Caramel Apple Sticky Buns (2024)

You'll enjoy the pure, unabashed ridiculousness of these caramel-ey, apple-ey, gooey, fattening rolls. You can add nuts to this recipe, of course, but I encourage you to try them without first … just once.

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Yields:: 18 serving(s)
Prep Time:: 2 hrs
Cook Time:: 35 mins
Total Time:: 2 hrs 35 mins

Ingredients

FOR THE ROLLS:
2 c. Whole Milk
1 1/4 c. Sugar
1/2 c. Canola Oil
1 package (2 1/4 Teaspoons) Active Dry Yeast
4 1/2 c. Flour, Divided
2 tsp. Salt
1/2 tsp. (scant) Baking Soda
1/2 tsp. (heaping) Baking Powder
3/4 c. Melted Butter
4 tbsp. Ground Cinnamon
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FOR THE CARAMEL TOPPING:
1 stick Salted Butter
1 1/2 c. Packed Brown Sugar
1 tbsp. Dark Brown Corn Syrup
2 tbsp. Cream
2 tbsp. Apply Brandy Or Apple Juice (optional)
1 whole Granny Smith Apple, Peeled And Finely Diced

Directions

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, baking soda, baking powder, and salt. 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.

I’ll just say it: I’m not a big fan of nuts on or in my cinnamon rolls or sticky buns. To me, big chunks of nuts are a distraction. A distraction from the pure, unabashed ridiculousness of the gooey, fattening rolls. You can add nuts to this recipe, of course, but I encourage you to try them without first…just once.

I put a caramel apple spin on my impossible-to-mess-up cinnamon roll dough, and I loved the results. This fall and winter, I’m going to be experimenting with different varieties of sweet rolls. I would like you all to observe a moment of silence for my love handles.

It isn’t going to be pretty.

I went ahead and made a full batch of my cinnamon roll dough, but for the recipe below I halved it. Halving it results in plenty of rolls for two pretty packed pans of sticky buns.