The aroma of sticky buns baking is the smell of comfort to me; the fragrance of yeasted dough and bubbling sticky topping signifies tradition and crisp fall mornings spent in a warm kitchen. These pillowy yeasted buns are filled with cinnamon-sugar and apples, a flavor that never grows old. Honey, brown sugar, and a shower of cinnamon create a sticky delicious topping.
The beauty of this double-batch recipe is that you’re left with two pans of sticky buns, one to savor and one to share. As we approach Thanksgiving, it’s an especially nice time to reflect on all of our blessings and share our abundance with others.
I’m sharing today’s recipe in partnership with Red Star Yeast and Stop Hunger Now. More than 805 million people worldwide lack adequate food, and more than 21,000 die each day from hunger-related illnesses. These statistics stop me in my tracks – I (and probably most of you) have never had to consider where my next meal would come from. Their mission “working together to end world hunger” resonates with me because it allows me to participate, in a very small way, and help alleviate hunger.
You can help too, by baking breads and sharing in your own community. A portion of proceeds from Red Star Yeast purchases go toward providing meals and life-saving aid to children and families in need across the globe through Stop Hunger Now. To jumpstart your effort, don’t miss this coupon from Red Star Yeast, or the generous giveaway below for all the tools you need to bake bread at home. For baking inspiration, visit the Bake and Share Pinterest Board to pin your favorite blogger recipes.
- 3 1/2 cups (490 g) flour, divided
- 1 package Red Star PLATINUM Yeast
- 1/4 cup (48 g) sugar
- 1/2 tsp salt
- 1 cup (240 g) low-fat milk
- 1/4 cup (56 g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1/4 cup (56 g) unsalted butter
- 1/4 cup (90 g) honey
- 1/4 cup (48 g) light brown sugar
- 1 tsp cinnamon
- pinch of salt
- 2/3 cup (80 g) pecans
- 1 Tbsp unsalted butter, melted
- 1/4 cup (48 g) sugar
- 2 cups (236 g) peeled and diced Granny Smith apples
- 3/4 tsp cinnamon
- Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and mix until combined; mix in remaining flour. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic. The dough is ready when it feels tacky but doesn't stick to your fingers (if necessary, add additional flour 1 tablespoon at a time while kneading).
- Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. While dough rises, make the topping. Combine butter, honey, brown sugar, cinnamon, and salt in a heavy saucepan. Cook over medium-low heat until butter has melted, brown sugar has dissolved, and mixture is syrupy. Spray two 8-inch square cake pans with nonstick spray. Pour 1/3 cup warm topping into bottom of each pan; arrange 1/3 cup pecans over topping.
- To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Brush dough with melted butter, leaving a 1/4-inch border. Sprinkle sugar over dough. Toss apples with cinnamon to combine; sprinkle over dough, pressing gently into dough. Carefully roll dough up into a tight log and pinch edges to seal.
- Trim off uneven ends and score dough into 18 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared pans. Cover loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes.
- While the rolls rise, preheat oven to 350°F. Bake rolls for about 19 to 20 minutes, until golden and juices are bubbling. Remove from oven to cool on a wire rack for 3 minutes. Carefully invert pans onto wire rack; let pan stand 1 to 2 minutes so the sticky topping drizzles down over the rolls.