Use leftover yeast dough or make ours and fill it with apples and caramel for a truly unique treat.
- Cook Time
- Prep Time
- 2 packets (4½ teaspoons) active dry yeast
- ½ cup warm water
- 1 tablespoon sugar
- 4½ cups all-purpose flour
- ½ cup (1 stick) margarine or butter, melted
- ¾ cup milk or soy milk
- ½ cup sugar
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup margarine or butter, melted
- ¾ cup brown sugar
- ¼ cup sugar
- 2 tablespoons cinnamon
- 1 (21-ounce) can apple pie filling
- Caramel candies, cut into small pieces
1. In the bowl of an electric mixer fitted with the dough hook, add the yeast, warm water, and sugar and stir to dissolve. Let stand for 5-10 minutes until foamy and bubbly.
2. Once yeast if proofed, add 4 ½ cups flour, melted and cooled margarine, milk, sugar, eggs, salt, and vanilla.
3. Mix on low speed until the dough comes together. Mix for an additional 5 minutes to knead the dough.
4. Transfer the dough to a well-greased clean bowl and cover with plastic wrap or a clean towel.
5. Allow the dough to rise in a warm place for one hour.
6. While the dough is rising, prepare the filling.
7. Melt the margarine or butter and set aside.
8. Mix the sugars with the cinnamon and set aside.
9. Remove the apples from the filling and cut into small pieces. Discard the extra filling.
10. Cut the caramels into small pieces and set aside.
11. Once the dough has risen, cut in half and work with one piece at a time.
12. Roll the dough out thinly into a large rectangle.
13. Brush the dough with the melted margarine or butter.
14. Sprinkle with half the cinnamon sugar.
15. Spread half the apples all over the cinnamon sugar.
16. Place pieces of caramel all over the dough.
17. Roll the dough up into a long log.
18. Slice the dough into 9 pieces and place cut-side down into a greased round or square 8- or 9-inch pan.
19. Repeat with the second piece of dough and reserved melted margarine, cinnamon sugar, apples, and caramel.
20. Cover loosely with a towel and allow to rise for 30-45 minutes.
21. Bake at 350° for 20-30 minutes until the edges begin to brown.
22. Cool on a wire rack.