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    Homemade Crescent Rolls

    Homemade Crescent Rolls are so much better than canned! Perfect for breakfast, brunch, or any meal. Freezer-friendly and overnight options make this recipe a keeper.

    Who doesn’t love delicious, buttery crescent rolls? They range from flaky and crusty to soft and pillowy. These homemade crescent rolls fall into the latter category, with soft texture, rich buttery flavor, and a kiss of sweetness. This is my favorite recipe for crescent rolls – and I’ve tried many! The yeasty flavor really comes through. And the addition of honey in the dough is a simple touch of genius. It gives the rolls a honey-butter note – without being overpowering. They’re not complicated to make, and as long as you follow a few simple steps, they turn out perfectly every time.

    Why Make Homemade Crescent Rolls?
    Sure, you could buy a tube of canned refrigerated crescent rolls. But homemade crescent rolls are a thousand times better. Read the label on the can and you’ll find some strange ingredients, including palm oil (and NO butter). For all the compliments and wows at the Sunday dinner table, buttery scratch-made crescent rolls win every time. They’re made with staple pantry and refrigerated ingredients. And if it’s convenience you’re looking for, there are plenty of make-ahead options.

    Make the Crescent Roll Dough
    Mix together 1 1/2 cups of flour, 2 packages instant or active dry yeast, and a little fine grain salt in the bowl of an electric mixer. If you don’t have an electric mixer – no worries. These rolls can be made without a stand mixer. Whisk the mixture together and set aside temporarily.

    Combine butter, milk, and honey in a small saucepan and heat on low while stirring until melted. Let the mixture cool down to 115°F to 120°F.

    Pour the liquid mixture into the dry ingredients in the mixing bowl. Mix together with your mixer’s paddle attachment, or with a big wooden spoon by hand, until the ingredients are well incorporated. Make sure to scrape down the bowl. Especially the bottom, to make sure there are no pockets of flour hiding there.

    The dough is enriched with egg yolks. This gives the dough a golden hue and promotes browning. Add the egg yolks to the bowl. And mix well to combine.

    Add Additional Flour
    Critical point: Add in just enough additional flour to the batter to form a soft dough, about 1 cup to start. The dough should be sticky. Too much flour will make the baked rolls firm and not fluffy – as they bake they are likely to unfurl. Like most yeast dough recipes, this one has a flour range: 3 3/4 to 4 1/4 cups. You may not use all of the flour.

    Knead the Crescent Roll Dough
    Switch from the paddle attachment to the dough hook. (Or turn dough out onto a lightly floured surface to knead by hand.) Turn the mixer on low and knead for 6-8 minutes. The dough should be slightly lax and a little sticky. While mixing it should clean the sides of the bowl but not the bottom of the bowl. If dough sticks to the upper sides of the bowl while mixing, add just a little more flour and mix again. When you raise the dough hook from the bowl, the dough should be soft and slightly sticky. It should drape from the hook. And it should slowly, and partially ease itself back into the bowl. Transfer the dough to a greased bowl and turn over once. Then, cover with plastic wrap and let rise in a warm place until doubled. About 45 minutes.
    Overnight Option
    After the dough has risen, punch it down. Then cover it with plastic wrap and refrigerate the dough overnight. The next morning, turn the chilled dough out onto a lightly floured surface and shape as directed.

    Shaping the Crescent Rolls
    Of course, if you’re looking to enjoy these rolls right away, you can immediately shape the dough after punching it down – here’s how.
    Cut the dough in two pieces. Working with one piece at a time, roll a half out to a 12-inch circle. Cut the dough into 12 wedges.
    If you prefer, you can make slightly smaller rolls by cutting the dough into 16 triangles instead of 12. (I prefer the larger rolls.)

    Roll the triangles up from the large end, tucking the point underneath the roll.
    Freezer-Friendly Option
    Immediately after shaping, freeze the rolls on parchment-lined baking sheets until firm. Transfer to a freezer bag or other freezer container. Return to the freezer and store for up to 4 weeks. To bake, allow them to rise, increasing the rise time to 2 1/2 to 3 hours and bake as directed.

    If you’re not freezing the rolls, place them on parchment-lined baking sheets, cover, and let rise until doubled and puffy. About 45 minutes. Bake at 375°F for 9-11 minutes, or until the rolls are puffy, golden brown, and fragrant.

