Apple Sticky Buns Recipes

STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• 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. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 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. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

APPLE STICKY BUNS

Steps:

• In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not knead. Cover and let rise in a warm place for 30 minutes., Meanwhile, in a saucepan, combine the topping ingredients. Bring to a boil, stirring until blended. Pour into an ungreased 13-in. x 9-in. baking dish. Stir dough down. Spoon tablespoonfuls of dough over nut mixture. Cover and let rise for 30 minutes., Bake at 375° for 30-35 minutes or until golden brown. Let stand for 1 minute before inverting onto a large serving platter.

APPLE STICKY BUNS

Steps:

• In a large mixing bowl, combine 1 1/2 cups flour, yeast, sugar and salt.
• In a saucepan, heat the milk, water and butter to 120* to 130*. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not Knead.
• Cover and let rise in a warm place for 30 minutes.
• Meanwhile, in a sauce pan, combine the topping ingredients. Bring to a boil, stirring until blended.
• Pour into an ungreased 13x9x2 in baking dish.
• Stir dough down.
• Spoon walnut sized pieces of dough over nut mixture.
• Cover and let rise for 30 minutes.
• Bake at 375* for 30-35 minutes or until golden brown.
• Let stand for 1 minute before inverting onto a large serving platter.

AMAZING APPLE STICKY BUNS

Steps:

• Remove pizza dough from refrigerator and let stand at room temperature for 30 minutes. In a small saucepan, melt butter. Add brown sugar and 1/4 tsp (1 mL) cinnamon, stirring well to combine. Stir in 2 tbsp (30 mL) of apple sauce from the Pie Filling and pour butter mixture into the bottom of prepared pan. Sprinkle with 1/2 cup (125 mL) of walnuts.
• Generously flour work surface and gently remove pizza dough from bag onto the floured surface. It will be a bit sticky. With floured hands gently press dough into a rectangle about 11 x 17 inch (28 x 43 cm). Try to keep the thickness as even as possible by stretching and pulling gently, adding more flour if needed to keep from sticking.
• Sprinkle the surface with remaining 1/2 tsp (2 mL) cinnamon and walnuts. Evenly distribute the Apple Pie Filling over the dough leaving 1 inch (2.5 cm) border around the edge of the rectangle. With a wide edge in front of you, gently roll up dough into a long sausage and with the seam side down, slice into 8 even pieces.
• Gently place the first slice in the centre of the pan and arrange the remaining 7 evenly around it. Cover loosely with plastic wrap and let rise in a warm draft free place for 1 hour.
• Remove plastic wrap and place pan on a cookie sheet to catch any possible drips and bake at 375°F (190°C) for 50 minutes to 1 hour or until centre is baked. Let stand 1 minute before inverting onto platter. Spoon over any delicious syrup and nuts that may have clung to the bottom. This can be made in a 10 inch (25 cm) regular cake pan cutting the rolled dough into 10 pieces.

APPLE WALNUT STICKY BUNS

Steps:

• Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.
• Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.
• Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. (Bake off remaining 4 buns for Round 2 Recipe Cinnamon Roll French Toast.)
• Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.
• In a small bowl, combine 1 container of the vanilla frosting (save the other for Round 2 Cinnamon Roll French Toast) with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.