These are sheer perfection! What could be better than combining caramel, apples and cinnamon rolls? I’ll tell you…NOTHING! These should come with a warning. They will make you very popular and friends and family may demand another batch. This recipe makes enough to feed a small army. LOL! It makes 4 pans, perfect to give away as gifts at this time of year (If you can pry them out of your families hands). If you’ve never made homemade rolls this is a great recipe to start with. It’s not as complicated as it may seem. Conquer your fears and get to baking!
For the dough:
4 cups whole milk
1 cup canola oil
1 cup sugar
9 cups all-purpose flour
2 packages (2 1/4 teaspoons each) active dry yeast
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt
For the filling:
4 Granny Smith apples
1 stick butter, plus more for greasing the pans
1 cup packed brown sugar
1/2 cup heavy cream
1 teaspoon ground cinnamon
For the caramel icing:
1/2 cup (1 stick) butter
1 cup packed brown sugar
1/2 cup heavy cream
2 cups powdered sugar
1/4 teaspoon salt
First, make the dough. Combine the milk and canola oil in a large pot. Add the sugar and stir it around. Scald it (heat it to almost a boil), then turn off the heat. Let the mixture cool until it’s warm, but not too warm! Add 8 cups of the flour along with the yeast and stir it around until all combined. It’ll be super sticky, but have faith! Cover the mixture with the lid of the pot or a dish towel and let it sit for an hour or so, until it doubles in size. After it’s had a chance to rise, sprinkle in the remaining cup of flour, the baking powder, the baking soda, and the salt and stir gently to combine. It’ll take a little while to get it all stirred together.
While the dough is rising start on the filling. Dice up the apples finely. Then throw them in a skillet over medium high heat and stir them around to cook. After 3 to 4 minutes, when they’ve gotten nice and golden brown, remove them to a plate. Add a stick of butter and the brown sugar into the same skillet over medium heat and stir it around until the butter is melted and the sugar is dissolved. Pour in the cream. Then stir it around and let it bubble up and thicken for about a minute.
Turn the heat down to low, then add the apples back to the skillet and sprinkle on the cinnamon. Stir the mixture and let it thicken for another 1 to 2 minutes. Spoon it into a bowl to cool.
When you’re ready to make the rolls, preheat the oven to 375 and roll out the dough in a rectangle about 10 x 30 inches. Spoon the caramel apples over the dough and use your fingers to spread them evenly over the surface. Roll the dough toward you into a nice, tight roll. This is really a two person job. Pinch the seam when you get to the end. Turn the seam over so that it’s facedown against the countertop. Slice the dough into rolls 1/2 to 3/4 inch thick. Grease 4 round, disposable foil cake pans. Place 7 to 8 rolls in each pan, being careful not to crowd them. Set aside to rise in a warm place for 20 to 25 minutes. Bake for 15 to 18 minutes, or until they’re nice and golden brown.
While the rolls are baking, make the caramel icing. Melt a stick of butter in a saucepan over medium heat and add the brown sugar. Let it melt, then whisk in the cream. Cook for 2 minutes, whisking constantly, then remove from the heat. Sift in the powdered sugar and salt and stir until you have a smooth icing. Remove the rolls from the oven and immediately spoon a good amount of icing over the top. Use a knife to spread it evenly Over top and it will run down into all the cracks.
Eat.Well. 