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Recipe Image Apple-Allspice Sticky Buns

Apple-Allspice Sticky Buns

By Sobeys
Published on July 25, 2024
Apple-Allspice Sticky Buns
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Time and servings

45 minsTotal time
12Servings
10 minsPrep time

Ingredients

  • 1/2 cup golden raisins 125 mL
  • 2 1/2 cups all-purpose flour, plus a bit more for rolling 625 mL
  • 1/2 cup sugar 125 mL
  • 2 tsp baking powder 10 mL
  • 1 1/2 tsp ground allspice, divided 7 mL
  • 1/2 tsp salt 2 mL
  • 1/2 cup cold unsalted butter, divided 125 mL
  • 1 egg, beaten
  • 3/4 cup milk 175 mL
  • 1 tsp vanilla extract 5 mL
  • 1 1/2 to 2 cups (375 to 500 mL) peeled and diced Granny Smith apples
  • 2/3 cup walnut halves, chopped 150 mL
  • 1/2 cup brown sugar, divided 125 mL
  • 1/4 cup maple syrup 60 mL

Directions

  1. Step 1

    Preheat oven to 400°F (200°C). In a small bowl, cover raisins with hot water and set aside. In another bowl, combine flour, sugar, baking powder, 1 tsp (5 mL) allspice and salt and mix well. Using a box grater, finely grate in half the cold butter. With two knives or cool fingertips, mix in until mixture resembles coarse meal.

  2. Step 2

    In a small bowl, whisk together the egg, milk and vanilla; add to flour mixture and stir to combine. Turn mixture out onto a lightly floured surface and knead just until it comes together. Roll dough into a large 10 x 15-in. (25 x 38 cm) rectangle. Cover with a damp tea towel.

  3. Step 3

    In a bowl, toss remaining allspice with the apples, walnuts, half of the brown sugar and well-drained, plumped raisins. Melt remaining butter and liberally brush it over the dough (reserve the excess). Sprinkle the dough evenly with half of the apple mixture. Roll up into a tight log. Pinch ends together and trim off; cut remaining log into 12 pieces. Cover again with a damp towel.

  4. Step 4

    Brush a 12 cup muffin pan with reserved melted butter. Combine remaining melted butter, brown sugar, apple mixture and maple syrup, and spoon a little into each cup. Set a bun overtop apple mixture and press lightly to secure. Place muffin pan on a parchment paper-lined baking sheet (to catch drips) and bake on the centre rack until golden and bubbling, 22 to 25 min. Let cool slightly, turn over onto a platter and serve warm or store in an airtight container for up to 5 days.