CARAMEL APPLE STICKY BUNS
Got a package of refrigerated cinnamon rolls? Upgrade the scrumptiousness with creamy, melty caramel and chopped apples.
Provided by My Food and Family
Categories Home
Time 27m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour into 8-inch round pan sprayed with cooking spray; top with apples.
- Discard Frosting or reserve for other use. Place rolls, cinnamon side up, in prepared pan.
- Bake 13 to 17 min. or until lightly browned. Immediately invert pan onto serving plate; remove pan. Spread any caramel from pan over rolls.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 38 g, Fiber 1 g, Sugar 22 g, Protein 3 g
CARAMEL APPLE STICKY BUNS (PAMPERED CHEF)
Make and share this Caramel Apple Sticky Buns (Pampered Chef) recipe from Food.com.
Provided by texasgal
Categories Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter, brown sugar, and corn syrup in deep dish baker.
- Sprinkle chopped apples in pan.
- Coat biscuits in cinnamon/sugar.
- Place biscuits on top of apples.
- Bake at 375 for 18 - 20 minutes.
Nutrition Facts : Calories 717.8, Fat 38.7, SaturatedFat 20.4, Cholesterol 61, Sodium 1383.6, Carbohydrate 87.4, Fiber 2.5, Sugar 41.8, Protein 8.2
APPLE STICKY BUNS
We raise wheat, and I bake a lot of bread using our own flour. This is one of my family's favorite recipes. I like it because it's fast and easy to make.
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not knead. Cover and let rise in a warm place for 30 minutes., Meanwhile, in a saucepan, combine the topping ingredients. Bring to a boil, stirring until blended. Pour into an ungreased 13-in. x 9-in. baking dish. Stir dough down. Spoon tablespoonfuls of dough over nut mixture. Cover and let rise for 30 minutes., Bake at 375° for 30-35 minutes or until golden brown. Let stand for 1 minute before inverting onto a large serving platter.
Nutrition Facts : Calories 315 calories, Fat 16g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 280mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL APPLE CINNAMON BUNS
Balance the sharp flavour of apple with the sweetness of caramel and a tangy soft cheese icing to make these toffee-apple-inspired cinnamon buns
Provided by Cassie Best
Categories Afternoon tea
Time 1h25m
Yield Makes 12 buns
Number Of Ingredients 17
Steps:
- Prepare the dough for the buns the day before you want to bake them, if you have time - this will develop a better flavour. Warm the milk in a pan until steaming but not boiling. Add the butter and swirl the pan for 1-2 mins until the butter has melted and the milk cooled slightly. It should be just warm.
- Put the flour in a large bowl, or the bowl of a stand mixer. Add the yeast and sugar to one side of the bowl, then ½ tsp salt to the other. Whisk together, then pour in the warm buttery milk. Mix until the ingredients form a soft dough (it should be a little sticky), then tip onto a lightly floured work surface and knead by hand for 8-10 mins, or keep the stand mixer going for 5 mins or so. The dough will feel stretchy and soft when it's ready - you should be able to pull it apart without it breaking straightaway (this means the gluten has been developed). Lightly oil a bowl, add the dough and cover. Leave to rise at room temperature for a few hours, or until the dough has doubled in size. Or, chill overnight.
- To make the apple filling, cook the apples, butter, sugar and 1 tbsp water in a pan for 5-10 mins until soft and sticky. Add a splash more water if the pan looks dry or the sugar starts to burn. Leave to cool.
- If the dough has been chilled, take it out of the fridge 30 mins before shaping. For the cinnamon butter, mix the butter, sugar, vanilla and cinnamon together with a pinch of salt. Tip the dough onto a lightly floured surface, shape into a rough rectangle, then roll out until it's about 50 x 40cm. Spread the cinnamon butter over the dough and all the way out to the edges. Spoon over the apple filling.
- Working from one of the longer sides, roll the dough up as tightly as you can into a sausage shape. Cut into 12 equal pieces. To easily do this, first cut the dough in half crosswise, then cut each half into three pieces, then halve each piece. Line a large round baking dish or cake tin (about 33cm) with baking parchment. Arrange the buns, cut-side up, in the dish or tin. Make sure the tails of the buns (where the dough opens) are tucked in towards the middle of the tin, so they don't unfurl when baked. Leave some space around each bun, as they will expand as they prove. Cover loosely and leave to rise for 30 mins-2 hrs (depending on how hot your kitchen is) until the buns are puffed up and touching at the sides. Heat the oven to 200C/180C fan/gas 6.
- Bake for 35-40 mins until golden. Check the buns after 25 mins - if they still look a little doughy at the centre but the edges are burning, cover with foil and continue baking. Leave to cool in the tin while you make the icing.
- Mix the soft cheese, icing sugar and cinnamon together. Spread over the buns while still slightly warm, so the icing drips into the swirls of the buns a little without melting completely. Loosen the caramel with a drop of milk, if needed, then drizzle over the icing. Leave to set for 30 mins before serving.
Nutrition Facts : Calories 434 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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CARAMEL APPLE STICKY BUNS RECIPE - MOM ON TIMEOUT
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Reviews 57Category BreakfastServings 24Total Time 1 hr
- Heat cream, water {or juice}, and sugar to 110 degrees and then add yeast. Let sit until nice and foamy - usually around 10 minutes or so. Add in two cups of flour and use a mixer to combine until nice and smooth. {I used my stand mixer.} Once smooth, add eggs, melted butter, and remaining 2 1/2 c flour and beat until combined.
- Transfer the dough to a buttered bowl and cover with plastic wrap. {I prefer plastic wrap to a towel because you can see how much the dough has risen without lifting the towel and releasing the heat.} Let the dough sit in a nice, warm place until doubled in size - about 1 hour. I divided my dough into two bowls at this point so it would be easier to work with later.
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- Let it go for a few minutes before stirring. Once the sugar is completely dissovled, add in the cream. Let the mixture come up to a boil without stirring. Let it boil for 1-2 minutes and then turn off the heat and walk away.
CARAMEL APPLE STICKY BUNS - THE PIONEER WOMAN
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5/5 (3)Category Christmas, Baking, Breakfast, Main DishServings 18Total Time 2 hrs 35 mins
- 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.
- Set aside.To make the caramel topping: Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice.
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