Caramel Apple Cinnamon Rolls

 These caramel apple cinnamon rolls are filled with a delicious concoction of apples and caramel. It's almost like apple pie and cinnamon rolls got married. 

These cinnamon rolls begin with a soft and supple enriched dough that is really easy to work with. It's a small batch recipe, making just eight rolls, but if you are feeding a crowd, you can easily double it or triple it. 

The caramel apple filling, with crisp Granny Smith apples cooked in a buttery caramel sauce, tastes a lot like apple pie filling, only juicier. You can ice the rolls with your favorite icing, but I decided to spoon some caramel sauce over them while they were still hot from the oven and let it seep into the crevices of the rolls. 

How to make the cinnamon roll dough: 

The dough for these sweet rolls is super easy to make. You just stir together the dough ingredients and let it rise for an hour. After the dough has risen, you stir in a little bit of additional flour along with some baking powder, baking soda, and salt before shaping the rolls. 

Absolutely no kneading required! 

Because the dough is small batch, you might have to eyeball some of the ingredients because the amount is so small. I was a little nervous, but the minute I stuck these in the oven, they puffed up like a charm. 

How to make the caramel apple filling:

First, you dice a Granny Smith apple. I left the peel on the apple, but you can peel it if you prefer. Next, you cook the apple pieces in a skillet until they just begin to brown a little, and then move them to a plate. 

After that, cook some butter, brown sugar, and heavy cream until the mixture begins to thicken. Add the apple pieces back into the pan and stir. 

Let the mixture cool and then top the rolled out dough before rolling it up, encasing the apples. If you have any leftover apple mixture, it makes a delicious ice cream topping. It would also be fabulous with pork chops. 

What to do with leftover sweet rolls: 

You can store these rolls in an airtight container for a couple of days. They are delicious reheated for about 15 seconds in the microwave and are perfect for a quick weekday breakfast. 

More sweet breakfast roll recipes you might like: 

• Make-ahead blueberry cinnamon rolls

• Cinnamon swirl pumpkin rolls

• Cranberry breakfast buns

• Swedish cardamom buns

• Cinnamon apple twist bread

• Soundough Cinnamon Buns with Banana

• Apple Buns

Welcome to this month's Foodie Extravaganza, where we celebrate obscure food holidays. This month is National Caramel Month, so we are presenting recipes with caramel, hosted by Simply Inspired Meals! Check out everyone's recipes:

• Caramel & Orange Cake Pudding Trifle by Sneha's Recipe
• Caramel Apple Cinnamon Rolls by Karen's Kitchen Stories
• Caramel Butter Bars by Making Miracles
• Caramel Stuffed Brownie Bites by Food Lust People Love
• Disney's Caramel Shortbread by Simply Inspired Meals
• Easy Caramel Modjestkas by Palatable Pastime
• Galaxy Cake by Culinary Adventures with Camilla
• Hopjesvla (Dutch Coffee Custard) by Tara's Multicultural Table
• Salted Caramel Mudslide by A Day in the Life on the Farm

Caramel Apple Cinnamon Rolls

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Yield: 8 rolls

Author: Karen Kerr

These caramel apple cinnamon rolls are filled with a delicious concoction of apples and caramel. It's almost like apple pie and cinnamon rolls got married.

Ingredients

For the Dough

• 2/3 cup milk
• 1/6 cup vegetable oil
• 1/6 cup sugar
• 1 1/2 cups (6.375 ounces) unbleached all purpose flour, divided
• 3/4 teaspoon instant yeast
• 1/6 heaping teaspoon baking powder
• 1/6 scant teaspoon baking soda
• 1/2 teaspoon salt

For the Caramel Apple Filling

• 1 1/2 Granny Smith apples, chopped. A really large single apple would work too. 
• 1/3 stick butter
• 1/3 cup packed brown sugar
• 3 tablespoons heavy cream
• Scant 1/2 teaspoon cinnamon
• 1/4 cup caramel sauce for finishing

Instructions

To Make the Dough

1. Combine the milk, oil, and sugar in a small saucepan. Cook, stirring regularly, until the milk begins to bubble around the edges. Turn off the heat and let the mixture cool to lukewarm (about 100 degrees F).
2. Add 1 1/3 cups of the flour and the yeast to the milk mixture and stir until everything is combined. Cover and let rise for about an hour, until puffy. 
3. Add the rest of the flour, baking powder, baking soda, and salt, and stir until everything is thoroughly combined. 

To Make the Apple Filling

1. Cook the apples over medium heat in a dry skillet for about 4 minutes, until golden. Remove the apples to a plate. 
2. Melt the butter in a small nonstick saucepan and stir in the brown sugar over medium heat until the sugar is dissolved. 
3. Add the cream and cook for about a minute, until it begins to bubble and thicken. 
4. Change the heat to low and stir in the reserved apples and the cinnamon. Simmer, stirring, for about 2 minutes. Spoon the mixture into a bowl to cool. 

To Assemble the Cinnamon Rolls

1. Roll the dough out to a 10 inch by 10 inch square.
2. Spread the cooled apple mixture over the rolled out dough and roll up the dough tightly into a log. Slice the log, seam side down, into eight equal sized disks. 
3. Place the disks, cut side up, into a greased 8 inch round cake pan. Cover with plastic wrap and let rise for about 30 minutes. Meanwhile, heat the oven to 375 degrees F. 
4. Bake the rolls for 15 to 18 minutes, until golden brown. 
5. Remove the rolls from the oven and imediately drizzle 1/4 cup of caramel sauce over the rolls. The sauce will be absorbed by the hot rolls. 
6. Serve warm. 

Calories

276.48

Fat (grams)

11.15

Sat. Fat (grams)

4.32

Carbs (grams)

41.63

Fiber (grams)

1.68

Net carbs

39.95

Sugar (grams)

21.17

Protein (grams)

3.73

Sodium (milligrams)

117.38

Cholesterol (grams)

17.98

https://www.karenskitchenstories.com/2020/10/caramel-apple-cinnamon-rolls.html

Karen's Kitchen Stories

bread, cinnamon rolls, apples

Breakfast, bread

American

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