Apple & Allspice Sticky Buns

Apple & Allspice Sticky Buns

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  • Prep Time


  • Total Time


  • Servings



  • ½

    c golden raisins

  • c flour

  • ½

    c sugar

  • 2

    tsp baking powder

  • tsp ground allspice

  • ½

    tsp salt

  • ½

    c cold unsalted butter,

  • 1

    egg, beten

  • ¾

    c milk

  • 1

    tsp vanilla

  • 1½-2

    c granny smith apples, peeled and diced

  • c brown sugar

  • ½

    c maple syrup


Preheat oven to 400. In a small bowl, cover raisins with hot water and set aside. In another bowl, combine flour, sugar, baking powder, 1 tsp allspice and salt and mix well. Using a box grater, finely grate in half the cold butter. With two knives or cool fingertips, mix in until mixture resembles coarse meal In a small bowl, whisk together the egg, milk and vanilla, add to flour mixture and stir to combine. Turn mixture out onto a lightly floured surface and knead just until it comes together. Roll dough into a large 10 x 15" rectangle. Cover with a damp tea towel. In a bowl, toss remaining allspice with the apples, walnuts, half of the brown sugar and well-drained plumped raisins. Melt remaining butter and liberally brush it over the dough (reserve the excess) Sprinkle the dough evently with half of the apple mixtue. Roll up into a tight log. Pinch ends together and trim off, cut remaining log into 12 pieces. Cover again witha damp towel. Brush a 12 c muffin pan with reserved melted butter. Combine remaining melted butter, brown sugar, apple mixture and maple syrup and spoon a little into each cup. Set a bun overtop apple mixture and press lightly to secure. Place muffin pan on a parchment paper-lined baking sheet to catch drips and bake on the centre rack until golden and bubbling, 22-25 minutes. Let cool slightly, turn over onto a platter and serve warm.


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