Caramel Pecan Cinnamon Rolls!! Homemade Sticky Buns Recipe
Learn how to make these amazing homemade caramel pecan sticky buns!! Soft and light cinnamon rolls covered in a sticky and gooey caramel sauce and loaded with pecans. It doesn't get any better than this!!
What you'll need:
for the dough:
1/2 cup granulated sugar (110g*)
1 cup milk (240ml*)
2 tsp active dry yeast
5 Tbsp butter, softened (150g*)
2 large eggs
1 tsp salt
4 cups all-purpose flour (600g*)
for the filling:
1 cup packed light brown sugar (175g*)
2 Tbsp ground cinnamon
for the caramel sauce:
6 Tbsp butter (85g*)
1 1/4 cups packed light brown sugar (220g*)
3 Tbsp heavy cream
1 tsp vanilla extract
1 cup pecans (110g*)
*Please note that these are guesstimated amounts based on online converters. I do not use weight measurements so I cannot guarantee the accuracy of these amounts. As always, I recommend anyone that uses weights to buy a set of American measuring tools to use for American recipes since there are so many variables in converting a recipe. They will pay for themselves in just one mis-converted and ruined recipe in wasted ingredients.
Enjoy!
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LIVE - how to make a pot of gold cake - St Patricks Day cake
One of the most popular holiday cakes on my blog this easy pot of gold cake is SUPER easy to make and and easy one to repeat every year!
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WHAT I USE
2 half ball cakes (I used 8 inch but in the past have used 6 inch) I use this recipe -
8 or 6 inch cheesecake - about an inch tall - I used 1/3 of this recipe
1 lbs ganache
frosting spatula
Knife
Turn Table
fondant mat
Black Fondant
Extruder
chocolate gold coins
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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
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GIANT LUNCH BOX TREATS! Hostess Cupcake & Raspberry Twinkie | How To Cake It
These treats started as 6lbs of my Ultimate Vanilla Cake! I carved out a secret chamber in each, and filled them with Italian meringue buttercream after stacking the layers together with piping gel! Then I poured a glaze over each, finishing off the raspberry zinger with some coconut crumbs and the cupcake with swirls of fondant on top! Check out the full recipe here:
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Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
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Better-For-You Comfort Food: Apple Galette (and a little Heart to Heart)
As the days shorten and temperatures drop, we are drawn even deeper into isolation. It is that much more important to pay attention to our well-being, physically, emotionally and mentally. Today we will discuss some techniques for self-care and some tools for self-soothing. One of the most effective tools we have to self-soothe, of course, is comfort food.
Comfort foods, by their very definition, satisfy our cravings for the tastes that evoke security; salt and sweet. However, although they may not exactly be good for you, they don’t have to be bad for you. They can be better-for-you comfort foods!
In this video, we are making Apple Galette. A not too sugary, but oh, so satisfying pastry made with firm, sweet, fresh apples from my neighbors’ orchard and a light, flaky, delightful, gluten-free crust that hits all the right spots- enjoy!
Filling:
6-8 small apples (enough for 4 c)
1 tsp cinnamon
1 tsp ginger
½ tsp cardamom
¼ tsp salt
Juice and zest of ½ lemon
1 tsp vanilla
1/4 c water or apple juice
1 tbls jam of choice
1 tbls maple syrup or brown sugar
Crust:
1 c (2 sticks) salted vegan butter (if using unsalted add 1/4 tsp salt)
2 1/4 c all purpose gluten free flour
1/4 c corn meal
1/4 c coconut sugar
1 tbls apple cider vinegar
1/4-1/2 c ice cold water
Other:
1 tbls light brown sugar
1 egg yolk, scrambled
Raw sugar to sprinkle
For Filling:
To peel or not to peel is your choice. De-stem, core and quarter apples and then slice into 1/8' or so slices. Add cinnamon, ginger, cardamom, salt, zest, juice and vanilla and set aside for about 30 minutes.
For Glaze:
Strain apple mixture over a small saucepan to catch the liquid. If there's not a lot, add water or apple juice to make about 1/2 cup in the pan. Add jam and maple syrup or brown sugar and cook over medium high for about 5 minutes until reaching a syrupy consistency. Set aside.
For Crust:
Pour flour, corn meal and coconut sugar into large mixing bowl. Grate in butter, lightly mixing in as you go to keep the squiggles coated. Use a pastry cutter or fork to cut the butter in until it is in pea sized pieces. Add the vinegar and gradually drizzle in water while mixing and kneading by hand until the dough is very crumbly. Do not over mix!!!
Lightly flour work surface and pour dough mixture out, then work together into a mound, it will still be somewhat crumbly. Wrap in cling wrap and press down into a rough disk shape, then refrigerate for 1 hour.
For Galette:
Take the dough out and let it sit for a few minute to warm slightly. Lightly flour work surface and rolling pin then roll into a rough circle, turning as you go. Roll onto the pin and roll back out onto a parchment covered baking sheet. Crimp any cracks and press out the edges until thin. Sprinkle on and spread brown sugar from the center leaving about 2 border. Place apples on sugar bed and pull dough up and over, turning, folding and crimping as you go 'round. Brush outer edge with egg yolk, brush tops of apples with glaze, then sprinkle crust with raw sugar.
Bake at 425 degrees F for 30-35 minutes.
Grab a good book and a cup of tea and enjoy!