Apple-Pecan Sticky Buns

-Christina Sorenson

Makes: 9 Prep: 45 min Bake: 40 min

2 tart apples, such as granny smith-peeled, cored and sliced ¼ inch thick

1 ¼ cups plus 1 tablespoon packed light brown sugar

1 ½ sticks (6 oz.) butter, softened

2 cups flour

¼ cup granulated sugar

1 tablespoon baking powder

¾ teaspoon salt

2 large eggs

1 cup heavy cream

1 cup chopped pecans

½ teaspoon ground cinnamon

2 tablespoons honey

1. Preheat 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 aluminum foil and roast until tender, 15 min. Lower the oven temperature to 350.

2. Meanwhile, using an electric mixer, blend the flour, granulated sugar, baking powder and ¼ teaspoon salt at low speed. Add 5 tablespoons butter and mix until crumbly. In a small bowl, whisk the eggs with ½ 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 ½ 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, ¾ cup brown sugar, ½ cup heavy cream, ½ 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.