Caramel Apple Cinnamon Rolls

 

Dough Ingredients: * (see hack below)

  • ¼ cup salted butter or clarified butter (ghee)
  • ¾ cup milk 
  • ¼ cup of water
  • 3¼ – 3¾ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 1 envelope ‘rapid rise’ or instant yeast (approx. 2¼ teaspoons)
  • 2 tablespoons powdered milk
  • 1 egg, room temperature

Caramel Apple + Cinnamon Sugar Filling:

  • ⅔ cup light brown sugar, packed
  • 1½ tablespoons cinnamon
  • ¼ teaspoon nutmeg
  • 5 tablespoons salted butter, softened
  • 1 large granny smith, cored and finely chopped
  • ¼ cup chopped pecans (optional)
  • ¾ cup caramel sauce

Make the Cinnamon Roll Dough: *or store purchase see note
In a medium microwave-safe bowl, combine the milk, water, and butter. Heat on high for 1 minute, remove and stir. Continue to heat in 30-second intervals, stirring after each, until the butter melts and the milk is warm. If the milk is hot, allow the mixture to sit on the counter for a few minutes. You want it to be warm to the touch before you proceed. In the bowl of an electric mixer fitted with the dough hook attachment, add 3 cups of flour, sugar, salt, powdered milk, and the yeast. Add the warm milk mixture and the egg. Beat on medium-low speed to combine. If the dough is sticking to the sides of the bowl, add the remaining flour, ¼ cup at a time, until the dough begins to pull away from the sides and form a ball. I needed the entire ¾ cup for my dough. Continue running the dough in the machine for another 5 minutes on the medium-low speed setting. Remove dough from hook and cover with dough (just the doughs surface) with plastic wrap. Let dough rest for 10-15 minutes.

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This entry was posted in Dessert.