These Caramel Apple Pecan Sticky buns are the perfect fall dessert recipe. Loaded with chopped apple and pecans, these sticky buns are delicious and make a sweet breakfast recipe the whole family will enjoy.
Ooey- gooey sweet cinnamon rolls typically made for breakfast or as a dessert is how these sticky buns start out. Sticky buns are similar to cinnamon rolls in the sense they are both rolled dough blanketed with cinnamon and brown sugar and coated with a delicious mouthwatering glaze.
Sticky buns are usually baked in a large rectangle baking pan. Before the raw dough is placed in the baking dish, the bottom is coated with the sticky greatness. Usually consisting of brown sugar or honey, and melted butter; as well as nuts or dried fruit. After baking, the sticky buns are flipped onto your favorite serving tray revealing the thick sticky buttery glaze that is now dripping down the sides of the sticky buns as a topping.
What is the difference between a sticky bun and a cinnamon roll?
Sticky buns and cinnamon rolls can have a similar list of ingredients. Coated in cinnamon and sugar and baked to a soft and fluffy golden perfection. So, what is the difference? Sticky buns begin with a sticky, sometimes caramelly glaze. The glaze is always poured into the baking dish before placing the dough into the baking dish and before baking. Afterwards the sticky buns are inverted and the rich buttery glaze is then on top giving the dish its signature sticky name. Sticky buns often have nuts in the recipe, usually pecans while cinnamon rolls do not. Cinnamon rolls are placed straight into the baking dish and a velvety cream cheese icing is poured on top after they have been baked to perfection.
What is the sticky bun glaze made of?
The sticky glaze that gives the delicious bun it’s fun name usually consists of sugar, butter and pecans. During baking, the sugar and butter become a glossy caramel glaze consistency. Instead of a caramel glaze, some sticky buns are paired with a honey glaze made of brown sugar and honey- staying true to its sticky name.
What kind of apples are best to use?
Ever notice how a caramel apple bought at the local town fair or candy shoppe is always a granny smith? The tart balances out the sweetness of the caramel for an ultimate pairing. A granny smith apple holds its flavor most and will give you the true apple sensations even after being baked. If you are not up for the pucker of a tart apple- gala, red delicious, fuji or a honey crisp will be just as delightful.
The facts about yeast.
Do not let yeast scare you. Active yeast needs to be “activated”. This is considered the first rise. Activating yeast will make your sticky buns rise as they bake. You will be able to determine if the yeast is active if you notice foam. Do not use hot water. Proofing yeast calls for warm temperature water and a bit of patience. Your water temperature should be between 105 and 115 degrees. The proofing process takes about fifteen minutes. If you do not see foam, the yeast could be dead. Try starting over using another packet of yeast.
Can sticky buns be stored for later?
Sticky buns are best fresh out of the oven. If you are choosing to save some sticky buns for another day, let them cool completely. Wrap the sticky buns tightly with plastic wrap and place them directly in to the freezer. Thaw the sticky buns in the fridge the night before you are planning to serve them. Keep them wrapped snuggly. They will thaw overnight and your guests will never know anything was ever frozen.
How to reheat Carmel Apple Sticky Buns
To reheat Caramel Apple Sticky Buns, I would recommend doing so in the oven at 350 degrees. It will take a bit more of your time but will be well worth the wait for a soft, fragrant, fresh out of the oven taste. Who does not like the warm and inviting smell of sticky buns in the oven? If you are in a pinch and need to indulge sooner, warming in the microwave will do just fine.
What if my sticky buns turn out hard?
Like most bakers will tell you, using precise measurements is key. To much flour will result in a dry- tough sticky bun. On the other hand, not enough flour will result in a soggy, gummy sticky bun that will not rise. As the sticky glaze cools it can harden to a thick candy like texture. To avoid this, make sure all glaze ingredients are mixed thoroughly before poured into the loaf pan. You can also choose to add a teaspoon or two of water to the glaze to ensure the glaze isn’t too thick and sugary. If those methods don’t work, you could try taking the sticky buns out of the oven sooner. Over heating the glaze will crystalize the sugars.
