Cinnamon Caramel Apples Recipes

Steps:

• In a microwave-safe bowl, combine the caramels, chocolate chips, water, cinnamon and vanilla. Microwave, uncovered, on high for 1-1/2 minutes; stir. Microwave 30-60 seconds longer or until caramels are melted., Insert Popsicle sticks into the apples; dip into caramel mixture, turning to coat. Roll in or press on desired toppings. Place on waxed paper; let stand until set.

Steps:

• For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
• Mix the brown sugar and cinnamon together in a bowl. Set aside.
• Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
• Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
• Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
• You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
• Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
• Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
• For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
• To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
• The cake keeps, covered in the refrigerator, for up to 3 days.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk heavy cream, egg yolks, and white sugar together in a saucepan over medium heat until smooth, about 5 minutes. Remove custard from heat when it starts to simmer. Whisk in vanilla extract and cinnamon.
• Arrange apple slices in the bottom of six 6-ounce ramekins. Divide caramel topping evenly over apples. Ladle custard over caramel.
• Transfer ramekins to a baking dish. Pour enough warm water into the dish to come halfway up the sides of the ramekins.
• Bake in the preheated oven until custard is set, 30 to 40 minutes. Remove from oven and cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until chilled, about 3 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange ramekins on a baking sheet. Sprinkle 1 1/2 teaspoons brown sugar over each custard.
• Broil in the preheated oven until sugar is melted and crisp, about 2 minutes.

Steps:

• Preheat oven to 375.
• In medium bowl, combine crumbs, sugar, cinnamon, and melted butter. Mix well and press into 10 inch pie plate.
• Bake 6-8 minutes.
• Remove from oven and cool completely. Pour caramel into shell and refrigerate.
• In a large skillet over medium heat, melt butter and add brown sugar, salt, and cinnamon.
• Add apples and stir until apples are covered.
• Let simmer for 15-20 minutes with lid on skillet until apples are tender.
• Let apples cool and pour them into the pie crust.
• Top with whipped cream and drizzle with remaining caramel topping.
• Enjoy!

Steps:

• Prepare the dough for the buns the day before you want to bake them, if you have time - this will develop a better flavour. Warm the milk in a pan until steaming but not boiling. Add the butter and swirl the pan for 1-2 mins until the butter has melted and the milk cooled slightly. It should be just warm.
• Put the flour in a large bowl, or the bowl of a stand mixer. Add the yeast and sugar to one side of the bowl, then ½ tsp salt to the other. Whisk together, then pour in the warm buttery milk. Mix until the ingredients form a soft dough (it should be a little sticky), then tip onto a lightly floured work surface and knead by hand for 8-10 mins, or keep the stand mixer going for 5 mins or so. The dough will feel stretchy and soft when it's ready - you should be able to pull it apart without it breaking straightaway (this means the gluten has been developed). Lightly oil a bowl, add the dough and cover. Leave to rise at room temperature for a few hours, or until the dough has doubled in size. Or, chill overnight.
• To make the apple filling, cook the apples, butter, sugar and 1 tbsp water in a pan for 5-10 mins until soft and sticky. Add a splash more water if the pan looks dry or the sugar starts to burn. Leave to cool.
• If the dough has been chilled, take it out of the fridge 30 mins before shaping. For the cinnamon butter, mix the butter, sugar, vanilla and cinnamon together with a pinch of salt. Tip the dough onto a lightly floured surface, shape into a rough rectangle, then roll out until it's about 50 x 40cm. Spread the cinnamon butter over the dough and all the way out to the edges. Spoon over the apple filling.
• Working from one of the longer sides, roll the dough up as tightly as you can into a sausage shape. Cut into 12 equal pieces. To easily do this, first cut the dough in half crosswise, then cut each half into three pieces, then halve each piece. Line a large round baking dish or cake tin (about 33cm) with baking parchment. Arrange the buns, cut-side up, in the dish or tin. Make sure the tails of the buns (where the dough opens) are tucked in towards the middle of the tin, so they don't unfurl when baked. Leave some space around each bun, as they will expand as they prove. Cover loosely and leave to rise for 30 mins-2 hrs (depending on how hot your kitchen is) until the buns are puffed up and touching at the sides. Heat the oven to 200C/180C fan/gas 6.
• Bake for 35-40 mins until golden. Check the buns after 25 mins - if they still look a little doughy at the centre but the edges are burning, cover with foil and continue baking. Leave to cool in the tin while you make the icing.
• Mix the soft cheese, icing sugar and cinnamon together. Spread over the buns while still slightly warm, so the icing drips into the swirls of the buns a little without melting completely. Loosen the caramel with a drop of milk, if needed, then drizzle over the icing. Leave to set for 30 mins before serving.

Steps:

• Prepare the cinnamon roll dough and filling according to the recipe instructions.
• Add the apples and lemon juice to a medium microwave-safe bowl. Microwave in 20-second increments, until the apples are softened and limp.
• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (22x33 cm) baking dish with butter.
• Roll the dough into a large rectangle about ½-inch (1.24 cm) thick. Straighten the corners with a bench scraper to make sure they are sharp and even.
• Spread the filling evenly over the dough, then arrange the apple slices on top, leaving about ¼ inch (6 mm) between each slice. Try to keep your slices in straight rows, it's okay if the tips of the apple slices touch or overlap.
• Starting from a short end, roll the dough into a log and pinch the seam closed. Place the log seam-side down and trim off the uneven ends. Using unflavored dental floss or a sharp knife, cut the log into even pieces, each about 1½ inches (3 ½ cm) thick. Place the rolls in the prepared baking dish, cover with a kitchen towel, and set in a warm place for 35-45 minutes, until expanded in volume by about 50%. If not baking immediately, skip this step, cover with plastic wrap and freeze for up to 3 months.
• Bake the cinnamon rolls for 25-30 minutes, or until golden brown. Remove from the oven and let cool for at least 10 minutes.
• While the cinnamon rolls bake, make the salted caramel sauce: Add the sugar to a small saucepan and cook over medium heat, swirling the pan occasionally but not stirring, until it starts to turn amber brown, 5-6 minutes.
• Add the butter and stir in until incorporated, 1-2 minutes..
• Slowly drizzle in the cream and whisk to combine. Boil for 1 minute, then remove from the heat and stir in the vanilla and flaky salt. Let cool and thicken slightly before using.
• Pour the salted caramel sauce over the cinnamon rolls, then serve.
• Enjoy!

Steps:

• Toss apples and lemon juice together in a bowl. Mix in candy bar pieces. Fold whipped topping into the salad. Dust cinnamon on top. Keep chilled until ready to serve.

Steps:

• Preheat oven to 350 degrees.
• Peel the skin from the top third of each apple.
• With a melon baller or a paring knife core the apples, leaving the bottom intact so that it can hold the delicious filling.
• In a bowl combine the pecans, raisins, sugar, butter, orange rind, flour and cinnamon, blend well.
• Gently stuff the apples with the mixture.
• Place the filled apples upright in a small baking dish and pour the apple cider over top of the apples.
• Cover with tin foil and bake for 45 minutes.
• Remove the apples from the oven, (keep them covered) drain the cider, into a small pot and cook over medium heat for 5 minutes, set aside until needed.
• In a small pan, on medium, heat the sugar and orange juice until sugar dissolves.
• Bring to a boil and simmer for 5 minutes or until sugar has turned a golden color.
• Carefully pour the reserved apple cider into the orange sugar mixture. It will bubble and spit, once it has stopped then slowly stir to blend together.
• When ready to serve pour sauce over the apples and enjoy.