Ultimate Apple Pecan Sticky Buns for Thanksgiving Morning
These ultimate apple pecan sticky buns, perfect for Thanksgiving morning, feature a soft, enriched dough filled with tender diced apples, sweet brown sugar, warm spices, dried cranberries, and orange zest, all baked in a rich, gooey maple pecan topping.
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.
Notes
These sticky buns can be prepared overnight for a convenient morning bake. Ensure the apple filling cools completely before assembly to prevent the dough from getting soggy. Don't overbake; the buns should be golden brown and the topping bubbly.