Apple-Pecan Breakfast Buns

Dan Goldberg
Betty Jean Nichols celebrates Oregon's apple season with these sticky buns filled with thin slices of fruit. Prep and Cook Time: about 1 hour.

Yield:

Makes 12 servings

Recipe from

Nutritional Information

Calories 354
Caloriesfromfat 46 %
Protein 3.7 g
Fat 18 g
Satfat 8 g
Carbohydrate 46 g
Fiber 1.8 g
Sodium 402 mg
Cholesterol 33 mg

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons grated lemon peel
1/4 cup (1/8 lb.) butter, chilled, plus 1/2 cup (1/4 lb.)
3/4 cup milk
2 tablespoons light corn syrup
3/4 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pecan halves
2 Granny Smith apples (about 12 oz. total)
1/3 cup raisins

Preparation

1. Preheat oven to 375°. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon peel. Cut the 1/4 cup chilled butter into 1/4-inch pieces. With a pastry blender or your fingers, cut or rub butter into flour mixture until it resembles coarse meal. Pour in milk all at once; stir just until combined. Cover with plastic wrap and chill until cool, 10 to 15 minutes.

2. Meanwhile, in a 1 1/2- to 2-quart pan over medium-low heat, melt remaining 1/2 cup butter. Stir in corn syrup, brown sugar, cinnamon, and nutmeg. Pour mixture into the bottom of an 8- by 8-inch baking pan. Sprinkle pecans evenly over mixture. Peel and core apples and slice as thinly as possible.

3. Turn dough onto a lightly floured surface. Knead about 15 times, adding just enough flour to keep dough from sticking. With a floured rolling pin, roll dough into a 12-inch square.

4. Distribute apple slices and raisins over dough, leaving a 1-inch border along top edge. Working from the bottom, roll up dough, squeezing as you go; pinch edge to seal. Cut roll crosswise into 9 slices. Lay slices flat over syrup and pecans in pan.

5. Bake until rolls are golden brown, about 30 minutes. Invert a platter over pan and, holding both tightly together, invert again. Lift off pan and let rolls cool about 15 minutes. Serve warm.

Note:

Betty Jean Nichols, Eugene, OR,

September 2005