Apple Cinnamon Rolls
4 hrs (mostly rising)Makes 12 rolls
Soft, yeasted cinnamon rolls filled with spiced brown sugar, sautéed apples, and topped with salted caramel icing.
| prepPreheat oven to 350°F / 177°C (step 10). | ||||||||||||
| prepGrease a 9×13-inch baking dish or line with parchment paper. | ||||||||||||
| 240 ml whole milk, warmed to 110°F / 43°C | Whisk milk, 2 Tbsp sugar & yeast, rest 5–10 min | Add remaining sugar, butter, 1 cup flour, eggs & salt, beat 30 sec | Add remaining flour, beat 2 min until dough pulls from bowl | Knead 5–8 min until smooth, supple & elastic | Oil bowl, place dough, cover, rise 1 hr 30 min–2 hrs | Punch down dough, roll into 12×18-inch rectangle | Spread butter, sprinkle brown sugar & cinnamon, scatter apples | Roll into 18-inch log, cut into 12 rolls, arrange in pan | Cover, rise 1 hr until puffy | Bake 350°F / 177°C, 26–29 min until lightly browned | Cool 10 min on rack | Drizzle icing over warm rolls, serve |
| 30 g granulated sugar | ||||||||||||
| 14 g instant yeast | ||||||||||||
| 113 g unsalted butter, softened, cut into 4 pieces | ||||||||||||
| 563 g all-purpose or bread flour, plus more as needed | ||||||||||||
| 2 large eggs, room temperature | ||||||||||||
| 1/2 teaspoon salt | ||||||||||||
| 2 teaspoons oil or butter for the bowl | ||||||||||||
| 250 g peeled chopped apples (about 2 medium) | Cook apples with 1 Tbsp water, 5 min until softening | |||||||||||
| 85 g unsalted butter, softened | ||||||||||||
| 100 g packed light or dark brown sugar | ||||||||||||
| 1 1/2 tablespoons ground cinnamon | ||||||||||||
| 120 g confectioners' sugar | Whisk confectioners' sugar, vanilla, milk & caramel until smooth | |||||||||||
| 1/2 teaspoon pure vanilla extract | ||||||||||||
| 2 tablespoons milk | ||||||||||||
| 2 tablespoons warmed salted caramel | ||||||||||||
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