Prep Time: 90 minutes, including rising time of 70 minutes
Cook Time: 25 to 30 minutes
Yield: 20 servings
- DOUGH:
- 3 to 3-1/2 cups all-purpose flour
- 1 envelope Fleischmann's® RapidRise Yeast
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup milk
- 1/4 cup butter OR margarine
- 1/2 cup prepared caramel topping
- APPLE CINNAMON FILLING:
- 3 large cooking apples, peeled, cored and chopped
- 2 tablespoons all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter OR margarine
- 1/4 cup Karo® Light Corn Syrup
- 2 tablespoons Spice Islands® Ground Saigon Cinnamon
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- For DOUGH: Combine 1 cup flour, sugar, undissolved yeast andd salt in a large bowl. Heat water, milk, and butter until very warm (120°F to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric 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.
- Prepare APPLE CINNAMON FILLING according to recipe below and set aside.
- Roll dough to 20 x 12-inch rectangle; spread evenly with APPLE CINNAMON FILLING.
- 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.
- 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.
- For APPLE CINNAMON FILLING: Combine apples, flour, brown sugar, butter and corn syrup in a saucepan. Bring to a boil over medium high heat. Cook 3 minutes. Reduce heat to medium low; cook 10 minutes, stirring constantly, until thick. Stir in cinnamon. Cool completely.
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