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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
How to Make The Best Sticky Buns of Your life
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So the secret to these sticky buns (which could also be used to make cinnamon rolls) isn't just the dough or the caramel sauce. It's actually the tangzhong that we added to the dough. That gives this bread a lofty and super soft and tender crumb. An unbelievable addition to the Holiday weekend or whenever!
Recipe:
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Pull-Apart Sticky Buns
See the full recipe and instructions here:
Use frozen bread dough to assemble this delicious dish in minutes. You can make it the night before, let it rise overnight, and bake in the morning.
Easy Caramel Pecan Sticky Buns Recipe
You might think of a sticky bun as something that takes hours to bake in the oven, but that’s not the case with the recipe we’re looking at today. In fact, if you wake up in the morning craving a sweet breakfast (and aren’t in a hurry), you can throw all of this together in less than an hour. These caramel pecan sticky buns are sure to hit the spot, and they’ll only take a few simple ingredients. Ready for breakfast to get a lot more interesting and a lot more delicious? Take a look at this recipe for easy caramel pecan sticky buns.
#Recipe #Caramel #Food
Read Full Recipe:
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.
Ina Garten's Holiday Sticky Buns | Barefoot Contessa | Food Network
Ina's holiday stick buns are filled with cranberries and white chocolate!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Holiday Sticky Buns
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 55 min
Prep: 20 min
Inactive: 5 min
Cook: 30 min
Yield: 12 sticky buns
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted
For the filling:
2 tablespoon unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1/2 cup dried cranberries
1/2 cup white raisins
Directions
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 12 tablespoons of 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 one sheet of puff pastry with the folds going left to right. Brush the whole sheet with 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of the cranberries and 1/4 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, about 1 1/2 inches each. 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. 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.
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Ina Garten's Holiday Sticky Buns | Barefoot Contessa | Food Network
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