Quick Pecan Sticky Buns Recipe

Quick Pecan Sticky Buns Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Quick Pecan Sticky Buns Recipe Quick Pecan Sticky Buns Recipe Quick Pecan Sticky Buns Recipe These gooey treats usually take several hours to prep, since you have to wait for the dough to rise. Our no-fuss dough uses baking soda and powder for fast leavening, without losing any of the buttery cinnamon filling or pecan topping. The buns are ready in an hour. Prep : 25 minutes plus cooling Bake : 28 minutes 1/4 cup plus 1/3 cup packed dark brown sugar 11/2 teaspoons ground cinnamon 2 tablespoons honey 9 tablespoons butter, melted (do not use margarine) 3/4 cup pecans, toasted and coarsely chopped 23/4 cups all-purpose flour 1/4 cup granulated sugar 11/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 11/4 cups buttermilk Preheat oven to 425°F. Grease 9-inch round metal cake pan. In small bowl, combine 1/4 cup brown sugar with cinnamon; set aside. In 1-quart saucepan, heat honey, remaining 1/3 cup brown sugar, and 2 tablespoons butter on medium until mixture is blended and smooth, stirring occasionally. Pour into prepared pan and sprinkle evenly with pecans; set aside. In large bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. In small bowl, mix buttermilk and 5 tablespoons butter. With spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed. Turn dough onto lightly floured surface and knead 8 to 10 times or just until smooth, about 30 seconds. Pat dough into 12by 9rectangle. Brush dough with 1 tablespoon butter, then sprinkle with cinnamon-sugar mixture. Starting at one short end, roll up dough jelly-roll fashion. With seam side down, cut dough crosswise into 8 slices. Place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter. Bake buns 28 to 30 minutes or until golden. Remove pan from oven. Immediately place serving plate over top of pan and invert onto plate, allowing topping to run down sides of buns. Remove baking pan. Cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later. Wrap any leftovers in foil, and store at room temperature up to 3 days. Makes 8 buns. Each bun : About 445 calories, 7g protein, 57g carbohydrate, 22g total fat (9g saturated), 2g fiber, 38mg cholesterol, 485mg sodium.
Quick Pecan Sticky Buns Recipe

Quick Pecan Sticky Buns Recipe

These gooey treats usually take several hours to prep, since you have to wait for the dough to rise. Our no-fuss dough uses baking soda and powder for fast leavening, without losing any of the buttery cinnamon filling or pecan topping. The buns are ready in an hour. Prep : 25 minutes plus cooling Bake : 28 minutes
  • 1/4 cup plus 1/cup packed dark brown sugar
  • 11/2 teaspoons ground cinnamon
  • 2 tablespoons honey
  • 9 tablespoons butter, melted (do not use margarine)
  • 3/cup pecans, toasted and coarsely chopped
  • 23/4 cups all-purpose flour
  • 1/cup granulated sugar
  • 11/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 11/4 cups buttermilk
  1. Preheat oven to 425°F. Grease 9-inch round metal cake pan. In small bowl, combine 1/cup brown sugar with cinnamon; set aside.
  2. In 1-quart saucepan, heat honey, remaining 1/cup brown sugar, and 2 tablespoons butter on medium until mixture is blended and smooth, stirring occasionally. Pour into prepared pan and sprinkle evenly with pecans; set aside.
  3. In large bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. In small bowl, mix buttermilk and 5 tablespoons butter. With spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.
  4. Turn dough onto lightly floured surface and knead 8 to 10 times or just until smooth, about 30 seconds. Pat dough into 12" by 9" rectangle. Brush dough with 1 tablespoon butter, then sprinkle with cinnamon-sugar mixture. Starting at one short end, roll up dough jelly-roll fashion. With seam side down, cut dough crosswise into 8 slices.
  5. Place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter. Bake buns 28 to 30 minutes or until golden. Remove pan from oven. Immediately place serving plate over top of pan and invert onto plate, allowing topping to run down sides of buns. Remove baking pan. Cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later. Wrap any leftovers in foil, and store at room temperature up to 3 days. Makes 8 buns.
Each bun : About 445 calories, 7g protein, 57g carbohydrate, 22g total fat (9g saturated), 2g fiber, 38mg cholesterol, 485mg sodium. caramel pecan sticky buns, cinnamon sticky buns recipe, easy pecan sticky buns, mini pecan sticky buns, pecan sticky buns recipe martha stewart, sticky buns recipe anna olson, sticky buns recipe from scratch, sticky buns recipe no yeast, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Quick Pecan Sticky Buns Recipe

Article Categories : Quick Breads

Quick Pecan Sticky Buns Recipe

Quick Pecan Sticky Buns Recipe

These gooey treats usually take several hours to prep, since you have to wait for the dough to rise. Our no-fuss dough uses baking soda and powder for fast leavening, without losing any of the buttery cinnamon filling or pecan topping. The buns are ready in an hour.

Prep : 25 minutes plus cooling
Bake : 28 minutes

  • 1/4 cup plus 1/cup packed dark brown sugar
  • 11/2 teaspoons ground cinnamon
  • 2 tablespoons honey
  • 9 tablespoons butter, melted (do not use margarine)
  • 3/cup pecans, toasted and coarsely chopped
  • 23/4 cups all-purpose flour
  • 1/cup granulated sugar
  • 11/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 11/4 cups buttermilk
  1. Preheat oven to 425°F. Grease 9-inch round metal cake pan. In small bowl, combine 1/cup brown sugar with cinnamon; set aside.
  2. In 1-quart saucepan, heat honey, remaining 1/cup brown sugar, and 2 tablespoons butter on medium until mixture is blended and smooth, stirring occasionally. Pour into prepared pan and sprinkle evenly with pecans; set aside.
  3. In large bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. In small bowl, mix buttermilk and 5 tablespoons butter. With spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.
  4. Turn dough onto lightly floured surface and knead 8 to 10 times or just until smooth, about 30 seconds. Pat dough into 12″ by 9″ rectangle. Brush dough with 1 tablespoon butter, then sprinkle with cinnamon-sugar mixture. Starting at one short end, roll up dough jelly-roll fashion. With seam side down, cut dough crosswise into 8 slices.
  5. Place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter. Bake buns 28 to 30 minutes or until golden. Remove pan from oven. Immediately place serving plate over top of pan and invert onto plate, allowing topping to run down sides of buns. Remove baking pan. Cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later. Wrap any leftovers in foil, and store at room temperature up to 3 days. Makes 8 buns.

Each bun : About 445 calories, 7g protein, 57g carbohydrate, 22g total fat (9g saturated), 2g fiber, 38mg cholesterol, 485mg sodium.