When I saw these in the magazine, I thought they looked delicious. I had all the ingredients, so I made them this afternoon. They are good, but not great. I guess I was looking for a sweeter, sticky cinnamon type roll. It seemed that the dough was not quite sweet enough for my taste. I definitely agree with the other posters that a cookie sheet under the muffin pan is a must! I probably will not make them again, based on the amount of time they took to prepare.
Caramel Apple Fantans
Use any firm cooking apple, such as 'Jonagold' or 'Honeycrisp,' or a combo for extra flavor and texture.
More From Southern Living
Total: 2 Hours, 45 Minutes
- 1 (1/4-oz.) envelope active dry yeast
- 1 cup warm water (105° to 115°)
- 1 teaspoon granulated sugar
- 1 large egg
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1 1/2 to 2 cups bread flour
- 1 1/2 cups whole wheat flour
- 9 tablespoons butter, softened and divided
- 3 cups peeled and diced Braeburn apples (about 3 large)
- 1/2 cup golden raisins
- 1/4 cup firmly packed light brown sugar
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 3/4 cup chopped toasted pecans
- 1/3 cup butter
- 1/3 cup firmly packed light brown sugar
- 1. Prepare Dough: Combine first 3 ingredients in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Stir in egg, next 3 ingredients, and 1 1/2 cups bread flour. Beat at medium speed, using paddle attachment, 1 minute or until smooth. Gradually beat in whole wheat flour and enough remaining bread flour to make a soft dough.
- 2. Turn dough out onto a well-floured surface, and knead until smooth and elastic (6 to 8 minutes), sprinkling surface with bread flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (85º), free from drafts, 45 to 55 minutes or until doubled in bulk.
- 3. Meanwhile, prepare Filling: Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add apples and next 2 ingredients, and sauté 4 to 5 minutes or until apples are crisp-tender. Cool completely (about 30 minutes).
- 4. Punch dough down; turn out onto a lightly floured surface. Roll into a 20- x 12-inch rectangle. Spread remaining 8 Tbsp. softened butter over dough. Stir together 3/4 cup granulated sugar and cinnamon; sprinkle over butter, and top with pecans and apple mixture.
- 5. Cut dough into 5 (12- x 4-inch) strips; stack dough strips. Replace any apples and pecans that fall out. Cut stack into 6 (4- x 2-inch) rectangles; cut each rectangle in half crosswise to form 12 (2-inch) squares. Place stacked squares, cut sides up, into cups of a lightly greased 12-cup muffin pan. Cover loosely with plastic wrap; let rise in a warm place (85º), free from drafts, 45 minutes to 1 hour or until rolls rise about 3/4 inch above rim of pan.
- 6. Preheat oven to 375º. Bake 18 to 20 minutes or until deep golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to a wire rack.
- 7. Prepare Glaze: Bring 1/3 cup butter and 1/3 cup brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute, stirring constantly. Remove from heat; drizzle over top of warm rolls.
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