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Recipes
Gingerbread Sticky Buns
Recipe

20 INGREDIENTS • 16 STEPS • 4HRS 40MINS

Gingerbread Sticky Buns

4.3
3 ratings
These amazing gingerbread sticky buns are a holiday twist on a decadent breakfast treat!
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Gingerbread Sticky Buns
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
These amazing gingerbread sticky buns are a holiday twist on a decadent breakfast treat!
4HRS 40MINS
Total Time
$1.69
Cost Per Serving
Ingredients
Servings
12
US / Metric
Dough
Water
1 1/2 cups
Warm Water, divided
Active Dry Yeast
2 pckg
Active Dry Yeast
Butter
1 cup
Butter, softened
Dark Brown Sugar
1 cup
Dark Brown Sugar
plus a pinch for the yeast
Ground Cinnamon
1/2 Tbsp
Ground Cinnamon
Ground Mace
1/2 Tbsp
Ground Mace
Ground Nutmeg
1 tsp
Ground Nutmeg
Glaze
Butter
1/2 cup
Butter, softened
Dark Brown Sugar
1 cup
Dark Brown Sugar
Maple Syrup
3/4 cup
Water
1/4 cup
Water
Chopped Pecans
2 cups
Chopped Pecans, divided
Filling
Dark Brown Sugar
1 Tbsp
Dark Brown Sugar
Ground Cinnamon
1 Tbsp
Ground Cinnamon
Butter
1/4 cup
Butter, melted
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Nutrition Per Serving
VIEW ALL
Calories
796
Fat
43.3 g
Protein
9.5 g
Carbs
97.9 g
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Gingerbread Sticky Buns
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Combine Water (1/2 cup) and Active Dry Yeast (2 pckg) together in a bowl and gently stir them together. Feed the yeast with a pinch of Brown Sugar, then set it aside to grow for 5 minutes.
step 1 Combine Water (1/2 cup) and Active Dry Yeast (2 pckg) together in a bowl and gently stir them together. Feed the yeast with a pinch of Brown Sugar, then set it aside to grow for 5 minutes.
step 2
Set up a stand mixer with the paddle attachment. Combine the Butter (1 cup) and Dark Brown Sugar (1 cup) in its bowl and beat them together until it is a fluffy mixture.
step 3
Add in the Ground Ginger (1 Tbsp), Ground Cinnamon (1/2 Tbsp), Ground Mace (1 tsp), and Ground Nutmeg (1 tsp) followed by the Eggs (2). Then pour in the yeast mixture and Water (1 cup).
step 4
Slowly add in the All-Purpose Flour (5 3/4 cups) until you have a soft dough. Bring the dough together into a ball with your clean hands in the bowl, then cover it and set it aside in a warm, dry area. Let it rise for 3 hours.
step 4 Slowly add in the All-Purpose Flour (5 3/4 cups) until you have a soft dough. Bring the dough together into a ball with your clean hands in the bowl, then cover it and set it aside in a warm, dry area. Let it rise for 3 hours.
step 5
For the glaze, stir the Butter (1/2 cup), Dark Brown Sugar (1 cup), Maple Syrup (3/4 cup), and Water (1/4 cup) together thoroughly. The butter should be broken up but not melted in.
step 5 For the glaze, stir the Butter (1/2 cup), Dark Brown Sugar (1 cup), Maple Syrup (3/4 cup), and Water (1/4 cup) together thoroughly. The butter should be broken up but not melted in.
step 6
Take four 9-inch cake pans and spray them all well with Nonstick Cooking Spray ( to taste).
step 7
Divide the glaze evenly among them, making sure it is an even layer across the whole bottom. Sprinkle Chopped Pecans (2 cups) into an even layer in each pan and press them lightly into the glaze. Set the pans aside.
step 7 Divide the glaze evenly among them, making sure it is an even layer across the whole bottom. Sprinkle Chopped Pecans (2 cups) into an even layer in each pan and press them lightly into the glaze. Set the pans aside.
step 8
When the dough is done rising, gently punch it down and divide it in half. Turn the first half out onto a clean, well floured surface and roll it out to be a thin rectangle about 10 inches long.
step 9
Stir the Dark Brown Sugar (1 Tbsp), Ground Ginger (1 Tbsp), Ground Cinnamon (1 Tbsp), Ground Mace (1/2 tsp), and Ground Nutmeg (1/2 tsp) together thoroughly for the filling.
step 10
Brush the dough with half of the Butter (1/4 cup) and sprinkle half of the filling all over it evenly.
step 11
Roll it up tightly to make it a long log with the long side coming toward you. Cut the log in half, then cut each half in half. Then cut each half into three equal pieces to get 12 sticky buns total. Put 6 rolls into each pan to fill two of them, pressing them down gently into the glaze.
step 11 Roll it up tightly to make it a long log with the long side coming toward you. Cut the log in half, then cut each half in half. Then cut each half into three equal pieces to get 12 sticky buns total. Put 6 rolls into each pan to fill two of them, pressing them down gently into the glaze.
step 12
Repeat this process with the other half of dough to get 24 sticky buns total. Let them sit for an hour to rise again.
step 12 Repeat this process with the other half of dough to get 24 sticky buns total. Let them sit for an hour to rise again.
step 13
Preheat the oven to 350 degrees F (180 degrees C).
step 14
Bake the sticky buns for 30-35 minutes with two pans on each rack.
step 15
Take them out and let them cool for 5 minutes.
step 16
Turn each pan out onto a large plate or small platter and serve them warm immediately. Enjoy!
step 16 Turn each pan out onto a large plate or small platter and serve them warm immediately. Enjoy!
Tags
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Breakfast
American
Christmas
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Winter
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