The Pioneer Woman Tasty Kitchen
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Caramel Apple Sticky Buns

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

You’ll enjoy the pure, unabashed ridiculousness of these caramel-ey, apple-ey, gooey, fattening rolls. You can add nuts to this recipe, of course, but I encourage you to try them without first … just once.

Ingredients

  • FOR THE ROLLS:
  • 2 cups Whole Milk
  • 1-¼ cup Sugar
  • ½ cups Canola Oil
  • 1 package (2 1/4 Teaspoons) Active Dry Yeast
  • 4-½ cups Flour, Divided
  • 2 teaspoons Salt
  • ½ teaspoons (scant) Baking Soda
  • ½ teaspoons (heaping) Baking Powder
  • ¾ cups Melted Butter
  • 4 Tablespoons Ground Cinnamon
  • _____
  • FOR THE CARAMEL TOPPING:
  • 1 stick Salted Butter
  • 1-½ cup Packed Brown Sugar
  • 1 Tablespoon Dark Brown Corn Syrup
  • 2 Tablespoons Cream
  • 2 Tablespoons Apply Brandy Or Apple Juice (optional)
  • 1 whole Granny Smith Apple, Peeled And Finely Diced

Preparation

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 the caramel topping:
Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat 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 roll, then slice into rolls.

To assemble:
Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.

Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.

(Repeat with the other half of dough if desired, or save the dough in the fridge for another use.)

Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

2 Comments

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thebakingbandit on 12.15.2013

Has anyone tried making the dough, making the rolls, and then refrigerating the rolls?

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surggreys07 on 11.26.2009

These were soooo good! I LOVE your cinnamon rolls and these are great too!

5 Reviews

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Elizabeth on 3.26.2012

Amazing. My friends devoured these at a brunch. They were really easy to make, the only thing I would say is to make sure to add the corn syrup, cream, and apple juice well after the butter and sugar. I got too excited about it all and had to strain my clumpy caramel. It still tasted fantastic, but was a bit of a mess. My fault! Thanks Ree, these were fantastic!

Avatar of Susan

Susan on 3.10.2012

I made these last weekend and they are wonderful! I used 2 nine inch cake pans and froze one of them for this weekend. I allowed it to thaw for about 1 1/2 hours then baked according to directions except added 5 minutes to the covered baking period (to 30 mins); they turned out perfect. The family just loved them so I’ll be making these again. Thanks, Ree.

Avatar of sheriwestbrook

sheriwestbrook on 9.25.2011

These were absolutely fabulous and easy to make too! I did forget the salt but it didn’t matter too much! One pan I changed up by adding zest from one orange and juice to the caramel. Then, I sprinkled slivered almonds on top of the caramel…delicious!

Avatar of Liza

Liza on 7.12.2010

These are fabulous! I also used veg oil instead of canola because I didn’t have any canola on hand. My only issue was waiting 25 minutes for them to be done! I wanted them asap! Ree, fix that, please! Really, really good though and not at all as hard as I imagined, if you have a little bit of patience!

Avatar of vintageretrowife

vintageretrowife on 6.30.2010

I thought these were fantastic. My only change was that I used veg oil instead of canola. You do have to let them keep baking though even if the outside ones seem too done, otherwise the inside ones will be too gooey. I am sure this is true with all caramel rolls, I have not made more than a couple batches in my life.

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