Caramel Apple Cinnamon Rolls
- Yield 12
- Prep 40 minutes
- Cook 20 minutes
Caramel Apple Cinnamon Rolls is a breakfast recipe on Avoteb. The yield on the card is 12. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 cup milk (I used 2%)
- 1/4 cup butter
- 3 1/2 cups all-purpose flour, divided
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
- 1 egg
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 Tbsp. ground cinnamon
- 6 Tbsp. butter, (completely) softened
- 1 Granny Smith Apple, cored and finely chopped
- 1/2 cup caramel sauce, homemade or store-bought
- 1/2 cup caramel sauce, homemade or store-bought
- (optional) 1/2 cup chopped toasted walnuts, pecans or peanuts
Method
Mix milk and butter in a microwave-safe bowl. Warm on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.
In the bowl of a stand mixer (*see note below for an alternative method of making this by hand*) fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Whisk by hand to combine. Tip in the egg and milk mixture, and beat on medium-low speed until combined. Tip in the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour. Continue beating for 5
While that cooks, begin making your filling by whisking together sugars and cinnamon in a bowl until combined.
When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle. Don’t worry about cutting away extra dough — this recipe makes plenty.) Use a knife or pastry spatula to spread the softened butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and
Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Take a piece of dental floss* to “cut” off the two ends of the roll (just a centimeter or so) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)
(*To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Then very carefully slide the middle of the floss under the dough to the place where you want to “cut”. Then pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to literally cut all the way through the dough. This is the best method for not squishing your dough while cutting it — although the standard knife method still works too.)
Set each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (the cook typically turn on the cook oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open. It’s a great option if you don’t have a vent or a warm window nearby.)
When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Lift and let cool on a wire rack for at least 5 minutes. Spoon with remaining caramel sauce and serve.
