Prep 45 mins
Cook 40 mins
From Rachel Ray Magazine, October 2008. I have not tried this recipe, but I put it here because it was different than the other cinnamon bun recipes.
- 2 tart apples, peeled and cored and sliced 1/4 inch thick
- 1 1⁄4 cups packed brown sugar
- 1 tablespoon packed light brown sugar
- 3⁄4 cup butter, softened
- 2 cups flour
- 1⁄4 cup granulated sugar
- 1 tablespoon baking powder
- 3⁄4 tablespoon baking powder
- 3⁄4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1 cup chopped pecans
- 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 the oven temperature to 350°F.
- Meanwhile, using an electric mixer, blend the flour, granulated sugar, baking powder and 1/4 teaspoon salt at low speed. Add 5 tablespoons butter and mix until crumbly. In a 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 tablespoon butter and dot the dough. Sprinkle the brown sugar mixture on top and cover evenly with the roasted apples. Roll up the dough, jelly roll-style, and cut crosswise into 9 slices; place the slices cut side down on the prepared baking pan. Bake until golden 35-40 minutes. Transfer to a rack to cool.
- Meanwhile, in a sauce pan, 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'm not rating this recipe as I have not tried it. My copy of this recipe says just 1 1/4 c light brown sugar, 1 1/2 sticks (6oz) butter, 1 tbl baking powder. The rest of the ingredients is the same. I hope to try these soon. Thanks for posting! Christine (internetnut)
This recipe was very frustrating for me. I was very excited to make it because it looked easy and it was far from easy. First off, when roasting the apples, they turn to mush. The picture in the magazine shows the person placing cut pieces of roasted apple onto the dough. Secondly, the dough is really sticky. I had to use double the amount of flour just so I could handle it and it still stuck horribly to my countertop. I managed to get it rolled out and put all the ingredients ontop, but when I went to roll it up the warm apples had already softened the dough so much that the entire thing was glued to my countertop. I had to end up scraping up sections and just throwing them into the pan. I still baked it and it came out as a coffee cake consistency that was very dry, even with the caramel syrup poured over the top. This recipe is horribly designed and does not work at all.