Cinnamon Sticky Buns Serves: 12 Prep time: 150 minutes Cook time: 30 minutes • • DOUGH ½ cup applesauce FILLING 1 tsp. white sugar 4 cups all-purpose flour 1/2 cup unsalted butter, softened ¼ oz. active dry yeast 1/2 cup (packed) dark brown sugar ½ cup warm water (110° F) TOPPING 1 tsp. ground cinnamon ½ cup of almond milk ¾ cup of butter 1/8 tsp. kosher salt ¼ cup white sugar ½ cup pecans, chopped 1 large egg ¼ cup of butter ½ cup walnuts, chopped 1 tsp. of salt ¾ cup brown sugar 1. In a small bowl, dissolve 1 tsp. sugar and yeast in warm water. Let stand until creamy, about 10 minutes. 2. Warm milk in a small saucepan. Remove from heat. 3. Mix in 1/4 cup sugar, 1/4 cup butter, and salt. Stir until melted. Let cool until lukewarm. 4. In a large bowl, combine yeast mixture, milk mixture, applesauce, and 11/2 cups flour. 5. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. 6. When dough has pulled together, turn it out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes. 7. Lightly oil a large bowl, place dough in bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 8. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. 9. Pour into greased 9" x 13" baking pan. Sprinkle bottom of pan with 1/4 cup pecans and 1/4 cup walnuts. Set aside. 10. Using an electric mixer on medium speed, beat butter, brown sugar, cinnamon, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside. 11. Turn dough out onto a lightly floured surface, roll into an 18" x 14" rectangle. Brush with 2 Tbsp. melted butter, leaving 1/2" border uncovered. Sprinkle with brown sugar-cinnamon mixture. 12. Starting at the long side, tightly roll up dough, pinching seam to seal. Brush with remaining 2 Tbsp. butter. 13. With serrated knife, cut into 15 pieces, and place cut side down in prepared pan. 14. Cover and let rise for 1 hour or until doubled in volume. 15. Heat oven to 375°F. 16. Whisk egg and brush on top of rolls. Bake for 25–30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. 17. Scrape remaining filling from the pan onto rolls. Serve. RECIPE AND APP STACK FROM BILL POWELL TM @BILLPOWELL__C + + + + “These apps help create a firm foundation to scale our Sales Cloud SALESFORCE ROLLUP FIELD FORMER THE org on, help with cleanup, and boost CPQ HELPER TRIP POSITIONS PERMISSIONER productivity.” 30