Apple Pecan & Honey Sticky Rolls
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Some nights when I’m craving something sweet, I’ll raid my fridge to find basically anything I can bake together to sooth my sweet tooth. Tonight I just so happened to find a can of rolled sheet dough and some apples, and that’s when inspiration struck!
I sliced the apples, without removing the skins, into super thin slices about a half inch in size. Then I stirred them together in a small bowl with some honey, and pinch of brown sugar and lemon. I would normally let the apple absorb the sugar for ten minutes, but honestly I was so hungry for some dessert, I only let them set for maybe three minutes. Still delicious.
I poured the honey, pecans and apple mix across the unrolled sheet dough so it was in an even layer, then I rolled the sheet back up and sliced it into uniform sizes – each about 1 1/2 inches thick. To help the rolls keep their shape, I placed them into greased cupcake tins.
If your sweet tooth is exceptionally sweet, you can also make a simple glaze from milk and powdered sugar and drizzle it on top!
Apple Pecan & Honey Sticky Rolls
Equipment
Ingredients
- 1 cup apple thinly sliced and chopped
- ¼ cup honey
- 4 tablespoons crushed pecans + more for topping
- 1 tablespoon lemon juice
- 2 tablespoon water
- 2 tablespoons brown sugar
- 1 can sheet dough
Instructions
- Preheat the oven to 375 F. In a small bowl, stir together the chopped apples, honey, pecans, lemon and water. Let the filling rest for 10-15 minutes, or until the sugar has completely dissolved.
- Unroll the dough onto a floured surface. Spread the filling across the dough in an even layer. (There may be some leftover filling.)
- Roll the dough back onto itself, tucking in the edge. Cut the roll into evenly sized pinwheels.
- Grease a cupcake tin and place one pinwheel in each hole. Bake for 15-20 minutes or until golden brown and cooked through. Sprinkle the remaining pecans on top of the rolls. Serve warm or room temperature – Enjoy!
