Baaaacon!  I’m not gonna lie. Sticky buns are evil…and good…and evil. I’m seriously not sure where  my love affair with sticky buns started, but today the most ridiculousness delicious sticky bun has made itself known at our house. We call it the Dark Lord of Bacon. It is the ultimate bomb-digg-a-tee. 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 me giggle. One taste…and I’m done. I’ll do anything the Dark Lord of Bacon-sticky bun asks me to do. So far, he doesn’t say much, as far as telling me what to do. He just stands there an tempts me with his bacon. The only problem with adding bacon to a recipe, is that it makes people thirsty…for more bacon. So, in order to cut down on the thirst, it is good to separate this sticky-bun from it’s evil bacon friends.

The problem with that separation…is then you have to cut into the sticky bun. If, then you can stop from crying tears of joy, you find this savory-divine filling. Try not to pass out. 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. 

Previously on my blog I gave a full tutorial on how to make Cream Cheese Filled Caramel Nut Pull Apart Bread that is make-ahead and  freezer-to-oven ready so that my darlings have access to evil breakfasts that don’t have to raise on the counter for 2 hours to bake. Weight Watchers hated me for it. Well. I’m not going to apologize.

Today we’re taking it to the next level.

Sausage Apple Stuffed Maple-Bacon Sticky Buns O’ Glory

For the dough:
3 cups Honeyville All Purpose Flour
2 tsp active dry yeast
1 tsp salt
1 tsp chopped fresh rosemary
2T olive oil
1 1/4 cup lukewarm water

9 oz cooked breakfast sausage (or 1 cup Honeyville Freeze Dried Sausage, hydrated)
 1/2 cup Honeyville Freeze Dried Apples, hydrated
1/4 cup sour cream
2T chopped fresh parsley
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
2T molasses

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.

There you go my darlings! Make some amazing sticky-buns o’glory!

Always My Very Best,
Your Friend Chef Tess