I love my cinnamon roll recipe so it seems that I can only find as many opportunities change it so that I can share again and again. The first was the recipe brown butter cinnamon roll original and Salted Caramel Sticky Buns, Blueberry Cinnamon Rolls, and tasty Version: Garlic Cheddar Buns Swirl. I thought a succulent lemon roll would be in the month of citrus, and I dreamed of Caramel Apple Cinnamon Rolls as long as I can think. (All other flavors swirling bun you want to see?) I wanted to incorporate a lot of small pieces of apple, my favorite caramel sauce and cheese frosting Caramel Cream Special. Our first house guests in our new apartment seemed like the perfect opportunity to make a decadent dessert esque little special treatment.
This time of year I really jumps for any opportunity to combine caramel and apples, which in my book is one of the best flavor agreements of all time. apple pieces of shrapnel are so perfect mixed with the soft paste, cinnamon swirl and sugar, and gooey caramel glaze. (Did I mention that I'm still trying to win my new neighbors with treats deliveries ??)
This time I experimented with the preparation of rolls in advance, then cool in the refrigerator until the next morning when I was ready to cook them early. The whole process of this takes less than 2 hours normally, but I liked this option for mornings when you want to eat these 3o minutes after waking! Make ahead would be perfect for breakfast special occasion when you want as prepared in advance as possible!
- ¾ cup milk
- ¼ cup butter
- 3¼ cups all purpose
- 1 (0.25 ounce) package instant yeast of white sugar
- ¼ cup
- ½ teaspoon salt
- ¼ cup water
- 1 egg
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 5 tablespoons butter, melted
- 2 small tart apples, peeled and diced into small pieces (about 1 cup of chopped apple of total)
- caramel sauce to drizzle (about 2 tablespoons plus ½ cup as needed for glazing below)
- ½ caramel sauce cup
- ½ cup powdered sugar
- 2 oz cream cheese, softened
- Heat milk and butter in a cup of class measurement in the microwave for about 1-2 minutes until hot with melted butter
- in a large bowl, combine 2 ¼ cup of flour, yeast, sugar and salt .; whisk together. Add water, egg and milk mixture; beat well with an electric mixer or use a rubber spatula to fold the dough together, scraping the outside. Mix until well combined.
- Add the remaining flour, ½ cup at a time, stirring well after each addition. (The dough will be too thick and sticky to use mixers at this point.)
- When the dough has just pulled together, put it on a lightly floured surface and knead until smooth, about 5 minutes. (Dough will bounce light pressure.)
- Cover the dough with a damp cloth and let stand for 10 minutes.
- Meanwhile, prepare topping ingredients. When the dough is ready, lightly flour your surface and roll the dough into a rectangle 12x9 inches. (Use your 9x13 baking dish as a guide.) Using a pastry brush smear the dough with butter. Sprinkle the dough with the sugar mixture with cinnamon and press lightly so it does not fall when riding. Add chopped apples and press them into the dough a little too. Sprinkle apples with 2 tablespoons caramel sauce.
- Based on one of the short ends, roll up the dough carefully and pinch seam to seal. Cut into 12 rolls of equal size and place in a 9x13 baking dish. Rolls are sticky in order to transfer them carefully.
- Cover and let the rolls rise in a warm place until doubled, about 45 minutes. Preheat oven to 375F.
- Bake in preheated oven for 20 minutes or until golden. Let cool for about 10 minutes before frosting.
- Soften cream cheese in the microwave for about 30 seconds. Whisk together with caramel sauce until smooth. Add the sugar and continue to whisk until smooth and lump-free. . Drizzle over rolls and serve warm
Base recipe adapted from All Recipes