Get the Recipe: Caramel Apple Butter Sticky Buns Recipe
Ingredients
For the Dough
- 3 ½ cups 15.75 ounces all-purpose flour, plus more for dusting
- 3 tablespoons granulated sugar
- 1 ½ teaspoons instant yeast
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup 8 ounces buttermilk, warmed to between 120° and 130°F
- 1 large egg, at room temperature
- ¼ cup 2 ounces canola oil
For the Caramel Apple Butter Filling
- 6 tablespoons 4.5 ounces Stonewall Kitchen Caramel Apple Butter
- ¼ cup 1.75 ounces granulated sugar
- 1 ½ teaspoons ground cinnamon
- A pinch of kosher salt
For the Sticky Glaze
- 2 tablespoons crème fraîche
- 1 tablespoon Stonewall Kitchen Caramel Apple Butter
- ¾ cup 3 ounces confectioners’ sugar, sifted if lumpy
- 1 tablespoon whole milk
- ⅓ cup 1.35 ounces pecans, roughly chopped
Instructions
Day 1: Make the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, baking soda, and salt. Knead on low to combine, about 30 seconds. Make a well in the center of the dry ingredients.
- In a large liquid measuring cup, whisk together the buttermilk, egg, and oil. Pour the mixture into the well in the dry ingredients and knead on medium-low for 10 minutes, or until smooth and elastic, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
- Tip the dough out onto a lightly floured counter. Dust your hands with flour and knead the dough once or twice into a rough ball. Scrape down the bottom and sides of the bowl to remove any excess dough. Spray the bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap. Refrigerate overnight.
Day 2: Shape, Bake, and Glaze the Buns
- Uncover the dough and discard the plastic wrap. Tip it onto a lightly floured counter. Line a quarter sheet pan with parchment paper.
- Use a rolling pin to roll the dough into a large rectangle about 12 inches wide and 20 inches long. Press a bench scraper against the sides of the dough to create straight edges.
- Use a rubber spatula to scrape the Stonewall Kitchen Caramel Apple Butter into the center of the dough and use an offset spatula to spread it evenly to the edges. In a small bowl, whisk together the sugar, cinnamon and salt. Sprinkle the mixture evenly over the Stonewall Kitchen Caramel Apple Butter.
- Starting from one of the short ends, roll the dough into a tight log. Use a serrated knife to cut the log crosswise into 6 rolls, each about 2 inches wide. Place the rolls cut-side up and at least 3 inches apart on the prepared pan. Cover with plastic wrap and let sit in a warm spot for 1 to 2 hours, or until doubled in size.
- About 30 minutes into the second rise, position a rack in the center of the oven and preheat the oven to 350°F.
- Meanwhile, make the glaze: In the bowl of a medium bowl, combine crème fraîche and Stonewall Kitchen Caramel Apple Butter. Use a rubber spatula to mix together. Gradually add the confectioners’ sugar. Add the milk and mix until combined.
- Bake the buns for 30 to 35 minutes, or until the edges are golden brown and a skewer inserted into the center of a roll comes out clean.
- Place on a wire rack and immediately use an offset spatula to spread a generous amount of the glaze over the top of each cinnamon roll—the residual heat will help melt and spread the glaze. Sprinkle with the pecans. Serve warm or at room temperature. The cinnamon rolls can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, transfer the cinnamon rolls to an airtight container and refrigerate for up to 2 days more.
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