    Brush the Rolls with Butter while Hot
    Yum, I could eat this picture! While the crescent rolls are piping hot on the baking sheet, brush each with a little melted butter. Or a lot of melted butter -ha!

    The end result? Gorgeous, puffy, buttery, yeasty, homemade crescent rolls. Pile them up on a platter and serve them for any meal. They’re excellent in the morning, split and stuffed with butter and jam. Fill them with chicken salad for lunch, or have them with a garden salad.
    However, I think they are best with a savory dinner. And they’d be so good with the Easter ham or Thanksgiving turkey. My husband eats them for dessert, warmed up in the oven, then stuffed with butter and drizzled with honey.

    After testing and re-testing, and eating my weight in these buttery delights, I couldn’t wait to share my holy grail recipe with you. Some crescent roll recipes have flaky crusts, bordering on croissant territory. Don’t expect that from these. These are pure dinner roll heaven. Soft and pillowy, and cottony on the inside. There are many ways to enjoy these, as I’ve mentioned. But there’s nothing like the simple joy of unfurling a hot crescent roll straight from the oven and eating it as-is.
    You can follow along the making of these rolls with my video tutorial below.
    Related recipe: Perfect Buttermilk Dinner Rolls

    Homemade Crescent Rolls

    Heather Baird

    These dinner roll-style crescents are buttery and soft with pillowy texture and a kiss of honey sweetness. Serve them for any meal! See the recipe notes for overnight instructions, which allows you to make the dough ahead one day and refrigerate it overnight for shaping and baking the next day. Or, use the instructions for freezing the shaped rolls for up to 4 weeks, which makes it easy to have homemade crescent rolls at a moment’s notice.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 30 minutes minsCook Time 12 minutes mins2 hours rise time 2 hours hrsTotal Time 2 hours hrs 42 minutes mins

    Course Bread, Breakfast, BrunchCuisine American

    Servings 24

    Equipmentlarge baking sheets (2)parchment papersharp chef’s knife or pizza cutterPastry brush
    Ingredients US CustomaryMetric 3 3/4 to 4 cups all-purpose flour plus more for rolling dough4 1/2 teaspoons instant yeast or two 1/4 oz. packages active dry yeast1 teaspoon fine grain salt1 cup whole milk1/2 cup unsalted butter1/4 cup wildflower honey or other local honey3 egg yolks from large eggs room temp.1/2 cup melted butter salted or unsalted
    Instructions In the bowl of stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine 1 1/2 cups of the flour, the yeast, and the salt. Whisk to combine.In a small saucepan, add the milk, butter, and honey. Cook while stirring over low heat until melted. Cook to 115 °F-120 °F. If the mixture exceeds this temperature, let it cool to 115 °F-120 °F.Add the milk mixture to the dry ingredients, and stir together on medium-low speed with the paddle attachment (or stir together with a wooden spoon by hand) about 2 minutes. Scrape down the sides and bottom of the bowl and mix again briefly.Add the egg yolks and mix on medium speed to combine, another 2 minutes.Critical point: Stir in just enough of the remaining flour to form a soft dough. Begin with one cup, and add more as needed (about 1/4 cup at a time) while stirring on low speed to form a consistent, sticky, soft dough.Switch from the paddle attachment to the dough hook (Or turn the dough out onto a lightly floured surface and knead by hand). Knead for 6-8 minutes on medium-low speed. The dough should clean the sides of the bowl while mixing. It’s totally fine if the dough sticks in the bottom of the bowl a little. If the dough sticks to the top sides of the bowl, gently tap in a little extra flour 1 tablespoon at a time, until it cleans the top sides of the bowl. Remember: aim for soft and slightly sticky dough. When the dough hook is lifted from the bowl, it should drape from the hook. As it hangs there, the dough should partially relax back into the bowl.Spritz a large bowl with cooking spray, or butter the bowl. Place the dough into the bowl and turn over once to coat; cover with plastic wrap and let rise in a warm place for 45 minutes, or until doubled.Punch down the risen dough. Turn it out onto a lightly floured surface. Divide the dough into two pieces.Roll each portion to a 12-inch circle. Cut each circle into 12 wedges. (Cut the circle crosswise in the center to create 4 pieces; then cut each quarter into 3 triangles to make 12 wedges).Lightly brush each triangle with melted butter; save leftover melted butter. Roll up the triangles from the wide ends. Tuck the points underneath the rolls and gently curve the ends to form crescent shapes.Place the rolls 2 inches apart on the baking sheets. Cover and let rise until puffy and nearly doubled, 30-45 minutes.Preheat the oven to 375°F. Line two large baking sheets with parchment paper.Bake for 9-12 minutes, or until the rolls are golden brown and fragrant. Remove from the oven and immediately brush with the reserved melted butter. Serve warm.Store rolls in an airtight container or zip top bag. Reheat rolls on parchment-lined baking sheets in a preheated 350°F oven for 6-8 minutes.See recipe notes for overnight refrigerator method, and for freezing instructions.
    NotesOvernight Refrigerator Method: After the dough has risen, punch it down. Then cover it with plastic wrap and refrigerate the dough overnight. The next morning, turn the chilled dough out onto a lightly floured surface and shape as directed. The rise time may increase to 1 hour.
    Freezer-Friendly Method: Immediately after shaping, freeze the rolls on parchment-lined baking sheets until firm. Transfer to a freezer bag or other freezer container. Return to the freezer and store for up to 4 weeks. To bake, allow them to rise, increasing the rise time to 2 1/2 to 3 hours and bake as directed.
    Increase Yield Size: Increase the roll count from 24 to 32 by rolling each dough piece to 14-inches instead of 12-inces. Cut each dough circle into 16 wedges instead of 12. Let rise and bake as directed.
    Cranberry-Orange Variation: (Great for the holidays!) In a medium bowl, toss 1/3 cup sugar with 2 tablespoons fine orange zest from 3-4 large oranges. Rub together with fingers. Stir in 1 cup finely chopped dried cranberries. Brush dough circles with butter. Divide mixture between the two dough circles; cut, roll, rise, and bake as directed.

