Print

Apple Sticky Buns Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 7 reviews

These Apple Sticky Buns are a deliciously sweet and spiced yeast bread perfect for breakfast, brunch, or dessert. Featuring layers of grated apples, spiced apple butter, and crunchy pecans, all topped with a luscious apple-brown sugar glaze, they offer a perfect balance of flavors and textures. With the option to prepare them a day ahead, they make for a convenient and impressive treat.

  • Author: Zara
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 3 hours 30 minutes (including 2 hours rise time)
  • Yield: 12 buns
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Yeast Dough

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons instant yeast
  • 1/2 teaspoon fine grain sea salt
  • 3 tablespoons unsalted butter
  • 2/3 cup whole milk
  • 1 whole egg

Glaze

  • 3/4 cup apple juice
  • 1 cup light brown sugar, packed
  • 1/4 cup unsalted butter
  • 1 cup chopped pecans

Filling

  • 1 cup apple butter (commercially prepared or homemade)
  • 1 tablespoon cinnamon
  • 2 teaspoons ground ginger
  • 4 cups unpeeled grated apple (about 6 medium Granny Smith)
  • 1 cup chopped pecans

Instructions

  1. Prepare the Yeast Dough: In the bowl of an electric mixer, whisk together flour, sugar, instant yeast, and salt. Attach the paddle and set aside. In a small saucepan, heat butter and milk over medium-high heat until the butter melts. Let this mixture cool to between 110°F and 115°F. Pour it into the dry ingredients, add the egg, and stir on low speed until a ragged dough forms. Switch to the dough hook attachment and knead until the dough becomes elastic and smooth, approximately 7 minutes. Place dough in a greased bowl, turning it to coat all sides. Cover with plastic wrap sprayed with cooking spray and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
  2. Make the Glaze: Line a 13×9 inch baking pan with parchment paper. In a small nonstick saucepan, bring apple juice and brown sugar to a boil over medium heat. Cook until the mixture thickens and becomes syrupy, about 6 minutes. Remove from heat and stir in butter until melted. Take 3 tablespoons of this sauce and set aside in a small cup. Pour the remainder into the lined baking pan and sprinkle evenly with chopped pecans.
  3. Prepare the Filling: In a medium bowl, mix together apple butter, cinnamon, and ground ginger. Stir in the reserved 3 tablespoons of sauce from the glaze step.
  4. Assemble the Buns: Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll it into roughly a 16×12-inch rectangle. Evenly spread the apple butter mixture over the dough, leaving about a 1/2-inch border around the edges. Sprinkle the grated apples evenly on top, followed by the chopped pecans. Starting from the long edge closest to you, roll the dough tightly like a jelly roll. Pinch the seams to seal. Trim the overlapping ends of the dough by about 1/2 to 1 inch using a serrated knife to create neat edges. Cut the roll into 12 equal-sized buns using the serrated knife.
  5. Let the Buns Rise: Place the buns cut side up into the pan over the glaze and pecans. Cover the buns with plastic wrap and allow them to rise until doubled in size, about 1 hour.
  6. Bake: Preheat the oven to 350°F (177°C). Bake the buns for 30 to 35 minutes or until they are puffed, golden brown, and sound hollow when tapped gently. Remove from the oven and let cool in the pan for 5 minutes.
  7. Invert and Serve: Place a large rimmed baking sheet or serving tray over the baking pan. Invert the buns onto the tray and carefully peel away the parchment paper. Serve the buns warm for the best flavor and texture.
  8. Make-Ahead Instructions: After shaping and placing buns in the pan, skip the final rise and cover the pan tightly. Refrigerate overnight. The next day, allow the buns to come to room temperature and let rise until doubled, about 1 to 1 1/2 hours, before baking.

Notes

  • Make Ahead: You can prepare the buns up to the second rise stage and refrigerate overnight before baking the next day for fresh-out-of-the-oven flavor with less prep time the morning of serving.
  • Apples: Use firm baking apples like Granny Smith for the best texture and flavor. Grate apples ahead of time and toss with 1 tablespoon lemon juice to prevent browning. Store in the refrigerator until ready to use.
  • Serving Suggestions: These sticky buns are best served warm the day they’re made, but they can also be reheated gently before serving.

Find it online: https://zaracooking.com/apple-sticky-buns-recipe/