Overnight Caramel Apple Rolls

Overnight Caramel Apple Rolls
Adapted from bettycrocker.com
Overnight Caramel Apple Rolls

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • Filling

  • 1/3

    cup granulated sugar

  • 1

    tsp ground cinnamon

  • 1

    medium cooking apple, peeled and chopped (1 1/2 cups)

  • Rolls

  • 3 to 3 1/2

    cups Gold Medal® all-purpose flour or Better for Bread™ bread flour

  • 1/4

    cup granulated sugar

  • 1

    tsp salt

  • 1

    pkg regular or quick active dry yeast

  • 1/2

    cup applesauce

  • 1/4

    cup butter or margarine

  • 1/2

    cup milk

  • 1

    egg

  • 1/2

    cup packed brown sugar

  • 1/2

    cup applesauce

  • 3

    Tbsp butter or margarine, melted

  • 1/2

    cup chopped walnuts

  • 2

    Tbsp butter or margarine, softened

Directions

1. In medium bowl, mix filling ingredients. Set aside. In large bowl, mix 1 cup of the flour, 1/4 cup sugar, the salt and yeast. 2. In 2-qt saucepan, cook 1/2 cup applesauce, 1/4 cup butter and the milk over medium heat, stirring constantly, until very warm (120-130°F). Add warm mixture and egg to flour mixture; beat with electric mixer on low speed until moistened. Beat on medium speed 2 min. Stir in enough remaining flour to make dough easy to handle. 3. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 min or until smooth and springy. Place in large greased bowl, turning dough to grease all sides. Cover and let rise in warm place 45-60 min or until double. (Dough is ready if indentation remains when touched.) 4. Grease bottom and sides of 13x9" pan with shortening. Mix brown sugar, 1/2 cup applesauce, 3 Tbsp melted butter and the walnuts in pan; spread evenly. 5. Gently push fist into dough to deflate. Roll dough into 15x12" rectangle. Spread 2 Tbsp softened butter over dough; sprinkle with filling. Tightly roll up rectangle, beginning at 15" side; pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into twelve 1" slices. Place slightly apart in pan. Cover and refrigerate at least 8 hr but no longer than 48 hr. 6. Before baking, let rolls stand at room temperature 30 min (rolls will not rise during this time). Heat oven to 400ºF. Bake 20-25 min or until golden brown. Cool in pan 1 min. Place heatproof serving platter or tray upside down onto pan; turn platter and pan over. Let stand about 1 min so caramel can drizzle over rolls; remove pan. Serve warm.

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