Tag Archives: Cinnamon & Sticky Buns

Yummy Pecan Sticky Buns

A favorite breakfast treat especially when it is cold and we need a pick-me-up lip-smacking, happy munching, crunching start of the day treat.  Pecan Sticky Buns rate #2 on our favorite breakfast bun list with Cinnamon Raisin Buns being #1.  There are many great recipes for them.  Pictured here is mine from  a recipe I created from Maida Heatter Cinnamon Buns redo as Pecan Sticky Buns.

JayJacy Photography

You can choose many excellent recipes online if you do not have one of your own. Here are a few I recommend:

Cinnamon Pecan Sticky Buns by Martha Stewart

Caramel-Pecan Sticky Rolls

Bon appetit!

 

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Cinnamon Raisin Caramel Cake

Who isn’t in love with anything related to cinnamon or caramel buns? Our absolute favorite breakfast treat. I have created many versions at Beyond the Yum because a gal can never have enough cinnamon bun recipes (i.e., like shoes).  My Maida Heatter recipe is a favorite for yeast rolls and this is my favorite for cake and is based on several other yum recipes with a twist.  This is truly a lip-smacking, finger-licking “beyond the yum” recipe.  Try it!

Cinnamon Raisin Caramel Cake

Cake:
3 cups flour
¼ tsp salt
1 cup sugar*
4 tsp baking powder
1 ½ cups cream (or milk)**
2 eggs
2 tsp vanilla
1/2 cup butter, melted
1 cup raisins

Topping:
1 cup butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon
1/4 tsp nutmeg

Instructions

Preheat oven to 350 degrees.

  1. Mix together dry ingredients; add wet ingredients finishing with melted butter until smooth.
  2. Add raisins and stir to mix.
  3. Spread batter into a greased 9×13 pan.
  4. In a separate bowl, mix the topping ingredients.
  5. Drop topping by tablespoons onto cake batter and use a knife to swirl through the cake.
  6. Bake for 25-30 minutes.  Set aside to cool to warm.
  7. Drizzle 1/2 Caramel Sauce over cake.
  8. Drizzle Powered Sugar Glaze over cake.
  9. Cut into large slices and serve with additional caramel sauce.***

Powdered Sugar Glaze:
2 cups powdered sugar
5 tbsp milk
1 tbsp butter melted
1 tsp vanilla

Directions for Glaze:   Mix all ingredients until smooth, set aside.

Caramel Sauce

1 packed cup brown sugar
1/2 cup cream
4 tablespoons sweet unsalted butter
Pinch salt
1 tablespoon vanilla extract

Directions for Caramel Sauce: Mix the brown sugar, cream, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Set aside until assembly.

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Notes:
*You can substitute sugar with Splenda for both white and brown sugars.
** I always substitute milk with cream; some recipes require a little water added to cream to thin batter. Cream gives a creamy”melt in your mouth” texture to the cake.
*** You have the option to use all the caramel over the cake but I find I like it better when drizzled on plate to dip bites of cake into it.

8o)) I keep mine in fridge after first day (if there are leftovers) and then add a tablespoon of the leftover caramel sauce to top, reheat in microwave for 10+- seconds and then indulge for a few minutes of delight ….enjoy!

Christmas Favorites, Mexican Wedding Cakes & more…

stickysnow

Pecan Sticky Buns & Mexican Wedding Cakes

The above photo I shot of my busy baking day results.  Pecan Sticky Buns made with Pineapple Dough and the Christmas favorite “Mexican Wedding Cakes” drenched in yummy powdered sugar!  Again this year I used Bon Appetit’s recipe for the cakes.

Mexican Wedding Cakes
These “cakes” are really festive cookies.  Makes about 4 dozen

Ingredients

  • 1 cup (2 sticks) butter, room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 cup pecans, toasted, coarsely ground
  • 1/8 teaspoon ground cinnamon

Preparation

  • Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
  • Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
  • Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
  • Sift remaining cinnamon sugar over cookies and serve.
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