Impress with these Caramel Apple Cinnamon Buns. Downright decadent, everyone will ask for the recipe. Stuffed full with a buttery caramel apple filling, iced and then drizzled with more caramel sauce. I know – totally sinful.
Caramel Apple Cinnamon Buns
3/4 cup warm water
4-1/2 tsp active dry yeast
1/2 cup white granulated sugar
1 tsp salt
1/4 cup buttermilk
1/3 cup oil
5 cups all purpose flour
Caramel Apple Filling
4 granny smith apples
2 TBS unsalted butter
1/2 cup packed brown sugar
1 TBS cinnamon
one pkg caramels
1 cup caramel sauce
8 oz brick cream cheese, room temperature
2 TBS unsalted butter, room temperature
1 tsp vanilla extract
1 cup powdered sugar
1/2 cup caramel sauce
In a mixing bowl combine the warm water, yeast and one tablespoon of the sugar. Stir and let sit for at least five minutes to work its magic. Once it is bubbly pour in the remaining sugar and salt. Mix for 15 seconds. In a bowl add the buttermilk, oil and egg. Whisk together and then add to the mixture in the mixing bowl. Mix for 15 seconds.
Add two cups of the flour and mix on low until combined. Continue adding one half cup at a time until the dough comes together into a ball and the sides and bottom of the bowl are clean. It will be a little sticky. If your mixer has dough hooks, knead the dough until smooth. Remove from the bowl and make sure the entire ball is greased so it doesn’t dry out and place in a bowl and cover with a dish towel. Let rise until doubled in size. When it is colder out I will warm the oven and let it rise in there. No draft.
Peel, core and dice the apples. Heat a heavy skillet over medium heat and add the butter, apples, sugar and cinnamon. Saute until the apples are are tender; approximately ten minutes. Remove from the heat and set aside. Unwrap and quarter the caramels (don’t eat all of them).
PREHEAT oven to 350 degrees. Grease and line baking pans with parchment paper.
Once the dough ball has doubled in size, punch down and roll out to a rectangular shape. Filling is done as follows:
1. Spread the entire surface of the rectangle with caramel sauce
2. Spread entire surface with cooked apple mixture
3. Dot with caramel quarters over the apple mixture
Roll up lengthwise to make a long log and cut evenly into approximately 12 to 14 rolls. Place gently into a greased parchment paper lined baking pans. Cover again and let rise until the buns double in size. You may want to cover with saran wrap so the towel doesn’t soak up the filling.
After rising, bake for 25 to 30 minutes or until they are golden brown on top. Do not overbake. Keep in mind you want these babies warm when you serve them.
Meanwhile make the icing. Beat all ingredients together and store in the refrigerator until the rolls have cooled at least five minutes. Frost first to make sure all are covered and then refrost again so they are heavily iced. Drizzle with caramel sauce and grab one or two or you won’t have any to eat. Seriously.