Serves 16
75 min
Easy Caramel Apple Sticky Buns
Recipe GLPR868e6993a3efd9
Tender, golden sticky buns swirled with cinnamon sugar and loaded with caramelized Granny Smith apples. A simple pastry dessert that combines buttery pizza dough with a rich caramel base and warm spiced apple filling, perfect for sharing.
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Ingredients
8 tablespoons unsalted butter, melted
1 cup light brown sugar, firmly packed
2 tablespoons whole milk
3 tablespoons unsalted butter, melted
1/2 cup light brown sugar, firmly packed
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 pound Granny Smith apples, peeled, cored, and cut into 2-inch wedges
1 1/2 pounds pizza dough
Directions
Preheat your oven to 375°F. Pour the 8 tablespoons of melted butter into the bottom of a 9x13-inch baking pan, coating it evenly.
In a small bowl, whisk together the 1 cup of light brown sugar and 2 tablespoons of milk until well combined. Spread this caramel mixture evenly over the melted butter in the baking pan.
In a separate small bowl, combine the 1/2 cup of light brown sugar, 2 tablespoons of granulated sugar, and 1 teaspoon of ground cinnamon. Set this cinnamon-sugar mixture aside.
Prepare the pizza dough by rolling it out into a large rectangle (approximately 12x16 inches). Brush the entire surface with the 3 tablespoons of melted butter.
Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, leaving a 1/2-inch border along one long edge.
Distribute the Granny Smith apple wedges evenly over the cinnamon-sugar layer.
Starting from the long edge that has the filling, tightly roll the dough into a log shape. Pinch the seam along the edge to seal it.
Using a sharp serrated knife, cut the dough log into 16 equal slices, each about 1 inch thick.
Arrange the slices cut-side down over the caramel-brown sugar mixture in the prepared baking pan, spacing them evenly.
Bake for 40-45 minutes, until the rolls are golden brown and cooked through.
Remove from the oven and let cool for 2-3 minutes. Run a knife around the edges of the pan, then invert onto a large serving platter so the caramel and apples are on top. Serve warm.