    Keyword active dry yeast, all purpose flour, egg yolks, freezer crescent rolls, homemade crescent rolls, how to make crescent rolls, instant yeast, local honey, overnight crescent rolls, unsalted butter, whole milk, wildflower honey

    You may also enjoy: LEGGI TUTTO

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    Photo and recipe by Linda Lomelino Semlor, or the singular semla, are soft, almond- and cream-filled cardamom buns traditionally eaten on fettisdagen or Fat Tuesday as a celebration before the fasting period of Lent. These are best served the day they are made, but if you have any leftover buns, soak them in warm milk. […] LEGGI TUTTO

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    Buckeye Brownie Bites

    These Buckeye Brownie Bites are a delicious mashup of two classic desserts – brownies and peanut butter buckeyes! They’ll add a festive touch to your Christmas celebrations.

    As we move through this holiday season, I can’t help but get excited about sharing my baking with family on Christmas Day (I’m hosting!). One recipe that’s been a surprise standout in my current repertoire is Buckeye Brownie Bites. How do I love them? Let me count the ways!
    First, they combine two wonderful desserts – brownies and buckeyes – into one perfect bite. Second, they’re a true crowd-pleaser. Everyone loves the soft, chewy brownie and creamy peanut butter middle. Third, one recipe makes 32 brownie bites. That’s a bunch! Which means there’s plenty to share. Last (but certainly not least) they are excellent for holiday gifting. If you’re looking for something to bring to a Christmas party, then this could be your go-to.

    Make the Brownie Batter.
    Begin with 1/2 cup (1 stick) of unsalted butter and 1/2 cup of semisweet chocolate chips. Place them in a large microwave-safe bowl an heat on high for 1 minute. Stir until well combined and let cool slightly.

    Next, add some vanilla extract, brown sugar, and eggs. Beat together with an electric mixer. I used a hand mixer. Which is perfect for a small job like this.

    Add the flour and baking powder, and mix until just combined.

    You’ll need a mini cupcake pan. I use and recommend this one that bakes two dozen at once! Use a cookie scoop to fill the cups about 3/4 full. If you don’t have a cookie scoop, use a tablespoon instead.

