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This recipe makes very nice buns, which fall into the "quick and easy" category for yeast breads. I used two 9-inch round pans, instead of the 9 by 13-inch pan listed. I increased the topping only, by 1/4, which was probably a mistake, because it overflowed. I did have foil lined pans underneath to catch spills, so that was all right. The buns are moist and tender, and very tasty. I think that muffin pans might be easier to work with (at least in my case, with an oven too small for the pan called for.) I shredded the apple using the side of a cheese grater with big holes, and gently squeezed the juice. I used the juice from the shredded apple, and also some apple cider to make up the liquid for the recipe. I used dry milk powder, which I mixed with the flour. Thank you very much for sharing this recipe with us. I have had a craving for apple pastry recently, which this has satisfied.

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mianbao February 06, 2014

With no kneading and no particular shaping, these are very easy yeast sticky buns. The crumb is very tender and the end result not overly sweet. I added a few dried cranberries to the topping. Thanks for posting!

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pattikay in L.A. August 10, 2007
Apple Sticky Buns