Apple Sticky Buns

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Homemade sticky buns and cinnamon rolls are hard to beat!
I decided to combine the two in this Apple Sticky Bun recipe. I used a simple, soft bread dough for the rolls and filled it with a buttery, cinnamon-sugar mixture.
Then, I topped the whole thing with a sticky maple glaze, nuts, and pieces of apple. I like to use Granny Smith because I like the combination of tart apple with the sweet rolls, but any baking apple will work.

Ingredients

Buns

  • 3/4 c. warm milk (about 105 F)
  • 2 1/4 tsp. active dry yeast
  • 1/2 c. granulated sugar
  • 6 T. butter, at room temperature
  • 2 large eggs
  • 4-5 c. all-purpose flour, plus more for dusting
  • 1 tsp. kosher salt

Filling

  • 2 T. butter, melted
  • 1 c. granulated sugar
  • 1 T. ground cinnamon

Topping

  • 1/2 c. butter
  • 1 1/2 c. brown sugar, packed
  • 1/4 c. real maple syrup
  • 1/2 tsp. vanilla extract

Pinch of kosher salt

  • 1 c. peeled chopped baking apple (I like to use Granny Smith)
  • 1 c. chopped pecans



Instructions

  1. To make the topping, melt butter in a saucepan.
  2. Stir in brown sugar, and continue stirring until melted.
  3. Remove from heat.
  4. Stir in maple syrup, vanilla extract, and salt.
  5. Pour into a 9x13-inch baking dish.
  6. Top with apple and pecans.
  7. Set aside.
  8. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if mixing by hand), combine the warm milk, yeast, and sugar. Let stand 5-10 minutes until foamy.
  9. Add butter to the yeast mixture. Mix until the butter is broken up, about 1 minute.
  10. Beat in the eggs, one at a time.
  11. Add the flour and salt, and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl.
  12. Increase the speed to medium, and mix the dough for 2 minutes longer. The dough will still be soft and a little sticky.
  13. Cover bowl with plastic wrap, and let sit until doubled in size, about 1 1/2 hours.
  14. On a lightly floured work surface, roll the dough out to a 11x17-inch rectangle.
  15. In a small bowl, prepare the filling.
  16. Mix together the granulated sugar and cinnamon.
  17. Brush the melted butter over the dough, and sprinkle evenly with the cinnamon-sugar mixture.
  18. Beginning at a long edge, roll up the dough as tightly as possible, pinching the seam.
  19. Cut the rolled dough into twelve pieces, and set them in the dish over the topping.
  20. Cover, and let rise until buns are just at the top of the baking dish, about 45 minutes.
  21. Preheat oven to 350 F.
  22. Bake for 30-40 minutes, or until lightly browned and baked through. If rolls start to over-brown, tent with foil.
  23. Let sit for 10 minutes.
  24. Invert to serve, spooning any excess topping over the buns.