Apple Pie Filled Pecan Sticky Rolls

For the dough:

• ¾ cup whole milk + additional for basting

• 2¼ teaspoons quick rise or instant yeast (¼-ounce package yeast)

• ¼ cup granulated sugar

• 3 cups bread flour, plus more for dusting

• ¾ teaspoon salt

• 2 eggs, room temperature

• ¼ cup salted butter, melted 

For the filling:

• 3 cups apples (peeled, cored, and diced small, ¼-inch cubes)

• ¼ cup salted butter, softened

• ½ cup packed light brown sugar

• ¼ cup granulated sugar

• 2 teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 teaspoon lemon juice

• 1 teaspoon vanilla extract

• 1 tablespoon cornstarch

• 2 tablespoons whole milk

For the topping:

• ½ cup salted butter, softened

• 1 cup dark brown sugar

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

• ¼ cup whole milk

• 1½ cups pecans, roughly chopped

1. Make the dough: Warm milk in a small bowl either in the microwave or over a stove. Check yeast packet for ideal temperature. Sprinkle yeast over the milk and add 1 tablespoon granulated sugar. Stir then let sit for 5-7 minutes until the yeast is active and bubbling.

2. In a large bowl, combine remaining sugar, flour, and salt. Whisk well.

3. Pour the yeast mixture into the bowl of a stand mixture fitted with the dough hook attachment. Add flour mixture, eggs, and melted butter. Mix the dough on medium-high speed for 5-7 minutes, or until the dough is slightly sticky to the touch and is pulling away from the sides of the bowl.

4. Lightly flour the countertop and knead the dough by hand a few times before shaping into a ball. Place the dough ball into a clean bowl that has been lightly greased with butter or cooking spray and cover with a clean cloth or plastic wrap.

5. Allow the dough to rise in a warm place for 1 hour, or until doubled in size.

6. Make the filling: In a large skillet, melt the butter then add apples, both sugars, cinnamon, nutmeg, lemon juice, and vanilla. Cook, stirring often, until the apples are softened.

7. In a small bowl, whisk together the cornstarch and milk. Pour into the skillet and stir until the apple mixture thickens. Remove from the heat and cool completely.

8. Make the topping: Add the butter, brown sugar, vanilla, cinnamon, and cream to a medium saucepan. Warm over low heat, stirring constantly, until the butter has melted and the sugar is smooth. Increase heat to medium and bring the sauce to a boil. Remove from heat.

9. Stir the pecans into the sauce mixture. Pour the mixture into a greased 13x9 baking dish.

10. Roll out the dough into a large rectangle, approximately 14-inches long by 9-inches wide. Evenly spread the cooled apple mixture over the dough. Use a pizza cutter to cut the dough into 1-inch strips, along the long side. Carefully roll the dough and place each roll over the pecan filling in the baking dish. 

11. Cover the dish with a clean cloth or plastic wrap and allow the rolls to rise for 30 minutes or until nearly doubled in size. Meanwhile, preheat oven to 375℉.

12. Once the rolls have risen, lightly baste with additional milk then bake for 25-30 minutes, or until deeply golden on top. Allow to cool in the baking dish for 15 minutes then carefully overturn the baking dish onto a baking tray lined with parchment paper. Serve warm. Enjoy!