Apple-Pecan Sticky Buns
from Everyday with Rachael Ray
- 2 tart apples, such as Granny Smith - peeled, cored, and sliced 1/4 in thick
- 1 1/4 cups, plus 1 Tablespoon packed light brown sugar
- 1 1/2 sticks (6 oz) butter, softened (this is the part I didn't do...)
- 2 cups flour
- 1/4 cup sugar
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1 cup chopped pecans (optional)
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons honey
- Preheat the oven to 400. Grease a 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar, and 1 tablespoon butter on a parchment paper lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes. Lower oven temperature to 350.
- Blend the flour, sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add 5 tablespoons butter and mix until crumbly. In a separate, small bowl whisk the eggs with 1/2 cup cream, then mix into the dry ingredients.
- On a lightly floured surface, roll out the dough to form a 9-inch rectangle. In a small bowl, mix 1/2 cup brown sugar, the pecans, and cinnamon. Cut up 2 tablespoons butter and dot the dough with it. Sprinkle the brown sugar mixture on top and cover with the roasted apples. *Roll up the dough, jelly roll style and cut crosswise into 9 slices; place the slices cut side down in the prepared baking pan. Bake until golden, 35-40 minutes. Transfer to a wrack to cool.
- In a saucepan, bring the remaining 4 tablespoons butter, 3/4 cup brown sugar, 1/2 cup cream, 1/2 teaspoon salt and the honey to a boil, stirring. Whisk until reduced, about 2 minutes. Let cool slightly. Drizzle the sauce over the warm buns (I drizzled the sauce over the cake and it was great, the cake really soaked it up and make it super rich).