4Tablespoons butterpartially melted or really soft
1Tablespooncinnamon
2 medium applespeeled and cut into small pieces
Instructions
Mix the melted butter and milk together. Heat until the temperature reaches 115° Fahrenheit. You can go up to 119°, but no hotter then 119°.
1 cup milk, 4 Tablespoons butter
Add the milk and butter mix to the bowl of a stand mixer. Add in yeast and about 1 tablespoon of the sugar. Allow it to sit for about 5 minutes until the yeast starts to get frothy.
2¼ teaspoons Instant yeast, ⅓ cup sugar
In a separate bowl mix flour, remaining sugar, cinnamon and salt.
3 cups flour, ⅓ cup sugar, 1 teaspoon cinnamon, ½ teaspoon salt
Turn the mixer onto stir with the paddle attachment and add in the egg then the flour mixture. Mix on stir until it is incorporated.
1 egg
Remove paddle and use dough hook. Knead on stir for 5-7 minutes until is it elastic and smooth. You may need to add a little flour, but the dough should be tacky. We usually add about 3-4 tablespoons more flour, do not add too much.Set dough aside while you prepare the filling.
The Filling
Mix brown sugar and cinnamon in a small bowl. Add in the slightly melted/very soft butter and mix well.
½ cup brown sugar, 4 Tablespoons butter, 1 Tablespoon cinnamon
Peel and cut the apples. They should be very small pieces for the rolls.
2 medium apples
Rolling and prepping the rolls
Roll the dough out onto a lightly floured surface to about 18x12 inches - doesn't have to be exact.
Spread the brown sugar mixture over the dough and sprinkle the apple pieces over the filling mixture.
Carefully roll the dough up into a long log, keeping it as tight as you can while rolling. Doesn't have to be perfect but try not to be too loose with it.
Cut into 12 even pieces and place them into a 13x9 baking dish. Be sure to oil the dish if it is not non stick.
Cover and allow them to rise for about 30-40 minutes in a draft free room. They will rise to be almost double the size, the will rise more in the oven.
Baking
Preheat oven to 375° Fahrenheit.
Your heavy cream should be at room temperature, be sure to take it out just before shaping the rolls or you can heat it slightly on the stove to take the chill off.Pour it evenly over the rolls.
⅓ cup heavy cream
Bake rolls at 375° Fahrenheit for about 25-30 minutes. They will be getting slightly golden brown and they will have grown to a much larger size.
Remove from oven and pour the salted caramel syrup over them in the desired amount. We use about ½ cup, you may want more or less.If you make the caramel early (we keep some in the fridge), heat it shortly before the rolls come out so it is thin enough to pour.
½ cup salted caramel syrup
Notes
Nutritional facts are estimated. They are based on using a half cup of homemade salted caramel. If you use more or less it will change the nutritional facts.For brown sugar - you can use light or dark brown.For the apples - We love honey crisp but they are a bigger apple and we use more like 1 and a half due to size. You can use your favorite apple here.Dividing the sugar - it doesn't have to be exact. A little bit of sugar helps proof the yeast but I do not like adding the full one third cup into the yeast. I usually measure the third cup and scoop out about 1 tablespoon to add to yeast.If you do not have a stand mixer - Follow the directions for proofing yeast and mixing all but use a sturdy (I would recommend strong wood) spoon. For kneading you can knead the dough the old fashioned way but remember the dough should be tacky. Do not add too much flour while you are kneading it. Do NOT use a hand mixer to make these salted caramel apple cinnamon rolls.