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SweeTango Apple, Bacon & Cheddar Pecan Sticky Buns


The SweeTango apple is a cross between the Honeycrisp and the Zestar and they have the best qualities of both of them! They are available for a few short months in Fall. Get them if you can but feel free to substitute these with another type of apple.

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Rate this recipe 4.4/5 (11 Votes)


  • 1/4 cup water, warm
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 1/3 cup sugar
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 3 1/4 cups flour
  • 3 tablespoons butter, room temperature
  • 1/2 cups brown sugar
  • 1 teaspoon cinnamon
  • 2 SweeTango apples, peeled, cored and sliced
  • 2 cups cheddar cheese, shredded
  • 6 slices bacon, cooked and crumbled, optional
  • 1/3 cup butter, room temperature
  • 3/4 cups brown sugar
  • 2 tablespoons corn syrup
  • 1/2 cup pecans or walnuts, toasted and optionally coarsely chopped


Servings 16
Preparation time 20mins
Cooking time 240mins
Adapted from


Step 1

Mix the water, yeast and sugar into a large bowl and let it sit until it is foamy, about 10 minutes.

Add the sugar, eggs, butter, sour cream, vanilla, salt and 2 cups of flour, mix for 2 minutes at medium or 200 strokes by hand and stir in enough of the remaining flour to make a soft dough.

Place the dough onto a lightly floured surface and knead until smooth, about 5 minutes. The dough should feel soft and buttery and not sticky.

Place the dough in a large greased bowl, cover with a damp towel and let rise until it has doubled in size, about 1 hour and 30 minutes.

For the apple, bacon, cheddar sticky buns:

Punch the dough down, knead for 30 seconds, cover rest for 10 minutes.

Roll out the dough on a floured surface into a 16 bX 12-inch rectangle.

Spread the butter onto the dough leaving 1 inch of one of the narrow edges free.

Sprinkle the mixture of the brown sugar and the cinnamon onto the buttered part of the dough followed by the apple, cheddar and half of the bacon.

Roll the dough into a log starting with the buttered narrow end, pinch the seam to seal and cut into 16 even slices.

Melt the butter, brown sugar and corn syrup in a pan at low heat, mix in the nuts and remaining bacon and pour the mixture into the bottom of the baking dish.

Arrange the buns on top of the mixture, cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes.

Bake in a 350°F preheated oven until golden brown, about 20 to 30 minutes.

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