Best 2 Homemade Sticky Buns Recipes

Indulge in the decadent symphony of flavors with our Chocolate Pecan Tart, a masterpiece that harmonizes the rich, velvety embrace of dark chocolate with the toasty crunch of pecans. This delectable treat is encased in a buttery, flaky crust, making every bite an exquisite experience. Our culinary journey doesn't stop there; discover a treasure trove of tempting variations, from the classic Chocolate Tart to the indulgent Chocolate Mousse Tart and the refreshing Key Lime Tart. Each recipe is carefully curated to tantalize your taste buds, offering a delightful escapade into the realm of sweet indulgence.

Let's cook with our recipes!

"HOMEMADE STICKY BUNS"

I love to these, and I also like to make the easy pull-aparts (aka...monkey bread or gorilla bread) too, because as I said, 'they are easy'...=;D My family love either one I make..they love sweet and goo. These are a wonderful Sticky Bun, I hope you enjoy them as much as we do.

Provided by Straws Kitchen(*o *)

Categories Other Breakfast

Time 30m

Number Of Ingredients 16

Ingredients

4 1/2 tsp active dry yeast
1/2 c warm water (110 df)
1 1/4 c buttermilk
2 eggs
5 1/2 c all-purpose flour
1/2 c margarine, softened
1/2 c white sugar (i use splenda)
2 tsp baking powder
2 tsp salt
2 Tbsp butter, softened
1/2 c white sugar (i use splenda)
2 tsp ground cinnamon
1 c chopped pecans
1/2 c packed brown sugar (i use brown sugar splenda)
1/2 c butter, melted
PREHEATED OVEN TO 375 DEGREES FAHRENHEITH

Steps:

1. Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt.
2. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed.
3. Stir in remaining 3 cups flour, (dough should remain soft and slightly sticky). Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
4. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread "each half" with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon.
5. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices (ending up with 24 slices).
6. Coat "two 9 inch round cake pans" with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan.
7. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled in size.
8. Bake in a preheated 375 dF oven for 30 minutes. Then invert pans onto serving plates immediately. Try to stay out of them if you can, just try...can't, oh well. Then you might as well Enjoy!!!

HOMEMADE RHUBARB STICKY BUNS

Homemade Rhubarb Sticky Buns image

"These simple cinnamon buns don't last long at my house," says field editor Kathy Kittell from Lenexa, Kansas. Warm and gooey, these morning starters have the added flavor of rhubarb.

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

1 package (16 ounces) hot roll mix
4 tablespoons sugar, divided
1 cup warm water (120° to 130°)
1 large egg, lightly beaten
2 tablespoons plus 1/2 cup butter, softened, divided
2 cups sliced fresh or frozen rhubarb
1/2 cup packed brown sugar
1/2 cup light corn syrup
2 teaspoons ground cinnamon

Steps:

In a large bowl, combine the contents of roll mix and yeast packets with 2 tablespoons sugar. Stir in the water, egg and 2 tablespoons butter to form a soft dough. Turn onto a floured surface. Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes., Meanwhile, in a large saucepan, combine the rhubarb, brown sugar, corn syrup and remaining butter. Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13x9-in. baking dish., On a lightly floured surface, roll dough into a 15x10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. , Roll-up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down over rhubarb sauce. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 323 calories, Fat 11g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 375mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

To make sure your cupcakes are perfectly cooked, insert a toothpick into the center of one. If it comes out clean, they're done. If there's still batter attached, bake for a few more minutes.
Let the cupcakes cool completely before filling and frosting them. This will help to prevent the frosting from melting.
For a neater filling, use a piping bag fitted with a small tip.
If you don't have a piping bag, you can fill the cupcakes using a spoon. Just be careful not to overfill them.
Refrigerate the cupcakes for at least 30 minutes before serving. This will help the frosting to set.

Conclusion:

These apple cheddar cupcakes with jalapeño-apple filling and vanilla buttercream frosting are a delicious and unique treat that is perfect for any occasion. The cupcakes are moist and fluffy, with a hint of cheddar cheese. The filling is sweet and spicy, with a burst of jalapeño flavor. And the frosting is creamy and smooth, with a hint of vanilla. These cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting dessert to make, give these apple cheddar cupcakes a try.