Apple Walnut Sticky Buns___bebita Recipes

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APPLE WALNUT STICKY BUNS



Apple Walnut Sticky Buns image

Provided by Sandra Lee

Categories     dessert

Time 25m

Yield 12 buns

Number Of Ingredients 6

Butter, for greasing pan
1 Granny Smith apple
3/4 cup chopped walnuts
1/2 cup brown sugar
Two 8-count tubes refrigerated cinnamon rolls
1/2 teaspoon pumpkin pie spice

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 BUTTER STICKY BUNS WITH PECANS AND CURRANTS



Apple Butter Sticky Buns With Pecans and Currants image

These sticky buns are so pillowy and sweet you may want to fall right into them and take a nap. Caramel-drenched currants and pecans blanket the top. Apple butter gives them a pleasant tang, and maple syrup nudges them toward fall. To bake these in the morning with a bit less hassle, make this recipe through Step 5 the night before, cover the buns with plastic wrap and refrigerate. About 2 hours before you plan to eat, remove them from the fridge. Let them stand in a warm place until doubled, then bake as directed.

Provided by Samantha Seneviratne

Categories     breads, pastries, dessert

Time 1h

Yield 8 large buns

Number Of Ingredients 16

6 tablespoons/85 grams unsalted butter, at room temperature, plus more for greasing bowl
2/3 cup/160 milliliters whole milk, heated to 110 degrees
3 tablespoons plus 1 teaspoon granulated sugar
1 3/4 teaspoons active dry yeast
2 1/2 cups/320 grams all-purpose flour, plus more as needed
1/2 teaspoon kosher salt
1 large egg, lightly beaten
6 tablespoons/85 grams unsalted butter, cut into pieces, plus more for greasing the pan
1/4 cup/55 grams packed dark brown sugar
1/4 cup/60 milliliters maple syrup
1/2 teaspoon kosher salt
1 cup/100 grams pecans, coarsely chopped
1/3 cup/45 grams currants or raisins
1/4 cup/55 grams packed dark brown sugar
2 tablespoons ground cinnamon
1/2 cup/120 milliliters apple butter

Steps:

  • Lightly grease a large bowl and set it aside. In a small bowl, mix together the milk, 1 teaspoon of the sugar, and the yeast, and set aside until foamy, about 5 minutes.
  • In the bowl of a stand mixer fitted with the dough hook, combine flour, salt and remaining 3 tablespoons of sugar. Add the milk mixture and egg, and mix the dough on low until almost combined, about 3 minutes. (You may need to help it along with a spatula at first.) Add the 6 tablespoons of butter all at once, and continue to knead until the dough is smooth and elastic, another 3 to 4 minutes. If the dough is very sticky, add up to 1 tablespoon more flour. It should still be very moist but the bottom of the bowl should be mostly clean. Transfer dough to the prepared bowl and cover with plastic wrap. Let it stand until it has doubled in size, about 1 hour.
  • Meanwhile, prepare the topping: Butter a 9-by-2-inch round cake pan. In a small saucepan, combine the butter, brown sugar, maple syrup and salt. Cook over medium heat, stirring occasionally, until the mixture reaches a full boil and looks foamy with large bubbles. Pour the caramel into the prepared cake pan. Sprinkle with the pecans and currants.
  • Make the filling: In a small bowl, combine the dark brown sugar and cinnamon.
  • When the dough has doubled, tip it out onto a very lightly floured surface. Knead it once or twice to expel the air, and then roll it with a lightly floured rolling pin into a 10-inch square. Spread the apple butter evenly over the surface and sprinkle with the sugar-cinnamon mixture. Tightly roll the dough, and pinch the top seam closed. With a serrated knife or using a piece of floss, cut the roll crosswise into 8 pieces. Set them in the prepared pan, spirals facing upward.
  • Cover loosely with plastic wrap, and let the rolls rest until the dough has almost doubled again, about 30 minutes.
  • Heat the oven to 375 degrees. Uncover the rolls and bake until deep golden brown and set, 28 to 32 minutes. Let cool on a rack for 5 minutes and then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 14 grams, Carbohydrate 72 grams, Fat 28 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 265 milligrams, Sugar 36 grams, TransFat 1 gram

CINNAMON-WALNUT STICKY BUNS



Cinnamon-Walnut Sticky Buns image

The sweet honey-walnut topping and tender texture make these sticky rolls a surefire crowd-pleaser. -Debbie Broeker, Rocky Mount, Missouri

Provided by Taste of Home

Time 1h30m

Yield 2 dozen.

Number Of Ingredients 18

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
1 cup mashed potatoes (without added milk and butter)
1/2 cup sugar
1/2 cup butter, softened
2 large eggs, room temperature
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
TOPPING:
1/4 cup butter
1 cup packed brown sugar
1 cup honey
1 teaspoon ground cinnamon
1 cup chopped walnuts
FILLING:
1/2 cup sugar
2 teaspoons ground cinnamon
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 257mg sodium, Carbohydrate 55g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

APPLE WALNUT STICKY BUNS___BEBITA



Apple Walnut Sticky Buns___Bebita image

I saw this recipe on the Food Channel and well I just made them fresh out of the oven!

Provided by Martha Aguirre

Categories     Other Breakfast

Time 20m

Number Of Ingredients 7

1 large apples (whatever kind you like) diced
3/4 c crushed walnuts
1/2 c brown sugar
1/2 tsp pumkin pie spice
1 Tbsp water
2 8 oz tubes refrigerated cinnamon rolls
NOTE: BAKE REMAINING 4 BUNS SAME WAY IN ANOTHER PAN OR USE FOR FRENCH TOAST

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.

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