|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 16g||82%|
|Total Carbohydrate 78g||28%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing says fall like apple everything! Caramel apple cinnamon rolls are loaded with farm fresh apples, cinnamon, butter, and a caramel icing.
These cinnamon rolls are worth the work. They take a little time to rise and roll out, but they are a great recipe to make ahead of time, par-bake, and then pop in the freezer. Simply take them out and bake when you need them!
Their gooey centers are reminiscent of apple pie and the caramel icing tastes just like your carnival favorite!
- For the Dough:
- 1 quart whole milk
- 1 cup butter
- 1 cup sugar
- 1 1/2 tablespoons yeast
- 8 to 9 cups flour
- 2 teaspoons baking powder
- For the Filling:
- 1 1/2 cups melted butter (plus 1 to 2 cups for the bottom of the baking pans)
- 1/4 cup cinnamon
- 2 cups sugar
- 5 medium apples (peeled, cored, chopped)
- For the Icing:
- 1 cup water
- 2 1/2 cups sugar
- 3 tablespoons butter
- 1/3 cup half and half
- 1 pinch salt
- 5 cup powdered sugar
Gather the ingredients.
Heat the milk, butter and sugar in a saucepan over medium heat. Just let it simmer, not boil. Remove from the heat and let it cool to lukewarm.
Pour the yeast over the top and then stir to combine.
Add about 7 cups of the flour and stir together gently. Cover with a towel and put it in a warm place to rise for about 1 hour.
Add the rest of the flour and the baking powder and stir to combine. Divide the dough into two or three large pieces.
Roll out one piece at a time into a large rectangle. Leave it relatively thick.
Heat the butter for the filling, with the diced apples and cinnamon, and sugar until the apples are slightly softened.
Pour about 1/2 or a 1/3 of the apple filling over the dough.
Roll the dough towards you in a tight roll. Pinch the seam together and then cut into 2 inch slices.
Pour about 1/2 cup of butter into each baking dish. Place the rolls on top, cover with a towel and let rise for about 20 minutes.
Repeat with remaining dough.
Bake rolls at 375 for about 35 minutes, do not over bake.
Remove rolls from the oven.
For the Caramel Icing: Heat the sugar and water on the stove until it turns light brown. You may stir it but only with a wooden spoon. Once it turns light brown, shut off the heat and add in the butter and stir to combine. Add in the heavy cream and stand back because it will steam.
Stir until completely combined, whisk in the powdered sugar.
Drizzle the icing over the top of the Cinnamon Rolls