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  • Writer's pictureChristinaSinisi-Author

Wednesday Recipes...Sticky Bun Casserole

I've been making cinnamon rolls for years (and will share the best recipe as soon as I get an opportunity to make those and take a picture), but this sticky bun casserole is different. I will say, though, these were the first to disappear the last time I did church fellowship and I was scraping the pan. Will definitely make for my family someday soon!



Recipes—Breakfast and Bread


Sticky Bun Casserole


Dough:


¼ cup warm water (110 degrees)

1 tablespoon active dry yeast (1 package)

1 tablespoon granulated sugar

4 cups all-purpose flour, plus more for dusting

1 cup warm milk (110 degrees)

½ cup canola oil

2 large eggs

1 teaspoon kosher salt

Cooking spray


Topping:


¾ cup packed sugar

4 tablespoons (1/2 stick) unsalted butter

3 tablespoons honey

1 tablespoon light corn syrup


Filling:


½ cup granulated sugar

½ cup packed light brown sugar

2 teaspoons ground cinnamon

5 tablespoons unsalted butter, melted


Glaze:


1 cup powdered sugar

6 tablespoons heavy cream

2 teaspoons pure vanilla extract

½ cup chopped pecans


Directions:


1.      To make the dough: In a small bowl, stir together the warm water, yeast, and sugar. Let stand until foamy, about 5 minutes.


2.      In a stand mixer fitted with the dough hook attachment, combine the flour, warm milk, oil, eggs, and salt. With the mixer on low speed, add the yeast mixture. As the dough comes together, slowly increase the speed to medium-high and let mix for 5 minutes (the dough will be sticky).


3.      Spray a large bowl with cooking spray. Shape the dough into a ball (my note: may need to add more flour so dough does form a ball) and place it in the bowl. Cover with a towel and let rise in a warm spot until doubled in size, about 90 minutes.


4.      To make the topping: In a medium saucepan, combine the brown sugar, butter, honey, and corn syrup over medium-low heat. Cook, stirring occasionally, until the butter has melted and the sugar has dissolved, about 5 minutes.


5.      Generously spray a 9x13 baking pan with cooking spray. Pour the topping into the bottom of the prepared pan.


6.      To make the filling: In the small bowl, stir together both sugars and the cinnamon.


7.      Punch down the dough to release the air. On a lightly floured surface, using a rolling pan, roll out the dough into a 12x18 inch rectangle. Using a pastry brush, brush the dough with the melted butter and sprinkle with the cinnamon-sugar mixture, leaving a half inch border.


8.      Beginning on the long end, roll dough into a log and pinch the seam together to seal. Position the log seam side down. Cut the log into 2-inch rolls, then turn each roll face up and cut into quarters (I didn’t do this—mainly because I wasn’t paying attention—and just put the rolls in the pan. They rose and connected to form the same effect). Evenly place the quartered pieces in the bottom of the pan, filling in any empty spots. Cover the pan loosely with a towel and let rest at room temperature for 25 minutes.


9.      Preheat the oven to 350 degrees.


10. Bake until the surface is deeply golden brown, 35 to 40 minutes. Let cool slightly, about 7 minutes, then flip the casserole out into a large baking sheet (for transporting, just flip out into another 9x13 baking dish). Let cool for another 20 minutes.


11. To make the glaze: In a medium bowl, whisk together the powdered sugar, heavy cream, and vanilla until smooth. Evenly pour over the top of the casserole and sprinkle with the pecans (the original recipe says the nuts are optional but not to me).


12. Store in airtight container at room temperature for up to 2 days. NOTE: To take to brunch/church fellowship, I cover with aluminum foil and warm in a low-temperature oven (around 325) for about 20 minutes.

 

Delicious!


Note: This recipe comes from Joanna Gaines' Magnolia Table, A collection of recipes for gathering, Volume 3, published in 2023. I actually paid for this cookbook--had received Volume 2 as a gift and loved it!


Readers, do you have a favorite cookbook? Thanks for sharing!

36 views7 comments

7 Comments


Debra Pruss
Debra Pruss
Jun 27

I love sticky buns. Thanks for sharing the recipe. Stay safe and cool. God bless you.

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ChristinaSinisi-Author
ChristinaSinisi-Author
Jun 27
Replying to

Me, too! You are welcome--and you, too!

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Sarah Taylor
Sarah Taylor
Jun 27

Yummy Thank you for sharing this recipe!

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ChristinaSinisi-Author
ChristinaSinisi-Author
Jun 27
Replying to

They are, and you are welcome! :)

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CRYSTAL
CRYSTAL
Jun 26

Walnut sticky buns looks like they're delicious

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CRYSTAL
CRYSTAL
Jun 26
Replying to

Pecans sound scrumptious and delicious

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