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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.