Apple, Bacon and Cheddar Sticky Buns

• Meat

  • 6 slices Bacon

• Produce

  • 2 Sweetango apples

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Corn syrup

• Baking & Spices

  • 1 tbsp Active dry yeast
  • 1 1/4 cups Brown sugar
  • 1 tsp Cinnamon
  • 3 1/4 cups Flour
  • 1 tsp Salt
  • 17 tsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter
  • 2 cups Cheddar cheese
  • 1/2 cup Sour cream

• Liquids

  • 1/4 cup Water

• Other

  • 1/2 cup Pecans or walnuts, toasted and optionally coarsely chopped

Found on closetcooking.com

Description

Ingredients

• 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
• 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

Directions

• 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.
• 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/180C preheated oven until golden brown, about 20-30 minutes.

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