Can any substitutions be made when making Sticky Buns?
Absolutely! Substituting pecans with walnuts would be a great alternative. Apple and almonds would also make an exceptional pairing. If you are feeling adventurous the same recipe can be used with substituting the fruit component. You can try using pears or bananas.
Do I have to let my sticky buns rise?
Yes. Bakers call it a second rise. Letting the sticky buns set out at room temperature for an hour to rise will give the best texture and flavor to the buns. Rising time allows the yeast to work extra for an airier dough resulting in a fluffy pastry. You do not want your sticky buns to be dense and heavy.
This delicious nutty, gooey mouth-watering Caramel Apple Pecan Sticky Bun recipe will be a welcoming treat at your next family gathering.
Ingredients Needed to Make Caramel Apple Pecan Sticky Buns
- Active Yeast
- Warm Water
- Pecans, chopped
- Heavy Cream
- Brown Sugar
- Granny Smith Apples, diced
How to Make Caramel Apple Pecan Sticky Buns
- Preheat oven to 350 degrees when ready to bake.
- Dissolve yeast in warm water. Add milk, sugar, oil, salt, and ¼ cups flour.
- Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface. Knead for approximately 6-8 minutes or until smooth.
- Place dough into a greased bowl. Cover and let rise in a warm area until dough has doubled in size About 1 hour.
- Punch dough down and turn on to a lightly floured surface.
- Roll into an 18×12 inch rectangle spread butter to within ½ inch of the edges.
- Combine sugar and cinnamon and sprinkle over butter. Roll up starting with the long side and pinch the seam to seal. Cut into 12 slices.
- Combine brown sugar and cream Pour into a greased 13×9 baking dish.
- Sprinkle with chopped pecans and diced apples.
- Place rolls cut side down over pecans and apples.
- Cover and let rise until doubled, about 1 hour.
- Bake at 350° for 30-35 minutes or until browned. Cool for 1 minute before inverting onto a platter.
Try These Delicious Caramel Apple Pecan Sticky Buns Today
Here are more apple recipes that are on the blog:
And, here are some Homemade Honey Buns from Deliciously Seasoned that you might enjoy too!
A delicious caramel apple stick buns recipes with chopped pecans and a favorite fall dessert recipe.
- 1 pkg active yeast
- ¾ cup warm water, 110°-115°
- ¾ cup milk, 110°-115°
- ¼ cup sugar
- 3 tbsp oil
- 1½ tsp salt
- 4 cups flour
- ¼ cup butter, softened
- ¼ cup sugar
- 3 tsp cinnamon
- ½ cup heavy cream
- ¾ cup brown sugar
- 1 cups pecans, chopped
- ⅔ cups Granny Smith apples, peeled, diced into small pieces
Preheat oven to 350 degrees.
Dissolve yeast in warm water. Add milk, sugar, oil, salt, and ¼ cups flour.
Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface. Knead for approximately 6-8 minutes or until smooth.
Place dough into a greased bowl. Cover and let rise in a warm area until dough has doubled in size, about 1 hour.
Punch dough down and turn on to a lightly floured surface.
Roll into a 18 x 12 inch rectangle and spread butter to within ½ inch of edges.
Combine sugar and cinnamon and sprinkle over butter. Roll up starting with the long side and pinch the seam to seal. Cut into 12 slices.
Combine brown sugar and cream and pour into a greased 13×9 baking dish.
Sprinkle with chopped pecans and diced apples.
Place rolls cut side down over pecans and apples.
Cover and let rise until doubled, about 1 hour
Bake at 350° for 30-35 minutes or until browned. Cool for 1 minute before inverting onto a platter
Here are a few pics that are the perfect size for pinning to Pinterest.
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