We're seriously not sure where our love affair with sticky buns started, but today the most ridiculously delicious sticky bun has made itself known at our house. We call it the Dark Lord of Bacon. It is the ultimate bacon bomb. Imagine, if you will, a bacon-maple walnut goooey glaze. It is the perfect balance of sweet maple with crisp nibbles of smoky bacon and toasted gorgeous walnuts. Do you see that glaze mercilessly enshrouding a tender, fluffy, rosemary and herb roll that is stuffed with a savory-sweet apple, sausage, and sour cream garlic filling? One waft of the glorious smell of these rolls baking is enough happiness to make one weak. One taste...and you're done. You'll do anything the Dark Lord of Bacon-sticky bun asks you to do.
The filling is amazing! The tart slight sweetness of the apple is paired perfectly with the herbs, garlic and meaty sausage. The ultimate touch is the sour cream. Commence passing out. Weight Watchers hates us for it. Well. We're not going to apologize. Today we're taking it to the next level.
Sausage Apple Stuffed Maple-Bacon Sticky Buns
For the dough:
3 cups Texas Pure Milling All Purpose Flour
2 tsp active dry yeast
1 tsp salt
2T olive oil
1 1/4 cup lukewarm water
9 oz cooked breakfast sausage
½ cup Granny Smith Apples, peeled diced
¼ cup sour cream
1 clove fresh pressed garlic
1/2 cup real maple syrup
1 cup chopped toasted walnuts or pecans
1/2 cup sugar
1/2 cup cooked bacon crumbles
Combine the dough ingredients and knead 5 minutes until a soft dough is formed and smooth. Place in a covered gallon-sized bowl and allow to raise 45 minutes to an hour. Combine the filling ingredients in a medium bowl and set aside.
Combine the glaze ingredients and place at the bottom of a 10 inch deep cake pan or casserole dish.
Remove the dough from the bowl and place on a lightly floured counter-top Roll out into a rectangle approximately 12 inches by 24 inches. Divide the filling into 8 portions and place 1 1/2 inches apart on top of the dough.
Cut the dough into rectangles between the filling mounds. Pull the dough up and around the filling and pinch tightly into little dough pouches.
Place smooth side down into the oooey goooey maple-bacon sticky stuff.
Allow to raise about 1 hour, until very fluffy. Preheat oven to 350 degrees and bake 30-35 minutes. Remove from oven and allow to cool 2 minutes in the pan. Cover the pan with a heat-safe tray, large enough to overlap the pan by 2 inches all the way around. Invert the hot pan onto the tray, being careful not to get burned.
Make some amazing sticky-buns o'glory!