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Sticky Apple Cinnamon Rolls


Sticky Apple Cinnamon Rolls

Prep Time:  60 minutes, plus rising time of 30 minutes
Cook Time:  30 minutes
Yield:  16 rolls

  • DOUGH:
  • 6 to 7 cups all-purpose flour
  • 1/4 cup sugar
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 2 teaspoons salt
  • 2 cups milk
  • 1/4 cup butter OR margarine
  • 2 eggs
  • FILLING:
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon Spice Islands® Ground Saigon Cinnamon
  • 1/2 cup butter (no substitutions)
  • 2 cups finely chopped peeled apple
  • TOPPING:
  • 1 cup brown sugar
  • 1/2 cup butter (no substitutions)
  • 1/4 cup Karo® Light Corn Syrup
  1. For Dough: Combine 3 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat milk and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 2 cups of flour; beat 2 minutes at medium speed. Stir in enough remaining flour to make a soft dough.


  2. Turn dough out on lightly floured surface and knead for 5 to 8 minutes or until dough is smooth. Cover and let rest 10 minutes.


  3. Divide dough in half. Roll each piece into a 12 x 10-inch rectangle.


  4. For Filling: Mix brown sugar, sugar, flour, cinnamon and butter with a pastry blender until it resembles coarse meal. Sprinkle over dough. Place chopped apples evenly over filling. Roll up jelly-roll fashion from long side. Slice into 8 portions (1-1/2 inches thick). Repeat with remaining dough.


  5. For Topping: Place brown sugar, butter and corn syrup in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until melted. Pour into 13 x 9-inch pan or TWO 9-inch square pans. Place rolls cut side down in pan. Cover and let rise until doubled in size, about 30 minutes.


  6. Bake in preheated 350°F oven for 30 minutes or until golden brown. Invert on platter while warm.



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