Gluten Free Apple Pie Buns

 Make the Sweet Dough:

1. In a bowl of a stand mixer fitted with a paddle attachment, add entire packet of H+H Gluten Free Sweet Dough mix and yeast packets. Whisk to combine.
2. Add warmed milk, melted butter and eggs in the bowl and mix with a spatula until the dry and wet ingredients are well incorporated.
3. Beat on medium speed for 5 minutes, stopping mid way to scrape sides and bottom of the bowl. Dough will be sticky but smooth.
4. Transfer dough into a lightly oiled medium bowl and cover with a plastic wrap.  Place in the refrigerator  for at least 4 hours or overnight so dough stiffens and it is easier to handle.

Make Apple Pie Filling:

1. Combine all ingredients in a pan except for cornstarch, water and lemon juice. Bring to a boil and simmer for 15 min.
2. Drain apples and return juice back in a pot. It should be 1 cup, add additional water to make 1/2 cup.
3. In a bowl, add 2 tablespoons water and cornstarch. Add lemon and cornstarch slurry to the pot.
4. Pour thickened sauce over cooked apple. Mix and let cool completely before filling the rolls.

Make Easy Salted Caramel Drizzle:

1. In a medium sauce pan, combine the sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.
2. Over medium heat, bring the mixture to a boil. DO NOT mix to avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10 minutes, maybe longer depending on your stove. Keep an eye on it and resist the urge to stir. You can occasionally tip the pan from side to side to help sugar brown evenly.
3. Remove pan from heat and immediately add in the heavy whipping cream in a slow, steady stream. Be careful as the caramel will bubble up quite a bit. Quickly whisk  and continue to whisk until well combine.
4. Add vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
5. Allow the caramel sauce to cool. It will be fairly thin, but will thicken as it cools. Store leftover caramel in the refrigerator up to 2 weeks.

Shape the Apple Pie Buns:

1. Once the dough has time to chill in the refrigerator, roll the dough into 10″ x 18″.
2. Spread a thin layer of the Apple Pie filling making sure there are filling on the edges of the dough.
3. Roll the dough like a jelly roll.
4. Cut into 12 even portions.
5. Spray muffin pans with cooking oil and place the cut dough in the pan.
6. Let rise in a warm draft free area for 45 minutes to 1 hour until doubled in size.
7. Preheat oven to 350ºF.

Bake the Apple Pie Buns:

1. In a small bow, beat the egg and water until smooth.  Brush tops of the buns with egg wash mixture.
2. Bake for 20 – 25 minutes until golden brown.
3. Let cool in the pan for 10 min.  Remove from the pan and drizzle with prepared salted caramel if desired.

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