Caramel Apple Sticky Buns

Ingredients

• 1 pound Sticky Bun Dough (I Use The Pioneer Woman's Recipe)
• 2 Tablespoons Softened Butter
• 60 pieces Brach's Caramels
• ¼ cups Light Cream
• 6 whole Granny Smith Apples (peeled, Cored And Diced)
• 1 cup Pecans, Chopped
• 1-½ teaspoon Cinnamon
• FOR THE ICING:
• 20 cubes Brach's Caramels
• 5 Tablespoons Light Cream
• 3 Tablespoons Butter
• 2 cups Confectioners Sugar

Preparation Instructions

Preheat oven to 375°F. Grease 9×9 square pan with butter. Roll out dough into a rectangle. Spread butter over the top of dough. Set aside.

In a medium sauce pan, melt caramels over low heat. Add cream and stir until smooth and silky. Pour over top of the dough and spread evenly. Top with chopped apples and pecans. Sprinkle cinnamon over apple pecan mixture.

Roll up and slice into 2-inch sections. Place in pan and bake for 18 minutes or until golden brown.

While the rolls are baking, make icing: In a medium saucepan (dang, you are going to have to wash that first pot, sorry), combine caramels, cream, butter and sugar. Cook over low heat until it all comes together into a smooth and thick icing. Add a little cream if it gets too thick to stir. You want it to be spreadable but not runny.

Smooth icing over top of the hot sticky buns. Devour.