BreakfastBrunchDessert

Overnight Sticky Buns

Name: Overnight Sticky Buns
Prep time: 10 min
Cook time: 30 min
Total time: 8 h 40 min
Yield: 6 porties
Cuisine: american
Ingredients: 18 st frozen yeast roll dough; 113 g unsalted butter melted; 144 g vanilla pudding mix dry, cook-and-serve type; 100 g light brown sugar packed; 1 tl ground cinnamon; 60 g pecan chopped

An incredibly easy recipe for warm, gooey sticky buns using frozen dough for a convenient shortcut. The rolls rise overnight in a sweet, buttery sauce, ready to bake for a perfect breakfast or brunch treat.

Een origineel recept van Forkin

Totale tijd: 8 uur 40 min
Porties: 6
Moeilijkheid: Makkelijk
Per portie: 765 kcal

Allergeneninformatie: kan melk en noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

18 stfrozen yeast roll dough
113 gunsalted butter, melted
144 gvanilla pudding mix, dry, cook-and-serve type
100 glight brown sugar, packed
1 tlground cinnamon
60 gpecan, chopped

Keukengerei

wire rack · mixing bowl · kitchen towel · oven · serving platter · bundt pan

De bereidingswijze

Stap voor stap

1
Grease a Bundt pan or a 23x33 cm (9x13 inch) baking dish thoroughly.
Ongeveer 1 min
Tip van de kok: Generous greasing prevents the sticky topping from clinging to the pan.
2
Arrange the frozen yeast rolls in a single, even layer inside the prepared pan.
Ongeveer 2 min
3
Drizzle the melted butter over the rolls, coating them as evenly as possible.
Ongeveer 1 min
4
In a small bowl, combine the dry vanilla pudding mix, light brown sugar, and ground cinnamon.
Ongeveer 2 min
Tip van de kok: Whisking them together ensures the cinnamon is well distributed and doesn't clump.
5
Sprinkle the pudding mixture evenly over the buttered rolls.
Ongeveer 1 min
6
Scatter the chopped pecans over the top.
Ongeveer 1 min
7
Cover the pan loosely with a clean kitchen towel.
Ongeveer 1 min
Tip van de kok: Do not use plastic wrap, as the dough may stick to it as it rises.
8
Leave the pan at room temperature overnight, or for at least 8 hours, to allow the rolls to thaw and rise.
Ongeveer 8 uur
Tip van de kok: The rolls should roughly double in size and fill the pan.
9
In the morning, preheat your oven to 175°C (350°F).
10
Remove the towel and place the pan on the middle rack in the preheated oven.
11
Bake for 25-30 minutes, or until the buns are golden brown and cooked through.
Ongeveer 30 min
Tip van de kok: If the tops are browning too quickly, you can loosely tent the pan with foil for the last 10 minutes.
12
Carefully remove the pan from the oven and let it cool on a wire rack for 5 minutes.
Ongeveer 5 min
Tip van de kok: This allows the molten sugar to set slightly, which helps the topping release cleanly.
13
Place a large serving platter over the top of the pan and carefully invert it to release the sticky buns.
Ongeveer 1 min
Tip van de kok: Be cautious as the pan and the caramel topping will be very hot.

Per portie

Voedingswaarden

43%Score

Calorieën: 764,5kcal
Eiwit: 13,2g
Koolhydraten: 115,5g
Vet: 28,6g
Vezels: 4,4g
Suiker: 40,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store in an airtight container at room temperature or in the refrigerator.

Opwarmen

Reheat individual buns in the microwave for 15-20 seconds until warm.