Caramel Apple Sticky Buns

Yummy!!! These are so, so, so good. Thanksgiving of 2008 I was introduced to The Pioneer Woman by Hanna, Clara, and Sonja Lee. I love her website and recipes. Most of my Christmas menu this year is based on her recipes.

Tonight we were able to visit with Grandma Sandy, Aunt Amy, and Great-aunt Susan for a little while. To welcome them I had made Pioneer Woman's Caramel Apple Sticky Buns. I knew they were going to be good when I was making them and had to use all my willpower not to eat the dough itself.

To those of my friends (whom I love) who read this blog and are slightly, okay extremely, afraid of sugar you should not read any further! For the rest of you.... I highly recommend you add these to your Christmas menu.

Caramel Apple Sticky Buns

Ingredients

• FOR 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
• 1 teaspoon 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 Instructions

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, salt, baking soda, and baking powder. 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.

Notes from Ann:

I think it works well to let your dough rise in the oven. I set it to about 180 degrees and then shut it off and put the dough in the oven covered with a towel.

I didn't measure the sugar/cinnamon that I put on the dough for the cinnamon roll part. I just kept adding it until it looked good. I cut the butter back to 1/2 cup instead of 3/4 cup.

I rolled it out as one batch -- worked very well and is easier.

To see much better quality photos and more great recipes check out this website.

Thanks for the tip Lee sisters!