Recipe For Sticky Buns, Cinnamon Rolls, Or Coffee Cake?
This is a really delicious cinnamon roll;
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
Serves 16.
In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17×10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9×13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk. Remove rolls from oven and top with frosting.
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coffee cake;
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2/3 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
Serves 15.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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6 Comments »
January 7th, 2010 at 12:19 pm
Ingredients
* 15g (1/2 oz) dried active baking yeast
* 7 tablespoons caster sugar
* 1 tablespoon salt
* 450ml (16 fl oz) warm water (45 C)
* 800g (1 3/4 lb) plain flour, divided
* 2 eggs
* 5 tablespoons vegetable oil
* 8 tablespoons caster sugar
* 1 dessertspoon ground cinnamon
Preparation method
1. In a large mixing bowl, dissolve yeast and 7 tablespoons sugar in warm water. Stir in salt and half of the flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, a little at a time, beating well after each addition.
2. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together remaining sugar and 1 dessertspoon cinnamon; set aside.
3. Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Then roll up the log into a pinwheel. Place the pinwheels in a lightly greased 23×33 cm (9×13 in) baking tin. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 C / Gas mark 4.
4. Bake in preheated oven for 30 minutes, until golden.
STICKY BUNS
2 tbsp. butter
1/4 c. firmly packed brown sugar
1/4 tsp. ground cinnamon
1/4 c. light corn syrup
1/4 c. (or more) pecan nuts (to cover bottom of pan)
8 Pillsbury cinnamon rolls, unbaked
Melt butter in small saucepan over medium heat. Stir in brown sugar, cinnamon, and corn syrup. Cook, stirring constantly, 3 minutes. Pour into 9 inch round baking pan. Place pecans over mixture. Put cinnamon rolls on top with cinnamon side up. Bake at 400 degrees for 15 minutes. Cool briefly, then while buns are still warm, invert onto serving platter so sticky nut side is up. Makes 8 buns.
coffee cake
Ingredients
* 3/4 cup cake flour, plus
* 2 tablespoons cake flour
* 3/4 teaspoon baking powder
* 1/8 teaspoon salt
* 1/2 cup milk
* 3 large eggs
* 2/3 cup sugar
* 1/2 teaspoon vanilla extract
* 2 teaspoons instant coffee granules, dissolved in
* 2 teaspoons water
Coffee Syrup
* 2 teaspoons instant coffee granules
* 1 tablespoon sugar
* 1/4 cup warm water
* 1/4 cup Kahlua (or brandy or other coffee-flavored liqueur)
Directions
1
Butter side and bottom of a 9″ round pan; line bottom with parchment paper.
2
Sift flour, baking powder and salt together; set aside.
3
Heat milk in a small saucepan over low heat until 150°F (pretty hot, but don’t let milk boil); remove from heat.
4
While milk is heating, beat eggs in a large bowl until yolks and whites are well-combined.
5
Add sugar, then beat on high speed for about 4 mins until mixture is light, fluffy and thickened.
6
Turn to low speed and beat in vanilla and dissolved coffee.
7
Add in flour mixture, mixing until just incorporated.
8
Slowly add in hot milk, continue mixing (low speed) until mixture is smooth (batter will be thin).
9
Turn the batter into prepared pan.
10
Bake in the middle rack of a preheated oven at 350°F for 25 mins until the top feels firm when touched lightly, and a toothpick inserted in the center of cake comes out with just a few crumbs clinging to it.
11
Cool cake for 5 mins in the pan.
12
Loosen the side of the cake from the pan using a small knife, and invert the cake onto a wire rack.
13
Remove the parchment paper from the bottom of the cake and replace it loosely on the cake.
14
Let the cake cool thoroughly, top side down.
15
To make the syrup: Dissolve coffee granules and sugar in warm water (mix in a small bowl), then stir in the Kahlua/brandy.
16
Assembly: Cut the sponge cake into 2 layers with a long serrated knife; set bottom layer onto a cake board/lazy susan.
17
Brush top of 1st layer generously with syrup, and fill with the desired filling/frosting.
18
Brush the 2nd layer of cake with syrup and set it on top of the filling, syrup side down.
19
Brush the top of the cake with remaining syrup and frost the top and side as desired.
January 7th, 2010 at 6:46 pm
Coffee Cake
150g caster sugar
150g butter or margarine
3 eggs
150g self raising flour
1 1/2 tsp baking powder
1 tbsp hot water
1 tbsp instant coffee (add more if you like it strong)
For The Icing
225g icing sugar
100g butter or margarine
1 1/2 tbsp instant coffee
1 tbsp hot water
Strawberry jam
Method
1. Preheat the oven at 160C, 325 F,gas 3.Baseline and grease two equally sized sandwich tins. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.
2. Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don’t use all the flour.
3. Add the rest of the flour and the baking powder to the mixture and fold it in gently.
4. Dissolve the coffee in the water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes
5. Meanwhile Cream the butter and the icing sugar until light and fluffy. Dissolve the coffe making sure you don’t add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.
