Caramel Apple Ring

For the delicious taste of fresh cooked apples, serve this treat warm.

Caramel Apple Ring


20 servings



Prep Time


Bake Time

25 to 30 minutes

Rise Time

60 minutes

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  • Apple Cinnamon Filling
  • 3 large cooking apples, peeled
  • 2-1/2 tablespoons all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter or margarine
  • 1/4 cup corn syrup, light
  • 2 tablespoons ground cinnamon
  • Dough
  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup butter or margarine
  • 1/2 cup prepared caramel topping


  1. For Apple Cinnamon Filling:
  2. Combine apples, flour, brown sugar, butter and corn syrup in a saucepan. Bring to boil over medium-high heat. Cooke 3 minutes, stirring constantly. Reduce heat to medium-low; cook 10 minutes, stirring frequently until thick. Stir in cinnamon and set aside to cool completely.
  3. For Dough:
  4. Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electic mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  5. Roll dough to 20 X 12-inch rectangle; spread evenly with Apple Cinnamon Filling.
  6. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; join ends together to form a ring. Place, seam side down, on greased baking sheet. Cut 2/3 through ring at 1-inch intervals. Twist each section sideways to expose filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  7. Preheat oven to 350°F. Bake for 25 to 30 minutes or until done. Remove from sheet; cool slightly on wire rack. Drizzle with caramel topping; serve warm.

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