Amazing Apple Sticky Buns Recipes

APPLE CINNAMON STICKY BUNS

Steps:

• Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
• Add the melted butter, warm milk, eggs and vanilla extract.
• Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
• If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
• Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
• Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
• Roll the rested dough our into a large rectangle about 12x18 inches.
• For the Sticky glaze
• Combine the 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls.
• Combine 1 cup brown sugar, the soft butter and cinnamon to make a paste.
• Spread this mixture on the rolled out dough. Evenly sprinkle on the diced apples.
• (At this point you can make plain cinnamon rolls or, if desired, you can sprinkle on raisins, chopped pecans or walnuts, chopped apple pieces or any combination you like.)
• Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
• Cut the roll into 12 equal pieces and place in the bottom of a greased 9x13 baking pan.
• (Note: For Sticky Buns combine 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls. Invert onto a platter when baked.)
• Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I've also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)
• Bake at 350 degrees F for 30-40 minutes or until the rolls spring back when touched in the middle of the pan. Frost with vanilla glaze if desired.
• Whisk all three ingredients together until smooth and drizzle over the cinnamon rolls. If the glaze seems too thin, add a little more icing sugar.

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.

APPLE BUTTER STICKY BUNS WITH PECANS AND CURRANTS

Steps:

• Lightly grease a large bowl and set it aside. In a small bowl, mix together the milk, 1 teaspoon of the sugar, and the yeast, and set aside until foamy, about 5 minutes.
• In the bowl of a stand mixer fitted with the dough hook, combine flour, salt and remaining 3 tablespoons of sugar. Add the milk mixture and egg, and mix the dough on low until almost combined, about 3 minutes. (You may need to help it along with a spatula at first.) Add the 6 tablespoons of butter all at once, and continue to knead until the dough is smooth and elastic, another 3 to 4 minutes. If the dough is very sticky, add up to 1 tablespoon more flour. It should still be very moist but the bottom of the bowl should be mostly clean. Transfer dough to the prepared bowl and cover with plastic wrap. Let it stand until it has doubled in size, about 1 hour.
• Meanwhile, prepare the topping: Butter a 9-by-2-inch round cake pan. In a small saucepan, combine the butter, brown sugar, maple syrup and salt. Cook over medium heat, stirring occasionally, until the mixture reaches a full boil and looks foamy with large bubbles. Pour the caramel into the prepared cake pan. Sprinkle with the pecans and currants.
• Make the filling: In a small bowl, combine the dark brown sugar and cinnamon.
• When the dough has doubled, tip it out onto a very lightly floured surface. Knead it once or twice to expel the air, and then roll it with a lightly floured rolling pin into a 10-inch square. Spread the apple butter evenly over the surface and sprinkle with the sugar-cinnamon mixture. Tightly roll the dough, and pinch the top seam closed. With a serrated knife or using a piece of floss, cut the roll crosswise into 8 pieces. Set them in the prepared pan, spirals facing upward.
• Cover loosely with plastic wrap, and let the rolls rest until the dough has almost doubled again, about 30 minutes.
• Heat the oven to 375 degrees. Uncover the rolls and bake until deep golden brown and set, 28 to 32 minutes. Let cool on a rack for 5 minutes and then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate.