Apple Pecan Sticky Buns

And so Fall begins with apples. I don't normally eat them by themselves. I just like apple crisp and food like that. Don't ask why. I just do. Oh, and applesauce. I have to have apple sauce everyday, just like oatmeal.
I forgot to take a dang picture of all the ingredients again. Please, don't delete me from your google reader! I promise, this gets better...
Especially with pecans...
And 2 apples. Peel them and chop them.
Don't forget to squeeze a little lemon or some sort of acidic something over them so they don't brown. Toss to get the acid all over the apples.
Roast at 400 degrees for 15 minutes.
And make the sticky dough.
Seriously, you could probably add another 1/4 cup of flour to the dough. I recommend making the dough in a food processor. I didn't and you can tell. So, make it in a food processor.
Get the crumble mixed. With a fork.
Roll out the dough. Make sure your board is floured well. Otherwise it'll stick. It did for me...
Dot the dough with butter.
Then roll up like a jelly roll and cut into 8 - 9 pieces. Put into a prepared pan.
Smell the loveliness of the warm apples mixed with the cinnamon and remember what Fall is like...
Then come out of your stupor of Fall scents and shove it into the oven for 35 - 40 minutes.
See? Sticky dough. Eh, add another 1/4 cup flour next time, plus chill the dough. That should take care of it...
Check the oven and smell. Wish that there was an apple cinnamon scented perfume...
Then remove after it's done.
Make the syrup.
Swirl a lot.
And more... For 2 - 4 minutes.
And drizzle. Then eat.

Apple-Pecan Sticky Buns
From Every Day with Rachael Ray

2 tart apples, such as granny smith—peeled, cored and sliced 1/4 inch thick 1 1/4 cups plus 1 tablespoon packed light brown sugar 1 1/2 sticks (6 ounces) butter, softened 2 cups flour 1/4 cup granulated sugar 1 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

1. 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 parchmentpaper- lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes. Lower the oven temperature to 350°.

2. 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.

3. 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 tablespoons 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 in the prepared baking pan. Bake until golden, 35 to 40 minutes. Transfer to a rack to cool.

4. Meanwhile, in a saucepan, 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.
Enjoy!

PSH