Sticky Buns

natalie_ca

natalie_ca

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I've been craving pecan buns, but I can't seem to find them. So I decided to make my own.

I decided to buy some frozen bread dough to use as my starter to save time.

I took the frozen dough out of the freezer and put it into the fridge to defrost.

Today I came home from work and not only do I see that the dough has defrosted, but it also started to rise!! My fridge is cold! Apparently bread can rise in cold temperatures!

Anyway, whether I wanted to make them tonight or not, I had no choice. I now have 12 pecan buns in the oven, and 6 large dinner rolls ready to go in.

The house smells great though. But I wish I could go to bed because I'm so tired
 
cruisermaiden

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But... shortly you will have the solution to your craving!

I didn't know bread would rise when it was cold.

For some reason the first time I read your post I thought it said the dough had defrosted and started to RINSE. I was like "Huh? Did she put it in the washer by mistake?". Then I re-read it. Lol. Blonde moment.
 
Winchester

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Yeast doughs do rise in the fridge. In fact, a lot of recipes call for a cold rise, usually overnight, simply because it's a slower rise and it can be better for the texture of the bread. Sometimes, I will let my dough rise once in the kitchen (usually in the microwave because of the cats), punch it down again, and then let it rise in the fridge overnight to get that slower rise. I make garlic parmesan rolls and they rise once at room temperature, then get punched down to rise again overnight in the fridge. Then I bring the dough to room temp before shaping it into the rolls.

I'm an avid bread baker and I'm probably happiest when I'm in the kitchen up to my elbows in bread dough. It's a great stress-reliever and a lot of fun.

(Some recipes actually call for three(!) risings. Honest.)
 
gailc

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We make really good sticky buns and cinnamon rolls at work. Some with and without pecans.
 
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I thought maybe this was a recipe,however now you have made me HUNGRY

I have a reall really easy recipe for making a fruit cocktail cake,my friends love it and think it very decadent.Perhaps i will post a recipe later on.
Winchester i love homeade bread and haven't made it for a few years now,yummy.
 
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natalie_ca

natalie_ca

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Well, that was a disaster!

I've never made sticky buns before.

I used frozen dough. But I followed a recipe for the filling, topping and baking.

The buns are nice and soft in the centre. The outside is kind of darkish and hard, but the worse thing is that the caramel coating with the pecans is like rock candy!!

I took one to work and ate it but I had to dip it in my coffee because I swear, the topping is like cement. There is no picking out pecans, and there is nothing "gooey" about it. I brought one for my clerk and she thought it tasted good. But then again, she will literally eat anything!!! I'm going to bring her the rest of them tomorrow. No way can I eat anymore of them.

This weekend I'm going to try again, but I'm going to use a recipe from a bread book I have instead of one found in a random internet search.
 
Winchester

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Was it a pecan filling that you cooked? How long did you bake the sticky buns? It sounds like they may have been baked a little too long; that would make the filling get very hard.

Try it again....you can still use your thawed bread dough, if you want. But this time........

Use one loaf of bread dough.

To prepare your pan, place 1/4 cup butter, 1/2 cup brown sugar, 2 tablespoons light corn syrup, lots of cinnamon, and 2 cups of toasted pecan halves (if desired) in a 13 x 9 x 2-inch baking pan. Stir on low heat on top of the stove in the baking pan until butter is melted and mixture is syrupy. Do not use too much butter or corn syrup; excess syrup will make the buns soggy.

Roll the thawed bread dough into a large rectangle, about 15 x 9 inches. Spread a liberal amount of soft butter or margarine to edge of dough. Sprinkle with about 3/4 cup of brown sugar. You want enough brown sugar to cover the dough; if you need more that's OK. Then sprinkle lots of cinnamon atop the sugar. (I usually end up with a brown cloud of cinnamon; you can't have too much!) Roll up dough, beginning at the wide side. Pinch the end of the dough to seal. Stretch the dough to make it even.

Cut the roll into 15 slices. Place slightly apart in the prepared pan. Let rise until doubled, about 30 minutes to an hour (I'd go the full hour), depending on temperature of the room. Bake at 375° for 20-25 minutes, but check the time carefully because you do not want them to bake too long. Remove pan from oven, then immediately turn pan upside down on large pieces of aluminum foil. Allow pan to remain for a minute or so for the syrup to drizzle over. Scrape remaining syrup from pan atop the rolls.

Try that and let me know how it works. My full recipe is for sticky buns from scratch, but using commercial bread dough should work as well.
 
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natalie_ca

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The recipe for the topping called for corn syrup, honey, butter and brown sugar. It said to cook it on the stove until it was all melted while stirring constantly. I did that and took it off the heat as soon as it was all liquid.

I put the pecans in a greased oblong cake pan and poured the syrup mixture over top. Then I laid out the buns on top and let them rise until doubled.

