Apple-Pecan Sticky Buns
Silvana Nardone
From Every Day with Rachael Ray
October 2008
MAKES 9
Prep Time: 45 min
Bake Time: 40 min
2 tart apples, such as granny
smith—peeled, cored and sliced 1/4 inch thick
1 1/4 cups plus 1 tablespoon packed
light brown sugar
1 1/2 sticks (6 ounces) butter, softened
2 cups flour
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 large eggs
1 cup heavy cream
1 cup chopped pecans
1/2 teaspoon ground cinnamon
2 tablespoons honey
1. Preheat the oven to 400°. Grease
a 9-inch square baking pan. Place the
apples, 1 tablespoon brown sugar and
1 tablespoon butter on a parchmentpaper-
lined baking sheet; toss to
coat. Cover loosely with foil and roast
until tender, 15 minutes. Lower the
oven temperature to 350°.
2. Meanwhile, using an electric mixer,
blend the flour, granulated sugar,
baking powder and 1/4 teaspoon salt at
low speed. Add 5 tablespoons butter
and mix until crumbly. In a small bowl,
whisk the eggs with 1/2 cup cream,
then mix into the dry ingredients.
3. On a lightly floured surface, roll out
the dough to form a 9-inch rectangle.
In a small bowl, mix 1/2 cup brown
sugar, the pecans and cinnamon.
Cut up 2 tablespoons butter and dot
the dough. Sprinkle the brown sugar
mixture on top and cover evenly with
the roasted apples. Roll up the dough,
jelly roll-style, and cut crosswise into
9 slices; place the slices cut side down
in the prepared baking pan. Bake until
golden, 35 to 40 minutes. Transfer to
a rack to cool.
4. Meanwhile, in a saucepan, bring
the remaining 4 tablespoons butter,
3/4 cup brown sugar, 1/2 cup cream,
1/2 teaspoon salt and the honey to
a boil, stirring. Whisk until reduced,
about 2 minutes. Let cool slightly.
Drizzle the sauce over the warm buns.
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