Oh so sticky, sweet, and full of fall flavors, this Apple Sticky Buns recipe is coming in hot with a cinnamon sugar apple filling and an indulgent date caramel glaze that is just so dang good we could eat it on anything. Perfect for a cozy autumn morning or as a decadent dessert, these buns are sure to please!
If I had you at “apple sticky buns,” I don’t blame you. Sticky Rice, Sticky Sesame Garlic Ribs, Honey Sticky Pork, all things sticky? I’m all in. But when it comes to sticky-sweet recipe, this one really does take the cake. These apple sticky buns are a Rosie original, and they’re the perfect combination of comforting fall flavors and indulgent sweetness. Plus, sticky buns are just so fun to eat (and make!)!
To make these yummy apple buns, you’ll need to make the dough, apple filling, and date caramel (OMG the date caramel 🤩) before assembling and baking until perfectly moist, sticky, and delicious!
- 2% milk: Make sure your milk is warmed to 100-110℉ before mixing with the yeast.
- Quick-rise yeast: We used quick-rise for time and convenience, but you can use regular active dry yeast as well.
- Maple syrup: Adds warmth and natural sweetness to the dough.
- Unsalted butter: Adds all that good moisture and flakiness to the dough.
- Egg: Helps bind the dough together and gives it that extra richness!
- All-purpose flour: We tested this recipe with all-purpose flour, but you can try using bread flour for a chewier texture.
- Light brown sugar: Sweetens the apple filling and adds a touch of caramel flavor.
- Cinnamon: A classic fall spice that pairs perfectly with apples. Mmm.
- Honey crisp apples: Our apple of choice! It’s crunchy, tart, and sweet all at the same time.
- Dates: The firmer the dates, the more extra liquid you may need. Try to use Medjool dates if you can!
- Coconut cream: Use the thick stuff, not the liquid. We used the cream from a 13.5 oz can of coconut milk.
- Stand mixer: This is used to mix the dough. It’s going to make your life so much easier, trust us.
Yes, you can use pre-made dough for this recipe if you’re short on time. However, making the dough from scratch will result in a more flavorful and satisfying bun. If using pre-made dough, make sure to let it rise according to package instructions before rolling it out and filling it with the apple mixture.
Delicious Additions to Apple Sticky Buns
If you want to take your apple sticky buns to the next level, you’ve got to try these delicious additions:
How to Make Apple Sticky Buns
- Make Yeast: Add the warm milk and yeast to a large bowl. Set aside until the yeast has bloomed, about 5 minutes. Next, add the maple syrup, melted butter, egg, and vanilla. Whisk to combine.
- Prepare Dough: Using a stand mixer on low-medium speed with the dough hook attachment, slowly stir the flour and salt into the wet ingredients. Once all of the flour has been added and a shaggy dough has formed, knead for 2-3 minutes or until the dough is smooth and elastic (it should bounce back when you poke it).
- Let Dough Rise: Transfer the dough to a lightly oiled bowl and cover it with plastic wrap and then a tea towel. Place it in a warm place to rise until doubled in size — about 1-1.5 hours. While the dough rises you can make the filling and cook your apples.
- Make Apple Filling: In a small bowl, combine the brown sugar and cinnamon. Set aside until ready to use. Next, peel your apples and dice them into small pieces.
- Saute: Then, heat a saute pan over medium heat and begin to melt 1 tablespoon of butter. Once the butter is melted, add your diced apples and nutmeg, and cook for 5-7 minutes or until the apples are soft. Set aside.
- Make Date Caramel: Place the dates, coconut cream, vanilla, and salt into a food processor. Blend until completely smooth. Set aside.
- Assemble Cinnamon Rolls: Once the dough has risen for 1 to 1.5 hours, turn it out onto a lightly floured surface. Roll it into a rectangle that is approximately 18” long, 12” wide, and ¼” thick.
- Add Filling & Roll: Spread the butter over the dough, sprinkle the filling over the butter, and sprinkle the diced apples over the filling. Then roll into a tight log, starting at one of the long sides. For larger rolls, roll the tight log starting at one of the shorter sides.
- Slice: Slice the log into 1” rolls. This will yield about 12 rolls, depending on how tightly you roll your log and whether you start rolling at a long or short side of the dough.
- Add to Baking Dish: Butter a 9×13-inch baking dish and line it with parchment paper. Spread the caramel on the bottom of the baking dish. Add the rolls to the dish, making sure they just barely touch. Depending on how tightly you roll the dough into the log, you can either place rolls 3×4 or 2×4 with extra rolls in another baking dish.
