Sunday, October 6, 2013

Caramel Apple Cinnamon Rolls {via Sally's Baking Addiction}


Are you ready to go on a deliciously glorious baking adventure? Are you ready for a taste-bud tickling of epic proportions? A breakfast treat so ooey, gooey, melt-in-your-mouth tasty that you give in to rationing for fear of devouring them all in one sitting? Well you're in luck my friend, because I have found such a recipe. Thanks to Sally over at Sally's Baking Addiction, I now have the knowledge on how to make the most delectable cinnamon rolls EVER.

If you've never heard of Sally's Baking Addiction, take two minutes and go visit her site right now {unless you're hungry - then it might not be the smartest idea}. This woman has become my idol. Her recipes are so amazing, yummy, and creative, you won't know what to make first! However, if I were you, I would definitely make these Caramel Apple Cinnamon Rolls first! :) They're soft, fluffy, and jam-packed with apples, brown sugar and cinnamon. Oh, and to top it off, Sally provides a homemade caramel recipe that's so divine you'll want to swim in it.

Now, some of you may read the first ingredient and think "Yeast?! Umm...no thanks, I'll pass" - at least, that's what I initially thought. Don't let it scare you! I had never used yeast before this recipe, but Sally's photos were soooooo tempting that I thought it was worth working with a new ingredient {and boy was it ever!!}. These are actually fairly easy to make, they just take a little time. Please trust me when I say you won't regret it. I PROMISE.

My caramel sauce turned out a little darker than Sally's, but it was still delicious so I didn't mind :)

Here's what you'll need:

*Makes about 15 rolls

Dough:

  • 1 pkg. dry active yeast
  • 1/2 cup warm water
  • 1/2 cup apple juice or cider
  • 1/4 cup sugar
  • 1 tsp. salt
  • 1 large egg
  • 1 1/2 tsp. vanilla extract
  • 2 tbsp. unsalted butter - room temperature 
  • 3-3.5 cups all-purpose flour
Filling
  • 1/4 cup unsalted butter
  • 2 medium apples thinly sliced
  • 1 cup dark brown sugar
  • 2 tbsp. cinnamon
Sauce
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 2 1/2 tbsp. heavy cream {no substitutions!}

Directions:
  1. Dissolve the yeast in 1/2 cup warm water for one minute. Stir yeast/water, then add apple cider, sugar, salt, egg, vanilla, butter, and 1.5 cups of flour. Beat everything together to make sure it's the proper consistency, and with a wooden spoon, mix in the remaining flour until the dough is easy to handle by hand {dough should be springy, not sticky}
  2. Transfer the dough to a lightly floured surface and knead for 5-6 minutes. Form the dough into a ball, and place in a lightly greased bowl. Cover with a dish towel or aluminum foil, and let sit in a warm place for 1.5 hours. {Sally's tip - preheat your oven to 200 degrees and then turn it off, placing the bowl in the over while it's still warm}.
  3. Line the bottom of a 9x13* baking pan with parchment paper, leaving room on the sides. Transfer the dough to a lightly floured surface, and using a rolling pin and rule, roll dough into a 15x9 rectangle.
  4. While the dough is rising, you can make the filling. Melt 2 tbsp. butter in a saucepan. Add the sliced apples, and cook for 20 minutes. Drain and refrigerate until cool. In another bowl, mix together brown sugar and cinnamon. Spread dough rectangle with 2 tbsp. room-temperature butter, and sprinkle 1/2 of the brown sugar/cinnamon mixture. Line the apples on top, and sprinkle with the remaining brown sugar/cinnamon mixture. Tightly roll up the dough and cut into 15 one-inch rolls. Arrange in your baking pan, cover and let rise for 30 mins. - 1 hr. 
  5. Preheat oven to 375 degrees. Cover the rolls with foil and bake for 25-30 mins. until golden in color. Let cool.
  6. Now it's time to make the caramel sauce! Melt butter and add brown sugar and heavy cream. Stir over medium heat until the sugar dissolves. Allow to bubble for 3-4 mins. Remove and pour over rolls. {Note: caramel sauce will thicken at room temperature. You'll have to warm it up to pour over the rolls}.
Here is Sally's tip to make the rolls ahead of time: The recipe can be prepared through Step 4.  Cover the rolls and let sit at room temperature overnight before beginning step 5.

*I wanted to share these with friends, so I actually divided them up into a few 9x9 pans. On my third batch, I did 4 rolls to a pan, and they puffed up quite nicely!

This is from the first time I made them - about 6 to a pan. If you do 4 to a pan, they double in size!



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