It is a toss up to me which flavor is more fall--pumpkin or apples. I think I equally love them both. The other day I wanted to create a cinnamon roll that used the caramel frosting from these amazing pumpkin cinnamon rolls, but turn the cinnamon roll into an apple-cinnamon twist. The finished product was something so, totally amazing I have been anxious to share this recipe with you all week. Now that apples are on sale and out in full swing, this would be the perfect week to make this recipe!
These cinnamon rolls were kind of like a mix between an apple fritter, an apple turnover and a apple pie. Mix those all together and you have a soft, airy, sweet, caramel filled cinnamon roll that will soon become your new favorite apple recipe! These are not any harder to make than regular cinnamon rolls, so hunker down in your warm house for a few hours and your payoff will be a fabulous, fall treat!
Caramel Apple Cinnamon Rolls
Rolls:
1 c. apple juice, warmed in the microwave for 1 minute
1/3 c. melted butter
2 eggs
1/2 c. sugar
1 t. salt
4 c. flour
1 T. yeast
Put warm apple juice, sugar and yeast into your mixer and mix for one minute until combined. Let the yeast grow until foamy and bubbly (about 5-10 minutes). Then add the eggs, butter, flour, and salt and combine until smooth and mixed together. Let dough sit in the bowl until it has doubled in size (about 1 1/2 hours). When it has doubled, put a small amount of flour on the counter and pour the dough onto the counter (it will be fairly sticky). Roll the dough out until it measures 16 x 21 inches. Prepare the filling.
Filling:
5 T. butter, melted
3/4 c. brown sugar
1 1/2 c. apple pie filling, chopped (extra juices removed)
*Now, I used my homemade apple pie filling. If you don't have that you can use canned apple pie filling or just chop 2-3 apples into small pieces and place in some brown sugar and cinnamon. Let them sit for 30-60 minutes to soften and then use those in the filling of these rolls. You could even microwave them for a couple minutes to soften up.
1 1/2 t. cinnamon
Once the dough is rolled out, melt the butter and spread over the entire dough rectangle. Sprinkle the brown sugar all over. Chop the apple pie filling and spread evenly over the dough. Sprinkle with the cinnamon. Roll up the dough horizontally from the far side. Roll dough into a tight roll. Cut dough log into 16 equal pieces. and place on a greased cookie sheet, 4 across and 4 down. Cover with greased plastic wrap. Let rise until doubled in size (about 1 hour). Bake at 400 for 12-15 minutes, or until rolls are lightly golden brown and the centers seem firm. With the moist apple filling you will want to make sure they are cooked through or they can get soggy. While the rolls are cooking, prepare the frosting.
Caramel Frosting:
1/2 c. butter
1 c. brown sugar
4 T. milk
1/2 t. vanilla
1/4 t. cinnamon
1 1/2 c. powdered sugar
In a medium sized saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute. Stir in vanilla, cinnamon, salt and powdered sugar. Beat with electric mixer until well blended. If necessary, add more powdered sugar for desired consistency. Frost the rolls once the rolls are out of the oven and they have sat for 5 minutes.
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