Comments on: Caramel Apple Sticky Buns

By: Kelly

Kelly — Sat, 03 Jun 2017 18:43:25 +0000

Delicious! I made the dough in my bread maker, no problem. I will use softened butter next time, though, because much of the butter and brown sugar wound up on my counter when I went to roll up the dough.

By: thebakingbandit

thebakingbandit — Sun, 15 Dec 2013 21:03:32 +0000

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

By: Elizabeth

Elizabeth — Mon, 26 Mar 2012 20:25:27 +0000

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!

By: Susan

Susan — Sun, 11 Mar 2012 04:27:27 +0000

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.

By: sheriwestbrook

sheriwestbrook — Mon, 26 Sep 2011 02:51:11 +0000

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!

By: Liza

Liza — Mon, 12 Jul 2010 05:53:13 +0000

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!

By: vintageretrowife

vintageretrowife — Wed, 30 Jun 2010 10:52:25 +0000

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.

By: surggreys07

surggreys07 — Fri, 27 Nov 2009 03:39:39 +0000

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