These sticky buns only look elaborate. If you prep everything the day before, all that's left to do is pop them in the oven.
- Prep time 1 hour
- Total time 3 hours & 30 minutes
- 3 cups all-purpose flour (approx)
- 1/4 cup granulated sugar
- 2 1/2 teaspoons quick rising (instant) dry yeast
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2/3 cups 2% milk
- 1 egg , lightly beaten
Glaze & Filling:
- 4 Cortland apples (unpeeled)
- 1 cup packed brown sugar
- 1/4 cup unsalted butter , cubed
- 2 cups chopped pecans
- 1 cup apple butter
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
Dough: In large bowl, whisk together flour, sugar, yeast and salt. In small saucepan, melt butter over medium-high heat; add milk and heat until warm (but not hot). Pour milk mixture into flour mixture; add egg. With wooden spoon, stir until ragged dough forms.
Turn out onto lightly floured work surface; knead dough, dusting with up to 1/4 cup more flour if needed to prevent sticking, until soft and elastic, 7 to 10 minutes.
Place in greased bowl, turning to grease all over; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, 1 to 1 1/2 hours.
Glaze & Filling: Line 13- x 9-inch baking dish with parchment paper. Meanwhile, grate apples to measure 4 cups; strain through fine-mesh sieve into small bowl, pressing on solids with back of spoon and scraping bottom of sieve to extract juice. Reserve grated apple and 3/4 cup of the apple juice; discard (or drink) remaining apple juice.
In nonstick skillet, bring apple juice and brown sugar to boil over medium-high heat until thickened, about 5 minutes. Add butter; cook, stirring, for 1 minute. Remove from heat. Reserving 3 tbsp, spread remaining glaze evenly over bottom of prepared pan; sprinkle with 1 cup of the pecans.
In bowl, stir together apple butter, reserved glaze, cinnamon and ginger.
Assembly: Preheat oven to 350°F. Turn out dough onto lightly floured work surface; roll out to 16- x 12-inch rectangle. Leaving 1/2-inch border on 1 long edge, spread apple butter mixture evenly over dough; sprinkle reserved apple and remaining pecans over top. Starting at long edge opposite border, tightly roll up dough, pinching seams to seal.
With serrated knife, cut crosswise into 12 buns; arrange, cut side up, in prepared pan. Cover with damp tea towel; let rise in warm draft-free place until doubled in size, about 1 hour. (Make-Ahead: Skip the final rise; cover buns and refrigerate overnight. Allow to come to room temperature and rise the following morning before baking, about 1 to 1 1/2 hours.)
Bake until golden and buns sound hollow when gently tapped, 30 to 35 minutes. Let cool in pan for 5 minutes; invert onto serving platter. Serve warm same day they're made.
Test Kitchen Tip: Chopped walnuts are a great substitute for crunchy pecans.
Makes 12 buns.
Nutritional facts Per bun: about
- Fibre 4 g
- Sodium 115 mg
- Sugars 26 g
- Protein 7 g
- Calories 451
- Total fat 21 g
- Potassium 261 mg
- Cholesterol 32 mg
- Saturated fat 5 g
- Total carbohydrate 63 g
- Iron 19
- Folate 30
- Calcium 6
- Vitamin A 7
- Vitamin C 3