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1
Preheat the oven to 425u00b0F. Grease and line a large baking pan with parchment paper. For the caramel sauce, stir brown sugar, butter and cream in a small saucepan on medium heat until sugar dissolves. Simmer for 5 mins or until thickened slightly.
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2
For the apples, peel, core and chop apples into 3/4-inch pieces. Place apples in small saucepan with sugars, spices and 1 tbsp water; stir to combine. Bring to a simmer. Reduce heat to low; cook, covered, for 10 mins or until apples are tender. Cool. Drain apples, discarding liquid.
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3
For the pull-apart bread, combine flour and granulated sugar in a large bowl. Rub in butter until mixture resembles crumbs. Add 1 1/3 cups of the buttermilk; mix to a soft dough. Bring dough together gently on a well-floured surface until no longer sticky.
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4
Roll out dough on a well-floured parchment paper into 16 x 8-inch rectangle. Position dough so long side is in front of you. Spread apple mixture evenly over dough, leaving a 3/4-inch border on long side closest to you. Sprinkle with 1/2 cup chopped pecans, then drizzle with 1/4 cup caramel sauce.
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5
Using baking paper as an aid, roll up dough firmly from long side. Carefully place roll on prepared pan, bringing two ends together to form a ring. Using a sharp knife, cut 8 equally spaced slits into the outside of the ring, towards the center, cutting three quarters of the way in. Brush ring with remaining 1 tbsp buttermilk; sprinkle with cinnamon.
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6
Bake ring for 20 mins. Cover loosely with foil halfway through cooking to prevent over browning. Serve bread warm, drizzled with warmed caramel sauce and toasted pecans.
