The Aroma of Thanksgiving Morning
Waking up to the warm, comforting scent of freshly baked goodness fills your home. This year, elevate that morning magic with a treat that is delightful to make and to savor. This recipe will become a cherished part of your family’s Thanksgiving tradition.
Why Make This Recipe
These Apple Pecan Sticky Buns for Thanksgiving Morning offer effortless elegance. They impress your loved ones with a show-stopping breakfast. The harmonious blend of crisp apples, toasted pecans, and a sweet, gooey glaze perfectly captures the essence of autumn. You can make them ahead, reducing holiday morning stress. Each bite is a symphony of soft, fluffy dough, spiced apples, crunchy pecans, and a decadent caramel-like topping. These sticky buns are perfect for feeding a crowd or for a cozy breakfast with loved ones.
How to Make Apple Pecan Sticky Buns for Thanksgiving Morning
Making these sticky buns involves preparing a soft dough, crafting a flavorful apple filling, assembling the buns with a gooey topping, allowing them to rise, and then baking them until golden brown and bubbly. You can prepare them the night before for an easy Thanksgiving morning treat.
Ingredients of : Apple Pecan Sticky Buns for Thanksgiving Morning
- 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)
- 1/2 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 teaspoon salt
- For the Filling:
- 2 medium apples (Fuji, Honeycrisp, or Granny Smith), peeled, cored, and finely diced
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter, melted
- For the Gooey Topping:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup honey or maple syrup
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup pecan halves
Directions of : Apple Pecan Sticky Buns for Thanksgiving Morning
- A. Preparing the Dough
- Activate the Yeast: Combine warm milk, a pinch of granulated sugar (from the 1/4 cup), and active dry yeast in a small bowl. Let it sit for 5-10 minutes until it becomes foamy.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt.
- Combine Wet Ingredients: Add the melted butter and eggs to the yeast mixture. Mix them well.
- Form the Dough: Gradually pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
- Knead to Perfection: Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased large bowl. Turn it over once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
- B. Crafting the Filling
- Sauté Apples: In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until the apples are tender-crisp.
- Cool Completely: Remove the apple mixture from the heat. Let it cool completely before you use it.
- C. Assembling the Sticky Wonders
- Roll Out Dough: Punch down the risen dough to release the air. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
- Spread Butter: Brush the entire surface of the dough with 1-2 tablespoons of melted butter (not listed in the filling ingredients, use extra if needed, or part of the filling butter).
- Distribute Filling: Evenly spread the cooled apple filling over the buttered dough, leaving a small border free on one long edge.
- Roll and Slice: Tightly roll the dough into a log from one long side. Pinch the seam to seal it. Use a sharp knife or dental floss to slice the log into 12 equal pieces, about 1.5 inches thick.
- D. Preparing the Gooey Topping
- Melt Ingredients: In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Add 1 cup brown sugar, honey or maple syrup, and heavy cream. Bring the mixture to a gentle simmer, stirring constantly, until the sugar dissolves.
- Add Vanilla: Remove from heat and stir in the vanilla extract.
- Pour and Arrange: Pour the warm gooey topping into the bottom of a 9×13-inch baking dish. Spread it evenly. Sprinkle the pecan halves generously over the topping.
- Place Buns: Arrange the sliced sticky buns on top of the pecan mixture in the baking dish, leaving a little space between each bun for them to expand.
- E. The Second Rise & Baking
- Second Rise (Overnight Option): For an overnight option, cover the baking dish tightly with plastic wrap and refrigerate for 8-12 hours. The next morning, take the dish out of the fridge and let it sit at room temperature for 30-45 minutes while the oven preheats. If baking the same day, cover the dish and let the buns rise in a warm place for 30-45 minutes, or until puffy.
- Bake: Preheat your oven to 375°F (190°C). Bake the sticky buns for 25-35 minutes, or until they are golden brown and the topping is bubbly. If they start to brown too quickly, you can loosely tent them with aluminum foil.
- F. Cooling & Serving
- Invert: Immediately upon removing the hot sticky buns from the oven, carefully place a large serving platter or baking sheet upside down over the baking dish. Wearing oven mitts, firmly hold the dish and platter together and quickly invert them. The sticky buns will fall onto the platter, with the gooey pecan topping now on top.
- Cool Slightly: Let the sticky buns cool for 5-10 minutes before serving. This allows the topping to set slightly and remain gooey.
How to Serve Apple Pecan Sticky Buns for Thanksgiving Morning
Serve these sticky buns warm. They pair perfectly with hot coffee, mulled cider, or a simple glass of milk. For a more substantial breakfast, serve them alongside crisp Turkey or sausage. A dollop of whipped cream on top adds an extra touch of indulgence.
How to Store Apple Pecan Sticky Buns for Thanksgiving Morning
Store any leftover sticky buns in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate them for up to 5 days. Reheat them gently in the microwave or oven until warmed through before serving.
Tips to Make Apple Pecan Sticky Buns for Thanksgiving Morning
- Don’t Overwork the Dough: Knead the dough until it is smooth and elastic but stop there. Over-kneading can result in tough sticky buns.
