Pairing a classic breakfast treat with fall’s favorite fruit, apple cinnamon rolls are the perfect sweet for fall brunches and other gatherings. One of my favorite apple recipes, the soft, fluffy rolls smothered in gooey caramel sauce compliment the apples wonderfully and leave you with no choice but to grab another.
Begin by gathering the following ingredients:
For the cinnamon rolls:
1 cup whole milk
2/3 cup granulated sugar
1 and 1/2 tablespoons yeast
1/2 cup unsalted butter, softened to room temperature and cut into 4 pieces
2 large eggs, at room temperature
1/2 teaspoon salt
4 and 1/2 cups all-purpose flour, plus more for dusting/rolling
For the filling:
6 Tablespoons (85g) unsalted butter, softened to room temperature
1/2 cup packed light or dark brown sugar
1 and 1/2 Tablespoons ground cinnamon
2 cups chopped apples (peel if desired, about 2 medium apples)
For the icing:
1 cup granulated sugar
6 Tablespoons (90g) unsalted butter, room temperature cut up into 6 pieces
1/2 cup heavy cream, at room temperature
1 teaspoon salt
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 Tablespoons milk
Once the ingredients are gathered, heat the milk to 95°F (35°C) using a microwave or stove. Pour the warmed milk into the bowl of a stand mixer fitted with the dough hook attachment. A handheld mixer or no mixer will work as well, but a stand mixer is ideal. With a whisk, manually whisk the sugar, yeast, and milk. Then cover the bowl with a towel and let it sit for about 5-10 minutes until the yeast is foamy.
Add the butter, and on low speed beat the softened butter until it is slightly broken up. Next, add the eggs, one at a time, followed by the salt. The butter will not really be incorporating into the mixture, so do not be alarmed if it remains in pieces. Continuing on low speed, gradually add the flour, and once it is all added, beat the mixture on medium speed until a soft dough forms. At this point, if you do not have a stand mixer, remove the dough from the bowl and knead it by hand. If you do, increase the speed to medium-high and beat the dough until it is soft and supple, about six more minutes.
Then transfer the dough onto a lightly floured work surface and knead it for about one minute. Shape the dough into a ball and place it into a lightly greased bowl. Cover the bowl loosely with plastic wrap or aluminum foil and let it rise in a warm place for one to two hours until doubled in size. One way to do this is by turning the oven on to 200°F (93°C) and then turning the oven off when it has reached this temperature before placing the covered dough inside it. Make sure the oven is off when you put in the dough!
While you wait, chop and peel the apples and toss the brown sugar and cinnamon together in a small bowl. Then grease a 9×13 inch baking dish. When the dough is doubled in size, turn it out onto a lightly floured work surface, punch it down to release any air bubbles, and then, using a rolling pin, roll it into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick.
Spread the softened butter all over the dough. It may seem like too much butter, but make sure to use it all. Then sprinkle the cinnamon-sugar mixture evenly over the dough before topping it evenly with chopped apples. Tightly roll up the dough to form an 18-inch-long log. Cut it into 12 equal rolls. Each piece should be about 1.5 inches. Arrange the rolls into the prepared baking pan and cover them tightly with aluminum foil.
Allow rolls to rise in a warm environment again for about 45-60 minutes or until doubled in size. Then preheat the oven to 375°F (191°C). Bake the rolls for about 25 minutes or until they are golden brown. About halfway through the bake time, you may cover the rolls loosely with aluminum foil so the tops do not brown too much.
While the rolls are baking, begin making the salted caramel by heating the granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon or heat-resistant rubber spatula. The sugar will form clumps and eventually melt into a thick brown liquid as you stir. Once the sugar is completely melted, immediately stir in the butter until melted and combined. The caramel will bubble rapidly when the butter is added. If the butter begins separating or the sugar forms clumps, remove the caramel from the heat and vigorously whisk it to combine it again. This may take three or four minutes, but it will eventually combine. Return it to the heat when it does.
After the butter has melted and combined with the caramelized sugar, cook the mixture for one minute without stirring. Then very slowly stir in 1/2 cup of heavy cream. The mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow the caramel to boil for another minute. It will rise in the pan as it boils. Then remove it from the heat and stir in the salt. Allow it to slightly cool before using. It will thicken as it cools.
This recipe yields roughly one cup of caramel, but the recipe only calls for two tablespoons, so remove two tablespoons before tightly covering the remainder of the caramel. It can be stored for up to one month in the refrigerator. It solidifies in the refrigerator, so reheat it in the microwave or on the stove to the desired consistency before using.
When the rolls are finished baking, remove the pan from the oven and allow it to cool on a wire rack for 5 minutes. Meanwhile, whisk the confectioners’ sugar, vanilla extract, milk, and caramel in a medium-sized bowl until thoroughly combined. Then, drizzle the icing over the warm rolls.
Serve these delicious apple cinnamon rolls warm. Savor this treat with friends and family this season for a special breakfast or dessert. Cover any leftovers tightly and store them for up to three days at room temperature or up to five days in the refrigerator. Follow each step carefully and the results will not disappoint. Enjoy!
Works Cited:
McKenney, Sally. “Apple Cinnamon Rolls.” Sally’s Baking Addiction, 28 Sept 2017, https://sallysbakingaddiction.com/apple-cinnamon-rolls/.
McKenney, Sally. “Homemade Salted Caramel Recipe.” Sally’s Baking Addiction, 16 Mar 2019, https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/.
Photo Credit: Isabel Rogers