Caramel Apple Sticky Buns
10 persons
45 min
Ingredients
For the Rolls:
- 1 cup Chopped Toasted Walnuts
- 1 Granny Smith Apple, peeled, cored, and finely chopped
- 1 Package Refrigerated Crescent Rolls
- ¼ cup Packed Brown Sugar
- ¼ tsp Ground Cinnamon
For the Caramel Sauce:
-
½ cup
Salted Imported Butter BarThis creamy, delicious butter is perfect for cooking and baking. The fresh milk is carefully…
- 1½ cups Packed Brown Sugar
- 2 tbsp Heavy Cream
- 2 tbsp Apple Cider or Apple Juice
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Instructions
- Preheat oven to 375°F. Scatter walnuts and apple over bottom of 9-10” cast iron skillet.
- Combine butter, brown sugar, cream and apple cider or juice in small saucepan over medium heat. Stir until butter is melted and bring mixture to boil. Remove from heat and pour over walnuts.
- Roll out crescent roll dough into 9” x 13” rectangle on lightly floured surface, pinching seams of individual crescent rolls together to create one solid sheet of dough. Sprinkle brown sugar and cinnamon over dough, leaving 1/2” border around the edges. Starting on a short side, roll dough up tightly into log. With a very sharp knife, cut log into 10-12 rolls. Place rolls cut side up, reshaping into rounds if necessary, onto caramel and walnuts.
- Bake rolls 16-18 minutes, until golden brown. Remove from oven and place large plate over rolls. Carefully flip pan to turn out rolls onto plate, scraping any remaining caramel, walnuts and apples over sticky buns. Serve warm.
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