The best sticky buns in the world are from Flour Bakery in Boston. These aren’t those, but they are sweet, crunchy, and pack a strong cinnamon flavor. I hope you like them.
2 sheets puff pastry
1 1/2 cups brown sugar, divided
2 tablespoons ground cinnamon
1 cup butter, melted and divided.
2 Granny Smith apples, peeled and sliced 1/8 inch thick
1 cup chopped walnuts
1/4 cup cream
1 pinch salt
Preheat oven to350.
Thaw puff pastry and lay the sheet flat on a floured surface.
Brush pastry with half of the melted butter.
Mix 1 cup brown sugar and cinnamon.
Sprinkle heavily over pastry.
Sprinkle the chopped nuts over sugar.
Add apple slices in rows evenly.
Roll pastry loosely and slice in 6 pieces.
Mix 1/2 cup brown sugar with 1/4 cup butter and salt in a small sauce pan; cook until it bubbles.
Add cream and bring to a boil.
Place a spoon of caramel in the bottom of each of the muffin tins.
Place the roll pieces in each of the muffin tins cut side down.
Bake for 20-25 minutes.