Caramel Apple Cinnamon Rolls (US)

By hmp13

Ingredients

• Dough Mixture:
• 4 eggs
• 3/4 cup sugar
• 1 teaspoon fine salt
• 2 cups milk, lukewarm
• 1/2 cup butter, melted
• 8 cups all-purpose flour, divided
• 2 tablespoons yeast
• Filling:
• 1/2 cup apple butter
• 2 cups brown sugar
• 3 tablespoons ground cinnamon
• Caramel sauce:
• 1/2 cup brown sugar
• 1/2 cup cream
• Icing:
• 4 cups powdered sugar
• 1/2 cup butter
• 1 cup milk
• 1 tablespoon almond extract

Preparation

Step 1

Combine the warm milk and yeast, let proof for 10 minutes.

In a large mixing bowl beat the eggs, sugar, and salt for the dough mixture. Add melted butter and milk mixture to the egg mixture. Slowly add 4 cups flour and beat well. Add the remaining 4 cups flour and mix on medium speed for 7 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise to double its size, about 1 1/2 hours.

Roll the dough into a 2 by 3-foot rectangle.

For the caramel sauce:
Mix the brown sugar and cream together. Scoop into 24 greased muffin tins.

For the filling:
Spread 1/2 cup apple butter over the dough leaving 1/2 inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 24 rolls.

Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 165-170 degrees F on an instant-read thermometer, approximately 8 minutes in convection oven.

For the icing:
Stir all ingredients until thoroughly combined.