Best Ever Cinnamon Apple & Caramel Pull-Aparts

These pull aparts are a favourite in my family. They are a little fiddly but the result is oh so gooood! The texture resembles much of a scone but the caramel sauce on top of these more-ish goodies are what makes them stand on a whole new level! I'd even recommend doubling the recipe for the caramel sauce, because it's just thaaat good with them! They are definitely one of the few things I would always make again and again... it's a definite winner and keeper- thanks AWW Mix cookbook! Can't wait to try more recipes from the book!

Cinnamon Apple & Caramel Pull-Aparts(Serves 12)Recipe Adapted from the cookbook: The Australian Women's Weekly MIX 

Ingredients:

2 cups (300g) self-raising flour

30g butter

1 cup (250mL) milk, approximately

1/3 cup (65g) firmly packed brown sugar

400g can pie apples (or you could cook your own until just soft)

handful of sultanas (optional)

handful of chopped toasted pecans (optional)

pinch of ground nutmeg

1 teaspoon (or more) ground cinnamon

Extra chopped nuts for garnish

Method:

1. Preheat oven to 200'C (180'C fan forced). Grease deep 22cm round cake pan
2. Mix in sugar, apples, sultanas, nuts and spices into a medium bowl and set aside
3. Sift flour into medium bowl, rub in butter with fingertips until no more big lumps
4. Make a well in the centre of the flour mixture; add enough milk to mix to a soft, sticky dough. Knead dough on floured surface until smooth
5. Roll dough on floured baking paper to a 21cm x 40cm rectangle. Sprinkle dough with apple mixture to within 3cm from long edge. Roll from the long side and press to seal the edges (this might get a little messy as the juices from the apples would seep out, take some apples out if needed)
6. Use a floured, serrated knife to cut roll into 12 slices. Place 11 slices upright around edge of prepared pan; place remaining slice in the centre
7. Bake for about 25 minutes. Stand a few minutes before turning onto wire rack

For the caramel:

1/4 cup (60mL) cream

20g butter

1/2 cup (100g) firmly packed brown sugar

Stir ingredients in small saucepan constantly over heat without boiling until sugar is dissolved. Simmer, uncovered without stirring for about 3 minutes or until mixture is thickened slightly. Brush hot pull-apart evenly with caramel.