Pioneer Woman Caramel Apple Sticky Buns

Pioneer Woman caramel apple sticky buns turn soft cinnamon dough, brown sugar caramel and diced Granny Smith apple into a gooey, pull-apart breakfast treat in 2 hours 35 minutes. This make-ahead fall brunch recipe fits Thanksgiving morning, Christmas breakfast and cozy weekend gatherings.

Let the rolls rise the full 20 to 30 minutes in the pan, because that rest gives you pillowy buns instead of dense ones. Rush it and the dough bakes up tight and heavy under all that caramel.

A splash of apple brandy or apple juice goes right into the caramel, so the apple flavor runs through the sauce and not just the fruit on top. Baking the buns under loose foil for the first 25 minutes also keeps the tops from darkening before the centers cook through.

Pioneer Woman Caramel Apple Sticky Buns

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Course: BreakfastCuisine: AmericanDifficulty: Medium

Servings

18

servings

Prep time

2

hours 

Cooking time

35

minutes

Calories

380

kcal

Soft, yeasty rolls swirled with cinnamon bake in a pool of buttery brown sugar caramel studded with tender apple. Once flipped onto a plate, the sticky glaze runs down the sides of every roll.

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
  

• _____
  

• 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

• Warm the milk: Heat 2 cups whole milk, 1/2 cup canola oil and 1/2 cup sugar until warm, but do not let it boil. Then let it cool to lukewarm.
• Start the dough: Sprinkle in 1 package active dry yeast and 4 cups flour, then stir gently. Cover with a tea towel and let it rise for 1 hour.
• Finish the dough: Add the remaining 1/2 cup flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 2 teaspoons salt. Stir just until combined, then set it aside.
• Make the caramel: Melt 1 stick salted butter with 1 1/2 cups packed brown sugar, 1 tablespoon dark brown corn syrup and 2 tablespoons cream over low heat. Stir in 2 tablespoons apple brandy or apple juice, and once everything is combined, let it boil for a few seconds and take it off the heat.
• Roll the dough: Roll out half the dough into a large rectangle, then pour on half of the 3/4 cup melted butter. Sprinkle with half of the remaining 3/4 cup sugar and half of the 4 tablespoons cinnamon.
• Slice the rolls: Roll the dough up into a long roll, then slice it into rolls. A narrower rectangle gives you smaller rolls, so roll it wider if you like fat ones.
• Assemble the pan: Spray a 9-inch cake pan with cooking spray and pour in half the caramel. Sprinkle the diced Granny Smith apple over the top, then arrange the sliced rolls all over the pan.
• Let them rise: Leave the pan in a warm place for 20 to 30 minutes. The rolls will puff up and fill in the small gaps between them.
• Bake the buns: Bake at 375°F for 30 to 35 minutes, covered loosely in foil for the first 25 minutes. Then remove the foil so the tops finish browning.
• Flip and serve: Invert the pan right away onto a cake pedestal or serving plate and let it sit a few seconds so the rolls fall out. They will be very hot, so let them cool slightly before serving.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these sticky buns ahead of time?

You can bake the second half of the dough another day, since it keeps in the fridge until you need it. For the baked buns, cover and refrigerate, then warm them before serving so the caramel loosens up again.

What can I use instead of apple brandy?

Apple juice works just as well, and the recipe already lists it as the swap. You lose the slight boozy warmth, but the caramel still tastes of apple.

How should I store leftover caramel apple sticky buns?

Keep them covered at room temperature for a day, or in the fridge if you want them to last longer. Warm each bun for a few seconds before eating so the caramel turns soft and runny again.

Can I bake these in a different pan?

A 9-inch round cake pan is what the recipe uses, so I stick with that. A pan with sides is important, because the caramel is thin and would run off a flat sheet.

Why do I need to flip the pan right away?

The caramel is liquid while it is hot, so it slides over the buns when you invert the pan. Wait too long and it cools and sets, which glues the rolls to the bottom of the pan.