In a separate bowl, whisk together milk, brown sugar, eggs, butter and salt.
For the dough, put yeast, warm water and 1 teaspoon of sugar in stand mixer bowl or a regular mixing bowl.
When served with vanilla ice cream, it’s called the Mount Nittany. Stickies are basically a cross between a sticky bun and a cinnamon roll, cut into a rectangle and then fried on the large griddle. These local delights are from The Diner on College Avenue, where they’ve been making them since 1929.
May I present a Penn State staple - Grilled Stickies.
More about "grilled sticky buns penn state recipes" If you like, top with stickies with a scoop of vanilla ice cream. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. Flip the slices, cook for 1 minute more, then transfer to a plate. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Cut the dough crosswise into six 1 1/2-inch wide slices.
Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board.
Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more.
Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope.
Lightly press together the open ends of the log to seal them. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you.
Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable.
Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
Open the tube of cinnamon rolls while keeping all the rolls together in a log.
Remove the pan from the heat and let the sauce cool.
Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat.
Bake in a preheated oven for about 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Place 12 dough slices in each pan, leaving a small space between slices.
Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans.
Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon.
Divide dough in half and roll each half into a 12x7 inch rectangle.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Dough should remain soft and slightly sticky. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt stir well to combine.
Let stand until creamy, about 10 minutes.
In a large bowl, dissolve yeast in warm water.
Immediately (and carefully as sauce will be very hot) invert onto a plate.
Bake until browned and baked through, 25 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Place rolls into prepared cake pans and let rise until doubled, about 30 minutes. Starting with the longer side roll up each rectangle. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix.
For the filling, mix brown sugar and cinnamon together.
Divide dough into two equal portions and roll out each section into a rectangle approximately 14圆 inches.
Sprinkle equal amounts of pecans on top of caramel sauce. Stir in the heavy cream and Diamond Crystal® Kosher Salt mix well but do not bring to a boil. Cook until sugar dissolves in the butter.
For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat.
Spray two 9-inch cake pans liberally with cooking spray.
Place dough in an oiled bowl cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours. Knead until smooth and elastic, 8 to 10 minutes. Stir in flour and Diamond Crystal® Kosher Salt and mix until dough comes together you may need additional flour.
Combine yeast, sugar, water and milk in a large bowl.