Caramel Apple Sweet Rolls

Caramel Apple Sweet Rolls
Caramel Apple Sweet Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

Ingredients

  • BASIC DOUGH:

  • 4

    c whole milk

  • 1

    c canola oil

  • 1

    c sugar

  • 9

    c all-purpose flour

  • 2

    pkg (2 1/4 t ea) active dry yeast

  • 1

    heaping t baking powder

  • 1

    scant t baking soda

  • 1

    T salt

  • FILLING:

  • 4

    Granny Smith apples

  • 1/2

    c (1 stick) butter, plus more for greasing pans

  • 1

    c packed brown sugar

  • 1/2

    c heavy cream

  • 1

    t ground cinnamon

  • CARAMEL ICING:

  • 1/2

    c (1 stick) butter

  • 1

    c packed brown sugar

  • 1/2

    c heavy cream

  • 2

    c powdered sugar

  • 1/4

    t salt

Directions

BASIC DOUGH: Combine milk and oil in a large pot. Add the sugar and stir. Scald the mixture (heat to almost a boil) then turn off heat. Let the mixture cool until it's warm but not too war. Add 8 c flour along with yeast, and stir until all combined. It'll be super sticky but just have faith! Cover mixture with lid of the pot or a dish towel and let sit for an hour or so until risen. After it's had a chance to rise, sprinkle in the remaining cup of flour, the baking powder, the baking soda and the salt and stir gently to combine. It takes a little while to get it stirred together. Divide dough into two batches. Make the caramel apple filling: Dice the apples pretty finely, then throw them in a skillet over med-high heat and stir them around to cook. After 3-4 mins when they've gotten nice and golden brown remove them to a plate. Throw a stick of butter and the brown sugar into the same skillet over med heat, and stir it around until butter is melted and sugar is dissolved. Pour in the cream, stir and let bubble up and thicken for about 1 min. Turn heat down to low then return apples to the skillet and sprinkle on the cinnamon. Stir mixture and let thicken for another 1-2 mins, then spoon into a bowl to cool. Make the rolls: Preheat oven to 375 and roll out one batch of dough into a rectangle about 10x30 inches. Spoon caramel apples over the dough and use your fingers to spread them evenly over the surface. Roll the dough toward you into a nice, tight roll and pinch the seam when you get to the end. Turn the seam over so that it is face down against the counter top. Slice the dough into rolls 1/2 - 3/4 in thick. Grease 3 round, disposable foil cake pans with butter. Place 7-8 rolls in each pan, being careful not to crown them. Set aside to rise in a warm place for 20-25 mins. Bake 15-18 mins or until they are nice and golden brown. Make the Caramel Icing: While the rolls are baking, melt a stick of butter in a saucepan over med heat and add the brown sugar. Let it melt, then whisk in cream. Cook for 2 mins, whisking constantly, then remove from heat. Stir in powdered sugar and salt and stir until icing is smooth. Remove rolls from oven and immediately spoon a good amount of icing over the top. Use a knife to spread it evenly and watch it slowly seep into cracks and crevices. Makes about 30 rolls.

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