Apple Walnut Sticky Buns
- Level: Easy
- Yield: 12 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 347
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 51
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 5
- Cholesterol
- 3
- Sodium
- 611
- Total: 25 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 10 min
Ingredients
Butter, for greasing pan
1 Granny Smith apple
3/4 cup chopped walnuts
1/2 cup brown sugar
Two 8-count tubes refrigerated cinnamon rolls
1/2 teaspoon pumpkin pie spice
Directions
- Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.
- Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.
- Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. (Bake off remaining 4 buns for Round 2 Recipe Cinnamon Roll French Toast.)
- Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.
- In a small bowl, combine 1 container of the vanilla frosting (save the other for Round 2 Cinnamon Roll French Toast) with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.