Hot Sticky Apple Buns with Vanilla-Cinnamon Ice Cream

Nothing says “fall” like hot sticky buns. Add some apples and we’re in fall flavor heaven! I sometimes make these in individual baking cups and invert individual buns onto each dessert plate. Whether they’re served solo or as a family style pull-apart, everyone will enjoy them.

SERVES 12–14 DOUGH

• 1 tsp + ¹⁄₄ cup sugar, divided
• ¹⁄₃ cup warm water
• 1¹⁄₂ tsp yeast
• ²⁄₃ cup pareve milk (any kind)
• 1 egg
• 2 Tbsp oil
• 1 tsp vanilla extract
• 1³⁄₄ cups flour
• 1¹⁄₃ cups whole wheat flour
• ¹⁄₂ tsp salt

APPLE FILLING

• ¹⁄₄ cup margarine spread
• 3 Golden Delicious or Cortland apples, peeled and shredded
• 2 tsp cinnamon

CARAMEL

• ¹⁄₄ cup margarine spread (you can use butter-flavored)
• 1 cup brown sugar
• 1 Tbsp water
• 2 Tbsp whipping cream

VANILLA-CINNAMON ICE CREAM

• 2 tubs of your favorite vanilla ice cream
• cinnamon
• sugar

1. In the bowl of a mixer, dissolve 1 tsp sugar in ¹⁄₃ cup of warm water. Add yeast. Let proof for 10 minutes.
2. Add remaining dough ingredients and mix until a dough forms. Continue mixing for an additional 5 minutes.
3. Cover and let rise for about 1¹⁄₂ hours.
4. Meanwhile, make the apple filling: Place margarine in a frying pan over low heat and melt. Add apples and cinnamon and cook, stirring often, for about 8 minutes, until lightly golden.
5. For the caramel: In a small pot, melt margarine, then add brown sugar and water. Cook over low heat just until sugar is dissolved. Remove from heat and add cream. Stir vigorously.
6. Roll out the dough on a well-floured surface, until approximately 1-inch (3-cm) thick. Spread apple filling over dough. Roll up tightly, position the roll seam-side down, and cut into 12–14 pieces.
7. Spread the caramel onto the bottom of a large Pyrex baking dish. Place buns swirl-side down onto the caramel. Cover and let rise for another hour.
8. Preheat oven to 375°F (190°C).
9. Place pan in the oven and bake for 25–30 minutes.
10. For the ice cream: Allow ice cream to soften slightly. Pour half of one tub into the bottom of a large container big enough to hold both tubs. Sprinkle with a thin layer of cinnamon and sugar. Add more ice cream. Sprinkle with another layer. Continue until it’s done, then freeze until ready to serve.
11. To serve, gently heat buns, then invert (caramel side up) onto a rimmed serving dish. Serve alongside a scoop of vanilla-cinnamon ice cream.

SUGGESTION FR OM OUR FRIENDS AT KLEIN’S: USE KLEIN'S VANILLA NON-DAIRY ICE CREAM IN THIS RECIPE AND YOU’LL LOVE THE FLAVOR!

(Originally featured in Family Table, Issue 709)