From Every Day with Rachael Ray October 2008
Prep Time: 45 min
Bake Time: 40 min
2 tart apples, such as granny smith—peeled, cored and sliced 1/4 inch thick
1 1/4 cups plus 1 tablespoon packed light brown sugar
1 1/2 sticks (6 ounces) butter, softened
2 cups flour
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 large eggs
1 cup heavy cream
1 cup chopped pecans
1/2 teaspoon ground cinnamon
2 tablespoons honey
1. Preheat the oven to 400°. Grease a 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar and 1 tablespoon butter on a parchment paper- lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes. Lower the oven temperature to 350°.
2. Meanwhile, using an electric mixer, blend the flour, granulated sugar, baking powder and 1/4 teaspoon salt at low speed. Add 5 tablespoons butter and mix until crumbly. In a small bowl, whisk the eggs with 1/2 cup cream, then mix into the dry ingredients.
3. On a lightly floured surface, roll out the dough to form a 9-inch rectangle. In a small bowl, mix 1/2 cup brown sugar, the pecans and cinnamon. Cut up 2 tablespoons butter and dot the dough. Sprinkle the brown sugar mixture on top and cover evenly with the roasted apples. Roll up the dough, jelly roll-style, and cut crosswise into 9 slices; place the slices cut side down in the prepared baking pan. Bake until golden, 35 to 40 minutes. Transfer to a rack to cool.
4. Meanwhile, in a saucepan, bring the remaining 4 tablespoons butter, 3/4 cup brown sugar, 1/2 cup cream, 1/2 teaspoon salt and the honey to a boil, stirring. Whisk until reduced, about 2 minutes. Let cool slightly. Drizzle the sauce over the warm buns.