The recipe said to start the oven off at 375 degrees for 10 minutes and then reduce oven temperature to 350 degrees and bake for 40 minutes more. I didn't do that. I put the oven at 350 degrees and baked for 45 minutes.

Based on the hardness of the topping, the topping hit hard candy state between cooking on the stove and in the oven for so long.

I'll try your way on the weekend and see how it goes.

Originally Posted by Winchester

Was it a pecan filling that you cooked? How long did you bake the sticky buns? It sounds like they may have been baked a little too long; that would make the filling get very hard.

Try it again....you can still use your thawed bread dough, if you want. But this time........

Use one loaf of bread dough.

To prepare your pan, place 1/4 cup butter, 1/2 cup brown sugar, 2 tablespoons light corn syrup, lots of cinnamon, and 2 cups of toasted pecan halves (if desired) in a 13 x 9 x 2-inch baking pan. Stir on low heat on top of the stove in the baking pan until butter is melted and mixture is syrupy. Do not use too much butter or corn syrup; excess syrup will make the buns soggy.

Roll the thawed bread dough into a large rectangle, about 15 x 9 inches. Spread a liberal amount of soft butter or margarine to edge of dough. Sprinkle with about 3/4 cup of brown sugar. You want enough brown sugar to cover the dough; if you need more that's OK. Then sprinkle lots of cinnamon atop the sugar. (I usually end up with a brown cloud of cinnamon; you can't have too much!) Roll up dough, beginning at the wide side. Pinch the end of the dough to seal. Stretch the dough to make it even.

Cut the roll into 15 slices. Place slightly apart in the prepared pan. Let rise until doubled, about 30 minutes to an hour (I'd go the full hour), depending on temperature of the room. Bake at 375° for 20-25 minutes, but check the time carefully because you do not want them to bake too long. Remove pan from oven, then immediately turn pan upside down on large pieces of aluminum foil. Allow pan to remain for a minute or so for the syrup to drizzle over. Scrape remaining syrup from pan atop the rolls.

Try that and let me know how it works. My full recipe is for sticky buns from scratch, but using commercial bread dough should work as well.
Click to expand...
 
starryeyedtiger

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Originally Posted by CruiserMaiden

I just want you to know that now I am craving sticky buns myself. Thanks.
Click to expand...
I'm craving them too now after reading this
Linda- cream cheese glazes work REALLY well for that type of recipe
www.epicurious. com has a lot of good recipes!
 
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emrldsky

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Nuh uh...might give me away!
I totally went to Cinnabon last night. Now, they don't technically qualify as sticky buns, but anything with a cinnamon/caramel kind of gooeyness with icing falls into that same category.

And yes, it was delicious.
 
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natalie_ca

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I'm going to give this another try today using your method. I'm still using frozen dough. Wish me luck!!!


Originally Posted by Winchester

Was it a pecan filling that you cooked? How long did you bake the sticky buns? It sounds like they may have been baked a little too long; that would make the filling get very hard.

Try it again....you can still use your thawed bread dough, if you want. But this time........

Use one loaf of bread dough.

To prepare your pan, place 1/4 cup butter, 1/2 cup brown sugar, 2 tablespoons light corn syrup, lots of cinnamon, and 2 cups of toasted pecan halves (if desired) in a 13 x 9 x 2-inch baking pan. Stir on low heat on top of the stove in the baking pan until butter is melted and mixture is syrupy. Do not use too much butter or corn syrup; excess syrup will make the buns soggy.

Roll the thawed bread dough into a large rectangle, about 15 x 9 inches. Spread a liberal amount of soft butter or margarine to edge of dough. Sprinkle with about 3/4 cup of brown sugar. You want enough brown sugar to cover the dough; if you need more that's OK. Then sprinkle lots of cinnamon atop the sugar. (I usually end up with a brown cloud of cinnamon; you can't have too much!) Roll up dough, beginning at the wide side. Pinch the end of the dough to seal. Stretch the dough to make it even.

Cut the roll into 15 slices. Place slightly apart in the prepared pan. Let rise until doubled, about 30 minutes to an hour (I'd go the full hour), depending on temperature of the room. Bake at 375° for 20-25 minutes, but check the time carefully because you do not want them to bake too long. Remove pan from oven, then immediately turn pan upside down on large pieces of aluminum foil. Allow pan to remain for a minute or so for the syrup to drizzle over. Scrape remaining syrup from pan atop the rolls.

Try that and let me know how it works. My full recipe is for sticky buns from scratch, but using commercial bread dough should work as well.
Click to expand...
 
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natalie_ca

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Got them into the pan and now letting them rise. I hope the rise a whole lot! Because they look pretty small in the pan right now. I don't know how to cut something into 15, so I did 16. Also the topping looks less soupy than the other recipe that I followed. So here's hoping.....
 
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