Halloween will be here before we know it, but don’t worry I’ve got you covered. These Caramel Apple Sticky Buns are all you’ll need for a special Halloween breakfast or brunch. It does have quite a few steps, because of the rising of the dough but trust me it is worth it. This is the absolute best cinnamon roll dough I have ever come across, I cannot take credit for this dough. The recipe comes from these Strawberry rolls from The Candid Appetite. He is a genius, the only thing I modified was the sugar, it will be your go-to recipe for any rolls you might make. So enough chit-chat, lets get started.
First we are going to sprinkle the yeast into the warm water with a teaspoon of sugar and you are going to wait 10 minutes until it blooms.
Now in a stand mixer bowl you add the milk, sugar, melted butter, salt, egg, and yeast mixture and 3½ cups flour.
You are going to mix with the dough hook until the mixture comes together. Continue to mix, adding in as much of the remaining flour as needed to create a soft, somewhat sticky dough, that pulls away from the sides of the bowl. Now we are going to knead on high for about 7 minutes. I tend to have to use the whole extra 1/2 cup. This is a fairly sticky dough, so don’t panic once you start kneading the dough it really comes together.
Shape it into a ball and transfer to a bowl that has been greased with canola oil, turning over to coat both sides. I tend to cover it loosely with a tea towel but you can also cover loosely with plastic wrap . Let it rest in a warm spot until doubled in size, about 1½ hours.
Lets make the caramel sauce, you want to do this fairly close to the time that you are going to roll out the dough. Add the brown sugar and butter to your sauce pan on medium high heat and cook stirring every so often, so that the sauce doesn’t stick to the bottom of the pan. Do this for about 6 to 7 minutes until it looks all bubbly and gooey like the photo below.
Stir in the vanilla creamer and a pinch of salt to the sauce and turn off the heat. If you don’t have vanilla creamer you could certainly add heavy cream in its place. Then you would need to add 1 teaspoon of vanilla extract as well.
Spray an 8 X 8 baking pan or I would recommend using a 9 inch round cake pan that way you can fit all the rolls in one pan. Pour the caramel on the bottom of the pan. Peel and dice the apple into small pieces and sprinkle over the caramel sauce.
Once the dough has rested you are going to punch it down and roll it out onto a floured surface. Roll it out into a rectangle about 1/4 inch thick, or you can be like me and roll it out more like an oval.
Then we are going to brush on the melted butter covering the whole top surface of the dough.
Now for the fun part you are going to add the brown sugar, cinnamon and 2 pinches of salt all over the top of the dough.
Now roll the dough into a log and cut the ends off, then cut the rolls into 12 even pieces.
Put the rolls on top of the caramel sauce and cover loosely with plastic wrap in a warm spot until doubled in size (about 1 hour).
So I didn’t want to bake these until the next morning, I just wrapped them loosely with plastic wrap over top and let it rise slowly in the refrigerator. Just be sure to remove it from the refrigerator an hour before you are going to bake it, to take the chill off of it. I wrapped the pan with some foil and put it on a baking sheet. I was worried that it would boil over. So I recommend you do this, just in case. I don’t want you to hate me for having burnt sugar on the bottom of your oven.
Let it cool for about 10 minutes before running a knife around the edges and then flipping it out onto a plate or tray.
Caramel Apple Sticky Buns
- 1 (1/4-ounce) packet active dry yeast
- 1/2 cup warm water
- 1/2 cup warm milk (warmed to 110 degrees F)
- 1/3 granulated sugar
- 1/3 cup unsalted butter, melted and cooled
- 1 teaspoon salt
- 1 large egg, at room temperature
- 3½ to 4 cups all-purpose flour
- 1/4 cup butter (melted)
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 2 pinches of salt
- 1 stick of butter
- 1/2 cup brown sugar
- 5 tablespoons vanilla creamer (or use regular cream and 1 teaspoon of vanilla)
- 1 pinch of salt
- 1 Granny smith apple diced
- Pam to spray baking pan
- Canola oil to grease bowl
- To make the dough, sprinkle the yeast into the warm water with a little bit of the sugar. Let sit for about 10 minutes, until the yeast has dissolved and blooms.
- In the bowl of a stand mixer, combine the milk, sugar, melted butter, salt, egg, yeast mixture and 3½ cups flour. Mix with the dough hook until the mixture comes together. Continue to mix, adding in as much of the remaining flour as needed to create a soft, somewhat sticky dough, that pulls away from the sides of the bowl. Knead on high for about 7 minutes.
- Transfer dough onto a lightly floured surface and knead by hand for a minute or two, and shape it into a ball. Transfer to a bowl greased with canola oil, turning over to coat both sides. Cover loosely with plastic wrap or a kitchen towel. Let rest in a warm spot until doubled in size, about 1½ hours.
- As you get closer to the time to roll out your dough peel and dice your granny smith apple, then in a small sauce pan add the butter and brown sugar and cook over medium high heat for 6 to 7 minutes until nice and bubbly, stirring constantly. Then add the vanilla creamer (or heavy cream and vanilla extract) and stir until combined and then turn off the heat.
- Preheat oven to 350 degrees F. spray a 8 x 8 baking dish or 9 inch round cake pan with cooking spray.
- Once dough has rest, punch down and transfer to a well floured work surface. Roll out into a large rectangle, about ¼ inch thick. Spread the dough with the melted butter. Sprinkle the brown sugar and cinnamon evenly over the top, then sprinkle the salt over the top of the cinnamon and brown sugar mixture. Carefully roll up the dough lengthwise, into a long log. Trim the ends and discard. Cut the long rope into 9 to 12 equal rolls. Place the rolls into the prepared baking dish, spacing them evenly. Cover loosely with plastic wrap or a kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour. Or you could leave it over night in the refrigerator, then the next morning remove it from the refrigerator 1 hour before baking to take the chill off.
- Bake until golden brown and fully cooked through, about 30 minutes. Let cool for 10 minutes before running a knife around the sides. Then turn out the sticky buns face down onto a plate or tray. Enjoy!