If you haven’t noticed lately, I have a thing for buns 🙂
Cinnamon, apple, pumpkin, bacon, bacon with a hit of cayenne…you name it, I’ll try it. I recently posted the apple filled buns from a previous Secret Recipe Club post. No surprise that today’s post, also another Secret Recipe Club post is also a bun of another type. Today there will be no pretty white frosting topping these buns. These buns don’t need it to be sexy.
I found the recipe on The Inquiring Chef which was my assigned blog for this month. Jess, the author of this blog impresses me with her travels, she has moved around a lot (from Kansas, to Romania, Bulgaria, DC, and Thailand!) and she loves Thai Food (currently in Bangkok) something that I can relate to! Alas, I did not make one of her Thai recipes. I went with another favorite thing of mine, which is the aforementioned.
About these sexy little buns. When I last visited my Dad and Mom, one of the treasures I came home with was apple butter that they had made. So, when I saw this recipe, saw that it had apple butter spread along with one of my favorite nuts, the pecan, I decided I had to go this route. I had pecans in my freezer that I wanted to use up. I also had some flax meal. The less I have to pack, the better off we will be, that is my motto right now! So, I adapted the recipe some to use the flax meal. I also used a different method than Jess did in making my dough. I went the lazy but oh so easy route. My kitchen aid. I love that machine! Because I used my kitchen aid, I mixed the dough as if I was mixing it in a bread dough machine and added wet ingredients, then my dry ingredients with the yeast on top. I also used white whole wheat flour and flax meal. I needed more flour than the original recipe called for. My adaptations are listed in the recipe below. Please visit The Inquiring Chef for the original recipe! Note, I used my kitchen-aid however you don’t have to have one to use my method. You can do it all by hand or you can put the dough in your bread machine following the same instructions – wet ingredients first, then dry. Because I had to adjust the amount of flour, I would suggest adding 4 cups first then gradually ad more as needed. You will know you have enough flour when the dough is no longer wet and sticky and forms a ball.
Apple Butter Pecan Sticky Buns
Ingredients:1 cup almond milk, microwaved 30 seconds to remove the chill
⅔ cup sugar
2 packages instant yeast
2 large eggs, lightly beaten
12 Tbsp. unsalted butter, softened and divided (8 Tbsp. for dough and 4 Tbsp. for filling and greasing pan)
5¼ cups all-purpose flour (Start with 4 cups and add more as needed)
1 cup ground flax meal
½ tsp. salt
For the Filling:
¾ cup apple butter
1/2 teaspoon cinnamon
½ cup dark brown sugar, divided (1/4 cup for filling and ¼ cup for the bottom of the baking pan)
½ cup pecans, roasted and roughly chopped
In bowl of kitchen aid, using dough hook attachment, mix almond milk, eggs, and sugar. Place flax meal, flour, salt in bowl. Turn kitchen aid on and mix until starts to form a dough. Place 8 tbsp butter, scattered, in the bowl. Turn on kitchen aid and mix until dough comes together. Add more flour as needed until dough is no longer sticky and forms a ball. Let Kitchen-Aid do your knead work by turning it on medium speed and let the dough hook do it’s work – for about 5 minutes.
Remove dough from bowl and on a lightly floured surface, knead dough and form into a ball. Clean mixer bowl and then spray bowl with cooking spray. Place dough in bowl and cover with plastic wrap. Set in a warm dry place and let rise until double. About 1 hour.
Punch down dough and remove from bowl. Place on lightly floured surface and roll dough out in a rectangular shape (12×24). Spread butter over dough then spread with apple butter. Sprinkle with 1/4 brown sugar and cinnamon. Top with pecans. Starting at the bottom of the roll (side closest to you) roll the dough tightly into a log. I use dental floss (unflavored, unwaxed) to slice the dough. Slide the dental floss under the roll and go to the center. Slice dough by pulling the dental floss together and cross (to cut the dough). I got 12 rolls from my batch.
Melt remaining butter and pour in bottom of 9×12 pan. Sprinkle with brown sugar. Place rolls in pan and set aside in a warm, draft free spot to rise. Let rise about 30 minutes. Now is a good time to start preheating the oven to 350 degrees.
Place rolls in oven and bake 35 – 40 minutes until golden brown. Remove from oven. Let sit 10 minutes. Turn rolls out onto serving platter. The ooey, gooey, sugary, sticky part will now be on top. Enjoy!
To see what other SRC club members were doing in their kitchens this last month, please follow the links!
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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