Apple Walnut Sticky Buns___bebita Recipes

APPLE WALNUT STICKY BUNS

Steps:

• Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.
• Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.
• Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. (Bake off remaining 4 buns for Round 2 Recipe Cinnamon Roll French Toast.)
• Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.
• In a small bowl, combine 1 container of the vanilla frosting (save the other for Round 2 Cinnamon Roll French Toast) with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.

APPLE STICKY BUNS

Steps:

• In a large mixing bowl, combine 1 1/2 cups flour, yeast, sugar and salt.
• In a saucepan, heat the milk, water and butter to 120* to 130*. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not Knead.
• Cover and let rise in a warm place for 30 minutes.
• Meanwhile, in a sauce pan, combine the topping ingredients. Bring to a boil, stirring until blended.
• Pour into an ungreased 13x9x2 in baking dish.
• Stir dough down.
• Spoon walnut sized pieces of dough over nut mixture.
• Cover and let rise for 30 minutes.
• Bake at 375* for 30-35 minutes or until golden brown.
• Let stand for 1 minute before inverting onto a large serving platter.

CINNAMON-WALNUT STICKY BUNS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among 3 greased 9-in. round baking pans, spreading evenly. Sprinkle with walnuts., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x12-in. rectangle. Brush with 1 tablespoon melted butter to within 1/2 in. of edges; sprinkle with 1/4 cup sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough, butter and sugar mixture. Place 8 slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm.

APPLE WALNUT STICKY BUNS___BEBITA

Steps:

• 1. Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin. dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.
• 2. Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes.
• 3. Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.
• 4. In a small bowl, combine 1 container of the vanilla frosting with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.