Caramel Apple Cinnamon Rolls

INGREDIENTS:

DOUGH INGREDIENTS:

• 4 tablespoons salted butter or ghee
• 3/4 cup milk (I used cow�s milk)
• 1/4 cup water
• 3 1/4 � 3 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 envelope �rapid rise� or instant yeast (approx. 2 1/4 teaspoons)
• 2 tablespoons powdered milk
• 1 egg, room temperature

CARAMEL APPLE + CINNAMON SUGAR FILLING:

• 2/3 cup light brown sugar, packed
• 1 1/2 tablespoons cinnamon
• 1/4 teaspoon nutmeg
• 5 tablespoons salted butter, softened
• 1 large granny smith, cored and finely chopped
• 1/4 cup chopped pecans, optional
• 3/4 cup caramel sauce (homemade or store-bought)

DIRECTIONS:

1. DOUGH: In a medium microwave-safe bowl, combine the milk, water, and butter. Heat on high for 1 minute, remove and stir. Continue to heat in 30-second intervals, stirring after each, until the butter melts and the milk is warm. If the milk is hot, allow the mixture to sit on the counter for a few minutes. You want it to be warm to the touch before you proceed. In the bowl of an electric mixer fitted with the dough hook attachment, add 3 cups of flour, sugar, salt, powdered milk, and the yeast. Add the warm milk mixture and the egg. Beat on medium-low speed to combine. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to pull away from the sides and form a ball. I needed the entire 3/4 cup for my dough. Continue running the dough in the machine for another 5 minutes on the medium-low speed setting. Remove dough from hook and cover with dough (just the doughs surface) with plastic wrap. Let dough rest for 10-15 minutes.
2. CINNAMON BROWN SUGAR: In a small bowl, whisk together the brown sugar, cinnamon, and ground nutmeg until combined.
3. ROLLS: when the dough is ready, turn it out onto a lightly floured work surface. With a floured rolling pin, roll out the dough into a 14�10 inch rectangle. (you can trim the edges with a pizza cutter if you want the dough to be a perfect rectangle.) Using a small spatula, spread the softened butter out evenly over the entire surface of the dough. Sprinkle evenly with the cinnamon brown sugar mixture. Top with apple and pecan pieces. Drizzle 1/2 cup of caramel sauce on top. Roll up the dough tightly, cut into 12 even pieces and place in a lightly greased 9-inch round or 13 x 9 rectangle pan*. I used dental floss to cut my cinnamon rolls, it�s easier than using a knife.
4. REST: Loosely cover the rolls with a towel and allow to rise in a warm, dark place for 20-25 minutes. If you have the time, allow them to sit for 35 minutes, that�s even better. TIP: heat a 200 F degree oven, Turn the oven OFF and place the rolls inside the oven and allow them to rise. It�s the perfect little trick to get them to rise in 20 minutes.
5. BAKE: When the dough has risen, uncover the dish. Place a rack near the middle of the oven and preheat the oven to 350 degrees F. Bake the caramel apple cinnamon rolls for 15-18 minutes or until the rolls are golden and cooked through. Remove and let cool on a wire cooling rack for 5 � 10 minutes. Drizzle with the remaining caramel sauce and serve warm. Serve with additional caramel sauce or powdered sugar.

NOTES:

• If you bake these cinnamon rolls in a 9-inch round pie pan only 11 of the rolls will fit. 12 rolls fit in a 13 x 9 rectangle pan. Also, you can bake these in muffin pans to get individual caramel apple cinnamon rolls.

This article and recipe adapted from this site