Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Upside-Down Apple Cinnamon Rolls
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- Level: Intermediate
- Total: 3 hr 45 min
- Active: 1 hr 10 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 564
- Total Fat
- 27 g
- Saturated Fat
- 13 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 4 g
- Sugar
- 50 g
- Protein
- 6 g
- Cholesterol
- 67 mg
- Sodium
- 268 mg
These inventive rolls take everything you love about classic cinnamon rolls and blend in the best parts of pecan sticky buns and apple pie. You start with a rich, traditional yeasted dough, then add one extra step: a gooey caramel base studded with sautéed Granny Smith apples. The rolls bake right on top of that caramel, soaking up the apple pie richness and finish with a glossy, sticky-bun-style topping when flipped over. Pecans add flavor and crunch, though you can leave them out for a nut-free version. A touch of cornstarch helps thicken the syrup so the buns stay lusciously coated and give every bite warm apple‑cinnamon comfort.
- Level: Intermediate
- Total: 3 hr 45 min
- Active: 1 hr 10 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 564
- Total Fat
- 27 g
- Saturated Fat
- 13 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 4 g
- Sugar
- 50 g
- Protein
- 6 g
- Cholesterol
- 67 mg
- Sodium
- 268 mg
Ingredients
Dough:
Brown Sugar Caramel:
Filling:
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Directions
Special equipment:
an instant-read thermometer- Position a rack in the center of the oven and preheat the oven to 350 degrees F.
- For the dough: Warm the milk and 1/2 cup water in a small saucepan over low heat until an instant-read thermometer registers 100 to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Transfer the yeast mixture to the bowl of a stand mixer and whisk the melted butter, egg yolk and vanilla into the yeast until combined. Add the flour, salt and remaining sugar on top of the yeast mixture. Knead the mixture on medium speed with the dough hook attachment until it is smooth and elastic, about 6 minutes, scraping down the sides of the bowl with a bowl scraper halfway through. Shape the dough into a rough ball with lightly floured hands. Place back in the bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- While the dough is rising, make the brown sugar caramel: Spread the pecans in an even layer over the bottom of a 9-by-13-inch metal baking pan. Toast in the preheated oven until slightly darkened in color and fragrant, about 10 minutes. Remove from the oven, transfer the pecans to a plate to cool completely, and set the baking pan aside to cool as well. When cool enough to handle, grease the baking pan with a thin layer of butter (it’s okay if it melts). Set aside.
- Combine the diced apples, 2 tablespoons of the butter, 2 tablespoons of the brown sugar and the salt in a large nonstick skillet and place over medium-high heat. Cook, tossing occasionally, until the apples are tender and start to brown, 6 to 8 minutes. Transfer the apples to a medium bowl to cool slightly and reserve the skillet. Toss the cooled apples with the cornstarch until evenly coated and set aside.
- Heat the remaining 6 tablespoons butter, 1 1/4 cups plus 2 tablespoons brown sugar, corn syrup and cinnamon in the reserved nonstick skillet over medium heat until the sugar melts and the mixture is smooth and reaches 225 degrees F on an instant-read thermometer, about 1 minute. Remove from the heat and let cool until no longer bubbling, about 5 minutes. Stir in the vanilla.
- Spread the caramel evenly across the bottom of the greased baking pan, evenly sprinkle with the apples and pecans over top and gently press the pecans down to the bottom of the baking dish. Set aside at room temperature until needed.
- Meanwhile, for the filling: Stir the butter, brown sugar, cinnamon, nutmeg and salt in a medium bowl with a rubber spatula until thoroughly combined and smooth. Set aside at room temperature.
- Roll the dough out on a lightly floured surface into a 12-by-18-inch rectangle with the longer side facing you. Spread with the filling, leaving a 1-inch border on the far long edge. Brush the border with water. Roll the dough away from you into a tight cylinder and press on the long moistened edge to seal. Use a piece of unflavored dental floss or a sharp knife to slice the cylinder into 12 equal pieces each about 1 1/2 inches thick. Arrange the rolls over the caramel, leaving about 1 inch of space between each.
- Cover the baking pan with plastic wrap and let rise until the buns are puffy and poking the dough with a lightly floured finger leaves a slight dent, 40 to 50 minutes.
- Preheat the oven again to 350 degrees F with a rack in the middle. Remove the plastic wrap and bake the buns on the middle rack until the tops are browned and the caramel is bubbling, 35 to 40 minutes. Remove from the oven and let cool in the pan on a wire rack until no longer bubbling, about 10 minutes. Carefully flip the baking dish onto a large serving platter or cutting board, making sure to spoon any extra goo from the bottom of the baking dish over the top. Enjoy the buns warm. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on a tray in a 325-degree-F oven until just warm, about 7 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
