Best 2 Overnight Sticky Buns Recipes

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Indulge in the delectable world of overnight sticky buns, where sweet, gooey cinnamon filling meets soft, fluffy dough. These irresistible treats are prepared ahead of time and baked to perfection in the morning, ensuring a hassle-free and delightful breakfast or brunch experience. Discover the art of creating these sticky buns from scratch, using simple ingredients that transform into a symphony of flavors. Elevate your baking skills with step-by-step instructions, including tips for achieving the perfect dough consistency, rolling technique, and baking temperature. Learn how to make the classic cinnamon filling, along with variations such as maple pecan, apple cinnamon, and salted caramel, each offering a unique taste sensation. Whether you prefer traditional sticky buns or crave a more adventurous flavor combination, this article will guide you through the entire process, ensuring sticky buns that are sure to impress your family and friends.

Here are our top 2 tried and tested recipes!

OVERNIGHT STICKY BUNS



Overnight Sticky Buns image

This is a great recipe from Good Housekeeping - Not just sticky but also spicy, nutty and downright delectable, these breakfast treats should be started the night before you plan to serve them. The shaped buns slowly rise overnight in the refrigerator; all you do in the morning is bake them for 30 minutes.

Provided by Ceezie

Categories     Breads

Time P1DT30m

Yield 20 buns

Number Of Ingredients 18

1/4 cup warm water (105 degrees to 115 degrees)
1/4 ounce active dry yeast
1/4 cup sugar
1 teaspoon sugar
3/4 cup milk
4 tablespoons butter or 4 tablespoons margarine, softened
1 teaspoon salt
3 large egg yolks
4 cups all-purpose flour
1/2 cup dark brown sugar
1/4 cup dried currant
1 tablespoon ground cinnamon
4 tablespoons butter or 4 tablespoons margarine, melted
2/3 cup dark brown sugar
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons light corn syrup
2 tablespoons honey
1 1/4 cups pecans, coarsly chopped

Steps:

  • Prepare Dough: In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
  • In large bowl, with mixer at low speed, blend yeast mixture with milk, butter, salt, egg yolks, 3 cups flour, and remaining 1/4 cup granulated sugar until blended. With wooden spoon, stir in 3/4 cup flour.
  • Turn dough onto lightly floured surface and knead about 5 minutes, until smooth and elastic, working in about 1/4 cup more flour as necessary just to keep dough from sticking.
  • Shape dough into ball; place in greased large bowl, turning dough over to grease top. Cover bowl and let dough rise in warm place (80 to 85 degrees F) about 1 hour.
  • Meanwhile, prepare Filling: In small bowl, combine brown sugar, currants, and cinnamon. Reserve melted butter.
  • Prepare Topping: In 1-quart saucepan, heat brown sugar, butter, corn syrup, and honey over low heat, stirring occasionally, until butter has melted. Grease 13- by 9-inch metal baking pan; pour melted brown-sugar mixture into pan and sprinkle evenly with pecans; set aside.
  • Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. On lightly floured surface, with floured rolling pin, roll dough into 18- by 12-inch rectangle. Brush dough with reserved melted butter and sprinkle with currant mixture. Starting at one long side, roll up dough jelly-roll fashion; place, seam side down, on surface. Cut dough crosswise into 20 slices.
  • Place slices, cut side down, on topping in baking pan in 4 rows of 5 slices each. Cover pan and refrigerate at least 12 or up to 20 hours.
  • Preheat oven to 375 degrees F. Bake buns 30 minutes, or until golden. Remove pan from oven. Immediately place serving tray or jelly-roll pan over top of baking pan and invert; remove baking pan. Let buns cool slightly to serve warm or cool completely to serve later.

OVERNIGHT STICKY BUNS



Overnight Sticky Buns image

These bakery favorites are often too sweet, too big, too rich, and just too much. If you like, sticky buns can be made and shaped the night before and then refrigerated. The next morning, set the baking dish in a warm-water bath to speed the dough's rise. This recipe has four components: the dough that is shaped into buns, the filling that creates the swirl in the shaped buns, the caramel glaze that bakes in the bottom of the baking dish along with the buns, and the pecan topping that garnishes the buns once baked. Although the ingredient list may look long, note that many ingredients are repeated. Leftover sticky buns can be wrapped in foil or plastic wrap and refrigerated for up to 3 days, but they should be warmed through before serving. They reheat quickly in a microwave oven (for 2 buns, about 2 minutes at 50 percent power works well); they can also be put into a 325-degree oven for about 8 minutes.

