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Caramel Apple Sweet Rolls

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

An unbelievably decadent sweet roll filled with caramel apples and topped with a sweet caramel icing. Incredibly rich…just a couple of bites will do ya!

Ingredients

  • Dough
  • 2 cups Whole Milk
  • ½ cups Vegetable Oil
  • ½ cups Sugar
  • 4-½ cups All-purpose Flour
  • 1 package Active Dry Yeast (about 2 1/4 Teaspoons)
  • ¾ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • 1-½ teaspoon Salt
  • Filling
  • 4 whole Granny Smith Apples, Finely Diced
  • 1 stick Butter (1/2 Cup)
  • 1 cup Lightly Packed Brown Sugar
  • ½ cups Heavy Cream
  • 1 teaspoon Ground Cinnamon
  • CARAMEL ICING
  • 1 stick Butter (1/2 Cup)
  • 1 cup Packed Brown Sugar
  • ½ cups Heavy Cream
  • 2 cups Powdered Sugar (up To 4 Cups Depending On Consistency You Want.)
  • ¼ teaspoons Salt

Preparation

DOUGH

To make the dough, combine the milk, vegetable oil, and sugar in a large saucepan or small pot. Heat it until just about to boil, but don’t allow it to boil. Turn off the heat and let it cool until warm…but not too warm!

Add 4 cups of the flour and the yeast, and stir to combine. The dough will be very sticky at this point. Cover the pot and let it rise for an hour.

Add the remaining flour, the baking soda, the baking powder, and the salt. Stir to combine. Then you can proceed with the rolls OR refrigerate the dough, covered, until you need it.

FILLING

To make the filling, saute the apples in a large skillet over medium-high heat for 3 to 4 minutes. Remove them to a plate and set aside.

In the same skillet over medium heat, add a stick of butter and a cup of brown sugar. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture, and let it thicken for another 1 to 2 minutes. Spoon it into a bowl to cool.

ROLLS

When you’re ready to make the rolls, preheat the oven to 375 degrees and roll out the dough on a floured surface to a rectangle about 10 x 30 inches. Spoon the caramel apples all over the dough and spread it out evenly. Roll the dough toward you into a long, tight roll. Pinch the seam when you get to the end, then turn the roll over so that it’s seam side down.

Slice the dough into rolls 1/2 inch to 3/4 inch thick and place them into disposable roil cake pans with a little melted butter spread into the bottom of each pan (the rolls will fill about 3 to 4 pans.) Set the rolls aside and let them rise for 20 to 25 minutes, then bake them for 15 to 18 minutes, or until they’re nice and golden.

ICING

While the rolls are rising or baking, make the icing: Melt the butter and brown sugar in a saucepan over medium heat. Add the brown sugar and let it dissolve and start to bubble. Add the cream, then cook for 2 minutes, whisking constantly. Turn off the heat and add the powdered sugar and whisk together. Add up to 2 more cups of powdered sugar to get to the consistency you want.

The second the rolls come out of the oven top with the icing and spread to coat all the rolls generously!

Serve warm.

(One roll is more than enough for one person! These are super rich.)

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2 Reviews

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konnijo on 1.14.2014

Oh, my stinkin’ heck, these are SO good!
However, don’t be like me and try to make the icing way ahead of time! It hardens (makes good fudge, though). I put the chunks in the microwave and softened them up but it was still hard to get all over the rolls…funny, though…no one complained. ;-)
Also, I didn’t cut up about a fourth of the roll and just baked it whole. I didn’t put frosting on that piece, either, and it was good too. May just cook the whole “log” next time and let everyone cut it up! This is a keeper!!!!

Profile photo of pukingpastilles

pukingpastilles on 12.18.2013

These are yummy! Trying to lower the lactose, I used regular almond milk instead of milk and the dough was just as delicious as when I use whole milk. I daresay it was a little fluffier even. Keeper!

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