Apple Pecan Sticky Buns
Indulge in apple season with a batch of soft and fluffy Apple Pecan Sticky Buns. This fall-inspired take on an old-fashioned favorite makes a delightful breakfast treat or afternoon pick-me-up.
Makes: 6 sticky buns
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 3 hours 20 minutes
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 3 hours 20 minutes
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Ingredients
For the Dough:
- 1 ¼ cup water, slightly warm
- ⅓ cup granulated sugar
- 1 tablespoon yeast
- 3 cups all-purpose flour
- 2 teaspoons salt
- ½ cup (1 stick) unsalted butter, room temperature
For the Caramel Sauce:
- ½ cup (1 stick) unsalted butter
- 1 ¼ cup light brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 Granny Smith apple, peeled, cored and diced
- 1 cup pecan pieces
For the Filling:
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons unsalted butter
Instructions
- For the dough: In the bowl of a stand mixer, stir together the warm water, sugar and yeast. Let the yeast bloom for 1 to 2 minutes.
- Fit the mixer with the dough hook attachment. Add the flour and salt to the yeast mixture and mix on low speed until the dough begins to come together. With the mixer on, add the butter a little at a time, letting each addition incorporate into the dough before adding the next. Increase speed to medium and allow mixer to knead the dough for 10 minutes. Cover bowl with a dish towel and set dough aside to proof at room temperature for 2 hours. While dough proofs, prepare the caramel sauce and filling.
- For the sauce: Lightly grease a 9-by-13-inch baking dish with cooking spray and set aside. In a medium saucepan, combine the butter, brown sugar, cream, vanilla and salt. Bring to a boil over medium-high heat, stirring constantly, just until the sugar melts, about 4 to 5 minutes. Transfer sauce into the prepared baking dish and spread across the bottom. Sprinkle the diced apple and pecans over the top. Set aside.
- For the filling: In a small bowl, stir together the brown sugar, cinnamon and salt. In a separate small bowl, melt the butter in the microwave.
- When dough has finished proofing, preheat oven to 375 degrees. On a lightly floured surface, roll the dough out into a 9-by-18-inch rectangle. Brush the melted butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture.
- Starting from the long side, roll the dough tightly into a log. Trim the ends off to even and cut log into 6 equal pieces, each about 2 ½ inches thick.
- Place buns in the baking dish on top of the caramel layer in 2 staggered rows of 3 buns each. Bake for 50 to 55 minutes. If the buns start to brown too quickly, finish baking with a piece of aluminum foil tented over the top.
- Let sticky buns cool to room temperature, then flip out onto a platter so the caramel layer is on top. Serve immediately.
Find More Recipes
www.FarmFlavor.com
