Caramel Apple Cinnamon Rolls

Cinnamon buns are one of those things that I always have trouble saying "no" to. I mean, how can you look a cinnamon bun in the face and in good conscious leave it for someone else to eat? Especially when we're talking freshly made cinnamon buns. I present to you the idea that you cannot justifiably ignore them. Adoption. Adoption is key. And guys, if I may make so bold as to introduce you to my newest baby: caramel apple cinnamon rolls. The love-child of a bakery an an apple-orchard and duly spiced with cinnamon freshly-grated ginger, you can take one look at those faces and know they belong in your family. Right now.







 Caramel Apple Cinnamon Rolls

- rolls -
1 cup whole milk
8 Tablespoons salted butter, melted
3 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/2 cup natural sugar
1 large egg
1 teaspoon salt

- filling -
4 Tablespoons butter, softened
3/4 cups natural sugar 
2 Tablespoons cinnamon
2 Tablespoons fresh ginger, grated
2 gala apples, shredded with juice squeezed out

- caramel glaze - 
8 Tablespoons salted butter
5 Tablespoons heavy cream
1 cup packed brown sugar
  1. Heat cream and butter in pan on stove-top till butter is melted. Allow to cool slightly, then whisk in yeast and a pinch of sugar. Let proof 5 minutes.
  2. When yeast is proofed, add to a large bowl along with 1 cup of the flour, sugar, egg, and salt. Mix together by hand for three minutes, then gradually add remainder of flour. Add more flour if needed to make soft, pliable dough.
  3. Turn dough onto floured counter-top and knead several minutes until smooth. Allow to rise in warm place until doubled, about 2 hours.
  4. Turn risen dough onto floured counter-top and roll into large rectangle. Spread with butter, then sprinkle the cinnamon, ginger, sugar, and apple shreds over top. Scrub the filling into the dough, then roll into a log.
  5. Slice into thick chunks using a knife or dental floss, as exhibited in the video below (pardon my pajamas!). Put into greased 9x13" baking pan and allow to rise another 40 minutes.
  6. Bake rolls at 450 degrees Fahrenheit for 18-20 minutes.
  7. While baking, make caramel glaze by melting butter in a saucepan. Add the brown sugar and heavy cream and cook for one moment, then drizzle over the warm buns before serving.


8 comments

  1. I know you're not the biggest pumpkin spice connoisseur, but this post made me want to try pumpkin spice cinnamon rolls. How autumnal would that be?!

    But these do look amazing. <3

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    Replies
    1. I almost did just that! I'm not a pumpkin hater, just a hipster. XD I would have tried that if I was not out of mashed pumpkin.

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  2. They look amazing, I made actual caramel apples this week, they were delicious.

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  3. Oh, the perfect autumn twist on cinnamon rolls. We have the typical kind for Christmas, but these would be fun for fall. Why do I only ever want to try sugary foods?!

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  4. I really wish I was at home so I could make these!

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