- Let Rolls Rise: Cover with plastic wrap and then a tea towel, and place them in a warm spot to rise until the rolls begin to touch — about 30 minutes. While the rolls rise, preheat your oven to 350℉.
- Bake: Bake the apple sticky buns for 18-22 minutes (depending on your oven) or until the centers are set, be sure not to overbake.
- Cool & Serve: Allow the sticky buns to cool for 10 minutes before flipping them onto a cutting board. Serve with flaky sea salt sprinkled on top. Enjoy!
Absolutely! If you’re making the rolls in advance, wrap them in plastic and store them in the fridge for up to 12 hours. When you’re ready to bake, bring the rolls to room temperature (about 30 minutes), and then skip to step 15 in the recipe card.
try it!
Apple Cinnamon Rolls
The apple cinnamon rolls with brown butter cream cheese frosting are the ultimate fall treat!
Here’s a Tip!
If the date caramel is still chunky, add some of the remaining liquid from the can, 1 tablespoon at a time, until you get a smooth consistency.
To store leftover apple sticky buns, let them cool completely and then wrap them tightly in plastic wrap or place them in an airtight container. They will last for up to 3 days at room temperature.
For longer storage, place the buns in the fridge for up to 1 week.
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Make the cinnamon rolls. Add the warm milk and yeast to a large bowl. Set aside until the yeast has bloomed. About 5 minutes.
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Next, add the maple syrup, melted butter, egg, and vanilla. Whisk to combine.
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Using a stand mixer on low-medium speed with the dough hook attachment, slowly stir the flour and salt into the wet ingredients. Once all of the flour has been added and a shaggy dough has formed, knead for 2-3 minutes or until the dough is smooth and elastic (it should bounce back when you poke it).
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Transfer the dough to a lightly oiled bowl and cover it with plastic wrap and then a tea towel. Place it in a warm place to rise until doubled in size – about 1-1.5 hours. While the dough rises you can make the filling and cook your apples.
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Make the apples. In a small bowl, combine the brown sugar and cinnamon. Set aside until ready to use.
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Next, peel your apples and dice them into small pieces.
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Then, heat a saute pan over medium heat and begin to melt 1 tablespoon of butter. Once the butter is melted, add your diced apples and nutmeg, and cook for 5-7 minutes or until the apples are soft. Set aside.
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Make the date caramel. Place the dates, coconut cream, vanilla, and salt into a food processor. Blend until completely smooth. Set aside.
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Assemble the cinnamon rolls. Once the dough has risen for 1 to 1.5 hours, turn it out onto a lightly floured surface.
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Roll it into a rectangle that is approximately 18” long, 12” wide, and ¼” thick.
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Spread the butter over the dough and then sprinkle the filling over the butter, and then sprinkle the diced apples over the filling. Then roll into a tight log, starting at one of the long sides. For larger rolls, roll the tight log starting at one of the shorter sides.
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Slice the log into 1” rolls. This will yield about 12 rolls, depending on how tightly you roll your log and whether you start rolling at a long or short side of the dough.
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Butter a 9×13-inch baking dish and then line it with parchment paper. Spread the caramel on the bottom of the baking dish. Add the rolls to the dish making sure they just barely touch. Depending on how tightly you roll dough into the log, you can either place rolls 3×4 or 2×4 with extra rolls in another baking dish.
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If you’re making the rolls in advance, wrap them in plastic and place them in the fridge for up to 12 hours. Bring the rolls to room temperature (about 30 minutes) when you’re ready to bake and then skip to step 15.
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If you aren’t making the rolls in advance cover with plastic wrap and then a tea towel, and place them in a warm spot to rise until the rolls begin to touch – about 30 minutes. While the rolls rise, preheat your oven to 350℉.
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Bake the apple sticky buns for 18-22 minutes (depending on your oven) or until the centers are set, be sure not to overbake.
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Allow the sticky buns to cool for 10 minutes before flipping them onto a cutting board.
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Serve with flaky sea salt sprinkled on top.
- We used the cream from a 13.5 oz can of coconut milk.
- If the date caramel is still chunky, add some of the remaining liquid from the can 1 tablespoon at a time until a smooth consistency. The more firm the dates are the more extra liquid you may need.
Calories: 374 kcal, Carbohydrates: 63 g, Protein: 6 g, Fat: 11 g, Fiber: 3 g, Sugar: 27 g
Nutrition information is automatically calculated, so should only be used as an approximation.
