Sunday, January 30, 2011

Apple Cinnamon Pecan Sticky Buns

Searching for a yummy sticky bun recipe, my good friends at Relish Magazine offered this one to me. I have added a few extra things to it, but this is an easy breakfast treat! You will definitely score points with this recipe! You can make this the night before or you can make it the same day.

Apple Cinnamon Pecan Sticky Buns

For the Dough:

1/4        cup warm water (105° to 115°)
1          package active dry yeast
1/4        cup granulated sugar
3/4        cup whole milk

4          tablespoons unsalted butter, plus 1 tablespoon for greasing pan

3          large egg yolks
1          teaspoon salt
4          cups all-purpose flour, plus more for dusting

For the Filling:

4          tablespoons unsalted butter
3/4        cup firmly packed light brown sugar
1          tablespoon ground cinnamon
1/2        cup finely diced apple or pear 
1/2        cup coarsely chopped pecans

For the Topping:

3/4        cup firmly packed light brown sugar

4          tablespoons honey

4          tablespoons unsalted butter
1          cup coarsely chopped pecans
1          cup finely chopped apples 

1. Start by making the dough. Combine warm water, yeast and 1 tsp. sugar in the bowl of your stand mixer fitted with the paddle attachment. Stir to dissolve and let stand until foamy and active, about 5 minutes. Add milk, butter, left over sugar, egg yolks, salt and 3 cups of the flour. Mix on low speed until just blended. Change to the dough hook attachment and then slowly add the remaining flour. Increase speed to medium, kneading dough for about 5 minutes, or until smooth and just a bit tacky (adding a little more flour if too wet). Form the dough into a ball and place in a large mixing bowl that has been lightly oiled. Turn dough to coat with the oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours. After the dough has risen, remove the plastic and flatten it down with your hands. Turn the dough out onto a lightly floured work surface and let rest for 30 minutes. 

2. While the dough is resting, make the filling. Combine brown sugar, cinnamon and apples or pears in a small bowl. Melt the butter and reserve for the next step.

3. Now, roll dough out into a 12" x 18" rectangle and brush with the melted butter. Sprinkle the cinnamon/sugar/apple mixture evenly across the buttered surface and roll the dough into a tight cylinder. Place seam side down on a cutting board and cut crosswise into 15 slices. 

4. It's topping time! Combine brown sugar, butter, honey and apples and pecans in a small saucepan over low heat; stir until sugar and butter are melted. Pour the mixture into a greased 9" x 13" pan.

5. Place your dough slices, flat side down, on the topping. Pack them in so that the slices are touching. Cover loosely with plastic wrap and refrigerate overnight. 

6. The next morning, remove the rolls from the refrigerator, then preheat oven to 375F. Bake buns until golden brown, 30 to 35 minutes. Remove pan from oven and carefully invert onto a serving tray or baking dish. Let buns cool slightly and serve while still warm and gooey. 

1 comment:

  1. Apple cinnamon on a sweet roll, yes, oh yes. These sound fantastic. I have a sweet treat linky party going on at my blog right now and I'd like to invite you to stop by and link this up.