Sticky Buns
by:
These sticky buns are essentially the same as the cinnamon rolls except the filling is different and the rolled buns are baked in pans that have been lined with a sweet nut mixture. When the buns are turned out of the pans, the sticky nut mixture comes with them as their tapping.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 9
Oil for the work surface and pan
1 recipe cinnamon roll dough
1/3 cup melted butter
6 tablespoons brown sugar
1 1/4 cups chopped walnuts
Topping
1/4 cup dark brown sugar
1/2 cup butter (melted)
2/3 cup chopped walnuts
Nutrition Facts
Sticky Buns
Servings Per Recipe: 9
Amount per Serving
Calories: 372
- Total Fat: 33.3 g
- Saturated Fat: 12.3 g
- Trans Fat: 0.7 g
- Cholesterol: 45.2 mg
- Sodium: 154.9 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.7 g
- Sugars: 15.6 g
- Protein: 4 g
preparation
1. Combine the sugar and butter for the topping in a saucepan and stir over medium heat until smooth.
2. Pour the mixture into an oiled 9-inch square baking pan. Rotate to coat.
3. Sprinkle the mixture with the chopped walnuts for the topping (not the filling).
4. Roll the dough into a rectangle and brush it with melted butter.
5. Sprinkle with sugar and walnuts and roll up the dough.
6. Trim off the ends and slice the log into 9 rounds with dental floss.
7. Arrange the slices of rolled dough inthe sugar glaze - and nut - lined pan.
8. Bake until a toothpick slid into one of the buns comes out clean. While the buns are still hot, slide a knife all along the sides ofthe pan to detach them.
9. Turn a plate upside down over the pan of buns. Hold the baking dish with one hand and the plate with the other and turn over. Give the pan a shake, and take it away, leaving the buns on the plate.
10. Serve the finished sticky buns so that guests can pull them apart themselves.
0
comments