Y'all, people are starting to look at me like I'm crazy.
I mean, I know I pump out a considerable amount of treats out of my kitchen every week and all, but no more than anyone else, right?
And it's not like I eat every single bite of every single cookie, cake, bun, bar, pie and roll that I bake.
And, I know he looks like he is first cousins with the stay-puffed marshmallow man, but I swear my lil guy doesn't go anywhere near the sweet treats that I make.
Cause, I know your wondering.
I just so happen to really enjoy creating a multitude of wonderful things in the kitchen...there's worse things I could be doing, right?
I had some leftover cider spiced dough from this recipe that was just begging to be rolled up with something utterly delicious. I was originally thinking of cinnamon rolls, but then had a very distinct craving for some sticky buns, so decided to go with that idea!
This dough is simple and forgiving, which is a win-win for this yeasted-dough fearing gal. It comes together in a cinch and does well refrigerating overnight before going in the oven. This makes it easy to have your fresh hot rolls in the morning.
I had some apple butter on hand that I used for the filling, but you substitute pumpkin butter or even the traditional sugar and cinnamon mixture.
Once the dough is rolled and sliced, the buns are baked up in the oven whilst resting in a pecan studded caramel sauce.
When they come out of the oven, they are inverted onto a plate and all of that ooey gooey goodness drips down to completely cover the warm, soft buns.
It's honestly the stuff dreams are made of.
Apple Cider Pecan Sticky Buns
Yields 12 buns
For the buns:
1/2 portion of dough from this recipe
3 Tbsp unsalted butter, softened
1/2 cup apple butter, pumpkin butter, or a mixture of 1/2 cup granulated sugar with 1 Tbsp ground cinnamon
For the caramel:
1/2 cup unsalted butter (1 stick)
1 1/4 cup brown sugar
2 Tbsp light corn syrup
2 Tbsp heavy cream
1 cup chopped pecans
1/2 tsp sea salt
Preheat the oven to 375 degrees F. Butter a 9x13 inch glass casserole dish. Set aside.
While dough is rising, make the caramel.
Melt butter in a saucepan over medium heat. Add the brown sugar and whisk until sugar is melted and well combined. Stir in corn syrup then heavy cream. Bring mixture to a low boil and add pecans. Simmer for 3-5 minutes. Sprinkle on salt.
Pour caramel into bottom of the prepared dish.
Punch down dough and roll out to a 1/4 inch thick rectangle on a lightly floured surface.
Spread butter over surface of dough, coming to within 1/2 inch of the edge.
Spread apple butter over butter.
Starting with one long end, tightly roll dough into a log. With a serrated knife, slice log in half, then each half in half again.
Slice each fourth into three equal slices, making 12 rolls total.
Place rolls, cut side up, into dish on top of caramel.
Leave dish on counter to rise for about an hour, or alternatively, cover with foil and place in refrigerator overnight. Once removed from refrigerator, allow dough to rise before baking.
Cover with foil and bake in preheated oven for 20 minutes. Remove foil and bake for an additional 10 minutes, or until golden brown and bubbling.
Allow to cool for 5 minutes before inverting dish onto a parchment lined baking sheet.
Enjoy warm from the oven.