    Bake the brownie cups for about 15 minutes. While they are still warm, use the back of a teaspoon measure to create divots in the tops. The mini buckeyes will rest in those concave areas. While the brownies cool, make the buckeyes.

    Make the Buckeyes.
    Combine peanut butter, powdered sugar, and a little butter in a mixing bowl. Again, I used and hand mixer because it’s a small job. Beat together until smooth and creamy. The dough shouldn’t be very sticky. If it is sticky, then refrigerate it for 10 minutes.

    Honestly, I wondered how tedious this would be when I first started. But the work went quickly! Roll the peanut butter mixture into teaspoon-sized balls. The mixture should yield about 32 peanut butter balls. Chill them in the refrigerator or freezer for 10 minutes so they’re nice and firm.

    Next, whip up a small bowl of ganache with heavy cream and semisweet chips. I do this in the microwave because it’s really fast. Skewer each peanut butter ball with a toothpick and dip about 3/4 of the ball in the ganache.

    Use the toothpick to transfer the buckeye to the cooled brownie cups.

    Add some festive, Christmassy nonpareils before the chocolate ganache sets. You can remove the toothpicks, but I left them in. If you have some extra time and red ribbon, you can tie little ribbon flags on each toothpick.

    This is such a fun dessert mashup of classic buckeyes and brownies. Such big flavors for a miniature dessert!

    The duo of rich, cakey brownie with the creamy texture of peanut butter buckeyes is an experience you won’t want to miss. Whether you’re creating a thoughtful homemade gift basket or looking for something to bring for Christmas dessert, these little treats will make the holiday season even more special.
    Related recipe: Toasted Sesame Peanut Butter Balls

    Buckeye Brownie Bites

    Heather Baird

    These miniature treats are ideal for any occasion, from holiday gatherings to everyday sweet cravings. The combination of rich, cakey brownie and creamy peanut butter is a real crowd-pleaser. This makes them perfect for holiday gifting, parties, and other festive occasions.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 35 minutes minsCook Time 15 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 50 minutes mins

    Course DessertCuisine American

    Servings 32

    Ingredients US CustomaryMetric Brownie bites1/2 cup semisweet chocolate chips1/2 cup unsalted butter1 teaspoon vanilla extract1/4 cup light brown sugar2 large eggs1/2 cup all-purpose flour1/4 teaspoon baking powderBuckeyes1/2 cup creamy peanut butter1/2 cup powdered sugar2 tablespoons butter at room temperature1/2 teaspoon vanilla extractChocolate ganache and decors1/2 cup semisweet chocolate chips1/4 cup heavy cream2 tablespoons nonpareils in holiday colors
    Instructions Brownie bitesPreheat the oven to 350°F. Line a mini cupcake pan with the miniature paper liners.In a microwave-safe bowl, combine 1/2 cup of semisweet chocolate chips with 1/2 cup butter. Place in the microwave and heat on high for 1 minute. Remove the bowl from the microwave and stir until the chocolate and butter are completely melted and combined. Add the vanilla extract, brown sugar, and the eggs. Beat with an electric hand mixer until thoroughly combined.Add in the flour and baking powder. Mix until well combined. Spoon the batter into the mini cupcake liners about 3/4 full. Bake for 13-15 minutes. Transfer the brownies to a wire rack to cool completely.BuckeyesUsing an electric hand mixer, blend together the ingredients for the peanut butter balls in a large bowl. Beat until smooth. Scoop the mixture by the level teaspoons and roll into about 32 small balls. Place the balls on a baking sheet and refrigerate 10 minutes.Chocolate ganacheIn a small microwave-safe glass bowl, combine the chocolate chips and heavy cream. Heat at 100% power in the microwave for 1 minute. Allow the mixture to stand for 1 minute, then whisk together until a thick shiny ganache forms. Let cool slightly.AssembleSkewer each chilled peanut butter ball with a toothpick and dip each 3/4 into the chocolate ganache. Transfer each dipped buckeye to a brownie bite. (Remove the toothpick or keep them in – it’s up to you!) Sprinkle with the nonpareils while the chocolate is still tacky. Allow brownie bites to set at room temperature, about 30 minutes, or speed setting by refrigerating them for 10-15 minutes.
    NotesThe peanut butter mixture for the buckeyes should be soft, yet unsticky. If your mixture is too soft, add more powdered sugar. If it seems dry or crumbles, add a little more peanut butter.
    You will have a little leftover chocolate ganache. Refrigerate the leftovers and then scoop the mixture into truffles. Roll them in unsweet cocoa powder and enjoy for a cook’s treat.

