Caramel Apple Rolls

These rolls are heaven in a pan. They take a little bit of work, but it is sooo worth it! This tangy twist on already amazing caramel rolls adds the perfect fall compliment to rich, warm caramel: ooy-gooy apple cinnamon filling! You’ll see some real life in action in my last photos. I was so excited to eat these rolls, I forgot to take the final photo until after we had dug in. So I can attest, this experiment was a huge success! Totally worth the calories!

Caramel Apple Rolls

(Recipe requires on oversized/roasting pan: makes 15 large rolls)

Apple Filling:

• Peel, core and chop 6-8 small tart apples

• Melt 2 tablespoons butter in a sauté pan

• Add ¼ cup brown sugar

• Add 1 teaspoon cinnamon

• Cook over low to medium-low heat, stirring occasionally until apples are very tender (1/2 hour or more)

Caramel Topping:

• Melt one and ¼ stick butter in large saucepan

• Add two cups of brown sugar

• Add one cup of vanilla ice cream

• Add ¼ cup corn syrup or honey

• Cook over medium heat until it starts to bubble

• Remove and add 1 teaspoon vanilla

• Poor into oversize (12 x16ish) roasting/baking pan

• (We sprinkles a little bit of our apple mixture into the caramel, but decided it would be better if all the appples were in the rolls next time)

Roll Dough:

• Put 2 ¾ cups very warm water into a Kitchen Aid mixer bowl

• Add ¾ cup sugar and stir until dissolved

• Add 2 packages or 2 generous tablespoons of yeast and wisk until dissolved

• Let set for 4-5 minutes to activate the yeast

• Add ¾ cup oil and 3 eggs and wisk until combined

• Add 2 teaspoons salt, ½ teaspoon cinnamon, and 5 cups of flour all at once to liquid

• Slowly mix with whipping attachment to combine wet and dry ingredients

• Change mixer attachment to the bread hook

• Add 4 more cups of flour (all at once) and slowly kneed dough until it forms a soft, pliable dough that comes cleanly off of the dough hook (add flour or water to achieve desired dough consistency).

• Form dough ball in mixer bowl and drizzle with vegetable oil or spray with cooking spray

• Place metal mixing bowl in a larger bowl of hot tap water and cover with dishtowel to proof for 30-60 minutes (until doubled).

Form Rolls:

• Roll dough on very lightly floured surface to a large rectangle (approx. 17”x 12”)

• Spread surface of rolled dough with a light coating of butter

• Sprinkle generously with a mixture of 1 part cinnamon and 3 parts sugar

• Spoon cooked apple mixture evenly across surface of dough

• Roll into a long log and pinch the dough to seal the log closed

• Shape the log to a consistent diameter with your hand

• Cut into 15 equal sized rolls and arrange on top of the caramel sauce

• Let rise 1-2 hours until the rolls double in size or keep in refrigerator overnight

Baking:

• If rolls raise in the fridge overnight, remover ½ hour before baking to take chill off dough

• Bake at 370° for 20-22 minutes until deep golden brown and the middle rolls in pan don’t give to pressure.

• Remove from oven and turn over immediately onto a pan/tray large enough to cover the baking pan size. Eat!

I'm telling you, these things are BLISS!

#dessert #breakfast #caramelrolls #caramelapple #fall #delicious #bliss