Classic Apple Pecan Sticky Buns for Thanksgiving Morning
A festive treat perfect for Thanksgiving, these sticky buns feature a soft, sweet dough, a spiced apple-pecan filling, and a luscious caramel topping. They are best served warm and gooey.
Equipment
- Small bowl
- Large mixing bowl
- Stand mixer bowl (optional)
- Whisk
- Wooden spoon
- Dough hook attachment (optional)
- Stand mixer (optional)
- Plastic wrap
- Clean kitchen towel
- Medium saucepan
- 9x13 inch baking pan
- Rolling pin
- Sharp knife
- Unflavored dental floss (optional)
- Large serving platter
- Baking sheet (optional)
- Aluminum foil (optional)
- Small microwave-safe bowl (optional)
Ingredients
For the Dough:
- 4 cups All-purpose flour
- 1/2 cup Granulated sugar
- 2 1/4 teaspoons Active dry yeast (1 packet)
- 1 teaspoon Salt
- 1 cup Milk warmed to 105-115°F (40-46°C)
- 1/2 cup Unsalted butter (1 stick), melted
- 2 large Eggs
- 1 teaspoon Vanilla extract
For the Apple-Pecan Filling:
- 2 medium Apples (Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and finely diced
- 1/2 cup Brown sugar packed
- 1 tablespoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 2 tablespoons Unsalted butter melted
- 1/2 cup Chopped pecans
For the Sticky Topping (Caramel):
- 1/2 cup Unsalted butter (1 stick)
- 1 cup Brown sugar packed
- 1/4 cup Heavy cream
- 2 tablespoons Maple syrup (optional)
- 1/2 cup Chopped pecans
- 1/4 teaspoon Pinch of salt
Instructions
Step 1: Prepare the Dough
- Warm the milk, then sprinkle yeast over it and let sit for 5-10 minutes until foamy.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Add melted butter, eggs, and vanilla extract to the activated yeast mixture and whisk to combine.
- Pour wet ingredients into dry ingredients and mix until a shaggy dough forms.
- Knead the dough by hand for 8-10 minutes, or with a stand mixer for 5-7 minutes, until smooth and elastic.
- Lightly grease a large bowl, place the dough in it, cover, and let rise in a warm, draft-free place for 1 to 1.5 hours until doubled.
Step 2: Prepare the Sticky Topping
- Melt the unsalted butter in a medium saucepan over medium heat.
- Stir in brown sugar, heavy cream, and optional maple syrup; simmer for 2-3 minutes until smooth.
- Remove from heat, then stir in the chopped pecans and a pinch of salt.
- Pour the sticky topping evenly into the bottom of a 9x13 inch baking pan.
Step 3: Prepare the Apple-Pecan Filling
- Peel, core, and finely dice the apples.
- Combine diced apples with brown sugar, ground cinnamon, and ground nutmeg in a medium bowl; toss to coat.
- Melt 2 tablespoons of unsalted butter.
Step 4: Assemble the Sticky Buns
- Punch down the risen dough, turn onto a floured surface, and roll into a 12x18 inch rectangle.
- Brush the melted butter evenly over the rolled-out dough, leaving a small border.
- Evenly sprinkle the apple-pecan filling over the buttered dough.
- Starting from one long side, tightly roll the dough into a log, then cut into 12-15 equal 1.5-inch thick pieces.
- Arrange the sliced buns cut-side down in a single layer in the prepared baking pan, on top of the sticky topping.
Step 5: Second Rise and Bake
- Cover the baking pan loosely and let the buns rise for another 30-45 minutes until visibly puffy.
- While buns are rising, preheat your oven to 375°F (190°C).
- Bake for 30-35 minutes until golden brown and bubbling; loosely tent with aluminum foil if browning too quickly.
- Immediately invert the hot sticky buns onto a large serving platter, letting the pan sit for 2-3 minutes for the topping to drip, then gently lift.
Notes
These Apple Pecan Sticky Buns are best served warm, shortly after baking. Store any leftover buns in an airtight container at room temperature for up to 2-3 days. Reheat gently in the microwave or a warm oven to regain their gooey texture.