banana nut sticky buns for bread maker

★★★★★ 4 Reviews
llenartowicz avatar
By Laurie Lenartowicz
from Livingston, TN

This is my latest twist on sticky buns. I added a mashed banana to the dough and some raisins in the center. They are incredibly good topped with nuts and a maple caramel glaze. The only problem is that you won't be able to stop eating them! I've devised this recipe for my bread maker as it makes the smoothest dough.

Blue Ribbon Recipe

With a gooey caramel nut topping, this is a delicious and easy sticky bun recipe. The buns themselves are light, fluffy and filled with banana, raisin, cinnamon, and caramel flavors. Topping the sticky buns with crunchy nuts is a yummy combination. Using a bread machine makes preparing this sweet treat a breeze.

— The Test Kitchen @kitchencrew
★★★★★ 4 Reviews
serves 12
prep time 2 Hr
cook time 20 Min
method Bread Machine

Ingredients For banana nut sticky buns for bread maker

  • DOUGH: PLACE IN BREAD MAKER IN ORDER GIVEN.
  • 1 c
    lukewarm water
  • 3 Tbsp
    butter, softened
  • 1 md
    mashed banana
  • 1 lg
    beaten egg
  • 1 tsp
    salt
  • 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.)
  • FILLING
  • 1/3 c
    melted butter: set aside from other filling ingredients
  • 1/4 c
    light brown sugar
  • 1 Tbsp
    ground cinnamon
  • STICKY TOPPING
  • 1/2 c
    brown sugar
  • 1/2 stick
    butter
  • 1/4 c
    light corn syrup or thick maple syrup
  • 1 c
    coarsely chopped pecans or walnuts

How To Make banana nut sticky buns for bread maker

  • Adding dough ingredients to the bread maker.
    1
    Place all of the dough ingredients in the bread maker pan in order given.
  • Setting the dough cycle on the bread maker.
    2
    Press DOUGH CYCLE. This usually takes 1 1/2 hours.
  • Incorporating raisins into the dough.
    3
    When the machine beeps to add ingredients, add in your raisins. Check your manual for adding extra ingredients.
  • Butter, brown sugar, and corn syrup in a sauce pan.
    4
    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.
  • Bringing caramel to a boil.
    5
    Stir constantly until all ingredients are combined. Bring to a boil. Turn off heat.
  • Spraying baking pan with non-stick spray.
    6
    Spray a 9x13 baking pan with cooking spray.
  • Pouring hot topping into baking dish.
    7
    Pour the hot topping into the pan taking care not to burn yourself as this is very hot.
  • Nuts sprinkled over the caramel topping.
    8
    Sprinkle the nuts over the topping evenly.
  • Mixing brown sugar and cinnamon in a bowl.
    9
    Mix the brown sugar for the filling with cinnamon and set aside.
  • Melting butter in a dish.
    10
    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.
  • Sprinkling flour on a surface.
    11
    Prepare a baking mat with a generous portion of flour.
  • Turning dough onto the floured mat.
    12
    Turn your prepared dough from bread maker onto the mat.
  • Sprinkling flour onto the dough and rolling pin.
    13
    Sprinkle top of dough and rolling pin with flour.
  • Rolling dough into a rectangle.
    14
    Roll out into a rectangle; about 12 x 18 inches.
  • Brushing dough with butter.
    15
    Brush surface of the rectangle with melted butter.
  • Sprinkling cinnamon brown sugar over rolled out dough.
    16
    Sprinkle entire surface with the cinnamon brown sugar.
  • Beginning to roll the dough.
    17
    With the wide side of the dough, start rolling it up carefully.
  • Dough rolled into a log.
    18
    Continue until the dough is rolled into a log.
  • Slicing dough with a serrated knife.
    19
    With a sharp serrated knife, cut the dough into 1" rounds.
  • Placing sliced dough into caramel.
    20
    Place each round onto the caramel topping in baking pan. Leave a little space between each roll.
  • Rolls covered with a damp cloth.
    21
    When all rolls are in the pan, cover the rolls with a clean damp cloth.
  • Dough in a baking dish after it has risen.
    22
    Place in a warm area for 30 minutes or until the dough has risen nicely. Preheat oven to 375 degrees.
  • Rolls freshly baked from the oven.
    23
    Bake the rolls for 20 minutes until lightly brown and firm to touch.
  • Flipping the rolls out of the pan.
    24
    Remove from oven and carefully turn the pan of rolls over onto a large plate for cooling.
  • Rolls after being removed from the pan.
    25
    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.
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