Recipe: Christmas Sticky Buns (using make-ahead Applesauce Yeast Bread Dough)

CHRISTMAS STICKY BUNS

1/2 recipe Applesauce Yeast Bread Dough (recipe follows)
1/4 cup sugar
1 tbsp ground cinnamon
1/3 cup honey
1/3 cup maple blended syrup
3 tbsp butter
1/4 cup pecan halves
1/4 cup red and green maraschino cherries

Roll dough into a 16x8-inch rectangle. Sprinkle with mixture of sugar and cinnamon. Roll up as for jelly-roll starting with the long side. Cut into 16 slices, 1-inch each.

Mix honey, syrup, and butter in an 8-inch square pan. Arrange nuts and cherry halves on top of syrup. Then top with slices of dough placing cut side down. Cover with a towel and let rise in a warm place until double in bulk (about 1 hour).

Bake in a 400 degree F oven for 25 minutes or until golden brown. Immediately invert onto platter and allow topping to drip back onto buns.

Serve warm or at room temperature. These may be reheated in 325 degree F oven for 10 minutes.

APPLESAUCE YEAST BREAD DOUGH

2 pkg yeast
1/4 cup warm (not hot) water
1 cup warm (not hot) applesauce
1 cup butter, softened
2 eggs, beaten
1/4 cup sugar
1 tsp ground cardamom
2 tsp grated lemon rind
4 1/2 cups all-purpose flour, sifted

Dissolve yeast in warm water.

Combine applesauce, butter, eggs, sugar, salt, cardamom, and dissolved yeast. Add lemon rind and flour. Beat until smooth, about 1 minute. Dough will be very soft. Cover with a damp cloth. Place in refrigerator 2 hours or overnight. (Dough may be held refrigerated up to 5 days.)

Source: Newspaper recipe clipping (unknown source)