Make-Ahead Ooey-Gooey Sticky Buns Recipe

Looking for an easy Make-Ahead Ooey-Gooey Sticky Buns recipe? Learn how to make Make-Ahead Ooey-Gooey Sticky Buns using healthy ingredients.


Submitted by knittingjeni

Makes 24 servings



....or cheat and buy frozen bread dough.

Recipe Ingredients for Make-Ahead Ooey-Gooey Sticky Buns

1 pkg dry yeast
1 tsp granulated sugar
1/4 cup warm water
4 cups flour
1/2 cup granulated sugar
1 tsp ground nutmeg
1 cup evaporated skim milk
1/4 cup water
3/4 cup brown sugar
1/4 cup dark corn syrup
2 T margarine
3/4 cups chopped pecans
1 T ground cinnamon

Recipe Directions for Make-Ahead Ooey-Gooey Sticky Buns

  1. Dissolve yeast 1 tsp granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Place 3 3/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in food processor; pulse two times or until blended. Combine 2/3 cup milk, 1/4 cup water and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process an additional minute. Turn dough out onto a lightly, floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 F), free from drafts, 45 minutes or until doubled in bulk. Combine remaining 1/3 cup milk, 1 cup brown sugar, corn syrup and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly between 2 (9 inch) round cake pans (I really use 9X13) coated with cooking spray. Top each with half of brown sugar mixture.

  3. Pucn dough down; let rest 5 minutes. Roll into a 24X10-inch rectangle on a lightly foured surface; coat entire surface of dough wiht cooking spray. Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly-roll fashion (do not seal ends of roll). Cut roll into 24-1 inch slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8-24 hours or until double in bulk.

  4. Preheat oven to 375.

  5. Bake rolls at 375 for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of each pan; invert onto plate.

  6. Yield: 2 dozen; serving size 1 bun.

Categories

Breakfast

Nutrition Facts
Serving Size 53.8g
Amount Per Serving
Calories
161
Calories from Fat
32
% Daily Value*
Total Fat
3.6g
6%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
26mg
1%
Potassium
85mg
2%
Total Carbohydrates
29.2g
10%
Dietary Fiber
1.1g
4%
Sugars
11.0g
Protein
3.4g
Vitamin A 2% Vitamin C 0%
Calcium 4% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • Very low in sodium
  •   Bad points
  • High in sugar
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