Best 8 Petite Sticky Buns Recipes

STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

PETITE STICKY BUNS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about an hour., In a small saucepan over low heat, cook and stir topping ingredients until butter is melted. Drop by rounded teaspoonfuls into 24 well-greased muffin cups., Stir dough down. Fill prepared muffin cups half full. Cover and let rise in a warm place until doubled, about 30 minutes., Place muffin cups on foil-lined baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool for 2 minutes before inverting onto baking sheets. Transfer to serving platters. Serve warm.

EASY STICKY BUNS

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
• Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
• Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

STICKY BUNS

Steps:

• Generously grease two 6-cup jumbo muffin tins with softened butter. Set aside. In medium bowl, combine sugars and mix thoroughly until well blended. Set aside. Coarsely chop half of the pecans.
• In the bowl of an electric mixer fitted with a paddle attachment, cream 3/4 cup butter together with 3/4 cup brown sugar mixture and the salt on medium speed. Beat until light and fluffy, about 2 to 3 minutes. Add corn syrup and mix until well combined. Divide butter-brown sugar mixture evenly between prepared cups, about 2 tablespoons per cup. Top with four to five whole pecans.
• Turn dough out onto a lightly floured work surface and roll into an 18-by-10-inch rectangle. Brush dough with the remaining 2 tablespoons butter and liberally sprinkle with remaining brown sugar mixture and chopped pecans.
• Beginning with the long side facing you, tightly roll dough away from you into a log; pinch edge of dough to seal. Cut dough crosswise into 1 1/2-inch pieces. Place each cross-sectional piece into prepared muffin cup and lightly cover with plastic wrap. Place muffin tins in warm place until buns double in size, about 45 to 60 minutes.
• Preheat oven to 350 degrees, centering one rack in the oven and the other directly below, lining rack below with foil.
• Once dough has doubled in size, remove plastic wrap and place on middle rack. Bake until tops are dark brown, about 35 to 40 minutes. Remove from oven and immediately invert to cooling rack set over a baking sheet. Let cool slightly before serving.

MINI STICKY BUNS

Steps:

• 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, scraping 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.
• 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.
• 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 sides of the bowl and just begins to form a ball.
• 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 refrigerated overnight.
• Preheat oven to 100 degrees with racks in upper and lower thirds. If dough has been refrigerated, remove from 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.
• 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.
• 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 sides facing you. Roll out dough into a 48-by-4-inch rectangle; brush off excess flour.
• Melt remaining tablespoon plus 1 1/2 teaspoons butter, and brush evenly over dough. Sprinkle dough evenly with Brown Sugar Mixture, leaving a narrow strip of unsugared dough on the edge closest to you. Top sugar with raisins and sprinkle dough evenly with cinnamon. Using a rolling pin, press filling evenly into dough.
• 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.
• Remove sticky buns and roasting pan from oven. Increase oven temperature to 375 degrees. Line 2 baking sheets with parchment paper and set aside.
• 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 into muffin cups. Continue baking until golden brown, 14 to 17 minutes more. Remove from oven and let stand 1 minute.
• Turn out sticky buns onto parchment paper-lined baking sheets, lifting pan straight up to remove. Let cool slightly before serving.

MINI STICKY BUNS

Steps:

• To make brown sugar mixture: Combine light and dark brown sugar until well combined - makes 1 3/4 cup.
• To make glaze:In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, Brown Sugar Mixture, and salt until smooth and slightly increased in volume; do not overbeat. Transfer to a disposable pastry bag; snip end before using.
• 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, scraping 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.
• 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.
• 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 sides of the bowl and just begins to form a ball.
• 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 refrigerated overnight.
• Preheat oven to 100 degrees with racks in upper and lower thirds. If dough has been refrigerated, remove from 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.
• 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.
• 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 sides facing you. Roll out dough into a 48-by-4-inch rectangle; brush off excess flour.
• Melt remaining tablespoon plus 1 1/2 teaspoons butter, and brush evenly over dough. Sprinkle dough evenly with Brown Sugar Mixture, leaving a narrow strip of unsugared dough on the edge closest to you. Top sugar with raisins and sprinkle dough evenly with cinnamon. Using a rolling pin, press filling evenly into dough.
• 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.
• Remove sticky buns and roasting pan from oven. Increase oven temperature to 375 degrees. Line 2 baking sheets with parchment paper and set aside.
• 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 into muffin cups. Continue baking until golden brown, 14 to 17 minutes more. Remove from oven and let stand 1 minute.
• Turn out sticky buns onto parchment paper-lined baking sheets, lifting pan straight up to remove. Let cool slightly before serving.

ORANGE-PECAN PETITE STICKY BUNS

Steps:

• Heat oven to 350°F.
• Combine dry gelatin mix, 1/2 cup sugar and cinnamon.
• Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Brush with half of the butter; sprinkle with half the gelatin mixture and half the nuts. Roll up, starting at one long side; cut into 12 slices. Arrange, cut-sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter, gelatin mixture and nuts.
• Bake 25 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, orange juice and remaining sugar until blended.
• Drizzle cream cheese glaze over warm rolls.

EASY STICKY BUNS

Steps:

• Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. If you would like to use nuts, distribute the 1/2 cup chopped pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
• Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and, if you like, 1/2 cup of raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.
• Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
• Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.