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Delicious Apple Pecan Sticky Buns for Thanksgiving morning feast

Warm Autumn Apple Pecan Sticky Buns for Thanksgiving Morning

These delightful sticky buns are perfect for a festive autumn morning. Featuring a soft, sweet dough filled with spiced apples and pecans, and topped with a rich caramel pecan sauce, they're an ideal treat for Thanksgiving or any special occasion.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings 12 buns
Calories 400 kcal

Equipment

  • Large bowl
  • Small saucepan
  • 9x13 inch baking pan
  • Sharp knife or dental floss
  • Plastic wrap or clean kitchen towel
  • Serving plate or platter
  • Oven

Ingredients
  

For the Dough:

  • 3 cups All-purpose flour
  • 1/4 cup Granulated sugar
  • 2 1/4 teaspoons Active dry yeast
  • 1 cup Warm milk 105-115°F
  • 1/4 cup Melted butter
  • 1 large Egg
  • 1 teaspoon Salt

For the Apple Pecan Filling:

  • 2 medium Diced apples Granny Smith or Honeycrisp
  • 1/2 cup Brown sugar
  • 1 tablespoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/2 cup Chopped pecans
  • 2 tablespoons Melted butter

For the Sticky Topping:

  • 1/2 cup Unsalted butter
  • 1/2 cup Brown sugar
  • 1/4 cup Honey or maple syrup
  • 2 tablespoons Heavy cream
  • 1/4 teaspoon Salt
  • 1/2 cup Chopped pecans for lining the pan

Instructions
 

Prepare the Dough:

  • In a large bowl, dissolve yeast and a pinch of sugar in warm milk until foamy, then stir in remaining sugar, salt, egg, and melted butter.
  • Gradually add flour to form a soft dough, then knead for 5-7 minutes until smooth and elastic.
  • Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.

Make the Sticky Topping:

  • While the dough rises, combine unsalted butter, brown sugar, honey/maple syrup, heavy cream, and salt in a small saucepan.
  • Heat over medium, stirring until melted and dissolved, then simmer for 1 minute before removing from heat.
  • Pour the topping into a 9x13 inch baking pan and sprinkle with 1/2 cup chopped pecans.

Assemble the Rolls:

  • Punch down the risen dough, then roll it into a 12x18 inch rectangle on a lightly floured surface.
  • Brush the dough with 2 tablespoons of melted butter, then sprinkle evenly with a mixture of diced apples, brown sugar, cinnamon, nutmeg, and 1/2 cup chopped pecans.
  • Tightly roll the dough into a log from one long side, then cut into 12 equal 1.5-inch thick slices using a sharp knife or dental floss.

Second Rise:

  • Arrange the cut buns in the prepared pan with sticky topping, leaving space between them.
  • Cover lightly and let rise again in a warm place for 30-45 minutes until puffy and nearly doubled.

Bake and Serve:

  • Preheat oven to 375°F (190°C) and bake for 25-30 minutes until golden brown and bubbly.
  • Immediately invert the hot pan onto a serving plate, scraping any remaining topping over the buns.
  • Let cool for a few minutes before serving warm.

Notes

For best results, use Granny Smith or Honeycrisp apples for the filling. Ensure your dough rises in a consistently warm spot to achieve optimal fluffiness. Serve these sticky buns warm immediately after inverting for the most delicious experience.