Apple Pecan Sticky Buns

By nichc

Breakfast, dinner, dessert these yummy Rachel Ray treats will please.

Ingredients

• 2 tart apples, granny smith for example, peeled/cored/sliced 1/4 thick
• 1 1/4 cups plus 1 tablespoon packed light brown sugar
• 1 1/2 sticks butter, softened
• 2 cups flour
• 1/4 cups granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 1 cup heavy cream
• 1 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 2 tablespoons honey

Details

Servings 9
Adapted from RachelRay.com

Preparation

Step 1

Preheat oven to 400 degrees. Grease 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar and 1 tablespoon butter on parchment-paper-lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes. Lower oven temperature to 350 degrees.

Meanwhile, using electric mixer, blend flour, granulated sugar, baking powder and 1/4 teaspoon salt at low speed. Add 5 tablespoons butter and mix until crumbly. In a small bowl, whisk the eggs with 1/2 cup cream, then mix into the dry ingredients.

On lightly flowered surface, roll out the dough to form a 9-inch rectangle. In small bowl, mix 1/2 cup brown sugar, pecans and cinnamon. Cut 2 tablespoons butter and dot the dough. Sprinkle brown sugar mixture on top and cover evenly with roasted apples. Roll up the dough jelly-roll style and cut crosswise into 9 slices; place the slices cut side down into prepared pan. Bake until golden, 35-40 mins. Transfer to rack to cool.

Meanwhile in a saucepan bring remaining 4 tablespoons butter, 3/4 cup brown sugar, 1/2 cup cream, 1/2 teaspoon salt and honey to a boil, stirring. Whisk until reduced, about 2 minutes. Let cool slightly then drizzle over warm buns.