SweeTango Apple Sticky Buns

SweeTango Apple, Bacon and Cheddar Pecan Sticky Buns

Author: Closet Cooking

Pecan sticky buns with apple, cheddar and bacon make for a perfect blend of sweet and savoury in a tasty fall breakfast treat.


For the basic sweet yeast dough:
1/4 cup water, warm
1 tablespoon active dry yeast
1 teaspoon sugar
1/3 cup sugar
2 eggs, room temperature
1/3 cup butter, melted
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
1 teaspoon salt
3 1/4 cups flour

For the apple, bacon, cheddar sticky buns:
3 tablespoons butter, room temperature
1/2 cups brown sugar
1 teaspoon cinnamon
2 SweeTango apples, peeled, cored and sliced
2 cups cheddar cheese, shredded
6 slices bacon, cooked and crumbled (optional)
1/3 cup butter, room temperature
3/4 cups brown sugar
2 tablespoons corn syrup
1/2 cup pecans or walnuts, toasted and optionally coarsely chopped


For the basic sweet yeast dough:

Mix the water, yeast and sugar into a large bowl and let it sit until it is foamy, about 10 minutes.

Add the sugar, eggs, butter, sour cream, vanilla, salt and 2 cups of flour, mix for 2 minutes at medium or 200 strokes by hand and stir in enough of the remaining flour to make a soft dough.

Place the dough onto a lightly floured surface and knead until smooth, about 5 minutes. The dough should feel soft and buttery and not sticky.

Place the dough in a large greased bowl, cover with a damp towel and let rise until it has doubled in size, about 1 hour and 30 minutes.

For the apple, bacon, cheddar sticky buns:

Punch the dough down, knead for 30 seconds, cover rest for 10 minutes.

Roll out the dough on a floured surface into a 16″ by 12″ rectangle.

Spread the butter onto the dough leaving 1 inch of one of the narrow edges free.

Sprinkle the mixture of the brown sugar and the cinnamon onto the buttered part of the dough followed by the apple, cheddar and half of the bacon.

Roll the dough into a log starting with the buttered narrow end, pinch the seam to seal and cut into 16 even slices.

Melt the butter, brown sugar and corn syrup in a pan at low heat, mix in the nuts and remaining bacon and pour the mixture into the bottom of the baking dish.

Arrange the buns on top of the mixture, cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes.

Bake in a 350F preheated oven until golden brown, about 20-30 minutes.

Prep Time: 20 minutes
Rise Time: 3 hours 10 minutes
Cook Time: 30 minutes
Total Time: 4 hours Servings: 16


Kevin Lynch of Closet Cooking: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.