Regular sticky buns are delicious. Sticky buns with apples added are a revelation.
1 cup warm water
1/4 cup milk
1 package dry yeast
1/4 cup oil or 1/2 stick melted butter
1/2 cup sugar
1 tsp salt
4- 4 1/2 cups flour
1/2 stick of soft butter
3/4 cup dark or light brown sugar
1 tsp cinnamon
1/2 tsp ground cardamom
1 cup dark brown sugar
1/2 cup sugar
1/4 cup light corn syrup
1/2 stick of butter
1/3 cup heavy cream
1/2 tsp salt
2 granny smith apples dices into 1/3 in chunks
1 1/2 cups chopped pecans
For dough mix first 7 ingredients. Add flour and work into a soft but not sticky dough. If it is sticky add a little more flour. Knead dough for 6-7 minutes until smooth and elastic. Place in a greased bowl and let rise until doubles (1 to 2 hours).
Take the first 6 topping ingredients and place them into a saucepan or small pot. Bring them to a full boil and stir to combine. Divide this mixture evenly between two 9x13 in baking pans. Cover with chopped apples and pecans.
Punch down the risen dough and place on a clean counter. If the dough is the right texture no extra flour will be needed. From the filling ingredients mix the brown sugar, cinnamon and cardamom together and set aside. Roll the dough out with a rolling pin until it is about 1/2 in thick. The length and width depends on how big you want the final buns to be. Spread the rolled out dough with the softened butter (leaving a one inch strip of unbuttered dough for sealing later) and then spread the brown sugar mixture over that. Roll the dough up tightly and press along the unbuttered strip to seal. Place the dough log seam down on the table and cut it into as many 1.5 in thick rounds as possible.
Place the rounds into the prepared baking pans and allow them to rise in a warm place for 1 hour. Bake the buns in a 350°F oven for 25-30 min, until golden brown on top. While the buns are still hot turn then out onto a baking rack with some foil underneath (to catch any topping that drips off). Serve warm and enjoy.