Apple Sticky Buns Recipes

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APPLE CINNAMON STICKY BUNS



Apple Cinnamon Sticky Buns image

Apple Cinnamon Sticky Buns. A delicious twist on traditional cinnamon buns using diced apples in the filling. A sticky glaze baked at the bottom makes them extra tempting.

Provided by Barry C. Parsons

Categories     Breakfast and Brunch

Time 1h10m

Number Of Ingredients 18

1 cup brown sugar
½ cup very soft butter
2 tsp cinnamon
2½ cups apples, , diced small
For the Sticky Glaze
1 cup brown sugar
½ cup melted butter
1 ¼ cups warm milk
3 cups all purpose flour
1 pkg, (5 g) instant dry yeast
3 tbsp melted butter
2 tsp vanilla extract
¼ tsp salt
¼ cup sugar
2 eggs, , slightly beaten
1 cup icing sugar, (powdered sugar)
½ tsp vanilla extract
2 tbsp milk, (approximately)

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.

Nutrition Facts : Calories 447 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 grams, Sodium 228 grams sodium, Sugar 36 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

APPLE WALNUT STICKY BUNS



Apple Walnut Sticky Buns image

Provided by Sandra Lee

Categories     dessert

Time 25m

Yield 12 buns

Number Of Ingredients 6

Butter, for greasing pan
1 Granny Smith apple
3/4 cup chopped walnuts
1/2 cup brown sugar
Two 8-count tubes refrigerated cinnamon rolls
1/2 teaspoon pumpkin pie spice

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.

APPLE BUTTER STICKY BUNS WITH PECANS AND CURRANTS



Apple Butter Sticky Buns With Pecans and Currants image

These sticky buns are so pillowy and sweet you may want to fall right into them and take a nap. Caramel-drenched currants and pecans blanket the top. Apple butter gives them a pleasant tang, and maple syrup nudges them toward fall. To bake these in the morning with a bit less hassle, make this recipe through Step 5 the night before, cover the buns with plastic wrap and refrigerate. About 2 hours before you plan to eat, remove them from the fridge. Let them stand in a warm place until doubled, then bake as directed.

Provided by Samantha Seneviratne

Categories     breads, pastries, dessert

Time 1h

Yield 8 large buns

Number Of Ingredients 16

6 tablespoons/85 grams unsalted butter, at room temperature, plus more for greasing bowl
2/3 cup/160 milliliters whole milk, heated to 110 degrees
3 tablespoons plus 1 teaspoon granulated sugar
1 3/4 teaspoons active dry yeast
2 1/2 cups/320 grams all-purpose flour, plus more as needed
1/2 teaspoon kosher salt
1 large egg, lightly beaten
6 tablespoons/85 grams unsalted butter, cut into pieces, plus more for greasing the pan
1/4 cup/55 grams packed dark brown sugar
1/4 cup/60 milliliters maple syrup
1/2 teaspoon kosher salt
1 cup/100 grams pecans, coarsely chopped
1/3 cup/45 grams currants or raisins
1/4 cup/55 grams packed dark brown sugar
2 tablespoons ground cinnamon
1/2 cup/120 milliliters apple butter

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.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 14 grams, Carbohydrate 72 grams, Fat 28 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 265 milligrams, Sugar 36 grams, TransFat 1 gram

APPLE STICKY BUNS



Apple Sticky Buns image

We raise wheat, and I bake a lot of bread using our own flour. This is one of my family's favorite recipes. I like it because it's fast and easy to make.

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 16

3-1/4 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup whole milk
1/4 cup water
1/4 cup butter, cubed
1 large egg, room temperature
1-1/2 cups finely chopped peeled apples
TOPPING:
1 cup packed brown sugar
3/4 cup butter, cubed
3/4 cup chopped walnuts or pecans
1 tablespoon water
1 tablespoon corn syrup
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 315 calories, Fat 16g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 280mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

APPLE STICKY BUNS



Apple Sticky Buns image

Make and share this Apple Sticky Buns recipe from Food.com.

Provided by looneytunesfan

Categories     Yeast Breads

Time P1DT3h

Yield 12-16

Number Of Ingredients 15

3 1/4 cups all-purpose flour
2 (1/4 ounce) packages active dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup butter, cubed
1 egg
1 1/2 cups finely chopped peeled apples
1 cup packed brown sugar
3/4 cup butter, cubed
3/4 cup chopped walnuts or 3/4 cup pecans
1 tablespoon water
1 tablespoon corn syrup
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 424.4, Fat 21.5, SaturatedFat 10.7, Cholesterol 60.4, Sodium 325, Carbohydrate 53.6, Fiber 2.1, Sugar 24.2, Protein 6.3

APPLE STICKY BUNS



Apple Sticky Buns image

These Apple Sticky Buns are soft bread rolls that are generously glazed with sweet caramel sauce and filled with fresh apples and walnuts.

