Tested till perfect Sticky Caramel Apple Buns
Sticky Caramel Apple Buns
Photography by Jeff Coulson/TC Media

Sticky Caramel Apple Buns

Ooey, gooey caramel buns give plain old cinnamon rolls a serious run for their money. A bit of whole wheat flour lends a hint of wholesomeness to these otherwisenutterly indulgent treats. They are delicious any time and best served warm.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 25 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 55 minutes
  • Total time 4 hours
  • Portion size 12 buns

Ingredients

  • 1/4 cup 1/4cupgranulated sugar
  • 1-1/2 tsp 1-1/2tspactive dry yeast
  • 2/3 cup 2/3cupmilk
  • 1 1eggeggs
  • 2 tbsp 2tbspbutter, melted and cooled
  • 1/2 tsp 1/2tspvanilla
  • 1-3/4 cups 1-3/4cupsall-purpose flour, (approx)
  • 1-1/3 cups 1-1/3cupswhole wheat flour
  • 1/2 tsp 1/2tspsalt

Apple Filling:

  • 1/4 cup 1/4cupbutter
  • 3 3golden delicious applegolden delicious apples, peeled, cored and finely diced
  • 1-1/2 tsp 1-1/2tspcinnamon

Caramel Sauce:

  • 1/4 cup 1/4cupbutter
  • 1 cup 1cuppacked brown sugar
  • 2 tbsp 2tbspwhipping cream, (35%)
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Preparation

In bowl, dissolve 1 tsp of the sugar in 1/3 cup warm water; sprinkle yeast over top. Let stand until foamy, about 10 minutes.

In separate bowl, whisk together milk, egg, butter, vanilla and remaining sugar; stir in yeast mixture.

In large bowl, whisk together all-purpose flour, whole wheat flour and salt. Stir in yeast mixture to form ragged dough. Turn out onto floured surface and knead, adding up to 2 tbsp more all-purpose flour if needed, until soft and smooth but not sticky dough forms, about 10 minutes. Transfer to greased bowl and turn to grease all over. Cover and let stand in warm draft-free place until doubled in bulk, about 2 hours.

Apple Filling: Meanwhile, in skillet, melt butter over medium-high heat; cook apples and cinnamon, stirring occasionally, until very tender and light golden, 6 to 8 minutes. Transfer to bowl; let cool.

Caramel Sauce: In skillet, melt butter over medium heat. Stir in sugar and 1 tbsp water; cook, stirring often, just until sugar is dissolved, about 2 minutes. Remove from heat; stir in cream until smooth. Pour into greased 13- x 9-inch (3 L) baking dish.

Turn out dough onto lightly floured surface; roll out into 20- x 12-inch (50 x 30 cm) rectangle. Leaving .-inch (1 cm) border uncovered at 1 long side, spread apple filling over dough. Starting at long side opposite border, tightly roll up; pinch seam to seal.

With sharp knife, cut into 12 pieces; place, cut sides up, in caramel. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.

Bake in 375 F (190 C) oven until golden and buns sound hollow when gently tapped, 25 to 30 minutes. Let stand for 5 minutes. Invert onto serving dish. 

Nutritional Information per bun: about

cal 321 pro 5g total fat 12g sat. fat 7g
carb 50g dietary fibre 3g sugar 26g chol 45mg
sodium 183mg potassium 165mg

%RDI:

calcium 5 iron 13 vit A 11 vit C 2
folate 21
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