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Mini Sticky Buns Recipe

Looking for an easy Mini Sticky Buns recipe? Learn how to make Mini Sticky Buns using healthy ingredients.


Submitted by ribbon

Makes 48 servings



Courtesy of Seth Greenberg, owner of Just Desserts

Recipe Ingredients for Mini Sticky Buns

1 package active dry yeast, (2-1/4 tsp)
1/4 cup warm water (100 to 110 degrees), plus more for raisins)
12 tablespoons unsalted butter, plus 1-1/2 tsp more for muffin tins
1/4 cup sugar
2 large egg yolks
1 tsp white vinegar
1/2 tsp salt, coarsly ground (plus 1/8 tsp coarse salt)
1/4 tsp pure vanilla extract
1/3 cup sour cream
1 cups all-purpose flour, sifted, plus more for work surface
1 cup bread flour, sifted
1 cup raisins
13 tablespoons unsalted butter
3/4 cup packed brown sugar
1/4 tsp salt, coarsley ground (plus 1/8 tsp coarse salt)
1 cups toasted pecans, very coarsely chopped
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup Boiling Water (or enough to fill bottom of roasting pan)

Recipe Directions for Mini Sticky Buns

  1. In a small bowl, mix together yeast and warm water; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together 11 tablespoons butter and granulated sugar on medium speed, scrapping down sides of bowl with a spatula, as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.

  2. Add vinegar, salt, and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture and continue to mix, scraping down the sides of bowl with a spatula as necessary.

  3. In a large bowl, whisk together both flours. Add to mixer and mix on low until well combined and dough begins to pull away from the side of the bowl and just begins to form a ball.

  4. Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 5 hours, or refrigerate overnight.

  5. Preheat oven to 100 degrees with racks in upper and lower thirds. If dough has been refrigerated, remove from the refrigerator and let stand until it comes to room temperature. Place raisins in a small bowl and add enough hot water to cover. Let stand for 5 minutes and drain.

  6. Set out four 12-cup or two 24-cup nonstick mini-muffin pans. Lightly butter the top of the pan (in between each muffin cup). Place about 1 teaspoon Glaze inside each muffin cup and sprinkle each with 4 to 5 pecan pieces, pressing into glaze; set aside.

  7. Lightly flour a work surface. Punch down dough and turn out onto work surface; knead until smooth, about 2 minutes. Shape dough into a rectangular shape with one of the long side facing you. Roll out dough into a 48-by-4-inch rectangle; brush off excess flour.

  8. Melt remaining tablespoon plus 1-1/2 tsp butter, and brush evenly over dough. Sprinkle dough evenly with brown sugar, leaving a narrow strip of unsugared dough on the edge closest to you. Top sugar with raisins and sprinkle dough evenly with cinnamon. Using the rolling pin, press filling evenly into dough.

  9. Beginning with the long side facing you, tightly roll dough away from you into a log; cut dough crosswise into 48 pieces. Place each piece into a prepared muffin cup, tucking the loose end under the center. Place a roasting pan on the bottom of oven and fill with boiling water. Divide muffin tins between 2 baking sheets and transfer to oven. Let dough rise for 30 minutes.

  10. Remove sticky buns and roasting pan from oven. Increase oven temperature to 375 degrees. Line 2 baking sheets with parchment paper and set aside.

  11. Transfer sticky buns to oven and bake for 11 minutes. Using a long, narrow spatula, tap down on the top of each sticky bun and tuck any loose ends back in muffin cups. Continue baking until golden brown, 14 to 17 minutes more. Remove from oven and let stand 1 minute.

  12. Turn out sticky buns onto parchment paper-lined baking sheets, lifting pan straight up to remove. Let cool slightly before serving.

  13. MAKING GLAZE In a bowl of an electric mixer fitted with the paddle attachment, mix together 13 tbls butter, 3/4 cup brown sugar, and 1/4 tsp salt until smooth and slightly increased in volume; do not overbeat. Transfer to a disposable pastry bag; snip end before using.

Categories

Breakfast

Nutrition Facts
Serving Size 33.2g
Amount Per Serving
Calories
127
Calories from Fat
74
% Daily Value*
Total Fat
8.2g
13%
Saturated Fat
4.2g
21%
Trans Fat
0.0g
Cholesterol
25mg
8%
Sodium
82mg
3%
Potassium
53mg
2%
Total Carbohydrates
13.1g
4%
Dietary Fiber
0.5g
2%
Sugars
8.0g
Protein
1.1g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 2%
* 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
D+
    Bad points
  • High in saturated fat
  • High in sugar
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