    Keyword brownies, buckeye brownie bites, buckeyes, christmas candy, creamy peanut butter, peanut butter balls, powdered sugar, rainbow nonpareils, unsweet cocoa powder

    You may also enjoy: LEGGI TUTTO

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    Sage Browned Butter Biscuit

    These aren’t your average buttermilk biscuits. This Sage Browned Butter Biscuits recipe is the ultimate savory bake. Using browned butter infused with sage to create flaky, fluffy layers and cold buttermilk for a tangy richness, these biscuits are a perfect side for any meal. Top the golden-brown rounds with flaked sea salt and slather with […] LEGGI TUTTO

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    Throw a Glam Halloween Party with Spooky Sweets and Treats

    Dazzle your guests with a Glam Halloween Party filled with dramatic décor and a spooky menu. An edible spider web croquembouche serves as an eerie table centerpiece. A coffin-shaped charcuterie board overflows with much to savor. Witchy cookie favors are a take home treat that will ensure the magic continues long after the party is over!

    Earlier this year, my friends at invited me to craft a Glam Halloween Party for their lifestyle and entertainment section, complete with festive food, décor, and more! Well. I guess you already know – I couldn’t say yes fast enough! Just thinking about all the goth and glam made my brain light up, and I couldn’t wait to dive in. We spent a big chunk of August giving one end of the workshop a makeover with all the haunted mansion vibes we could find.
    There is much inspiration, and many recipes to explore, along with crafting articles and free printables. Which I’ll link individually in this post. However, I urge you to view the entire slide show right here on There are many more links in the gallery captions to all kinds of Halloween party ideas, costumes – the works!

    The tablescape.
    No doubt about it, I’m a more is more kind of gal. So we absolutely layered this table with velvety and gilded textures, along with some pretty dramatic florals and glittering details. You can read more in the slideshow captions about where we sourced our tableware and décor – on a budget!

    A spider-infested centerpiece.
    Classic croquembouche makes a commanding centerpiece, so I decided to give this French confection a spooky makeover. It’s also a shortcut recipe that uses store-bought profiteroles from the freezer section at the grocery store. Get the recipe for Spiderweb Croquembouche RIGHT HERE.

    Halloween place card holders.
    These Skeleton Hand Place Card Holders were SO FUN to craft using foam pumpkins and skeletal swizzle sticks. They’re not hard to make and there’s a free editable template for the black floral place cards. You can find that tutorial on RIGHT HERE.

    Sparkling sweets.
    I made these Tipsy, Glitzy Chocolate-Covered Strawberries for a New Year’s treat for many years ago. But I felt they’d work perfectly as a gilded treat for this party! So here they are again. Get the recipe for Chocolate-Covered Strawberries and Champagne RIGHT HERE.

    Something to sip.
    Shimmery Scary Cherry Mocktail (or Cocktail) has a secret ingredient that makes it glitter like a magic potion. Find the recipe for Halloween Shimmering Cherry Mocktail RIGHT HERE.

    Creepy crawly wall gallery.
    How fun are these framed glittering specimens? (Honestly, I’m tempted to keep them up as dark academia décor year-round.) It’s not only easy, but thrifty, to make an entire Halloween gallery of wall art using dollar store frames, plastic bugs, and glitter. Get the step-by-step tutorial RIGHT HERE.

    A fancy favor.
    These Fancy Witch Hat Cookies with gilded bands and bat decors make a fun parting gift for guests. And they can be made far ahead of party time because they keep so well air tight. There’s also a free printable tag with a spooky-sweet message – just print and tie on (easy!). Get the recipe and tutorial RIGHT HERE.

    I hope you’ve enjoyed this preview of our party. Again, you can find all the images, recipes, how-to articles, and MUCH more RIGHT HERE on xo-h
    Related recipe: Four Easy Halloween Treats for

    You may also enjoy: LEGGI TUTTO

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    Apple Sticky Buns

    Whether you’re craving a comforting fall morning breakfast or a sweet indulgence for dessert, these Apple Sticky Buns have got you covered.

