Apple Sticky Buns

These Apple Sticky Buns are soft bread rolls that are generously glazed with sweet caramel sauce and filled with fresh apples and walnuts. You will love this simple indulgence any time of the day!

Nothing beats the aroma of fresh bread baking in the oven. Making bread at home remains to be one of my favorite things to do to add a cozy touch to my day, and these Apple Sticky Buns are no exception.

The warm flavor of cinnamon melding together with the butter and brown sugar, hmmm the smell is just perfect. Apples takes these sticky buns to the next level as it adds an element of freshness and a layer of texture to the cinnamon buns.

Let’s Make Apple Sticky Buns

Make and Knead the Dough. In a bowl, proof the yeast with warm water and about a teaspoon of the sugar. Once foamy, stir in the milk, softened butter, sugar, eggs and salt.

Add the flour one cup at a time as you stir with a wooden spoon. The dough should gather in the center of a bowl into a soft and shaggy mass.

If the dough won’t come together and is still very wet, add a tablespoon of flour at a time, just until the dough gathers loosely. Knead the dough in a lightly floured board until it is smooth and elastic.

Let the dough rise in a warm place in a bowl, covered with a clean towel for 1 to 1 ½hours, or until doubled in bulk.

Prepare the Filling. While the dough rises, prepare the filling. Wash, core and chop one Cosmic Crisp apple into little cubes. In a bowl, whisk together walnuts, sugars and the cinnamon. 

Prepare the Sticky Caramel and Topping. In a bowl, use a rubber spatula to combine softened butter, brown sugar and golden syrup until it turns into a paste. Divide this among two 9 inch round pie dishes or baking pans.

Spread it with an angled spatula so that the entire bottom of the dishes are covered. Core and slice an apple into thin pieces or dice them.

This recipe yields 2 pans of rolls, so I sliced half the apple and diced the other half. Arrange the apple slices on top of the brown sugar paste in a single layer.

Roll the Dough and Shape the Apple Buns. After the first rise, roll the dough using a rolling pin into a  10 x 15 inch rectangle. Sprinkle the filling mixture on top, pressing it with your fingers so that they sit well on the dough.

Starting on the long edge, roll the dough tightly into a log, pressing the seams together well to seal it. Cut the log into 14-15 portions ( about 1 inch thickness each). Arrange them on top of the apples on the prepared pans. Cover the pans with a clean towel and let them rise once more, for 40 minutes to 1 hour.

Bake! Bake the risen buns at 350 F, for 20-23 minutes, or until the tops are lightly golden. Allow them to cool slightly in the pan, then with pot holders, carefully turn them over onto rimmed plates or serving dishes. Serve warm.

Tips and Pointers

• Roll the dough into a log tightly so that they hold their shape well. If the dough gets too warm during rolling, place the log on a pan and chill it in the fridge for at least 30 minutes before slicing it into portions.
• It is important to turn the buns over while they are still hot or warm. The caramel may start to set as it cools down, making it hard to release the buns.
• Store leftover apple cinnamon buns in a tightly covered container for up to 2 days. Refrigerate for longer storage for up to 5 days. To freeze, wrap the buns in plastic film, then wrap in foil. It can stay in the freezer for up to 3 weeks.

More Apple Recipes