Caramel Apple Sticky Buns
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. 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. We’ll start with the caramel topping first: melt 1 stick of butter in a heavy skillet over low heat. Add 1 1/2 cups packed brown sugar. Next, add 1 to 2 tablespoons dark corn syrup… And 2 tablespoons heavy cream. I also added a little Calvados—an apple-flavored brandy—but I didn’t take a photo because I felt naughty. Let this melt and start to bubble up, but don’t let it cook very long. Just roll out the dough pretty thin… Then pour on the butter… Enjoy!