Saturday, February 20, 2010

Caramel Apple Sticky Buns





This sweet-but-not-too-sweet bun is perfect for breakfast. The recipe is an adaptation of Pioneer Woman's version. They're like the love child of an apple pie and a cinnamon bun. Don't be put off making these due to making your own caramel for the topping. It's easy! The apples cook up tenderly in the oven, drenched in caramel, and make a beautiful and tasty topping when the pan is inverted after baking.


Filling the pan with caramel and topping ingredients


Rising in the pan - look at that gooey goodness!

Caramel Apple Sticky Buns
M2 - 9" Pans (24 small rolls) | Adapted from PW

ROLLS:
2 cups Whole Milk
1 1/4 cup Sugar
1/2 cups Canola Oil
1 package (2 1/4 Teaspoons) Active Dry Yeast
4 1/2 cups Flour, Divided
2 teaspoons Salt
1/4 teaspoons (scant) Baking Soda
1/2 teaspoons (heaping) Baking Powder
3/4 cups Melted Butter
4 Tablespoons Ground Cinnamon

CARAMEL TOPPING:
1 stick Salted Butter
1 1/2 cup Brown Sugar
1 Tablespoon Dark Brown Corn Syrup
2 Tablespoons Heavy Cream
1 apple, Peeled And Finely Diced
1/2 cup chopped pecans

1. Dough: Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside.
2. Caramel topping: Add 1 stick butter, brown sugar, corn syrup, cream. Melt over low heat until totally combined then boil for a few seconds before removing from heat. Set aside.
3. Assembly: Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls. Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple and pecans over the top, then arrange sliced rolls all over the pan. Repeat with other half. Rise for 20 to 30 minutes.
4. Bake at 375 degrees F for 30-35 minutes, covered in foil for the first 15 minutes. Rolls should be golden brown. Invert immediately on a serving plate. Cool slightly and drizzle with a simple glaze (milk & icing sugar) before serving.

4 comments:

Sarah, Maison Cupcake said...

These look very very sticky and very very delicious!

Cathy said...

Those would be the best with my coffee right now! Bookmarking this for the near future.

Tara said...

Holy crap these look absolutely amazing!!! as soon as there is flour in the house I know what I am making!

eatme_delicious said...

I can never turn down a cinnamon roll and I love this version!! They look amazing.