Apple season. That time of year that has us picking our own apples, making applesauce and baking apple pies. Apples are the star of the show right now and so wonderful to cook with. And boy do I have a recipe for you…
Caramel Apple Sticky Buns. Oh yeah, they are as good as they sound.
Apples, pecans, and caramel. Three of my favorite ingredients. I was thinking about making caramel apples out of them, but I decided to bake something instead. Something hot and gooey that I could serve at breakfast and get away with it. Anything with apples and nuts qualifies as breakfast fare, right? Almost a health food!
A super easy to make caramel sauce spread over sticky bun dough that’s topped with fresh chopped apples, pecans and a sprinkle of cinnamon. Works for me!
Nothing overly complicated. Just a few ingredients really. But all rolled up together they taste just like a caramel apple!
Except you get to eat them for breakfast. Boy do I love me a sweet in the morning.
As they were baking, the scent of apples and cinnamon permeated every room of the house. Some serious aroma therapy for sure. If you are having a bad day, bake these. Odds are good that they will make you happy.
After baking and while still piping hot, you slather on a caramel icing that’s going to knock your socks off.
Autumn on a plate. Make this for breakfast this weekend. You deserve it.
Caramel Apple Sticky Buns
One batch of sticky bun dough (I use The Pioneer Woman’s)
2 Tbsp softened butter
60 Brach’s caramels
1/4 cup light cream
6 Granny Smith apples peeled, cored and diced
8 oz pecans, chopped
1 1/2 tsp cinnamon
5 Tbsp light cream
3 Tbsp butter
2 cups confectioner’s sugar
Preheat oven to 375°. Grease 9×9 square pan with butter. Roll out dough into a rectangle. Spread butter over the top of dough. Set aside.
In a medium sauce pan, melt caramels over low heat. Add cream and stir until smooth and silky. Pour over top of the dough and spread evenly. Top with chopped apples and pecans. Sprinkle cinnamon over apple pecan mixture.
Roll up and slice into 2 inch sections. Place in pan and bake for 18 minutes or until golden brown.
While the rolls are baking, make icing.
In a medium saucepan (dang, you are going to have to wash that first pot, sorry) combine caramels, cream, butter and sugar. Cook over low heat until it all comes together into a smooth and thick icing. Add a little cream if it gets too thick to stir. You want it to be spreadable but not runny. Smooth over top of the hot sticky buns. Devour.