    While we often associate certain ingredients and recipes with specific seasons – such as pumpkin spice for fall and eggnog for winter – some are so delicious that they deserve a place on our tables all year round. Like these Apple Sticky Buns – a warm, sweet yeast pastry that combines tart Granny Smith apples, crunchy pecans, and warm spices.
    Are they perfect right now for fall’s apple harvest? Yes, absolutely! Would I make them for a spring brunch? Also yes! I’m such a fan of this recipe, I plan to revisit it throughout the year. And since it can be prepped ahead and baked fresh the next day, it’s destined for our next family brunch.

    Start with sweet yeast dough.
    I made this on a stand mixer, but you could knead it by hand if you don’t have one. It’s pretty much your basic sweet dough recipe made with quick rising (instant) yeast. Knead the dough 7-10 minutes, either by hand or by mixer fitted with the dough hook. Place the dough in a greased bowl and cover. Let it rise in a warm place until doubled.

    Shred some apples.
    Meanwhile, break down the apples. You’ll need 4 cups, which is about 6 medium or 8 small Granny Smith apples. You can shred them on a box grater, or, like me, you can use the matchstick blade on your mandolin. You don’t even have to remove their skins – the apple peels will cook down well and the pieces are so small you won’t notice they’re there.

    Make the glaze.
    The secret in the ‘sticky’ sauce, which brings even more apple flavor, is apple juice. Combined with brown sugar, it imparts a caramel apple flavor. Put it in a pot and boil until thickened and a little syrupy. Then add another layer of flavor: butter. It’s heaven I tell ya! This sticky bun glaze uses no corn syrup, which is the usual ingredient that makes sticky buns ‘sticky’. Now, I’m not a purist. I don’t mind a little corn syrup in a recipe, but it’s nice when you can get good results without it.

    Reserve 3 tablespoons of the glaze mixture in a small condiment cup; cover and set aside. Then pour the rest of the glaze into a lined 13×9 baking pan and sprinkle with pecans. Set aside while you make the filling and assemble the buns.

    Prep the apple filling.
    Remember those 3 tablespoons of reserved glaze? It goes in the filling, too! So much good stuff in here – apple butter, cinnamon, ginger… Stir it all together until completely mixed. I used my mom’s homemade apple butter in this recipe and it was out of this world delish. No worries if you don’t have homemade – there are several good brands that are ready-made (Smucker’s Cracker Barrel).

    Assemble the apple sticky buns.
    Gently knock down the risen yeast dough and roll it to an approximate 16×12-inch rectangle on a lightly floured surface. Cover the dough with the apple butter mixture, grated apples, and pecans. Leave a small border around the edges so it’s easy to roll up.

    Roll the dough up from a long end, jelly roll style. I always have a little bit of dough that isn’t completely filled on both ends so I very conservatively trim both ends of the roll – and you can too. If you do this you’ll still have plenty enough to cut out all the buns.

    Cut the roll into 12 even slices and lay the slices on top of the sauce/pecan mixture in the pan. We’re almost there!

    Allow the buns to rise until puffy and nearly filling the pan. Look how pretty! (Can unbaked sticky buns be pretty? I think so.)
    Bake them until golden brown on top, then turn them out onto a baking sheet or tray with a lip that is larger than 13×9. Definitely use a pan with an rim, edge, or a lip to catch any of the sticky sauce that runs off the pastry when it’s turned out.

    Once out of the oven, these Apple Sticky Buns are best enjoyed fresh and warm. The aroma alone will draw you in! I couldn’t resist sprinkling a pinch of Maldon flake salt on top of the sticky buns. It’s not mentioned in the recipe, but if you have some on hand you should try it!

