Description
Sweet caramel apple cinnamon rolls blend nostalgic comfort with autumn’s warmest flavors. Gooey caramel and tender apples nestled in pillowy dough will transport you straight to cozy kitchen memories.
Ingredients
Scale
Fruit:
- 5 large Honeycrisp apples, peeled, cored and cubed (1000 grams / 35.3 ounces)
- 2 tablespoons fresh lemon juice or the juice of 1 small lemon (45 grams / 1.6 ounces)
Sugars and Spices:
- 1 cup light brown sugar, packed (200 grams / 7.1 ounces)
- 2 teaspoons ground cinnamon (5 grams / 0.2 ounces)
- 1/4 teaspoon fine salt (1 gram / 0.035 ounces)
Butter and Thickeners:
- 3 tablespoons unsalted butter, room temperature (42 grams / 1.5 ounces)
- 1/2 cup unsalted butter, room temperature to be spread on the dough later (113 grams / 4 ounces)
- 2 tablespoons water (30 grams / 1.1 ounces)
- 2 tablespoons cornstarch (15 grams / 0.5 ounces)
Instructions
- Prepare the apple filling by peeling and dicing apples into small, uniform pieces.
- Combine apples with butter, brown sugar, lemon juice, cinnamon, and salt in a large skillet over medium-high heat, stirring occasionally.
- Create a cornstarch slurry by whisking water and cornstarch, then pour into the apple mixture to thicken.
- Cook the filling until apples soften but maintain their shape, avoiding an applesauce-like consistency.
- Transfer the apple mixture to a container and refrigerate until completely chilled, which helps with later assembly.
- In a mixing bowl, blend flour, instant yeast, and salt together.
- Warm milk with butter and sugar in a separate bowl, ensuring the butter melts completely.
- Gradually incorporate the warm milk mixture into the dry ingredients, mixing thoroughly.
- Add eggs one at a time, continuing to mix until a sticky dough forms.
- Knead the dough, adding flour incrementally until it becomes tacky but not sticky.
- Allow the dough to rest, covered, for 10-20 minutes to relax the gluten.
- Roll out the dough into a large, thin rectangle on a floured surface.
- Spread softened butter across the dough, leaving a small border on one long side.
- Evenly distribute the chilled apple filling over the buttered section.
- Carefully roll the dough horizontally, using the uncovered edge to seal the roll.
- Slice the roll into 12 equal pieces using dental floss for clean cuts.
- Place the rolls in a greased baking pan, allowing options for overnight refrigeration or same-day proofing.
- If proofing same-day, place rolls in a warm environment for approximately 30 minutes.
- For overnight preparation, remove from refrigerator 1-2 hours before baking to thaw and rise.
- Preheat the oven and bake until rolls turn golden brown, rotating the pan midway.
- Prepare the caramel glaze by mixing butter, caramel, vanilla, salt, powdered sugar, and milk.
- Once cooled, generously drizzle the caramel glaze over the cinnamon rolls and serve warm.
Notes
- Slice apples uniformly to ensure even cooking and consistent texture in the filling.
- Use cornstarch slurry carefully to prevent the apple filling from becoming too thick or gummy.
- Maintain precise dough consistency by adding flour gradually until it’s tacky but not sticky.
- Proofing dough in a warm environment helps activate yeast and ensures soft, fluffy cinnamon rolls.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 265
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 30mg