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Sticky Buns Overnight Dough - Yahoo Recipe Search
YummlyOvernight Praline Sticky Buns With Sugar, Pecans, Ground Cinnamon, Frozen Bread Dough, Thawed, Butter, Pure Vanilla Extract, Pudding Mix, RaisinsYummlyEasy Overnight Cinnamon Sticky Buns With Rolls, Butter, Brown Sugar, Vanilla, Salt, Canela, Maple Syrup, Cooking Spray, Dough, Rhodes Dinner Rolls, Dough, Butter, Brown Sugar, Vanilla, Salt, CanelaYummlyOvernight Orange And Vanilla Bean Sticky Buns With Butter, Brown Sugar, Honey, Whipping Cream, Water, Grated Orange Peel, Orange Juice, Vanilla Bean, Pecan Halves, Bread Dough, Brown Sugar, Granulated Sugar, Ground Cinnamon, SaltFood.comThese bakery favorites are often too sweet, too big, too rich, and just too much. If you like, sticky buns can be made and shaped the night before and then refrigerated. The next morning, set the baking dish in a warm-water bath to speed the dough’s rise. This recipe has four components: the dough that is shaped into buns, the filling that creates the swirl in the shaped buns, the caramel glaze that bakes in the bottom of the baking dish along with the buns, and the pecan topping that garnishes the buns once baked. Although the ingredient list may look long, note that many ingredients are repeated. Leftover sticky buns can be wrapped in foil or plastic wrap and refrigerated for up to 3 days, but they should be warmed through before serving. They reheat quickly in a microwave oven (for 2 buns, about 2 minutes at 50 percent power works well); they can also be put into a 325-degree oven for about 8 minutes.YummlyFabulous - Mine did not fit in a 9x13. However, I made the dough in my bread machine and probably left it to long and it got huge! I filled anotherTaste of HomeMmm! These ooey-gooey goodies will have everyone licking maple syrup from their fingers—and reaching for seconds. The yeast dough chills overnight. —Nancy Foust, Stoneboro, PennsylvaniaTaste of HomeLooking for a fantastic brunch item? Then try these ooey-gooey good sticky buns. They use frozen roll dough and couldn't be simpler to make. The buns rise overnight in the refrigerator, so you just need to bake them the next morning.—Athena Russell, Florence, South CarolinaFood NetworkThese sweet and sticky buns are made extra-special with a pumpkin puree filling and a drizzle of vanilla glaze. They are perfect for an autumn brunch (or anytime of the year). Split up the prep work and make the dough a day in advance and refrigerate it overnight for the second round of proofing. All you have to do in the morning is bake and glaze.Food NetworkThese sweet and sticky buns are made extra-special with a pumpkin puree filling and a drizzle of vanilla glaze. They are perfect for an autumn brunch (or anytime of the year). Split up the prep work and make the dough a day in advance and refrigerate it overnight for the second round of proofing. All you have to do in the morning is bake and glaze.
