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RECIPE
20 INGREDIENTS16 STEPS4HR 40MIN

Gingerbread Sticky Buns

4.3
3 Ratings

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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.
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These amazing gingerbread sticky buns are a holiday twist on a decadent breakfast treat!
4HR 40MIN
Total Time
1HR
Active Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Dough

1 1/2 cups
Warm  Water , divided
2 pckg
Active Dry Yeast
1 cup
Butter , softened
1 cup
Dark Brown Sugar
plus a pinch for the yeast
1/2 Tbsp
Ground Cinnamon
1/2 Tbsp
Ground Mace
1 tsp
Ground Nutmeg
5 3/4 cups

Glaze

1/2 cup
Butter , softened
1 cup
Dark Brown Sugar
3/4 cup
1/4 cup
Water
2 cups
Chopped Pecans , divided

Filling

1 Tbsp
Dark Brown Sugar
1 Tbsp
Ground Cinnamon
1/4 cup
Butter , melted
1/2 tsp
Ground Nutmeg

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Nutrition Per Serving

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CALORIES
796
FAT
43.3 g
PROTEIN
9.5 g
CARBS
97.9 g

Cooking Instructions

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Step 1
Combine Water (1/2 cup) and Active Dry Yeast (2 package) 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 (2 1/2 teaspoon), Ground Cinnamon (2 teaspoon), Ground Mace (1 teaspoon), and Ground Nutmeg (1 teaspoon) followed by the Egg (2). Then pour in the yeast mixture and Water (1 cup).
Step 4
Slowly add in the All-Purpose Flour (5 3/4 cup) 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 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 cup) 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 tablespoon), Ground Ginger (1 tablespoon), Ground Cinnamon (1 tablespoon), Ground Mace (1/2 teaspoon), and Ground Nutmeg (1/2 teaspoon) together thoroughly for the filling.
Step 10
Brush the dough with half of the Butter (4 tablespoon) 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 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!

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Nutrition Per Serving
Calories
796
% Daily Value*
Fat
43.3 g
56%
Saturated Fat
19.3 g
97%
Trans Fat
0.0 g
--
Cholesterol
105.6 mg
35%
Carbohydrates
97.9 g
36%
Fiber
4.2 g
15%
Sugars
50.8 g
--
Protein
9.5 g
19%
Sodium
20.2 mg
1%
Vitamin D
0.2 µg
1%
Calcium
70.7 mg
5%
Iron
3.5 mg
19%
Potassium
212.7 mg
5%
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