I have been in love with cinnamon rolls lately.
Homemade cinnamon rolls twice in one week. The husband isn’t complaining.
It must be because it is fall. Nothing is better on a cool crisp morning than a warm cinnamon roll…but let’s face it we were eating them after dinner.
Uh-em. These really are perfect for fall because they are packed with apples and caramel.
Caramel Apple Cinnamon Rolls
adapted from The Baker Chick
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
5 tablespoons of butter, melted
2 small tart apples, peeled, and diced into small pieces (about 1 cup of chopped apple total)
caramel sauce for drizzling* (about 2 tablespoons plus 1/2 cup as needed for icing below)
1/2 cup caramel sauce
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1 – 2 Tablespoons milk for consistency
Warm the milk and butter over low heat in a sauce pan until warm with the butter melted. In a large mixing bowl, combine 2 1/4 cup of the flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer OR use a rubber spatula to fold the dough together, scraping from the outside in. Mix until well- combined.Add the remaining flour, 1/2 cup at a time, stirring well after each addition. (dough will be too thick and sticky to use the mixers at this point.) When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
Cover the dough with a damp cloth and let rest for 10 minutes.
Meanwhile, prepare your filling ingredients. When the dough is ready, lightly flour your surface and roll out dough into a 12×9 inch rectangle. (use your 9×13 baking dish as a guide.) Using a pastry brush- slather the dough with the butter. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn’t fall out when you roll it. Add the chopped apples and press them into the dough a bit as well. Drizzle apples with 2 tablespoons of caramel sauce.
Starting on one of the shorter ends, carefully roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in a 9×13 baking dish. Rolls will be gooey, so transfer them carefully.
Cover and let the rolls rise in a warm place until doubled, about 45 minutes. Preheat oven to 375F.
Bake in the preheated oven for 20 minutes, or until golden. Let cool for about 10 minutes before icing.
For the Icing
Whisk together butter and caramel sauce until smooth. Add the powdered sugar and continue to whisk until smooth and lump-free. Add vanilla and milk if desired. Drizzle over rolls and serve warm.
* For the Caramel Sauce: You can use store bought. I made mine by melting a bag of caramels (ok minus like 1/3 of the bag because I ate them) 3 Tablespoons milk and 3 Tablespoons butter. Warm over medium low heat until smooth.