- Room Temperature Ingredients: Use ingredients at room temperature. This ensures smoother mixing and helps the yeast activate better, leading to a better rise.
- Cool Filling is Key: Make sure the sautéed apple filling cools completely before you spread it on the dough. A hot filling will melt the butter in the dough, making it difficult to roll.
- Grease Your Pan Well: Generously grease your baking dish. This is essential for easy removal and ensures the perfect sticky top.
Variation
Cranberry-Orange Variation: Add 1/2 cup dried cranberries and 1 tablespoon orange zest to the apple filling for a brighter, more festive flavor.
Gingerbread Spice: Incorporate 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves into the apple filling for a holiday-spiced twist.
Nut-Free Option: If you have nut allergies, simply omit the pecans. You can sprinkle some toasted oats or a sprinkle of coarse sugar into the topping instead for added texture.
FAQs
Q1: Can Apple Pecan Sticky Buns for Thanksgiving Morning be made ahead of time?
Yes, you can absolutely make these sticky buns ahead of time. Prepare them up to the point of the second rise, then cover the baking dish tightly with plastic wrap and refrigerate overnight (8-12 hours). On Thanksgiving morning, take them out of the fridge and let them sit at room temperature for 30-45 minutes while your oven preheats, then bake as directed.
Q2: What is the best type of apple to use for these Apple Pecan Sticky Buns?
For the best flavor and texture in your Apple Pecan Sticky Buns for Thanksgiving Morning, use baking apples that hold their shape well and offer a good balance of sweetness and tartness. Fuji, Honeycrisp, Granny Smith, or Gala apples work best.
Q3: My sticky bun topping isn’t very gooey. What did I do wrong?
For a super gooey topping, ensure you use fresh ingredients for your caramel mixture. Make sure you don’t skimp on the butter and brown sugar amounts. It is also important to pour the warm topping into the pan and arrange the pecans before you place the buns on top. The buns will absorb the delicious gooey mixture as they bake, creating that perfect sticky bottom (which becomes the top when inverted).
Ultimate Apple Pecan Sticky Buns for Thanksgiving Morning
Equipment
- Small bowl
- Large bowl
- Plastic wrap
- Skillet
- Sharp knife
- Medium saucepan
- 9x13-inch baking dish
- Oven
- Oven mitts
- Serving platter
- Aluminum foil
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
- 1/2 cup unsalted butter melted
- 2 large eggs at room temperature
- 1 teaspoon salt
For the Filling:
- 2 medium apples Fuji, Honeycrisp, or Granny Smith, peeled, cored, and finely diced
- 1/2 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter melted
- 1/2 cup dried cranberries
- 1 tablespoon orange zest
For the Gooey Topping:
- 1/2 cup unsalted butter
- 1 cup brown sugar packed
- 1/4 cup maple syrup
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup pecan halves
Instructions
A. Preparing the Dough
- Activate the yeast by combining warm milk, a pinch of sugar, and yeast in a small bowl, letting it foam for 5-10 minutes.
- Whisk together flour, remaining sugar, and salt in a large bowl.
- Add melted butter and eggs to the yeast mixture and mix well.
- Gradually pour the wet ingredients into the dry, mixing until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic.
- Place the greased dough in a large bowl, cover, and let it rise in a warm place for 1-1.5 hours until doubled.
B. Crafting the Filling
- Melt butter in a skillet, then add diced apples, brown sugar, cinnamon, nutmeg, dried cranberries, and orange zest; cook for 5-7 minutes until tender-crisp.
- Remove the apple mixture from heat and allow it to cool completely before use.
C. Assembling the Sticky Wonders
- Punch down the risen dough and roll it into a 12x18-inch rectangle on a lightly floured surface.
- Brush the entire surface of the dough with 1-2 tablespoons of melted butter.
- Evenly spread the cooled apple filling over the buttered dough, leaving a small border on one long edge.
- Tightly roll the dough into a log, pinch the seam, and slice into 12 equal 1.5-inch pieces using a sharp knife or dental floss.
D. Preparing the Gooey Topping
- In a medium saucepan, melt butter, then add brown sugar, maple syrup, and heavy cream; simmer, stirring constantly, until the sugar dissolves.
- Remove from heat and stir in the vanilla extract.
- Pour the warm topping into a 9x13-inch baking dish, spread evenly, and sprinkle generously with pecan halves.
- Arrange the sliced sticky buns on top of the pecan mixture, allowing space for expansion.
E. The Second Rise & Baking
- For an overnight option, cover and refrigerate for 8-12 hours, then let sit at room temperature for 30-45 minutes before baking; for same-day baking, cover and let rise for 30-45 minutes until puffy.
- Preheat oven to 375°F (190°C) and bake for 25-35 minutes until golden brown and bubbly, tenting with foil if browning too quickly.
F. Cooling & Serving
- Immediately after baking, carefully invert the hot sticky buns onto a large serving platter, ensuring the gooey pecan topping is now on top.
- Allow the sticky buns to cool for 5-10 minutes before serving so the topping can set slightly and remain gooey.