6. Once the cakes are done and have been put onto plates spread the icing on the bottom of one of the cakes (leaving around half of the icing for the top) and spread the strawberry jam ont the bottom of the other. Spread the remainig icing ontop of the cake. decorate with cherries or almonds. ENJOY!
January 7th, 2010 at 9:33 pm
Sticky Buns
Ingredients:
1 cup hot water
2 yeast cakes
1 cup sugar
1 cup melted butter
1/2 teaspoon salt
5 cups sifted flour
2 egg yokes
2 tablespoon milk
3 eggs beaten
Take 2 tablespoons of hot water from 1 cup of hot water; let it cool to lukewarm, add yeast using a large bowl to dissolve it. Add sugar to remaining cup of hot water; stir until sugar dissolves; add melted butter; let mixture cool. Add beaten eggs; blend well; add salt and yeast mixtures; stir well while adding flour. Place in warm place and let dough rise to twice its original size.
Place dough on floured board; cut into 5 parts and let rise again to twice its size. Roll out each part on slightly floured board 1/4 inch thick; cut into
3 inch squares; spoon on some filling and fold corners over. Place on greased cookie sheet and let rise, covered with cloth, in a warm place until double its size. Beat egg yokes; add milk. After dough has risen, brush egg mixture lightly on top. Bake at 350-F for 30 to 40 minutes or until light brown. The last 10 minutes of baking, brush tops with the prepared sticky bun topping.
Makes 3 dozen buns.
Sticky Bun Filling
In sauce pan, 1 cup sugar, 2 tablespoon butter, 1/2 cup milk. Stir as you heat it until boiling, remove from heat and mix in 1lb. fine chopped walnuts or 1/2 lb. pecans then let cool.
Sticky Bun Topping;
Melt and mix 1 stick butter with 3/4 cup corn syrup.
Variation to Bun Shape
You can also rollout the entire dough on a clean and flour plastic tablecloth, brush with melted butter, spread nut mixture around, roll up dough like a jelly roll then slice into round pieces about 3/4 inch thick.http://www.copykat.com/component/option,…
Sticky Bun Noodle Kugel
1¼ hours 15 min prep
Change to: servings US Metric
1 lb medium egg noodles, cooked and drained
1/2 cup margarine
1 cup brown sugar
1 cup pecan halves
4 eggs, beaten
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla
5 tablespoons margarine, melted
1 cup sugar
Melt the whole stick of margarine and add 1 cup brown sugar to it.
Pour in the sugar mixture into the bottom of a bundt pan, and press pecan halves into the mixture.
Mix together all the remaining ingredients except for the noodles, then add them to the cooked noodles.
Carefully spoon everything into the bundt pan.
Bake for 1 hour at 350°.
Invert to serve.
or
Caramel Pecan Sticky Bun Cookies
1¼ hours 1¼ hours prep
Change to: dozen cookies US Metric
Cookies
1 cup margarine or butter, softened
1/2 cup sugar
1/2 cup dark corn syrup
2 large egg yolks
2 1/2 cups all-purpose flour
Filling
1/2 cup powdered sugar
1/4 cup margarine or butter
3 tablespoons dark corn syrup
1/2 cup coarsely chopped pecans, toasted
1 large egg white, slightly beaten
In large bowl, beat 1 cup margarine and sugar until light and fluffy.
Add 1/2 cup corn syrup and egg yolks; blend well.
Stir in flour; mix well.
Cover with plastic wrap; refrigerate 1 hour for easier handling.
In small saucepan, combine powdered sugar, 1/4 cup margarine and 3 Tbsp corn syrup; bring to a boil.
Remove from heat. Stir in pecans.
Refrigerate at least 10 minutes.
Heat oven to 375°.
Lightly grease cookie sheets.
Shape dough into 1 1/2-inch balls.
Place 2-inches apart on greased cookie sheets.
Bake at 375° for 5 minutes.
Remove from oven.
Brush dough lightly with egg white.
With spoon, carefully make deep indentation in center of each cookie; fill each with 1/2 teaspoon.
FILLING.
Return to oven and bake an additional 6 to 9 minutes or until light golden brown.
Cool 1-2 minutes; remove from cookie sheets.
Cool completely.
Yield: 3 dozen cookies
STICKY BUNS:
DOUGH
2 1/4 to 2 3/4 cups unsifted all-purpose flour
1 pkg fast-rising yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
1/4 cup (1/2 stick) butter or margarine, softened
1 large egg
FILLING
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter or margarine, softened
1/3 cup dark seedless raisins
1/3 cup chopped pecans
SYRUP
1/4 cup lightly packed light-brown sugar
1/4 cup light corn syrup
2 Tablespoons butter or margarine
1/4 teaspoon ground cinnamon
36 pecan halves
1. Make dough: In large bowl of electric mixer, combine 1 cup flour, the yeast, 1/4 cup granulated sugar and the salt; mix well.
2. In small saucepan, heat milk, water and 1/4 cup butter over low heat just until warm (120 to 130F); butter does not need to melt.
