Caramel Apple Sticky Buns Recipes

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CARAMEL APPLE STICKY BUNS



Caramel Apple Sticky Buns image

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

16 KRAFT Caramels
3 Tbsp. milk
1 apple, chopped
1 can (12.4 oz.) refrigerated cinnamon rolls with icing

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-PECAN STICKY BUNS



Caramel-Pecan Sticky Buns image

My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. -Judy Powell, Star, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 1 dozen.

Number Of Ingredients 14

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1/4 cup sugar
3 tablespoons canola oil
2 teaspoons salt
3-3/4 to 4-1/4 cups all-purpose flour
FILLING:
1/4 cup butter, softened
1/4 cup sugar
3 teaspoons ground cinnamon
3/4 cup packed brown sugar
1/2 cup heavy whipping cream
1 cup coarsely chopped pecans

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.

Nutrition Facts : Calories 405 calories, Fat 19g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL APPLE CINNAMON BUNS



Caramel apple cinnamon buns image

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

320ml milk (any milk will work), plus an extra splash
50g cold butter, cut into cubes
500g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
2 tbsp light brown soft sugar
vegetable oil, for proving
3 medium eating apples, peeled, cored and cut into 1cm cubes
knob of butter
2 tbsp light brown soft sugar
100g butter, softened
100g light brown soft sugar
2 tsp vanilla extract
1 tbsp cinnamon
150g soft cheese
150g icing sugar
large pinch of cinnamon
3 tbsp canned caramel

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

CARAMEL APPLE STICKY BUNS (PAMPERED CHEF)



Caramel Apple Sticky Buns (Pampered Chef) image

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

1 (16 ounce) can jumbo buttermilk biscuits
1/2 cup brown sugar
1/2 cup butter
2 tablespoons corn syrup
1 apple, cored and chopped
cinnamon-sugar mixture

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

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