This recipe has been changed to be made lower fat. I also changed up the cinnamon raisin buns. They only have 7 grams of fat each, and are 225 calories . A typical sticky bun is over 21 grams of fat and over 400 calories each. These are really delicious. Grab that cup of coffee, or Tea and dig in.
Choose your filling. If making both bun recipes. Double the dough,recipe, or cut the filling recipe, and topping recipe in half. If making one flavor. Just pick the filling and match the topping with it.
Dough: place 1/4 cup of the milk in a small bowl. Microwave for 13 seconds or until warm. Not hot. Mix in the yeast, and a tsp of sugar. Cover and set aside. Check after 5 minutes to make sure yeast is foamy. If not foamy. Your yeast is not good. Try again.
In a large bowl combine 2 cups of the flour, sugar, and salt. Add the yeast mixture. Warm remaining milk. Add to mixture. Mix well by hand. Add the egg, and tablespoon of butter. Mix with a mixer until butter is well combined. Add the rest of the flour. knead for about 5 minutes with floured hands. Spray a bowl with oil spray. Canola or vegetable is fine. Place ball of dough in bowl. Coat ball with the spray. Cover with a plate. Put in a warm place to rise. Rise to double in size. About 1 hour.
Quick rise tip: heat oven to lowest temperature possible. Turn oven off. Place covered bowl of dough in oven. Shut door. Wait about 30 minutes and check on it. Usually it is ready by then. If not wait a little longer. Same with the rolls. Use the same tecnique, and cut the rising time down.
Make your filling. For caramel apple filling.: Combine all ingredients together and set aside.
Cinnamon raisin filling: combine all ingredients except butter, and set aside.
While dough is rising make caramel apple bun topping:
Place brown sugar and butter in a sauce pan. Heat to boiling while stirring. Remove from heat. Add the corn syrup. Mix well. Pour and spread toppind on to sheet pan. Sprinkle pecans over it. Set aside. Skip this step if making cinnamon raisin topping.
Place dough on floured surface. Roll out to 10 x 16 inches. For caramel apple filling. Spread over dough leaving an inch on each 16 inch side with no filling. Roll long side up as tightly as possible. Wet fingers with water. Pinch seems together at end. Slice in to 14 equal pieces with sharp knife. For cinnamon raisin filling. Spread softened butter over dough before sprinkling with filling.
Heat oven to 350. Place sliced apple cinnamon buns on top of sheet pan with caramel topping. Cover and let rise about 30 minutes in warm place.
For cinnamon raisin buns. Spray sheet pan with oil spray. Place buns on sheet pan and cover with Saran of towel. Let rise in a warm place.
After buns rise. Place in oven and bake about 20-25 minutes, or until lightly browned. For cinnamon raisin buns. Beat sugar vanilla and butter until smooth. Add milk as needed for drizzling . Drizzle over warm buns. Let set.
For Caramel apple buns. Bake 20-25 minutes until browned. Remove pan from oven. Turn sheet pan over on to another sheet pan. Let sit until buns come off with topping. If any topping stays on pan. Place back in oven until softened. Spoon over buns.