Give yourself some time to make these Sticky Buns, they are a bit of work, but well worth it.
I made one batch with a Granny Smith apple and the second batch with a cup of pecans. I had my kids taste them and they are both wonderful.
The buns are not heavy, but a lighter dough. These are perfect for a brunch party, or just when you happen to have a lot of kids in the house. Each sticky bun is a two bite size, so have a couple!
Light and fluffy Sticky Buns, apple or pecan.
- FOR THE ROLLS:
- 2 cups Whole Milk, (I used half and half)
- 1-1/4 cup Sugar
- 1/2 cup Canola Oil, I used Vegetable Oil
- 1 package (2 1/4 Teaspoons) Active Dry Yeast
- 4-1/2 cups Flour, Divided
- 2 teaspoons Salt
- 1/2 teaspoon (scant) Baking Soda
- 1/2 teaspoon (heaping) Baking Powder
- 3/4 cups Melted Butter
- 4 Tablespoons Ground Cinnamon
- FOR THE CARAMEL TOPPING:
- 1 stick Salted Butter
- 1-1/2 cup Packed Brown Sugar
- 1 Tablespoon Dark Brown Corn Syrup ( I used light corn syrup)
- 2 Tablespoons Cream
- 2 Tablespoons Apple Brandy Or Apple Juice (optional) I didn't have either, still worked out perfectly
- 1 whole Granny Smith Apple, Peeled And Finely Diced
- To make the dough:
- Heat milk, oil, and 1/2 cup sugar until warm (do not boil).
- Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour.
- After 1 hour, add remaining flour, baking soda, baking powder, and salt.
- Set aside.
- To make the caramel topping:
- Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat.
- Set aside.
- To make the rolls:
- Roll out half the dough into a large rectangle.
- Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
- To assemble:
- Spray 9-inch cake pan with cooking spray.
- Pour in half the caramel topping.
- Sprinkle diced apple over the top, then arrange sliced rolls all over the pan.
- Allow to rise for 20 to 30 minutes.
- Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
- (Repeat with the other half of dough if desired, or save the dough in the fridge for another use.)
- I substituted pecans for apples for the second batch. I used 1 cup roughly chopped pecans.
- Invert on a cake pedestal or serving plate.
- Rolls will be very hot at first; allow to cool slightly before serving.