If you love apple butter and pecans, you're going to be in heaven with these Apple Butter Pecan Sticky Buns! This easy to make brioche dough will amaze you!
Say good morning with my apple butter cinnamon pecan sticky buns. It’s a delicious way to start your day!
One of the great joys of life has got to be sticky buns warm from the oven! Especially since they tease you as they bake, with that delicious aroma making its way throughout the house…..sigh. Life is good! And someday’s it gets even better!
I don’t know if you’ve ever made brioche dough, but the recipe I use from Artisan Bread in Five Minutes a Day has got to be the easiest brioche recipe I’ve ever used. It’s basically foolproof and makes an incredible rich dough that lends itself to so many types of baked goods.
You have to try this recipe, I promise you won’t believe how easy it is to make this deliciously perfect brioche dough.
My apple butter pecan sticky buns are perfect for the holiday season or a great way to make your weekend mornings extra special.
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Apple Butter Pecan Sticky Buns
- 1 1/2 cups lukewarm water
- 1 1/2 Tbsp granulated yeast 2 packets
- 1 1/2 Tbsp coarse sea salt
- 8 eggs lightly beaten
- 1/2 cup honey
- 1 1/2 Cups unsalted butter melted (3 sticks)
- 7 1/2 cups all purpose flour
- 6 Tbsp unsalted butter softened
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/4 cup Karo syrup or Honey
- 1 cup pecan pieces
Filling for Rolls
- 1 cup apple butter
- 2 tsp cinnamon
- 1 cup pecans
- pinch of ground black pepper
- Mix the yeast, and water in the bowl of your mixer, mix well
- Add in eggs, honey and melted butter, and continue to mix until well blended
- Add in flour and salt. using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in.
- The dough may look loose and wetter than you think it should be, it may also look like it has lumps, that's ok.
- Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours.
- Chill dough for at least 2 hours, before making the rolls*
- Cream the butter, salt, and brown sugar until fluffy (about 5 minutes).
- Spread evenly over the bottom of a 9-inch cake pan. Scatter pecans over the topping and set aside till needed.
- Using floured hands cut out a 1 1/2 lb piece of brioche dough.
- Dust dough with more flour and shape into a ball by stretching the dough around and under in quarter turns until it is fully shaped.
- Using a rolling pin, roll out the dough int a 1/8 inch thick rectangle (about 12"x8") add flour as needed to keep the dough from sticking to the rolling pin or surface.*
- While the dough is resting mix the apple butter, pecans, cinnamon, and pepper, then spread the mixture evenly over the dough
- Start rolling the dough along the long side of the dough, so you end up with a roll.
- If the dough feels too soft to cut, allow it to chill for about 20 minutes.
- When the dough is ready, with a serrated knife, cut the log into 8 equal pieces and place in prepared cake pan.
- Cover with plastic and allow to rise for 1 hour*
- Place rolls in a 350 degree preheated oven, and bake for about 40 minutes or until golden brown and set in the center.
- Run a knife around the sides of the pan and turn out the rolls onto a platter immediately*1
- Serve the rolls and get ready for rave reviews