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Caramel Apple Twist

 Caramel Apple Twist
—Taste of Home Cooking School
16 ServingsPrep: 30 min. + rising Bake: 25 min.


  • 16 Rhodes™ Dinner Rolls, thawed and risen
  • 2 large tart apples, peeled and chopped
  • 12 caramels, cut into fourths
  • 3/4 cup sliced almonds, divided
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1/2 to 3/4 cup vanilla frosting


  • Spray work surface lightly with cooking spray. Combine eight dinner
  • rolls into a ball and roll into a 16-in. x 6-in. rectangle. Repeat
  • with remaining rolls. Cover with plastic wrap and let rest. In a
  • large bowl, combine the apples, caramels, 1/2 cup almonds, brown
  • sugar, flour and cinnamon. Remove wrap from dough.
  • Spread apple mixture down the center of each rectangle. Fold long
  • sides of each rectangle over the filling, overlapping slightly;
  • pinch tightly to seal. Pinch ends to seal and tuck under.
  • Place seam sides down and side-by-side on a baking sheet coated with
  • cooking spray. Carefully twist together. Pinch ends to seal. Cover
  • with plastic wrap coated with cooking spray; let rise for 15-20
  • minutes.
  • Remove plastic wrap. Bake at 350° for 25-30 minutes or until
  • light golden brown. Remove from pan to a wire rack; cool for 10

2 of 2

Caramel Apple Twist (continued)

Directions (continued)

  • minutes. Microwave frosting for 10 seconds. Spread or drizzle over
  • top; sprinkle with remaining almonds. Serve warm. Yield: 16
  • servings.