Provided by Sanna

Categories     All Baked Goods

Time 3h8m

Number Of Ingredients 17

1/2 cup brown sugar
1/4 cup softened butter
3 tbsp. golden syrup, or corn syrup
1 Cosmic Crisp Apple, cored and sliced thinly or cubed*
1/4 cup brown sugar
1 tbsp. white granulated sugar
1 tbsp. cinnamon
1/2 cup walnut, chopped into little pieces
1 Cosmic Crisp Apple, cored and chopped into little cubes
¼ cup warm water (105-115 F)
2 and ¼ tsp active dry yeast
¾ cup warm milk
½ cup sugar
1 large egg
¼ cup butter,softened
1 tsp salt
3 ½ to 3 ¾ cups all- purpose flour

Steps:

  • In a bowl, proof the yeast with warm water and about a teaspoon of the sugar. Once foamy, stir in the milk, softened butter, sugar, eggs and salt.
  • Add the 3 cups of flour one cup at a time, stirring with a wooden spoon.Then, add just enough of the remaining flour until the dough gathers in the center of a bowl into a soft and shaggy mass.
  • Knead the dough on a lightly floured board until smooth and elastic. Use the window pane method to test.
  • Let the dough rise in a bowl, covered with a clean towel for 1 to 1 ½ hours, or until doubled in bulk.
  • While the dough rises, prepare the filling. Wash, core and chop one Cosmic Crisp apple into little cubes. In a bowl, whisk together walnuts, brown sugar, white sugar and the cinnamon.
  • Prepare the sticky caramel and Cosmic Crisps topping.In a bowl,use a rubber spatula to combine softened butter, brown sugar and golden syrup until it turns into a chunky paste. Divide this among two 9 inch round pie dishes or baking pans. Spread it with an angled spatula so that the entire bottom of the dishes are covered. Core and slice another Cosmic Crisp into thin pieces or dice them (I sliced half the apple and diced the other half). Arrange the Cosmic crisp apples slices (or cubes) on top of the brown sugar paste in a single layer.
  • After the first rise, roll the dough using a rolling pin into a 10 x 15 inch rectangle. Sprinkle the filling mixture on top, pressing it with your fingers so that they sit well on the dough. Starting on the long edge, roll the dough tightly into a log, pressing the seams together well to seal it. Cut the log into 14-15 portions ( about 1 inch thickness each). Arrange them on top of the apples on the pans. Cover them with a clean towel and let them rise again for 40 minutes to 1 hour.
  • Bake the sticky apple buns at 350 F, for 20-23 minutes, or until the tops are lightly golden. Allow them to cool slightly in the pan, then with pot holders, carefully turn them over onto rimmed plates or serving dishes. Serve warm.

Nutrition Facts : Calories 612 calories, Carbohydrate 119 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 9 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 234 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

AMAZING APPLE STICKY BUNS



Amazing Apple Sticky Buns image

Oozing apples and spice, these fluffy and of course sticky apple buns will delight all ages and any time of day.

Provided by hbs-admin

Time 2h55m

Number Of Ingredients 7

1 bag (680 g) store bought pizza dough
1 cup (250 mL) coarsely chopped walnuts, divided
1/4 cup (50 mL) butter
3/4 cup (175 mL) brown sugar
3/4 tsp (3 mL) cinnamon, divided
1 can (540 mL) E.D.SMITH® Apple Pie Filling
1 9 inch (23 cm) spring form pan

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.

CARAMEL APPLE STICKY BUNS



Caramel Apple Sticky Buns image

Got a package of refrigerated cinnamon rolls? Upgrade the scrumptiousness with creamy, melty caramel and chopped apples.

Provided by My Food and Family

Categories     Home

Time 27m

Yield 8 servings

Number Of Ingredients 4

16 KRAFT Caramels
3 Tbsp. milk
1 apple, chopped
1 can (12.4 oz.) refrigerated cinnamon rolls with icing

Steps:

  • Heat oven to 400ºF.
  • Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour into 8-inch round pan sprayed with cooking spray; top with apples.
  • Discard Frosting or reserve for other use. Place rolls, cinnamon side up, in prepared pan.
  • Bake 13 to 17 min. or until lightly browned. Immediately invert pan onto serving plate; remove pan. Spread any caramel from pan over rolls.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 38 g, Fiber 1 g, Sugar 22 g, Protein 3 g

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APPLE-PECAN STICKY BUNS - SHUTTERBEAN
2012-11-05 Preheat the oven to 400 degrees . Grease a 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar and 1 tablespoon butter on a parchment-paper-lined baking …
From shutterbean.com


APPLE STICKY BUNS - LEAH CLAIRE
2011-05-29 Directions: 1. For the sticky buns, cream together the sugar, salt, and butter on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and lemon …
From leah-claire.com


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