Make-Ahead Sticky Buns
- Ready In:
- 20hrs 15mins
- Ingredients:
- 19
- Yields:
-
16 sticky buns
- Serves:
- 8
ingredients
- 1 cup warm water
- 1 (1/4 ounce) package active dry yeast
- 3 cups all-purpose flour
- 1⁄2 cup instant potato flakes
- 1⁄4 cup granulated sugar
- 1⁄4 cup nonfat dry milk powder
- 1⁄4 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 cup vegetable oil
- 1⁄4 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 2 teaspoons ground cinnamon
- 1 cup light brown sugar, firmly packed
- 1⁄2 cup light corn syrup
- 2 tablespoons unsalted butter, softened
- 1 cup pecans, chopped
directions
- Combine warm water and yeast in a measuring cup and set aside.
- In a large bowl, combine flour, potato flakes, 1/4 cup sugar, dry milk, 1/4 cup butter, vanilla, egg, baking powder and salt.
- Slowly add yeast mixture and stir gently until dough forms a ball.
- Add oil to a plastic container or ziploc bag, swirling to coat all sides.
- Put dough into container or bag and refrigerate for at least 4 hours.
- Remove dough from refrigerator.
- Roll dough out onto oiled work surface into a 12"x16" rectangle.
- In a small bowl, make filling by mixing 2 T. butter, 1/4 cup sugar, and cinnamon. Spread across surface of dough.
- Starting with the longer edge, roll the dough into a log. Cut the dough into 16 pieces (rolls).
- Lightly grease two 9" round cake pans.
- Make the glaze by mixing brown sugar, corn syrup, and 2T. butter in microwave-safe measuring cup and heating 1 minute on HIGH or until butter is melted.
- Stir to combine, then pour half into each pan.
- Sprinkle 1/2 cup chopped pecans over glaze in each pan.
- Place 1 roll in center of each pan, then surround with seven other pieces.
- Cover pans and refrigerate overnight.
- Remove pans from fridge and allow to rest at room temp about 30 minutes; you will really see the rolls rise during this time.
- Preheat oven to 375°F.
- Bake for 15-20 minutes or until tops of rolls are lightly golden.
- Invert each pan onto a serving plate and serve!
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RECIPE SUBMITTED BY
sarikat
United States