Description
Attention cinnamon roll or sweet roll addicts!!! You must try these fall inspired caramel apple version! Yum!
Ingredients
Units
Scale
Roll Dough:
- 1/4 cup Butter
- 1 tsp Salt
- 1/4 cup Sugar
- 1 cup Scalded Milk
- 1 Tbs. Active Dry Yeast
- 1/2 tsp Sugar
- 1/3 cup Warm Water
- 2 Large Eggs
- 3 1/2 cups Flour, divided
Caramel Apple Filling:
- 1 1/2 cups Chopped Up Granny Smith Apples (about an apple and a half)
- 1/2 cup Butter
- 1 1/2 cups Brown Sugar
Caramel Icing:
- 1/2 cup Butter
- 1 1/2 cups Brown Sugar
- 1 Tbs. Water
- 1/4 tsp Salt
- 1/4 cup Whipping Cream
- 1/2 Tbs. Vanilla Extract
- 1/2-1 cup Powdered Sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (you can make these with hand beaters, too) place the 1/4 cup of butter, 1 tsp Salt, and 1/4 cup of sugar.
- In a small saucepan, scald the 1 cup of milk. To scald milk, heat the milk over medium heat high to nearly boiling. Remove from the heat and pour over the contents of the mixing bowl.
- Allow to cool to a warm, but not hot temperature (a little warmer than a baby’s bath water). This takes 20-30 minutes.
- In a small bowl, dissolve the yeast and 1/2 tsp sugar in 1/3 cup warm water. Let stand until foamy. About 5 minutes.
- Pour the foamy yeast, 2 eggs, and 2 cups of the flour into the mixing bowl. Mix on low just until everything is mixed together. Then beat on medium high for 5 minutes. Don’t skimp on the time. You must beat it for 5 minutes.
- Add the remaining 1 1/2 cups flour. Mix until incorporated. This is a batter dough so the dough is going to be sticky and gooey, it will not be a ball of dough. Cover the dough and let rise until doubled. This will take an hour to an hour and a half.
- Punch down the dough, recover, and let rise a second time until doubled. This will only time 1/2 the time of the first rise.
- When nearly doubled prepare the caramel filling by melting the 1/2 cup of butter and mixing in the cup and a half of brown sugar.
- Peel and chop up your apples.
- Dump the risen dough out onto a generously floured surface. Knead gently just enough so the dough is not sticky. This won’t take a lot of flour. Remember this is a soft dough and should not be a stiff ball of dough like bread dough would be.
- Roll out into a rectangle that is roughly 20×14 inches. Spread the caramel filling over the top of the rolled out dough.
- Evenly distribute the apple pieces over the caramel filling.
- Roll up jelly roll style and slice into 12 one and a half inch thick slices.
- Place the slices in a 9×13 baking dish that has been sprayed with non-stick cooking spray.
- Cover and let rise until nearly doubled and while your oven preheats to 350 degrees.
- Bake your sweet rolls in the preheated oven to 25-35 minutes.
- While they are baking prepare the caramel icing.
- In a small pot over medium high heat, melt the butter with the brown sugar and tablespoon of water. Bring to a low boil and simmer for 3 minutes
- Remove from the heat and whisk in the vanilla and cream. FYI, the mixture will hiss and spit at first.
- Set aside until the caramel apple sweet rolls are baked and have cooled for about 10 minutes. Then sift and whisk in enough powdered sugar to make an icing. Drizzle the caramel icing over the sweet rolls.
- Enjoy!!!
Keywords: cinnamon rolls, sweet rolls, caramel apple