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Delicious Apple Pecan Sticky Buns for Thanksgiving Morning

Apple Pecan Sticky Buns for Thanksgiving Morning

These delightful Apple Pecan Sticky Buns are the perfect sweet treat to kick off your Thanksgiving morning. Featuring a soft, yeasted dough filled with cinnamon-spiced apples and topped with a luscious pecan caramel, they are sure to be a holiday favorite.
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Prep Time 53 minutes
Cook Time 28 minutes
Total Time 3 hours 19 minutes
Servings 12 buns
Calories 400 kcal

Equipment

  • Small bowl
  • Large mixing bowl
  • Stand mixer
  • Dough hook
  • Plastic wrap
  • Kitchen towel
  • Medium saucepan
  • 9x13 inch baking dish
  • Sharp knife
  • Unflavored dental floss
  • Serving platter
  • Oven

Ingredients
  

For the Dough

  • 3 cups All-purpose flour
  • 2 ¼ teaspoons Active dry yeast
  • 1 cup Warm milk (105-115°F)
  • ¼ cup Granulated sugar
  • ½ cup Unsalted butter (melted)
  • 1 large Egg
  • ½ teaspoon Salt

For the Apple Filling

  • 2 cups Diced apples (Granny Smith, Honeycrisp, or Fuji)
  • ½ cup Brown sugar
  • 1 ½ teaspoons Ground cinnamon
  • ¼ teaspoon Nutmeg (optional)
  • 1 tablespoon Lemon juice

For the Pecan Topping/Caramel

  • ½ cup Unsalted butter
  • 1 cup Brown sugar
  • ¼ cup Corn syrup (or maple syrup)
  • ¼ cup Heavy cream
  • 1 teaspoon Vanilla extract
  • 1 ½ cups Chopped pecans

Instructions
 

Prepare the Dough

  • Combine warm milk, a pinch of sugar, and yeast in a small bowl, letting it sit for 5-10 minutes until foamy to activate.
  • In a large bowl, mix flour, remaining sugar, salt, melted butter, egg, and the activated yeast mixture until a shaggy dough forms.
  • Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.
  • Place the greased dough in a bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or refrigerate overnight, until doubled in size.

Prepare Topping and Filling

  • While the dough rises, melt butter, brown sugar, corn syrup, heavy cream, and vanilla in a saucepan over medium heat, bringing to a gentle boil while stirring, then remove from heat.
  • Pour the caramel into a 9x13 inch baking dish and sprinkle with chopped pecans.
  • In a separate bowl, combine diced apples, brown sugar, cinnamon, nutmeg (if desired), and lemon juice, mixing well to coat.

Assemble and Bake

  • After the first rise, punch down the dough and roll it into a 12x18 inch rectangle on a floured surface. Spread the apple filling evenly, leaving a ½ inch border on one long edge.
  • Tightly roll the dough into a log from the long edge opposite the border, then slice into 1.5-inch thick buns using a sharp knife or dental floss.
  • Arrange the buns in the prepared baking dish with space between them, cover, and let rise for a second time for 30-45 minutes until puffy, or refrigerate overnight.
  • Preheat the oven to 375°F (190°C), then bake the uncovered buns for 25-30 minutes until golden brown and the caramel is bubbly.
  • Immediately invert the baking dish onto a large serving platter, allow the caramel to drip for a few minutes, then lift the dish and serve warm.

Notes

For an extended rise, the dough can be refrigerated overnight after the first rise or after being arranged in the baking dish. Ensure to leave some space between the buns in the baking dish for expansion. Invert the buns immediately after baking to allow the caramel to drip evenly.