In a large bowl whisk together the flour and yeast.
In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, milk, Redpath® Granulated Sugar and salt. Mix on low speed until blended.
Add the flour to the egg mixture 1 cup at a time, mixing until fully incorporated. Once all flour has been added switch to the dough hook attachment. Add the butter a few pieces at a time and mix until butter is fully incorporated, about 2 minutes. Increase speed to medium and mix 5 minutes. Dough will become very elastic and remain quite wet.
Scrape dough onto a lightly floured surface and knead a few times to bring together into a ball. Place in a large greased bowl and cover with plastic wrap. Allow to rise until doubled, about 1 ½ hours.
For the caramel:
In a small pot combine the Redpath® Dark Brown Sugar, butter, corn syrup and salt. Place over medium heat and stir until sugar has dissolved. Pour into a 9 x 13 inch (23 x 33 centimetre) baking pan and sprinkle with walnuts.
For the assembly:
Press down on dough to release gases. Re-cover and allow to rest 15 minutes.
In a small bowl mix together the Redpath® Dark Brown Sugar, cinnamon and nutmeg.
Roll the dough into a rectangle 18- x 12-inches (45- x 30-centimetres). Align dough so the shorter side is closest to you. Spread with butter, leaving a ½ inch (1 centimetre) border along the shorter sides. Sprinkle butter evenly with the sugar mixture, followed by the apple.
Roll the dough away from you, pinching the end seam to seal. Slice the roll into 12 even buns. Arrange buns cut side up on top of the caramel and walnuts. Cover pan loosely with plastic wrap and allow buns to rise until doubled, about an hour.
Preheat oven to 350°C (180°C).
Bake buns until golden brown, 30 - 35 minutes. Remove and allow to rest 10 minutes. Invert a baking sheet onto the pan and carefully flip the buns over. Immediately remove the baking pan.