Provided by Cucina Casalingo

Categories     Breads

Time 3h30m

Yield 12 buns

Number Of Ingredients 23

3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
1/4 cup granulated sugar
1 1/4 teaspoons table salt
2 1/4 teaspoons instant yeast
4 1/4 cups unbleached all-purpose flour, plus additional for dusting work surface (21 1/4 ounces)
6 tablespoons unsalted butter, melted and cooled until warm
6 tablespoons unsalted butter
3/4 cup packed light brown sugar (5 1/4 ounces)
3 tablespoons corn syrup (light or dark)
2 tablespoons heavy cream
1 pinch table salt
3/4 cup packed light brown sugar (5 1/4 ounces)
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 pinch table salt
1 tablespoon unsalted butter, melted
3 tablespoons unsalted butter
1/4 cup packed light brown sugar (1 3/4 ounces)
3 tablespoons corn syrup (light or dark)
1 pinch table salt
1 teaspoon vanilla extract
3/4 cup pecans, toasted in a skillet over medium heat until fragrant and browned, about 5 minutes, then cooled and c (3 ounces)

Steps:

  • For the dough:.
  • In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine.
  • Whisk in sugar, salt, and yeast.
  • Add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.
  • Add all but about 1/4 cup remaining flour and knead with dough hook at low speed 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom).
  • Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).
  • Lightly spray large bowl or plastic container with nonstick cooking spray.
  • Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours.
  • For the glaze:
  • Meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined.
  • Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish.
  • Set baking dish aside.
  • To assemble and bake buns:
  • For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside.
  • Turn dough out onto lightly floured work surface.
  • Gently shape dough into rough rectangle with long side nearest you.
  • Lightly flour dough and roll to 16- by 12-inch rectangle.
  • Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish.
  • Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere.
  • Beginning with long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam-side down.
  • Very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness.
  • Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters.
  • Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).
  • 5Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and refrigerate 10 to 14 hours.
  • Place baking pan in warm-water bath (about 120 degrees) in kitchen sink or large roasting pan for 20 minutes.
  • Remove from water bath and let stand at room temperature until buns look slightly puffy and are pressed against one another, about 1 1/2 hours.
  • About an hour before baking, adjust oven rack to lowest position, place pizza stone on rack (if using), and heat oven to 350 degrees.
  • Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25 to 30 minutes.
  • Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.
  • For the topping:
  • Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine.
  • Off heat, stir in vanilla and pecans until pecans are evenly coated. Using soup spoon, spoon heaping tablespoon nuts and topping over center of each sticky bun.
  • Continue to cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart sticky buns; serve.

Nutrition Facts : Calories 546, Fat 23, SaturatedFat 11.3, Cholesterol 91.2, Sodium 319.3, Carbohydrate 79.2, Fiber 2.3, Sugar 39, Protein 7.8

Tips for Making Perfect Sticky Buns:

  • Prep Your Ingredients: Before you start, make sure all your ingredients are measured and ready to go, including the softened butter, milk, yeast, and spices.
  • Activate the Yeast Properly: Always check the expiration date of your yeast to ensure its freshness. When activating dry yeast, follow the package instructions carefully. Use warm milk (around 110°F or 43°C) to activate the yeast, as it promotes optimal fermentation.
  • Knead the Dough Thoroughly: Kneading the dough properly helps develop the gluten, resulting in a soft and chewy texture. Knead the dough for at least 5-7 minutes until it becomes smooth and elastic.
  • Let the Dough Rise in a Warm Place: Find a warm spot in your kitchen, ideally around 75-85°F (24-29°C), to let the dough rise. You can place the dough in a greased bowl covered with plastic wrap or a damp cloth.
  • Roll the Dough Evenly: When rolling out the dough, aim for an even rectangle shape. This ensures consistent baking and even distribution of the filling.
  • Don't Overfill the Rolls: When adding the filling, be generous but not excessive. Overfilling can cause the buns to burst open during baking.
  • Cut the Rolls Carefully: Use a sharp knife to cut the rolls. A dull knife can tear the dough and result in uneven slices.
  • Bake the Rolls at the Right Temperature: Follow the recipe's recommended baking temperature and time to ensure the buns are cooked through without over-browning.
  • Make the Glaze While the Rolls Bake: Prepare the glaze while the sticky buns are baking. This allows the glaze to cool slightly before pouring it over the warm buns.

Conclusion:

Overnight sticky buns are an indulgent and delectable treat that combines the flavors of gooey caramel, sweet cinnamon, and soft, fluffy dough. Following the provided tips and the detailed recipe steps ensures a successful baking experience. Remember to prep your ingredients, activate the yeast properly, knead the dough thoroughly, let it rise in a warm place, and roll and cut the dough evenly. Don't overfill the rolls, and bake them at the recommended temperature. Prepare the glaze while the buns bake and enjoy the irresistible aroma filling your kitchen. These overnight sticky buns are perfect for special occasions, brunches, or simply as a sweet treat to satisfy your cravings.

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