Apple Butter Sticky Buns With Pecans and Currants

8 buns
2 hr 30 min

Wildly delicious sweet sticky buns with a gooey pecan currant caramel atop, swirled with apple butter, brown sugar and cinnamon. These are everything good!

These are so knock-out delicious, they are worth every bit of effort and working with yeast. Trust me.

These truly are not as complicated as they sound either. Most of the time is spent waiting for rising, really. If you can flip on a mixer to spin together a dough then squish it flat, do a little spreading, rolling, and cutting, you’re totally there. See? Not hard.

Apple butter alone is ugh so delicious, I can't get enough so it's only natural that it'd be extra delicious in a baked good!

Looking for a few more sweet rolls? Gotcha covered over at The Bake Dept!

Just like making regular cinnamon buns, roll the dough out and sprinkle on the filling with the apple butter.

Along with the apple butter, adding in pecans and currants push these sweet rolls over the top into a major celebration! They're the topping rather than a glaze so you'll add it to the pan and place the sliced rolls atop to bake.

Goodness. I know.

They bake up beautifully, don't they?! While things are still quite warm from the oven, you'll flip the sticky buns onto a serving plate.

Oh yes.

They're stunning, right?

Ok, I have to go now. I have to go bake these. Be sure to click the link below the recipe to visit The Bake Dept for more on this.

And, don't forget too to swing by for all sorts of great baking recipes!

Apple Butter Sticky Buns With Pecans and Currants
Recipe details
  • 8  buns
  • Prep time: 2 Hours Cook time: 30 Minutes Total time: 2 hr 30 min
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  • 6 tablespoons (85 g) unsalted butter room temperature, cut in pieces, plus extra for greasing
  • 2/3 cup (158 ml) whole milk warmed to 110° F [43° C]
  • 3 tablespoons plus 1 teaspoon (41 g) granulated sugar
  • 1 3/4 teaspoons (6 g) active dry yeast
  • 2 1/2 cups (300 g) all-purpose flour, plus extra as needed
  • 1/2 teaspoon (3 g) fine sea salt
  • 1 large egg, lightly beaten
  • 1 cup (114 g) pecans coarsely chopped
  • 1/3 cup (47 g) currants or raisins
  • 6 tablespoons (85 g) unsalted butter
  • 1/4 cup (52 g) dark brown sugar, packed
  • 1/4 cup (59 ml) maple syrup
  • 1/2 teaspoon (3 g) fine sea salt
  • 1/4 cup (52 g) dark brown sugar, packed
  • 2 tablespoons (5 g) ground cinnamon
  • 1/2 cup (240 g) apple butter
Warm the milk to 110° F (43° C) in a small bowl and stir in the 1 teaspoon of sugar plus the yeast. Set aside for around 5 minutes or until the yeast is foamy and active.
In a mixer bowl, add the remaining sugar, the flour, and salt, mixing briefly with a dough hook. Once the yeast mix is ready, add it and the lightly beaten egg to the mixer bowl and turn on to low for about 3 minutes until the dough is mostly mixed.
Add all the butter and continue to mix for another 3-4 minutes or until the dough has smoothed and appears elastic. If the dough is still too sticky, add up to 1 more tablespoon of flour.
Place the dough in a greased bowl, cover with plastic, and let rise for about an hour, until doubled in size.
Generously grease a 9x2 round pan with butter. Sprinkle the pecans and currants (or raisins) evenly around the bottom of the pan.
Add the remaining topping ingredients to a saucepan and warm over medium heat. Stir every once in a bit until the everything reaches a roiling foamy boil. Remove from heat and pour the caramel over the pecans and dried fruit. Set aside to cool.
Filling and Assembly
Mix the brown sugar and cinnamon in a small bowl, breaking up the lumps.
Tip the risen dough onto a lightly floured counter, giving it a knead or two to deflate the air. Either using a floured rolling pin or by hand, manipulate the dough into a 10” square, aiming for squared corners.
With a spoon, evenly spread the apple butter over the dough then sprinkle it with the brown sugar/cinnamon filling.
Carefully roll up the dough and pinch the seam. Using a serrated knife, cut the dough in half then cut each half into quarters for a total of 8 rolls. With the exposed spiral side up, place each piece in the pan atop the pecan currant caramel.
Cover the pan loosely and allow to rise again for about a half hour. Halfway through, preheat the oven to 375° F (190° C).
Remove the covering and bake the rolls until golden brown for about 28-30 minutes then let cool on a rack for about 5 minutes. With a knife, loosen the rolls in the pan around the edges, place the serving plate on top and flip everything over onto the plate. Carefully remove the pan.
Serve warm or store covered and serve at room temperature or reheat in the microwave.
  • For more tips and details about this recipe along with lots of other great baking recipes, visit The Bake Dept!
Becky at The Bake Dept
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