Mouth Watering Apple Cider Sticky Buns

Mouth Watering Apple Cider Sticky Buns Recipe

Mouth Watering Apple Cider Sticky Buns

Mouth Watering Apple Cider Sticky Buns are insanely good, tasty and delicious.

Mouth Watering Apple Cider Sticky Buns takes 2 days to prepare.


  • 1/2 recipe/ 21 ounces/ 600 grams Master Brioche Dough or 2/3 recipe/ 22 ounces/ 620 grams Whole Wheat Brioche dough (recipes of both dough are below *)
  • 1 cup/ 240 grams apple cider
  • 1/4 teaspoon grated orange zest
  • Big pinch of ground cloves
  • Big pinch of ground ginger
  • Big pinch of freshly grated nutmeg
  • Big pinch of ground allspice
  • 2 Granny Smith apples, peeled, cored, and chopped into 1/2-inch pieces (about 2 1/3 cups)
  • 3/4 cup/ 1 1/2 sticks/170 grams unsalted butter
  • 1 1/2 cups firmly packed/ 330 grams light brown sugar
  • 1/4 cup/ 85 grams honey
  • 1/4 cup/ 60 grams heavy cream
  • 1/4 teaspoon kosher salt
  • 1/4 cup/ 50 grams superfine sugar
  • 1/8 teaspoon ground cinnamon



  • We start it by mixing the brioche dough and keep it in refrigerator for 6 hours and if you have time then it is good to keep it overnight in the fridge.
  • Then in a small saucepan, heat the cider, orange zest, cloves, ginger, nutmeg, and allspice to just under a boil. Let the cider boil for about 10 minutes, until it reduces to about 1/2 cup. Turn the heat off and add the apples to the reduced cider. Let cool to room temperature. Set a sieve over a bowl and drain the apples; set the apples and cider aside separately.
  • Now Place the butter in a medium saucepan and add 1 1/4 cups/275 grams of the brown sugar. Heat over medium-high heat, stirring occasionally, until the sugar melts and starts to boil, about 3 minutes. It will look a bit like lava. Whisk in the cider, honey, cream, and salt until thoroughly combined. Take away the apple cider goo from the heat and let cool to room temperature. (At this point the goo can be stored in an airtight container in the fridge for up to 5 days.)
  • Generously flick flour over the work surface. Remove the brioche dough from the fridge, unwrap it, and place it on the work surface. Roll out the brioche dough into a 12 x 12-inch square. It will have the consistency of cold, damp Play-Doh and it should be fairly easy to roll out. In a small bowl, stir together the remaining 1/4 cup/55 grams brown sugar, the superfine sugar, and the cinnamon. Sprinkle this mixture evenly over the entire surface of the brioche dough square. Scatter the apples evenly on top of the cinnamon sugar.
  • Now starting  from  the  top  of  the  square  and  working  your way down, roll the brioche dough toward  you like a jelly roll until the entire sheet is rolled up.  Roll tightly so you have a nice round spiral.  Trim off about 1/4 inch from both ends of the roll to even them out.
  • By using a sharp chef’s knife, cut the roll crosswise into 8 equal pieces, each about 1 1/2 inches wide. (At this point the unbaked buns can be transferred to a baking sheet or flat plate and frozen, then transferred to a plastic freezer bag and frozen for up to 1 week. When you’re ready to bake the buns, place them on a flat plate, cover with plastic, and let them thaw in the refrigerator overnight or at room temperature for 2 to 3 hours; proceed as directed.)
  • Then pour the apple cider goo into a 9 x 13-inch baking pan. Place the buns in the pan cut side down, evenly spaced. Cover the pan with plastic wrap and let the buns proof at warm room temperature for about 2 hours, until the dough is puffy, smooth, and soft and the buns are touching.
  • Now reheat the oven to 350°F and position a rack in the middle of the oven. Bake for 30 to 40 minutes, rotating the baking pan midway through the baking time, until the buns are golden brown on the tops and sides; I pop up a middle bun partway and give it a poke to make sure the dough is baked through. Remove from the oven and let cool in the pan for 20 to 30 minutes.
  • Let Invert the buns one at a time onto a serving platter and spoon any extra goo left in the pan on top.
  • Serve warm. …..Sticky buns are best served right away, or within 4 hours of baking, but can be stored in an airtight container at room temperature for 1 day. Warm them in a 300°F oven for 6 to 8 minutes before serving.

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