Caramel Apple Cinnamon Rolls

2 packages (4 1/2 tsp) dry yeast
1/2 cup warm water
2 1/2 cups milk
1/2 cup butter
2/3 cup sugar
2 tsp salt
4 eggs
8 1/2 – 9 cups flour

5 cups diced, peeled and cored apples
1 cup butter
1 1/2 cups packed brown sugar
1 cup heavy cream
2 tsp cinnamon

Dissolve the yeast in warm water (120-130°) and 1 tsp of sugar.

Combine the milk, butter, sugar and salt in a medium sauce pan and heat just until butter is melted. Remove from heat.

In large mixing bowl, beat the eggs (with a fork), add the yeast mixture to the eggs and then add the milk mixture which has cooled somewhat. Using a mixer fitted with dough hooks, add the flour gradually so that it becomes a soft dough. Do not knead. Cover with a greased piece of cling wrap and tea towel. Let rise in a warm place until double in size.

Meanwhile, toss diced apples in a skillet over medium heat and stir to cook. After 3-4 minutes and they have become golden brown, remove to a bowl. Melt 1 cup of butter and brown sugar in the same skillet. Stir until melted and sugar is dissolved. Pour in the cream. Stir until bubbly and thickens, for about a minute. Lower the heat to low and add the apples, sprinkling in the cinnamon. Let thicken for another 1-2 minutes. Spoon into a bowl to cool.

Punch down and roll out half the dough onto a floured surface into a large rectangle, about 10×30 inches. Spoon the caramel apples over the dough with a spoon. Roll the long side of the dough into a tight roll, pinch the seam when you get to the end. Turn the seam toward the bottom, against the countertop. Using a floured serrated knife, slice the dough into rolls 1/2-3/4 inch thick.

Grease pans (9×13 pan, 2 squares or 2 rounds, or one 12×18 large rimmed baking pan) with butter or non-stick spray. Add rolls, being careful not to crowd them. Let rise again in a warm place until double (1/2 – 1 hour). 7-8 rolls should fit in a square or round pan, and up to 12 in a 9×13 pan.

Repeat process for the second half of the dough. Bake at 375° for 20-30 minutes or until golden brown.

*Recipe adapted from Best of Friends, Etc. and The Pioneer Woman Cooks: A Year of Holidays.

Copyright © 2019 Montana Mountain Maven / Tina R. Cusker. All rights reserved.

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