Archive for October 7, 2008
Recipe of the Week – Easy Sticky Buns
Sticky Buns
The weather is changing, turning cool in the morning, the leaves are full of color… well not in Ohio. I guess the two years of drought, high winds and hot summers have taken their toll here… the leaves are gone. Anyway this is the ideal time of the year to surprise your family with these very good and more importantly, very easy sticky buns. Image waking up to the smell of caramelizing sugar and sweet rolls all actually coming from your kitchen.
These sticky buns are so easy I used to make a huge batch and deliver them to the neighbors on holidays, uncooked and they would just pop them in their ovens. Feel free to add pecans instead of the walnuts and maybe some raisins as well. The best part is you can make them and freeze them. When you are ready to eat them, leave them out on the counter over night and bake them in the morning. Gotta go now…I can smell mine are just about ready to come out of the oven.
Sticky Buns
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Breads |
| Meal: | Company for Breakfast (Share-a-Meal Plans) |
| 2.5 | cup | flour, all-purpose |
| 0.25 | cup | sugar, brown |
| 1 | package | yeast, dried |
| 0.5 | tsp | salt, table |
| 0.75 | cup | water, hot |
| 4 | Tb | butter, unsalted |
| 1 | large | egg |
| 0.5 | tsp | cinnamon. ground |
| 8 | Tb | butter, unsalted |
| 0.75 | cup | sugar, brown |
| 1 | Tb | cinnamon. ground |
| 1 | cup | walnuts, chopped |
| 0.75 | cup | sugar, brown |
| 4 | Tb | butter, unsalted |
| 0.25 | cup | corn syrup, dark |
| 1 | cup | walnuts, halved |
(Makes enough for about 3 8 X 8 pans)
Dough- Mix flour, 1/4 cup sugar, yeast, salt, water, melted butter, egg and cinnamon in food processor, remove from processor, add enough flour to make a soft dough, let rise for 45 minutes.
Filling- Mix 1/2 cup softened butter, 3/4 sugar, cinnamon and chopped nuts together.
Roll dough to 15” X 24”. Spread filling on dough. Roll up and refrigerate for 15 minutes.
Topping- Put remaining 3/4-cup sugar, 1/2-cup butter, and karo syrup in pan, bring to a boil. Remove from heat, add nuts and pour into baking tray or pan.
Cut rolled dough into 3/4” pieces and place on top of topping in pan. Can be frozen or refrigerated at this point. When ready to bake, let rise for 30 minutes and bake at 350 degrees for 30-40 minutes. Invert over plate and serve.
Note: When scaling this recipe be sure to adjust the ingredient proportions in this method section.
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