Overnight Apple Pecan Caramel Sticky Buns

These apple sticky buns perfectly combine apples, pecans and caramel for the most amazing breakfast you will ever eat.

 

This was a sponsored post for Pacific Rose Apples and Produce Made Simple, preciously posted in 2016. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.

You can get the recipe for these Overnight Apple Pecan Caramel Sticky Buns on the Produce Made Simple website. I used to contribute to their website from time to time.

This recipe uses Pacific Rose Apples. They sent me a case of them to use for recipe development. Honestly, I had so much fun playing in the kitchen the week they arrived.

I made these these Overnight Apple Pecan Caramel Sticky Buns. If you love cinnamon rolls you will LOVE these sticky buns!

This recipes will make you feel accomplished and all the effort you put into them is worth it. The flavour is out of this world!

It's not easy, or quick, but it is worth every second you take to make it. Don't get me wrong, it's mostly inactive time for this one.

It's a bit step heavy. However those steps will pay off in the end product. Not even kidding. This recipe will change your life.

Ingredient Notes:

• Flour - I used all purpose flour for this recipe. I would not recommend substituting anything else or it could affect the results.
• Yeast - This recipe uses instant (quick rise) yeast. You can buy it in individual packages or buy a large container and freeze what you don't use.
• Milk - I used 2% milk in this recipe but you can use 1%, whole milk, or skim if you prefer.
• Apples - This recipe was sponsored by Pacific Rose apples. If you cannot find them you can use a similar type of apple.
• Butter - I used unsalted butter and salted butter for this recipe. It will not affect the recipe greatly if you use one or the other.
• Sugar - This recipe uses granulated white sugar and brown sugar. The brown sugar can be light or dark. The dark will just give a richer flavour.
• Eggs -  I used large eggs for this recipe. You want to beat them slightly with a whisk.
• Spices - This recipe calls for salt, cinnamon and nutmeg.
• Pecans - You can buy whole pecans and chop or crush them yourself. Or you can buy them already chopped or crushed.
• Water - Regular tap water is fine.
• Heavy Crean - This is also called whipping cream. It aids in making the caramel so don't substitute or skip this ingredient.
• Extract - I used vanilla extract but feel free to use almond extract if you prefer.

How to Make Overnight Apple Sticky Buns:

For the Dough:

1. First, add 1 cup of the flour to a bowl. Set aside.
2. Then, heat the milk to about 125 degrees F in a saucepan on the stove. Remove from heat and over the bowl of yeast and flour.
3. Next, mix the flour, yeast and milk until well combined. Place the bowl in a warm area of your kitchen for about 30 minutes.
4. Grate the apples, and remove any excess moisture by placing the grated apples in a pieces of cheesecloth and squeezing out all the water. Alternately, you can use paper towels to remove excess moisture.
5. Next, grab the bowl of flour, yeast and milk mixture you set aside earlier, add the grated apples, butter, sugar. egg, and salt. Mix this by hand until it's well combined. Then, stir in remaining flour (reserve ¼ cup of it for dusting the counter and working the dough) and mix by hand again.
6. Turn the dough onto a lightly floured surface and knead. Roll the dough over on itself and continue kneading till the dough is soft and easy to work with. You can add more flour as needed.
7. Then, lightly butter a glass bowl and toss the dough inside of it. Cover the bowl with plastic wrap and set it aside in a warm area of your kitchen for it to rise. It should double in size, which will take about 45 to 60 minutes.

Filling the Dough:

1. Grab the dough that you set aside to double earlier. Turn it out onto a lightly floured surface. Use a rolling pin that is lightly floured and use it to roll the dough into a rectangular shape. It should be about a 16 by 11 inch rectangle, or so.
2. Next, spread the softened butter over top of the dough with a spatula. You can also use melted butter if you prefer. Leave a little bit of an edge on the long side so you can seal the dough.
3. Then, in a small bowl, combine the brown sugar, cinnamon, nutmeg and salt, mix well. Spread the mixture over top of the dough.
4. Next, sprinkle the grated apples over top of the dough, leaving an edge again so you can seal the dough.
5. Spread the crushed pecans over top, leaving an edge so you can seal the dough.
6. Start on the long end of the dough and being to roll it lengthwise, tightening as you go. Once you get to the edge, use a little water to help seal the seams. Pinch the ends for a good seal.
7. Then, place the sealed end down on the counter. Use a serrated knife and cut uneven ends off. Now slice the dough into 12 equal size pieces.
8. Cover the dough with plastic wrap while you make the caramel.

For the Caramel Sauce:

1. In a medium size saucepan, combine the sugar and water. Place over medium heat and cook until the sugar dissolves. Stir as needed. It should take about 3 or 4 minutes for the sugar to dissolve.
2. Bring the syrup to a boil and allow it to bubble up without stirring it. Swirl the pan if needed. Keep watching (and swirling if needed) until the mixture turns an amber colour. Now, quickly remove it from the heat and add the cold butter. Then, add the heavy cream, the mixture will bubble up and smooth out as you stir. Add vanilla extract and salt, mix well. Then allow the caramel to cool slightly.

Putting it Together:

1. Spray a 12 cup. muffin tin with non-stick cooking spray.
2. Place some pecans in the bottom or each muffin well. Then, spoon a little caramel into each well.
3. Uncover your dough and place one roll in each muffin well, cut side down. Cover the pan with plastic wrap and place in the refrigerator overnight.
4. Cover the remaining caramel and place in the refrigerator overnight as well.

Morning Cooking Instructions:

1. Remove the muffin pan from the fridge. Place it in a warm spot in your kitchen and allow the dough to rise again. It should double again. It should take about 1 to 1 ½ hours.
2. Preheat the oven to 350 degrees F.
3. Pop the muffin tin in the oven and bake for about 18 to 22 minutes, or until the tops are golden brown. Remove the pan from the oven.
4. Grab a baking sheet and then invert the muffin tin over top of it.
5. Reheat remaining caramel in the microwave. Pour over each sticky bun.
6. Serve while hot or warm!

Note about Pan:

You can also use a 9-inch round baking pan instead of a muffin tin pan. I did it both ways and both work amazingly well.

How to Reheat Sticky Buns:

Leftover sticky buns can be reheated in the microwave. Add a small drizzle of water and microwave each one for about about 30 to 45 seconds.

You can also reheat them in the oven. Preheat the oven to 350 degrees F. Place sticky buns in a pan and cover them with foil. Place the pan in the oven and bake for about 10 to 15 minutes. Remove, uncover and serve.

How to Store Sticky Buns:

Sticky buns can be stored on the counter for up to 2 days.

You can also store them in the refrigerator for up to a week.

Can I Freeze Sticky Buns?

Yes, you can store sticky buns in the freezer.

Wrap them in plastic wrap first, then place them in an airtight container and seal the lid properly. Store in the freezer for up to 2 months.

More Amazing Apple Recipes:

• Cookie Butter Apple Muffins with Streusel Topping
• Apple Pies in Jars 
• One Pot Pasta with Sausage, Peppers and Apples
• Easy Apple Sangria
• Fried Apples with Apple Caramel Sauce

 

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