Easy Apple and Almond Sticky Buns
An easy sticky bun filled with apples and cinnamon. Almonds and caramel tops these buns for a deliciously sweet and sticky breakfast treat. So quick and easy to make, you can treat your family to these anytime.
Yield: 12 buns
Equipment
- 12 cup standard muffin tin
Materials
For the Rolls:
- 12 tablespoons (1½ sticks) unsalted butter, room temperature
- ⅓ cup light brown sugar, lightly packed
- ½ cup (50 g) raw, sliced almonds
- 1 package (17.3 ounces/2 sheets) frozen puff pastry, thawed
for the Filling:
- 3 tablespoons unsalted butter, melted and cooled
- ⅔ cup (130 g) light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 large tart cooking apple (such as granny smith), peeled and thinly sliced
Instructions
- Preheat oven to 400°F (205°C). Place a standard 12 cup muffin tin on a sheet pan lined with parchment or foil.
- In a small bowl, combine the 12 tablespoons of butter and 1/3 cup brown sugar. Place approximately 1 tablespoon of this mixture into each muffin cup. Sprinkle the sliced almonds to each cup evenly on top of the butter mix.
- On a lightly floured surface, unfold one sheet of puff pastry. Using a rolling pin, lightly roll out the dough to approximately 11½" x 11". Brush the sheet with almost half the melted butter. Leaving a 1" border on the pastry, sprinkle the sheet with ⅓ cup of the brown sugar and 1½ teaspoons cinnamon. Arrange half the apple slices horizontally on top of the cinnamon sugar in rows. Brush a little melted butter on the top edge of pastry.
- Starting with the end nearest you, roll the pastry up tightly around the filling. Finish the roll seam side down. Trim about 1/2" off each end of the roll and discard. Divide the roll into 6 equal pieces and slice. Place each bun, spiral side up, in the muffin cups and press down lightly. Repeat with the second sheet of puff pastry to make another 6 buns.
- Bake for 30 minutes or until the buns are golden brown. Allow to cool for 5 minutes or less ONLY. Place the parchment lined sheet pan on top of the sheet pan. Quickly flip everything over. Lift the muffin pan so the buns tip out. Scrape any stuck almonds with a spoon or offset spatula onto the buns. Trim off any excess caramel on the buns. Cool before serving.
Notes
-any similar fruit can be substituted for the apples, such as pears.
-I recommend tart cooking apples for these buns but any apple you like is ok.
-almonds can be replaced with any nut or omitted entirely.