Apple Cinnamon Rolls

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Warm the milk to about 110°F (43°C). In a stand mixer bowl with a dough hook, whisk the warm milk, 2 Tablespoons of the sugar and the yeast. Cover and let sit 5–10 minutes until foamy.
2. Add the remaining sugar (1/2 cup or 100g) and the butter; beat on medium speed until the butter is slightly broken up.
3. Add about 1 cup (125g) of the flour, the eggs and the salt; beat on low for 30 seconds. Scrape down the bowl, add the remaining flour and beat on medium for about 2 minutes until the dough pulls away from the sides. If it is too sticky, add flour 1 Tablespoon at a time; if it is dry and crumbly, add milk 1 teaspoon at a time.
4. Knead the dough for 5–8 minutes, either in the mixer on low or by hand on a lightly floured surface. If it gets too sticky, add 1 teaspoon of flour at a time, using no more than needed. The dough is ready when it is smooth, supple and elastic, and it springs back slowly when poked, or when a stretched piece passes the windowpane test without tearing.
5. Grease a large bowl, place the dough in it and turn to coat. Cover and let rise at room temperature for 1.5 to 2 hours, until doubled in size.
6. While the dough rises, cook the chopped apples in a skillet with 1 Tablespoon water over medium heat, stirring often, for about 5 minutes until beginning to soften. Remove from heat and let cool slightly.
7. Grease the bottom and sides of a 9×13-inch baking dish or line it with parchment paper.
8. Punch down the dough and roll it on a lightly floured surface into a 12×18-inch rectangle, smooth and evenly thick. If it keeps shrinking, cover and rest it 10 minutes, then keep rolling.
9. Spread the softened butter over the dough. Mix the brown sugar and cinnamon, sprinkle over the butter, then scatter the cooked apples evenly on top. Roll tightly into an 18-inch log, tuck any spilled filling on top, and cut into 12 even rolls about 1.5 inches wide. Arrange in the prepared pan.
10. Cover the pan and let the rolls rise until puffy, about 1 hour.
11. Preheat the oven to 350°F (177°C).
12. Bake for about 26–29 minutes, rotating the pan halfway, until lightly browned on top. Tent loosely with foil if the tops brown too fast. Cool on a rack for about 10 minutes.
13. Whisk the confectioners' sugar, vanilla, milk and warmed salted caramel until smooth. Drizzle over the warm rolls.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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