When I made Apple Butter last month it smelled amazing! I made bread a few days later and while the bread was baking I could smell the Apple Butter again. The apple butter smell mixed with the bread smell was amazing. It made me think of apple cinnamon bread. Yum! That gave the the idea of making all sorts of apple breads (more recipes to come). My first thought was Apple Cinnamon Rolls with Caramel Frosting.
I told my husband, mom, and Leesh about it. And I really couldn't think about anything else. When I have an idea or a food craving like this, my mind won't quit til I get a taste! It was a good taste! These Caramel Apple Cinnamon Rolls really were like a dream come true. They tasted just how I was imagining them. I made them two ways. I fill half of the dough with Apple Butter, something my mom suggested. And half with cooked diced apples. They both turned out great! I liked them both a lot, but if I had to choose I'd pick the one with the chunks of apple. I like chunks better in something like this.
I used the same soft tender dough recipe that I do for my Original Cinnamon Rolls. The dough is perfect for cinnamon rolls, it's so soft and tender. I then and added the apples/apple butter, cinnamon sugar, and topped it off with some caramel frosting. We shared these with some of our friends, and the reviews were great from everyone. I can't say I'll only make Caramel Apple Cinnamon Rolls, because well, I really just love a good old Original Cinnamon Roll too. But these were perfect for Fall, and gave me another way to put to use all those apples that are STILL coming from our tree out back! Yum, yum!
I hope you enjoy! Is your mouth watering yet? Mine is!
And I'd love to hear from you. What you think of the recipe, and how you like it! Thanks!
Caramel Apple Cinnamon Rolls
Apple filled cinnamon rolls with a caramel frosting
1 tablespoon yeast (I use instant yeast)
½ cup hot mashed potatoes (instant potatoes work okay or reheated leftovers)
¼ cup vegetable oil
¼ cup sugar
1 ½ tsp salt
1 ¼ cup scalded milk
4 to 4 ¼ cups all-purpose flour
Filling: Diced Apple or Apple Butter
Melted butter (¼-½ cup I always say the more the better it tastes)
Diced apple filling:
⅔ cup sugar with as much cinnamon as you like 1-2 tablespoons
6 cups apples, finely diced
3 tablespoons butter
½ - ¾ cup apple butter
½ cup butter
¾ cup brown sugar
¼ teaspoon salt
¼ teaspoon soda
2 cups of powdered sugar
4 tablespoons milk
In a small bowl mix potatoes, oil, sugar and scalded milk and salt. (To scald milk you cook in a saucepan over med-high heat until it starts to bubble on the edge, not really boil, but nice and hot - when I’m lazy I just put it in a microwave safe 2-cup measuring cup and nuke it for a minute or so.) Cool the potato, oil, sugar, and milk mixture to lukewarm and put it in your mixer (or if doing by hand you’ll want it in a large mixing bowl). Add the yeast, egg, and 2 cups of flour. Mix until smooth. Mix in two more cups of flour. Only add more if you need it to help the dough clean the side of the mixer and until the dough is smooth and elastic. Continue mixing/kneading for 5 minutes in mixer or by hand.
Form the dough into a ball, and place it in a lightly greased bowl. Turn the dough ball once to coat and cover the bowl with a clean towel or spray-greased plastic wrap. Leave it in a warm place and let it rise until doubled (about one hour).
Prepare cooked apples and cinnamon sugar mixture while it rises. For apples dice 3 cups finely and cook in a saucepan with 2 tablespoons butter stirring occasionally until apples are soft and most of the moisture has cooked out. They will be damp, but not soggy/wet. You want them fairly dry so the dough will cook through as they bake. Mix cinnamon and sugar in a small bowl until combined.
You can also prepare the frosting while the dough finishes rising. To make frosting, melt butter in a medium size saucepan, add brown sugar and boil 1 minute. Remove from heat; and add the salt and soda; stir the mixture to combine. The soda makes it expand and rise, so make sure your pan isn’t too small. Add powdered sugar and milk and whip with a hand mixer until smooth and fluffy. Add more milk if you’d like the frosting more runny and add more powdered sugar to thicken it to the desired consistency.
After the dough finished rising, punch it down and roll into a rectangle shape (about the size of a large baking sheet). It should be about ¼ inch thick. Leaving about ½ inch uncovered on one of the long edges (so you can easily pinch the seam closed), spread with butter and then sprinkle the cinnamon sugar and cooked apples. Or use the butter and apple butter if you prefer. Roll tightly and pinch the seam shut. Cut into 1 ½ inch slices and place on a greased cookie sheet 11x17. Press them down slightly and let rise until doubled again, about one hour.
Bake at 400 degrees for 10-12 minutes or until golden brown.
Frost with Caramel Icing.
From Leesh & Lu’s Recipe Box, by Lu
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