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Caramel Apple Ring

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

Caramel Apple Ring

Print Recipe

Yield

20 servings 20 servings

Difficulty

Intermediate Intermediate

Prep Time

1:30 1:30

Bake Time

25 to 30 minutes 25 to 30 minutes

Rise Time

60 minutes 60 minutes

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Ingredients

  • 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

Directions

  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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