What do you get when you roll up apple pie filling into a sweet dough and cover it with maple syrup? The best sourdough sticky buns ever!
Our homestead is located in the grand old state of New York, which is one of the top producers of maple syrup in the entire world, next only to Vermont and Canada and as a Canadian, I take maple syrup very very seriously.
So seriously that we are preparing to tap our own maple trees in preparation to make our own syrup right here in our backyard! But more on that later…
I’ve been dreaming up this recipe for weeks. If you recall earlier this season, I attempted to make an apple jelly. I am unsure of what happened but that experiment did not go as planned and so I quickly converted the apple jelly into applesauce and then it finally reached its final form as apple pie filling. The thought of spreading the delicious apple filling into sweet rolls just wouldn’t leave my mind. So I finally did it and it was wonderful!
How to Make Sweet Dough
Since we are using an active sourdough starter in this recipe, you will want to start preparing your dough the night before to give it enough time to ferment. I love to let my dough ferment for as long as possible, that way you reap all the benefits of sourdough and really develop that delicious flavor.
If you haven’t joined the sourdough club yet, that is okay too! You can use a yeast sweet roll recipe, just skip the dough making steps and continue with the filling recipe after assembling your dough.
Before you go to bed, start to prepare your dough by melting your milk and butter together in a saucepan or in a microwave using a microwave safe container. Set it aside and allow it to cool slightly. While that is cooling, you can mix together your sourdough starter, egg and honey together in a bowl or in a stand mixer using a paddle attachment.
Next, you will add your warm milk and butter, salt and flour to the bowl and mix until fully combined. Your dough should still feel a bit tacky but can still easily pull away from the sides of the bowl. If it is not pulling away from the bowl easily, you can add a little bit of flour and mix until you have reached the right consistency.
Cover your bowl with a dish towel and set aside to rest for 30 minutes.
When the dough has finished resting, gently coax it onto a lightly floured surface and begin to knead for 5-7 minutes, shaping it into a ball.
Transfer the dough into an oiled bowl, cover and let the dough bulk rise at room temperature for 8-10 hours or overnight.
How to Prepare Your Filling
In the morning, preheat your oven to 400°F.
You can now begin preparing the filling by mixing 1 cup of your favourite homemade pie filling with brown sugar and maple syrup in a mixing bowl. It may be very liquidy, but that is okay! You can use the excess liquid syrup to drizzle on the top of the buns before baking.
Gently remove the dough from the bowl and begin rolling it out into a large rectangle. Spread your filling evenly across and roll into a log.
Using a bench scraper, cut the dough into 2” to 3” rolls and arrange them into a cast iron skillet.
Time to Bake!
Place your skillet into the oven and bake at 400°F for 35 minutes.
Serve hot right away and enjoy! My children love to add even more maple syrup on top but these would pair great with cream, whipped cream or even topped with a big bowl of vanilla ice cream.
You can store Maple Apple Sourdough Sticky Buns in the fridge for up to a week or in the freezer for up to a month. To reheat, remove from the freezer and allow them to thaw. Preheat the oven to 350°F and bake until the center of the roll has heated all the way through.
Maple Apple Sourdough Sticky Buns
Ingredients
For The Dough
- 1 cup active sourdough starter
- ¾ cup whole milk warm
- 1 egg
- ¼ cup honey
- 3-4 cups flour
- 1 tsp salt
- ¼ cup butter melted
For The Filling
- 1 cup apple pie filling store bought or homemade
- ½ cup maple syrup
- 1 cup brown sugar lightly packed
Instructions
- Begin by warming your milk and melting your butter in a small saucepan or in a microwave.
- In a bowl, add in your sourdough starter, egg and honey and combine.
- Then add in your milk, butter, salt and flour. Mix until your dough is fully combined. It should be sticky but will easily pull from the sides of the bowl.
- Cover and let rest for 30 minutes.
- Uncover your dough and knead for 5-7 minutes. If your dough is still too sticky, you can lightly dust flour on your work surface until you have reached the right consistency.
- Transfer your dough to a oiled bowl and cover. Let rise at room temperature for 8-10 hours.
- To prepare the filling, combine your apple pie filling, brown sugar and maple syrup in a bowl and stir.
- Preheat oven to 400°F.
- When the dough has finished rising, empty onto a lightly floured work surface and begin to roll the dough out into a rectangle shape.
- Spread your filling across the dough.
- Roll the dough into a log and slice into pieces roughly 2-3" thick.
- Arrange your rolls into your cast iron skillet.
- Place skillet into oven and bake for 35 minutes.
- Serve hot and enjoy!
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