Real Recipes From Real Home Cooks ®

nutty apple cranberry stickies

Recipe by
Linda Mericle
Dadeville, AL

Your friends and family will never forget these delicious buns, all full of apples with tart cranberries and crunchy nuts. Ice with your favorite icing or just brush with syrup and serve warm, or warmish, or even cool. Your family won't care, they will be too busy sneaking these from behind everyone's back. (this photo was taken on baking day, with lots of goodies coming and going from the oven. I took a picture before icing because I might forget to take one later, which I did.)

yield 8 -12
prep time 1 Hr
cook time 35 Min
method Bake

Ingredients For nutty apple cranberry stickies

  • 1 1/2 lb
    your favorite sweet dough recipe
  • 1/4 c
  • 4 c
    cooking apples, peeled and diced
  • 1/4 tsp
  • 3/4 c
    brown sugar
  • 1 tsp
    cinnamon or apple pie seasoning
  • 2 Tbsp
  • 1/2 c
    dried cranberries
  • 1/2 c
    chopped pecans

How To Make nutty apple cranberry stickies

  • 1
    Make a batch of your favorite sweet dough and use about 11/2 lbs of it for this recipe. I have posted versatile sweet dough recipes and I'm sure you have seen many others. Just use your favorite cinnamon roll dough. Mix it, knead it and while it is raising, start the filling. Or you can use make ahead dough that you have waiting in your fridge.
  • 2
    Melt the butter in a large skillet and add the apples, sauteing until they start to get tender, just a few minutes. Add in the salt, spice, brown sugar and flour mixing them in the skillet for 1 more minute over medium heat. Remove from pan to cool to room temperature. If I am in a hurry, I pour it out onto a cookie sheet to cool faster.
  • 3
    I used a 12" cast iron skillet for this recipe. It makes an impressive presentation, all rustic looking and keeps things warm for a long time if you are taking it anywhere. The picture you see is un-iced. I may have iced it later or used Lyle's Golden Syrup over it all. Either way, using a pan or skillet, rub some shortening into the pan to prep it.
  • 4
    Roll out your dough into a rectangle, about 12 x 16 or so. Spread the filling over the dough and roll up. If you roll from the short side, you will get fewer but fatter rolls.I used those for the skillet. (If I had extra rolls, I may have baked them in a separate dish.) If you roll from the long side they will be slightly smaller, but you will get more of them to easily fit into a 9x13 pan. Either way, roll it up and try to seal the edge of the dough with your fingers and some water. Carefully slice the rolls. It will be messy, I won't lie. Lovingly lift each one and place it in your prepared pan.
  • 5
    Preheat the oven to 350 and cover the rolls with a damp towel or plastic wrap of a loaf bag cut on 2 sides to open it up.(recycle, reduse, reuse, right?) Let them rise and puff for 30-45 minutes.
  • 6
    When you think they are ready (they don't have to double, just puff nicely) put them into the preheated oven. Bake until golden brown, 30-40 minutes.If using an iron skillet, be sure the center ones are cooked before removing from oven.
  • 7
    You can make an icing with powdered sugar, milk and vanilla. Or cream cheese, milk, powdered sugar and butterscotch flavoring. Or just brush it warm with Lyles Golden Syrup or another similar syrup and then brush again when cool. Either way, you have yourself, friends and family (if you really have to share) a delicious, apple-full bun to enjoy.