cooked through.
Cool 5 minutes in pan. Flip pan over on serving platter. Serve immediately.
Store leftovers in air right container.
Can you use rapid rise yeast?
I’ve only tested this recipe with dry active yeast.
The recipe says 3 tablespoons of yeast. Is that a typo?
Nope! You will need 3 tablespoons for this recipe and I promise it works!
Can you use regular milk or cream instead of half & half?
You should be able to use 2% or whole milk or heavy cream in place of the half and half. It should work fine.
Can you add nuts?
Yes, if you want to add nuts sprinkle them over the caramel sauce in the pan before you add the rolls. Chopped pecans or walnuts would work well.
Can you make the rolls the night before and bake them in the morning?
I don’t make them this way, but if you refrigerate them you will need to let them rise the next morning for an hour or so. If you bake them cold from the fridge they won’t puff up.
Why is my caramel sauce hardened after baking?
When you make the sauce you need to take it off the heat once it starts to boil. If you overcook the sauce at this stage, it can harden after you’ve baked the rolls. So, don’t overcook it in the saucepan.
Can you use all-purpose flour instead of bread flour?
I have not tried this, but some readers have and say it works fine.
Amazing Cinnamon Rolls Recipe
My pillowy soft and luscious cinnamon rolls topped with a perfect cream cheese glaze are the ultimate morning treat and so easy to make! And YES you can make these as overnight cinnamon rolls!
Full Recipe:
If you haven’t had homemade cinnamon rolls yet then you’re missing out on one of life’s little pleasures that can transform a bleh morning into a delicious start to the day. So fragrant and not at all dry or crumby like those preservative-filled pre-made “treats”.
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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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Caramel Pecan Sticky Buns
Caramel Pecan Sticky Buns
This recipe will make 12-15 sticky buns.
Ingredients
Dough:
600 g all-purpose flour
110 g granulated sugar
150 g melted butter
237 ml whole milk
2 tsp. instant yeast
1 tsp. salt
2 eggs
Filling:
200 g light brown sugar
100 g softened butter
1/2 tsp. five-spice
2 tbsp. cinnamon
Caramel:
85 g butter
220 g light brown sugar
200 g pecans
20 ml water
4 tbsp. heavy cream
2 tsp. vanilla extract
Looking For Something Specific?
0:00 - Intro
0:17 - Ingredients
0:22 - Dough
4:10 - Filling
7:52 - Baking
8:03 - Caramel
11:00 - Plating
12:05 - Outro
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