For the dough:
Pour 1 cup of the flour in a medium bowl, add yeast. Set aside.
Heat milk to about 125ºF (50ºC) in a pan over medium-low heat on the stove. Once the desired temperature is reached pour the milk over the flour and yeast in the bowl you set aside.
Mix until well combined, then cover the bowl with a kitchen towel or plastic wrap and set in a warm spot in your kitchen for 30 minutes.
Drain all excess moisture from the grated apples by placing them in cheesecloth and squeezing until all the liquid is out. You can also use the same technique with paper towels. Either option works well for removing moisture.
Uncover the bowl, add apples, butter, sugar, egg and salt to it and mix by hand until combined. Stir in 3¼ cups more of the flour you divided into the bowl. Mix by hand until dough is combined. Turn the dough onto a lightly floured surface and begin to knead by hand. Keep the remaining ¼ cup of flour you divided earlier nearby to add as needed while you are working the dough. Now start to roll the dough over on itself, continue kneading it this way until the dough becomes soft and easy to work with, you can add bits of flour as you go as you feel you need to. It takes about 5 minutes to really work it into a soft, workable dough.
Lightly butter a glass bowl and place the dough inside of it. Cover with plastic wrap, and set the bowl in a warm place in your kitchen, allow it to rise until it doubles in size. This should take anywhere from about 45 to 60 minutes, depending on the warmth of your kitchen.
Filling the dough:
Once the dough has doubled in size, remove it from the bowl and place it on a lightly floured surface. Use a lightly floured rolling pin to roll the dough into a rectangular shape, about 16 x 11 in size, or so.
Spread the softened butter evenly over the dough with a spatula. Leave a ?-inch edge on the long side that is farthest away from you. You'll need that edge to seal the dough.
Combine the brown sugar, cinnamon, nutmeg and salt in a bowl and spread over top of the butter, as evenly as possible, leaving a ?-inch edge. Toss the grated apples (remove all excess moisture first!) over the sugar mixture, leaving a ?-inch edge. Spread the crushed pecans over top of the apples, leaving a ?-inch edge.
Starting on the long edge, roll the dough lengthwise to form the rolls. Tighten slightly as you roll. Once you get to the edge you left, dab it with water to help seal it. Pinch the ends to seal completely.
Place the sealed side down. Using a knife, serrated works well, trim each end off so any uneven bits are gone. Discard those pieces. Now cut the rolled dough into 12 equal size pieces. Cover with plastic wrap while you make the caramel.
For the caramel:
Combine sugar and water in a medium size saucepan and place over medium-high heat until all the sugar dissolves. This should take approximately 3 minutes. Bring the syrup to a boil and allow it to bubble up without stirring it. You can swirl it if needed, but don't stir it. Keep a close eye on it to watch it for it to start to turn a light amber colour. Watch closely because caramel can burn very quickly. Once the mixture begins to caramelize and turn amber, remove it from the heat and add the cold butter. Add the heavy cream, the mixture will bubble up then smooth out. Stir until it's smooth, if it doesn't smooth out quickly you can place the pan over low heat until it does. Add the vanilla extract and salt, mix well. Allow the caramel to cool for about 10 to 15 minutes.
Putting it all together:
Spray a 12 cup muffin tin with non-stick spray. Place some pecans in the bottom of each well. Spoon in about 1½ to 2 tablespoons of caramel into the bottom of each well over top of the pecans. Now uncover your dough and place one roll in each well, cut sides down, so they sit on top of the pecans and caramel. Don't worry, the pan gets inverted later so the caramel and pecans end up on top of the rolls. Cover the rolls with plastic wrap and place in the fridge overnight. Cover the remaining caramel and set aside for the morning.
Morning Cooking Instructions:
Remove the pan from the fridge and place in a warm spot in your kitchen. Allow the dough to rise again, it should double in size once again. This should take between 1 to 1.5 hours.
Preheat oven to 350ºF (180ºC). Once the oven is at desired temperature place the pan on the middle rack, and place a foil lined cookie sheet on the bottom rack to catch any drips from the caramel bubbling up.
Bake for about 18 to 22 minutes, or until tops are brown. Remove from the oven. Invert the pan immediately over a baking sheet or platter. Reheat remaining caramel and pour over top before serving.
These are best served hot on the day you make them.
Any leftover sticky buns can be stored in an air tight container and placed in the fridge. They can be reheated in the microwave easily.
Tips for you before you start:
Be sure to drain any excess moisture from the apples. It’s really important that the grated apples be as dry as possible.
This is an overnight recipe. Everything in it is made from scratch, but it’s so worth it. You make the dough and caramel one day, assemble everything then place it in the fridge overnight. When you remove them in the morning there is more rise time so make sure you account for that.
You can make this recipe in a pie dish, springform pan, or square baking pan. However, I highly suggest using muffin tins if you can. Each sticky bun will come out of the muffin tin perfectly round.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1419g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2651 (51%)|
|Amt Per Serving||% DV|
|Total Fat 294.6g||393 %|
|Saturated Fat 115.7g||578 %|
|Monounsaturated Fat 112.9g|
|Polyunsanturated Fat 44.4g|
|Cholesterol 677.2mg||208 %|
|Sodium 6738.4mg||232 %|
|Potassium 2057.7mg||54 %|
|Total Carbohydrate 578.4g||170 %|
|Dietary Fiber 30.5g||122 %|
|Sugars, other 547.8g|
|Protein 72.9g||104 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5156
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!