This was a recipe printed on a Christmas napkin that I thought would be good to try out. It was a good way to use up some frozen apple slices that I had in my freezer.
Ingredients:
- Dough
- 2 cups Whole Milk
- 1/2 cup Vegetable Oil
- 1/2 cup Sugar
- 4 1/2 cup All-purpose Flour
- 1 package Active Dry Yeast (about 2 1/4 Teaspoons)
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Salt
- Filling
- 4 whole Granny Smith Apples, Finely Diced
- 1 stick Butter (1/2 Cup)
- 1 cup Lightly Packed Brown Sugar
- 1/2 cup Heavy Cream
- 1 tsp Ground Cinnamon
- Caramel Icing
- 1 stick Butter (1/2 Cup)
- 1 cup Packed Brown Sugar
- 1/2 cup Heavy Cream
- 2 cups Powdered Sugar (up To 4 Cups Depending On Consistency You Want.)
- 1/4 tsp Salt
Steps:
- To make the dough, combine the milk, vegetable oil, and sugar in a large pot. Heat it until just about to boil, but don't allow it to boil. Turn off the heat and let it cool until warm, but not too warm!
- Add 4 cups of the flour and the yeast, and stir to combine. The dough will be very sticky at this point. Cover the pot and let it rise for an hour. While rising, prepare the filling.After it has risen, add the remaining l/2 cup flour, the baking soda, the baking powder, and the salt. Stir to combine. and knead by hand until dough is mixed thoroughly.
- To make the filling, saute the apples in a large skillet over medium-high heat for 3 to 4 minutes. Remove them to a plate and set aside. In the same skillet over medium heat, add a stick of butter and a cup of brown sugar. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture, and let it thicken for another 1 to 2 minutes. Spoon it into a bowl to cool.
- When the dough has been completed, roll out the dough on a floured or oiled surface to a rectangle about 10 x 30 inches. Spoon the caramel apples all over the dough and spread it out evenly. Roll the dough toward you into a long, tight roll. Pinch the seam when you get to the end, then turn the roll over so that it's seam side down.
- Slice the dough into rolls 1/2 inch to 3/4 inch thick and place them into pans that have been sprayed with oil. I use dental floss to cut the dough into slices. Lay the dental floss under the dough, bring up each end, criss cross and pull down until the dough has been cut. Place slices in greased pans. Set the rolls aside and let them rise for 20 to 25 minutes, then bake them for 15 to 18 minutes at 375 degrees F, or until they're nice and golden.
- While the rolls are rising or baking, make the icing: Melt the butter and brown sugar in a saucepan over medium heat. Add the brown sugar and let it dissolve and start to bubble. Add the cream, then cook for 2 minutes, whisking constantly. Turn off the heat and add the powdered sugar and whisk together. Add up to 2 more cups of powdered sugar to get to the consistency you want.
- The second the rolls come out of the oven top with the icing and spread to coat all the rolls generously! Serve warm.
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