Caramel Apple Cinnamon Rolls
User Reviews
5
Caramel Apple Cinnamon Rolls
Description
The dough is prepared by activating yeast in warm water with sugar, then mixing in buttermilk, oil, eggs, and flour before kneading to a slightly sticky, tacky consistency. After rising until doubled, the dough is rolled out and spread with a caramel base if desired. The apple filling consists of peeled and diced Granny Smith apples cooked in butter with brown sugar and cinnamon until tender, then spread over the dough. The dough is rolled into a log, sliced, and baked until golden and cooked through.
The rolls are cooled briefly before applying a cream cheese frosting made from softened cream cheese, butter, vanilla, powdered sugar, and caramel sauce for sweetness and tartness. Extra caramel sauce drizzled on top enhances the flavor and adds a glossy finish.
The final result is a soft, moist roll with a tender crumb, pockets of sweet-tart cooked apples, warm cinnamon spice, and sticky caramel notes, balanced by the tangy cream cheese frosting. These rolls are ideal for special breakfasts or brunches.
Instructions note that if the caramel sauce is thin, start with spreading half a cup over dough and adjust as needed. Also, excess liquid from the cooked apples should be minimized during filling spreading to avoid sogginess.
Ingredients
for the dough-
- 3/4 cup water warm
- 4 1/2 teaspoons active dry yeast use the fast-acting kind!
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup buttermilk at room temperature
- 1 egg
- 1/3 cup canola oil or vegetable oil
- 4 1/2-5 cups all-purpose flour unbleached
for the apple filling-
- 4 medium apple Granny Smith variety
- 2 tablespoons butter
- 1/2 cup brown sugar packed
- 1 tablespoon cinnamon
- 11 oz. caramels 1 package
- 1 cup caramel sauce prepared
for the frosting-
- 8 oz. cream cheese softened
- 2 tablespoons butter softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 1/2 cup caramel sauce + more for drizzling, prepared
Instructions
Making the Dough-
- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once the mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil, and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. The dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn the mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dishtowel. Rise 1-2 hours or until the dough has doubled in size.
Prepare the filling-
- To make the apple filling, peel, core, and dice granny smith apples. Heat large skillet over medium heat. Melt butter, then add in apples, sugar, and cinnamon. Cook, stirring frequently, until apples are tender, about 10 minutes. Remove from heat. Unwrap entire bag of caramels and cut into quarters.
Assemble the Rolls-
- Once the dough has doubled in size, punch down and roll out to be 24x16 rectangle. Spread caramel sauce* over the entire surface of the dough, leaving a 1-2 inch strip at the top blank. Spread cooked apples** and caramel pieces over the caramel sauce evenly. Roll up lengthwise, ending with the blank strip of dough underneath the roll. Cut into 12 even {and very large} rolls and place into a greased parchment paper-lined baking pans. Cover gently with plastic wrap and rise another hour or two to double in size.
- Bake rolls at 350 degrees for 25-30 minutes or until they have browned and are cooked thoroughly.
Frosting-
- While rolls are baking, make the frosting. Simply whip all ingredients together until light and fluffy. Scrape sides of bowl and whip again for 1-2 minutes.
- Once rolls come out of oven, cool 5 minutes, then smother generously with frosting, than drizzle with caramel sauce. Must serve warm!!
Notes
- If caramel sauce is thin, use about 1/2 cup to start spreading, adding more as needed for coverage.
- Spoon apple filling carefully to avoid excess liquid from making the dough soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12large rolls
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657kcal | 33% |
| Carbohydrates | 114g | 38% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 47mg | 16% |
| Sodium | 468mg | 20% |
| Potassium | 287mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 51g | 102% |
| Vitamin A | 468IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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