Banana Nut Sticky Buns for Breadmaker
|Categories:||Other Breakfast, Sweet Breads|
|Keywords:||caramel, buns, sticky|
DOUGH: PLACE IN BREADMAKER IN ORDER
|1 c||lukewarm water|
|3 Tbsp||butter, softened|
|1 md||mashed banana|
|1 lg||beaten egg|
|2 Tbsp||dry milk powder|
|4 c||all purpose or bread flour|
|3 Tbsp||granulated sugar|
|2 tsp||dry active yeast powder (make a well in top of flour and pour yeast into well.)|
|1/2 c||raisins (wait for bread machine to beep and then add raisins at the specified time.)|
|1/3 c||melted butter: set aside from other filling ingredients.|
|1/4 c||light brown sugar|
|1 Tbsp||ground cinnamon|
|1/2 c||brown sugar|
|1/4 c||light corn syrup or thick maple syrup|
|1 c||coarsely chopped pecans or walnuts|
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DirectionsPlace all of the dough ingredients in the bread maker pan in order given. Press DOUGH CYCLE. This usually takes 1 1/2 hours. When the machine beeps to add ingredients, add in your raisins. Check your manual for adding extra ingredients.Make the topping on the stove in a medium saucepan: Over medium heat on stove, combine the butter, brown sugar, corn syrup or maple syrup. Stir constantly until all ingredients are combined. Bring to a boil. Turn off heat.Spray a 9x13 baking pan with cooking spray. Pour the hot topping onto the pan taking care not to burn yourself as this is very hot. Sprinkle the nuts over the topping evenly.Mix the brown sugar for the filling with cinnamon and set aside. Melt the butter for filling in a separate cup and set aside. You will need a pastry brush for the butter or can use your fingers if a brush isn't available. Make sure the butter has cooled if using fingers.Prepare a baking mat with a generous portion of flour.
Turn your prepared dough from bread maker onto the mat. Sprinkle top of dough and rolling pin with flour. Roll out a rectangle to about 12 x 18 inches.Brush surface of rectangle with melted butter. Sprinkle entire surface with the cinnamon brown sugar. With the wide side of dough, start rolling it up carefully. Continue until the dough is rolled into a log.With a sharp serrated knife, cut the dough into 1" rounds. Place each round onto the caramel topping in baking pan. Leave a little space between each roll. When all rolls are in the pan, cover the rolls with a clean damp cloth and place in a warm area for 30 minutes or until dough has risen nicely.
Preheat oven to 375 degrees.Bake the rolls for 20 minutes until light brown and firm to touch. Remove from oven and carefully turn the pan of rolls over onto a large plate for cooling. The nuts will be facing upward. They are very hot so do this carefully.
Store any leftovers in a tightly covered container in the refrigerator.