Monday, September 29, 2014

Best Ever Caramel Apple Cinnamon Rolls

More ooey gooey goodness from "Lauren's Latest", seriously how good do these look??

Best Ever Caramel Apple Cinnamon Rolls

Seriously the best thing you will ever eat this fall!! Sweet, comforting, delicious!

yield: 12 LARGE ROLLS prep time: 3 HOURS cook time: 30 MINUTES total time: 3 HOURS 30 MINUTES

for the dough-
3/4 cup warm water
4 1/2 teaspoons active dry yeast {use the fast acting kind!}
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup buttermilk, at room temperature
1 egg
1/3 cup canola or vegetable oil
4 1/2-5 cups all purpose unbleached flour

for the apple filling-
4 medium granny smith apples
2 tablespoons butter
1/2 cup packed brown sugar
1 tablespoon cinnamon

11 oz. package caramels
1 cup prepared caramel sauce

for the frosting-
8 oz. softened cream cheese
2 tablespoons softened butter
1 teaspoon vanilla
1 cup powdered sugar
1/2 cup prepared caramel sauce + more for drizzling

Making the Dough- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.

Prepare filling-To make the apple filling, peel, core and dice granny smith apples. Heat large skillet over medium heat. Melt butter, then add in apples, sugar and cinnamon. Cook, stirring frequently, until apples are tender, about 10 minutes. Remove from heat. Unwrap entire bag of caramels and cut into quarters.

Assemble Rolls- Once dough has doubled in size, punch down and roll out to be 24x16 rectangle. Spread caramel sauce* over entire surface of dough, leaving a 1-2 inch strip at the top blank. Spread cooked apples** and caramel pieces over the caramel sauce evenly. Roll up lengthwise, ending with the blank strip of dough underneath the roll. Cut into 12 even {and very large} rolls and place into greased parchment paper lined baking pans. Cover gently with plastic wrap and rise another hour or two to double in size.

Bake rolls at 350 degrees for 25-30 minutes or until they have browned and are cooked thoroughly.

While rolls are baking, make the frosting. Simply whip all ingredients together until light and fluffy. Scrape sides of bowl and whip again for 1-2 minutes.

Once rolls come out of oven, cool 5 minutes, then smother generously with frosting, than drizzle with caramel sauce. Must serve warm!!

*If you purchased a runny caramel sauce, start by spreading 1/2 cup over the dough adding more as needed. Mine was thick, so I needed more.

**If your apples gave off a lot of liquid during cooking, do your best to just spoon on the apples with minimal 'sauce'.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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