    Serve these for a special breakfast or cap off the evening with a satisfying dessert. Believe it or not – these sticky buns aren’t overly sweet! Which makes them a versatile choice for any time of day.
    Related recipe: Giant Sticky Bun

    Apple Sticky Buns

    Heather Baird

    These Apple Sticky Buns are a delectable treat that’s perfect for breakfast, brunch, or dessert. Made with sweet yeast dough, spiced apple butter, grated apples, pecans, and a mouthwatering apple-brown sugar sticky glaze, they’re a guaranteed crowd-pleaser. The best part? You can prep these the day before and bake them fresh right before serving, making them a convenient option for any meal. See recipe notes for make-ahead instructions.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 1 hour hrCook Time 30 minutes mins2 hours rise time 2 hours hrsTotal Time 3 hours hrs 30 minutes mins

    Course Bread, Breakfast, Brunch, DessertCuisine American

    Servings 12

    EquipmentRolling Pin13×9 inch baking panparchment paperserrated knife
    Ingredients US CustomaryMetric Yeast dough3 cups all-purpose flour1/4 cup granulated sugar2 1/2 teaspoons instant yeast1/2 teaspoon fine grain sea salt3 tablespoons unsalted butter2/3 cup whole milk1 whole eggGlaze3/4 cup apple juice1 cup light brown sugar packed1/4 cup unsalted butter1 cup chopped pecansFilling1 cup apple butter commercially prepared or homemade1 tablespoon cinnamon2 teaspoons ground ginger4 cups unpeeled grated apple about 6 medium Granny Smith1 cup chopped pecans
    Instructions Yeast doughIn the bowl of an electric mixer, whisk together the flour, sugar, yeast and salt. Fit the mixer with the paddle attachment.Place the butter and milk in a small saucepan and cook until the butter melts over medium-high heat. Let cool to 110°F to 115°F. Pour the butter and milk mixture into the flour mixture. Add the egg. Stir together on the lowest speed until a ragged dough forms. Switch to the dough hook attachment and knead until elastic dough forms, about 7 minutes.Place the dough in a greased bowl and turn over to coat all sides of the dough. Spray a piece of plastic wrap with cooking spray and cover the bowl. Let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours, more or less depending on your room temperature.GlazeLine a 13×9 inch baking pan with parchment paper.Place the apple juice and brown sugar in a small nonstick saucepan and bring to a boil. Cook until thickened and a little syrupy, about 6 minutes. Add the butter and stir until melted. Remove the saucepan from the heat. Remove three tablespoons of the sauce to a small condiment cup. Pour the rest of the sauce into the lined baking sheet. Sprinkle the sauce with the chopped pecans.FillingIn a medium bowl, stir together the apple butter, cinnamon and ginger.Stir in the reserved 3 tablespoons of sauce.AssemblyGently deflate the yeast dough and turn it out onto a lightly floured surface. Roll the dough out to an approximate 16×12-inch rectangle.Spread the apple butter mixture evenly over the dough leaving about a 1/2 inch plain border around the edge. Top with the shredded apples and then the chopped pecans. Beginning with the long edge closest to you, roll the dough up tightly, jelly roll style. Pinch seams closed to seal. With a serrated knife conservatively trim away any unfilled overlapping dough, (usually 1/2 to 1 inch of dough) on each end of the roll.Again, using the serrated knife, cut the roll into 12 even buns. Place them on top of the sauce/pecan mixture in the prepared pan. Cover the buns with plastic wrap and let rise until doubled, about 1 hour.Meanwhile, preheat the oven to 350°F.Bake the buns until puffed and golden about 30-35 minutes. They should sound hollow when gently tapped. Let the buns cool in the pan 5 minutes.On a large baking sheet or serving tray with a rim, invert the buns onto the serving platter; peel away the parchment paper.Serve the buns warm. They have the best flavor and texture the same day they’re made. See recipe notes for make ahead instructions.
    NotesMake ahead: Prepare the recipe up to the second rise (buns double in the pan). Skip this final rise and cover the buns. Refrigerate overnight. The next day, allow the buns to come to room temperature. Then let the buns rise 1 to 1 1/2 hours before baking.
    Apples: Use a dry apple that’s good for baking, such as Granny Smith. You can prep them ahead of time by grating them on a box grater or a mandolin fitted with the matchstick cutter. Toss the shredded with 1 tablespoon of lemon juice to prevent browning over time. Place in a bowl and store in the refrigerator until ready to use. 
    Source: This recipe was adapted from Canadian Living.

    Keyword apple butter, apple sticky buns, fall brunch, fall dessert recipe, granny smith apples, instant yeast, sweet yeast dough

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