Caramel Apple Sticky Buns

By Robin_h

These are yeast dough cinnamon rolls with a sweet caramel and diced apples to give it more flavor and texture.

Ingredients

• For The Rolls:
• 2 Cups Whole Milk
• 1 1/4 Cups Sugar
• 1/2 Cups Canola Oil
• 1 Package (2 1/4 Teaspoons)
• Active Dry Yeast
• 4 1/2 Cups Flour, Divided
• 2 Teaspoons Salt
• 1/2 Teaspoons (scant) Baking
• Soda
• 1/2 Teaspoons (heaping) Baking
• Powder
• 3/4 Cups Melted Butter
• 4 Tablespoons Ground Cinnamon
• For The Caramel Topping:
• 1 Stick Salted Butter
• 1 1/2 Cups Packed Brown Sugar
• 1 Tablespoon Dark Brown Corn Syrup
• 2 Tablespoons Cream
• 2 Tablespoons Apple Brandy/Apple Juice (Optional)
• 1 Whole Granny Smith Apple, Peeled and Finely Diced

Details

Servings 16
Preparation time 120mins
Cooking time 180mins

Preparation

Step 1

To Make the 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.

To Make Caremel Topping:
Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice to a small saucepan. Allow butter to melt over a low heat and stir gently until totally combined. Allow to boil for a few seconds then remove from heat. Set Aside

To Make the Rolls:
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 and then slice into individual rolls.

To Assemble:
Spray a 9-inch cake pan with cooking spray. Pour in half the carmel topping. Sprinkle diced apples over the topping, then arrange rolls evenly in the pan. Allow to rise for 20 to 30 minutes.

To Cook:
Bake the rolls at 375 degrees for 30 to 35 minutes, the first 25 minutes with the pan covered with aluminum for and the last 10 minutes with the pan uncovered. Remove the rolls from the oven and allow to cool for 5 minutes. Cover the pan with a plate and flip it over, allowing the rolls to drop onto the plate. Serve warm. The second half of the dough and toppings may be used to make second batch.