Fall is almost upon us! The cool crisp air, hoodies, bonfires, pumpkin patches and apple picking….ahhh I love fall! It’s the perfect hiatus from summer! One of my favorite things to do in the fall that my family and I look forward to every year is Apple picking! Our boys just love it! They get to eat lots of pumpkin and apple donuts, plus take some home! They have fun games a petting zoo and all kinds of other food plus the U pick apples! We have a pretty awesome Orchard! Crowded. But awesome!
So the first thing that I wanted to post, in honor of fall being right around the corner……Caramel Apple cinnamon rolls! You get the best of both worlds! Buttery, light cinnamon roll with tart apples drizzled with rich sweet caramel! Absolute perfection! These lasted 1 day in my house! Between my kids and my hubby they disappeared almost instantly! Like a darn magic act, now you see a cinnamon roll, now you don’t!
Don’t be put off by making your own cinnamon rolls. They really are super easy! If you take the little bit of extra time into making these rather than buying them from the store….You WILL NOT be let down! I promise! You will be asked to make these over and over…No, begged! Everyone will be asking you to make these!
*You may get tired of people asking you to make these but you certainly won’t get tired of eating them!*
1/4 oz packet of dry active yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup sugar
1/3 cup butter, melted
1 tsp salt
4 cups of flour
1 stick of butter, melted
3/4 cup of sugar
2 tbsp brown sugar
2-3 apples, peeled, cored and diced small
2 tbsp cinnamon
1 cup brown sugar
1/2 cup half and half
4 tbsp butter
1/2 tsp salt
1 tbsp vanilla
In a small bowl, dissolve yeast in warm water.
In a large bowl mix milk, sugar, melted butter, salt and egg. Mix well. Then add in 2 cups of flour and and mix until well combined then add in yeast and mix until smooth. Then add in remaining cups of flour. Mix until dough can be handled easily.
Knead dough on lightly floured surface for about 5 minutes (dough will not be sticky.)
Place dough in a greased bowl and cover. Let it sit and rise for about 1 1/2 hours. It will double in size.
While dough is rising cut and peel apples, sautéed apples with 1 tbsp butter and 2 tbsp brown sugar. Cook on medium heat until apples are soft and slightly caramelized. Set aside.
Once dough has doubled, punch dough down.
Coat the bottom of a baking dish with butter and lightly sprinkle with sugar.
Mix cinnamon and sugar.
Roll the doughnut onto a lightly floured surface. Roll it into a 15X9 rectangle. It may not be a perfect rectangle and that’s ok.
Once you have rolled out the dough, spread melted butter onto the dough. Now I use a pastry brush and brush on as much as I can before it starts running off. If it starts running off and you still have melted butter just set it aside you can use it later to brush the tops of the rolls.
Sprinkle dough with cinnamon sugar mixture. Then sprinkle the cooked apples on top.
To roll up the dough, start at the 15 inch side. Carefully, roll up dough and make sure to keep it as tight as you can wen rolling it up. Pinch the edge together to seal it.
Preheat oven to 350°.
Cut rolled dough into about 10-12 slices. Place the rolls close together in the prepared baking dish and let the rolls rise for 45 minutes.
While rolls are rising, prepare caramel sauce.
In a heavy bottom sauce pan on medium low heat mix brown sugar, half and half and butter.
Cook while whisking gently for 5-7 minutes, until it thickens.
Add vanilla and continue cooking sauce until it thickens further, about 5 minutes.
Let it cool for 10 minutes or until cinnamon rolls are out of the oven.
**Caramel can be made ahead of time and stored in the fridge for about 2 weeks. Just heat in the microwave for 10 seconds before using.**
Once rolls have doubled in size, bake for 30 minutes or until slightly browned.
Let rolls cool for 10 minutes, then drizzle with caramel sauce.