Wednesday, November 7, 2012

Caramel Apple Cinnamon Rolls

I have never come across a baked apple good that I haven’t loved and I am currently in full apple mode! The leaves are falling and weather has started getting much cooler over the last week. All I want to do is eat warm, comforting foods and nothing says comfort food like a hot cinnamon bun! Add apples and a caramel sauce and you’ve got me hooked!
I made these caramel apple cinnamon buns for an after dinner treat but they are perfect for a cold Sunday morning breakfast (or for any time of day really). Enjoy them straight from the oven or heat them up in the microwave.
1 cup warm 1% milk (105 - 115 degrees F)
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
2 eggs, at room temperature
1/3 cup butter, melted
1 teaspoon kosher salt
4 1/2 cups bread flour

1 cup brown sugar, packed
2 tablespoons ground cinnamon
1/3 cup butter, softened
4 small apples, peeled and diced (I used McIntosh)

1/2 cup whipping cream
1/3 cup granulated sugar
1 cup brown sugar
1 tablespoon butter

1. In a large mixing bowl, stir together the milk, yeast, and 1 tablespoon granulated sugar. Let sit for 5-10 minutes, or until the top of the mixture is foamy. Mix in the eggs, melted butter, salt, and remaining 1/2 cup of granulated sugar. Slowly add in the flour, one cup at a time, until a soft dough forms. If using a stand mixer, switch out the paddle attachment for the dough hook, add any remaining flour, and knead on medium speed for 6-8 minutes. Otherwise, turn out the dough onto a lightly floured work surface, add any remaining flour, and knead for 8-10 minutes, or until dough is slightly tacky and elastic.

2. Coat a large bowl with cooking spray. Shape the dough into a ball, then transfer to the bowl and cover with plastic wrap. Place bowl in a warm, draft-free area and let dough rise until doubled, 1-2 hours.

3. While the dough is rising, combine 1 cup brown sugar and cinnamon in a small bowl; set aside. Once the dough has doubled in size, turn out onto a lightly floured work surface. Punch down, then let cover and rest for 10 minutes.

4. Roll dough out into a 16 x 21 inch rectangle. Spread 1/3 cup butter evenly across the dough leaving a 1/4-inch margin on the shorter sides. Sprinkle the brown sugar and cinnamon mixture evenly across the butter. Spread diced apples across the dough, making sure they are evenly spaced. Starting from a short side, roll dough up, pressing the final 1/4-inch margin of dough gently into the roll to seal. Cut dough with a serrated knife into 12 slices. Coat a 9 x 13 inch baking pan with cooking spray. Transfer the rolls to the pan. Cover pan with a towel and let the rolls rise until they have about doubled, 30 minutes.
5. Preheat oven to 400 degrees F. Bake rolls for 15 minutes, or until tops are golden brown. Let cool slightly.

6. Meanwhile, in a small saucepan over medium-low heat, combine whipping cream, 1/3 cup granulated sugar, 1 cup brown sugar, and 1 tablespoon butter. Cook until the butter is completely melted and sugars have dissolved.

7. Drizzle tops of warm rolls with caramel sauce.

Serves: 12
Adapted from:

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