Caramel Apple Twists
Guys! This is one of my favorite recipes, and I’m so glad it’s making it on the blog today! I tried a couple different versions of this recipe before landing on these ‘twists’ last year, and it was a happy accident! I put them in the oven and my heart sank a little bit. I could already see the filling falling out of the sides by the way I twisted them, but lo and behold, upon taking them out of the oven and tasting them, I realized that the filling had made it’s way to the bottom of each twist, caramelizing the bottom and giving it a slight crunch. It was the best surprise!
If you’re a little intimidated by these pastries, don’t worry: I’ve taken step by step photos to make it easier for you if you scroll down a bit.
These are a total don’t miss recipe, Here’s why: The dough is soft, fluffy, despite only needing 30 minutes of rising. The filling is packed full of bits of apple mixed with a caramel sauce, then topped with a maple glaze. Did I mention the happy accident where the filling leaks out while baking, leaving the bottoms caramelized and crispy? It is DIVINE! And unlike most cinnamon roll recipes, it takes less then an hour. No more waking up at the crack of dawn to have a freshly-made baked good on special occasions!
Happy Baking, friends!
First off, I got a new camera for my birthday, and I feel like you can really tell in these photos. That detail and sharpness is just unmatched!
Okay, lets take this step by step! First, roll out your dough into a rectangle that’s roughly 12x16 inches, keeping the long side closest to you.
Now spread your apple filling into the middle third of the dough. This part can get messy, but I’ve noticed that the faster you do it, the less time the filling has to spread. So don’t get distracted while doing this!
Fold one side…
…then the other.
Now cut into 8 equal slices.
With each slice, cut it down the middle, leaving about half an inch cut on top.
Twist the two sides together.
And then finally, tie it into a knot. the end definitely won’t go through all the way to the other side, but tuck it into the back the best you can. Place on a greased baking sheet, even if you have a mat underneath. This part WILL get messy, so take a deep breath and embrace the mess! After baking, some of the filling will have most likely leaked out of each roll. that’s okay! That’s actually the best part. The filling gets underneath each twist and caramelizes the bottom, giving it a slightly crunchy texture on the bottom. It’s a wonderful happy accident.
These are best served warm, but still taste good heated up in the microwave a day or two after. Enjoy!
Caramel Apple Twists
Ingredients
- 2 1/4 tsp Active Dry Yeast
- 3/4 cup warm Water
- 2 tsp Sugar
- 1/4 cup Vegetable or Canola Oil
- 1 tsp Maple Extract (Optional, but a nice addition if you can find it)
- 1 tsp Ground Cinnamon
- 1/2 tsp salt
- 2 1/4- 2 1/2 cups all purpose flour
- 2 Apples- peeled and finely diced (I would recommend Gala or Granny Smith)
- 1 1/2 cups of brown sugar
- 1/4 cup Water
- 1/3 cup Heavy Cream
- 1 tsp Ground Cinnamon
- 1 1/4 cup Powdered Sugar
- 1/4 cup + 1 Tbsp Milk
- 1 tsp Maple Extract (optional, use Vanilla extra instead if you can't find Maple)
Instructions
- Mix the 2 1/4 tsp of yeast, 3/4 cup of warm water, and 2 tsp sugar in the bowl of a stand mixer, and let it sit for about 10 minutes, until foamy. Then add the 1/4 cup oil, 1 tsp Maple extract, 1 tsp cinnamon, and 1/2 tsp salt. Roughly mix it together, then add the flour- anywhere between 2 1/4- 2 1/2 cups of flour, until no longer sticky.
- Run the stand mixer on high for about 5 minutes, or knead for 10 minutes on a lightly floured countertop if you prefer to do it by hand. Cover the dough and let rise in a warm environment for about 30 minutes.
- While the dough rises, prepare your caramel apple filling. On medium heat, pour 1 1/2 cups of brown sugar and 1/4 cup of water in a small saucepan on your stovetop. Leave it undisturbed for 5 minutes. I would recommend timing this, to make sure you don’t lose track and forget about it. After 5 minutes, add in your 2 finely chopped and peeled apples and give it a quick stir, then let it sit for about 5 more minutes. Then add in the 1/3 cup of heavy cream and 1 tsp of cinnamon and stir. Let it simmer for 15-20 minutes on medium heat, until it thickens, stirring occasionally. Keep a close eye on it. You'll know that's it's thick enough if you run a spoon down the middle, and it take a 3-4 seconds to come together. Keep in mind that it will thicken once it cools.
- After the dough has doubled and the filling is ready, roll out your dough into a large rectangle and fairly thin, but still not so thin it’s hard to handle, it should be roughly 12x16 inches. make sure the long side is paralell to where your stomach is on the countertop. There are step-by-step photos of this in the blog post if you'd like to view those.
- In the center of the dough, spread out your filling, so there are three parts that are split equally into 1/3 sections. Fold in the sides over the filling, stretching it to reach the corners if need be. Trim off the ends to straighten it up a bit, then cut into 8 sections. With each portion, cut it in half again, but leave about 1/2 inch still attached at the top so it’s easier to twist them. Now twist the two strands around each other, and tie it into a very loose knot.This part can get a little messy, but embrace the mess and go with it! It will all be worth it.
- Place on a baking sheet lined with parchment paper or a silicone mat, making sure to spray with cooking spray as well. Repeat with each remaining piece of dough. Cover and let rest for 10 minutes.
- Preheat your oven to 400 degrees. Once preheated and the dough has finished resting, place in the oven and let them cook for 10-12 minutes, until a very light, golden brown on top.
- While they bake, quickly prepare the glaze. Whisk together the 1 1/4 cup powdered sugar, 1 tsp Maple extract, and 1/4 cup + 1 Tbsp Milk until there’s little to no chunks of powdered sugar.
- As soon as the twists come out of the oven, transfer them onto a cooling rack. If they seem to have leaked some of the filling out onto the pan, don’t panic! That will seep into the bottom and caramelize them. Then move that rack back over to the pan they baked on. Now slowly pour the maple glaze over the twists. Let it sit for about 10 minutes before digging in. Store the leftovers, (if there are any!) in an air-tight container in the refrigerator, and microwave for 15 seconds to heat back up. Enjoy!