Yield: 30 servings

Prep Time: 1 hour and 30 minutes
Proof Time: 1 hour and 10 minutes
Bake Time: 25 to 30 minutes

Dough:
3 to 3-1/2 cups all-purpose flour
1/4 cup sugar
1 envelope FLEISCHMANN’S® RapidRise™ Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter OR margarine
1/2 cup prepared caramel topping

Apple Cinnamon Filling:
3 large cooking apples, peeled, cored and chopped
2 tablespoons all-purpose flour
1/2 cup brown sugar
1/4 cup butter OR margarine
1/4 cup KARO® Light Corn Syrup
2 tablespoons DURKEE Ground Cinnamon

Dough: Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120º to 130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Apple Cinnamon Filling: Combine apples, flour, brown sugar, butter and KARO Corn Syrup in a saucepan. Bring to a boil over medium-high heat. Cook 3 minutes. Reduce heat to medium-low; cook 10 minutes, stirring constantly, until thick. Stir in DURKEE Cinnamon. Cool completely.

Roll dough to 20 x 12-inch rectangle; spread evenly with Apple Cinnamon Filling.

Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; join ends together to form a ring. Place, seam side down, on greased baking sheet. Cut 2/3 through ring at 1-inch intervals.  Twist each section sideways to expose filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Preheat oven to 350ºF. Bake for 25 to 30 minutes or until golden brown. Remove from sheet; cool slightly on wire rack. Drizzle with caramel topping; serve warm.