3. Add milk mixture and egg to flour mixture; beat at low speed 3 minutes, occasionally scraping side of bowl with rubber spatula.
4. Using wooden spoon; gradually stir in enough of the remaining flour to make a soft dough. Turn out onto lightly floured pastry cloth or board. Knead in additional flour as necessary to form a stiff dough. Continue to knead dough until smooth and elastic—about 5 minutes.
5. Place i
January 7th, 2010 at 10:49 pm
HOMEMADE CINNAMON ROLLS
1 pkg. dry yeast
1/3 c. sugar
1 egg
1 tsp. salt
2 c. milk
4 tbsp. butter
5-6 c. flour
1 stick butter
Sugar and cinnamon
1/2 c. pancake syrup
1/2 c. butter
1 c. water
1 c. brown sugar
Dissolve yeast in 1/2 cup warm water. Scald milk (bring to a boil, stirring constantly). Add 4 tablespoons butter to the milk. Remove and allow the milk to cool. (I sometimes stick the milk in the refrigerator for a short time to speedup the process.) Add the milk/butter mixture to the yeast mixture. Add about 5-6 cups flour. You don’t want your dough to be sticky, so you add flour until it can be kneaded easily.
After kneading until smooth, roll into a ball. Let rise for about 2 hours. Roll out flat – about 1/2 inch thick. Soften stick of butter and spread evenly across the flattened dough. Sprinkle heavily with sugar and cinnamon.
Roll up the dough in a long tube-like manner. Cut 1 1/2 to 2-inch sections of the long tube. You should see the design of a cinnamon roll at this point. In a saucepan, mix the syrup, butter, water and brown sugar. Boil for about 3 minutes, stirring.
Pour this mixture into the pan that you are using to bake the rolls in. You may sprinkle nuts on top of the syrup mixture (optional). Then place the rolls on top. Bake for about 1/2 hour at 350 degrees.
When they are golden brown, remove from the oven. After about 5 minutes of cooling, flip the rolls over onto a cookie sheet. The “goop” will be on top of the rolls now. Enjoy!
STICKY BUNS
1 pkg. yeast
1/4 c. warm water
1 c. milk, scalded
1/4 c. sugar
1/4 c. butter
1 tsp. salt
3 1/2 c. flour
1 egg
1/2 c. butter, melted
1/2 c. brown sugar
2 tsp. cinnamon
1/2 c. raisins
TOPPING:
1 c. brown sugar
1/2 c. butter
2 tbsp. light corn syrup
Soften yeast in warm water. Combine milk, sugar, butter and salt; cool. Add 1 1/2 cups flour and beat well; beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turn to grease surface; cover and let rise until double, 1 1/2 to 2 hours.
Turn out on lightly floured board and divide in half. Form 1/2 into ball and let rest while rolling other half into 8×12 inch rectangle. Brush with 1/4 cup melted butter; sprinkle with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup raisins. Roll lengthwise and seal edge; cut roll in 1-inch slices. Repeat with second ball of dough.
In saucepan, mix brown sugar, butter and corn syrup; heat slowly, stirring often. Divide into two 8×8x2 inch pans. Place rolls, cut side down over mixture. Cover; let rise in warm place until double, 35-40 minutes. Bake at 375 degrees for 20 minutes. Cool 2-3 minutes; invert on plate; remove pan. Yield: 2 dozen sticky buns.
FAVORITE COFFEE CAKE
1 1/2 c. Gold Medal flour (regular or Wondra)
3/4 c. sugar
3/4 tsp. salt
2 1/2 tsp. baking powder
1/4 c. soft shortening
3/4 c. milk
1 egg
Topping (below)
Heat oven to 375 degrees. In large mixing bowl, blend all ingredients except Topping thoroughly with fork. Beat vigorously 30 seconds. Pour into greased round layer pan, 9 x 1 1/2 inches, or square pan, 8 x 8 x 2 inches. Sprinkle with Topping. Bake 25-30 minutes, or until wooden pick inserted in center comes out clean. Serve warm. 8-9 servings.
If using self-rising flour, omit baking powder and salt.
TOPPING:
Mix 1/3 cup brown sugar (packed), 1/4 cup Gold Medal flour (regular or Wondra), 1/2 teaspoon cinnamon and 3 tablespoons firm butter until crumbly.
STREUSEL-FILLED COFFEE CAKE:
Follow recipe for Favorite Coffee Cake (above) except – spread half the batter in greased round layer pan, 9 x 1 1/2 inches. Mix 1/2 cup brown sugar (packed), 2 teaspoons cinnamon, 1/2 cup finely chopped nuts and 2 tablespoons butter, melted; sprinkle half of mixture over batter. Repeat with remaining batter and mixture.
January 8th, 2010 at 12:14 am
Try this recipie. Its amazing and easy to make. good luck!
January 8th, 2010 at 4:41 am
Ahhhhhhhh well if you can’t beat them join them as they say.
try allrecipes.com or foodnetwork.com, they will steer you on the right trail.