Apple Sticky Buns Recipe

Name: Apple Sticky Buns
Prep time: 60 min
Cook time: 1620 min
Total time: 1680 min
Yield: Serves 1 or more
Ingredients: 3 cups (360g) all-purpose flour; 2 1/4 teaspoons (1 packet) active dry yeast; 1 cup (200g) granulated sugar; 1 1/4 teaspoons salt; 1 cup (240ml) milk; 1/4 cup (60ml) water; 3/4 cup butter; 1 large egg; 2 cups (200g) peeled and diced apples; 1 cup (200g) packed light brown sugar; 1/2 cup chopped walnuts; 1/4 cup light corn syrup; 1 teaspoon ground cinnamon; 1/4 cup (60ml) heavy cream

Indulge in the irresistible aroma and taste of warm, gooey Apple Sticky Buns! This recipe, inspired by Taste of Home, delivers a delightful combination of tender, cinnamon-spiced dough swirled with sweet apples and topped with a rich, caramel-like sauce. Perfect for breakfast, brunch, or a sweet treat any time of day!

Prep Time 60 mins

Cook Time 1620 mins

Calories 424.4 kcal

Protein 12g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apple Sticky Buns

3 cups (360g) all-purpose flour
2 1/4 teaspoons (1 packet) active dry yeast
1 cup (200g) granulated sugar
1 1/4 teaspoons salt
1 cup (240ml) milk
1/4 cup (60ml) water
3/4 cup butter
1 large egg
2 cups (200g) peeled and diced apples
1 cup (200g) packed light brown sugar
1/2 cup chopped walnuts
1/4 cup light corn syrup
1 teaspoon ground cinnamon
1/4 cup (60ml) heavy cream

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How to Make Apple Sticky Buns

In a large mixing bowl, combine 1 1/2 cups (180g) all-purpose flour, 2 1/4 teaspoons (1 packet) active dry yeast, 1/2 cup (100g) granulated sugar, and 1 teaspoon salt.
In a saucepan, heat 1 cup (240ml) milk, 1/4 cup (60ml) water, and 1/4 cup (50g) unsalted butter over medium heat until the mixture reaches 120-130°F (49-54°C).
Add the warm milk mixture to the dry ingredients.
Beat with an electric mixer on low speed until just moistened.
Add 1 large egg.
Beat on medium speed until the dough is smooth and elastic.
Stir in 1 1/2 cups (180g) additional all-purpose flour and 2 cups (200g) peeled and diced apples.
Do not knead the dough.
Cover the bowl and let the dough rise in a warm place for 30 minutes.
Meanwhile, in a saucepan, combine 1 cup (200g) packed light brown sugar, 1/2 cup (100g) granulated sugar, 1/2 cup (120ml) butter, 1/4 cup (60ml) heavy cream, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
Bring the topping mixture to a boil, stirring constantly until it is smooth and thickened.
Pour the sticky topping into an ungreased 13x9x2 inch baking dish.
Gently punch down the risen dough.
Drop walnut-sized pieces of dough evenly over the sticky topping.
Cover the baking dish and let the buns rise for an additional 30 minutes.
Bake at 375°F (190°C) for 30-35 minutes, or until the buns are golden brown and cooked through.
Let the sticky buns stand in the pan for 1 minute before inverting them onto a large serving platter.