Because we all need a little sin in our diets... I only very slightly adapted this from the Midwest Living recipe. I’d like to find a way to enhance the apple flavor even further (maybe use a recipe for apple cider caramel? Find a way to incorporate apple sauce?). As cinnamon rolls with a hint of apple, though, these are phenomenal!
Ingredients
6-1/4 to 6-3/4 c all-purpose flour
2 pkg active dry yeast
2 c milk
1/4 c granulated sugar
1/4 c butter
1 t salt
1 egg
3/4 c packed brown sugar
3/4 c sugar
1/3 c all-purpose flour
1 1/2 T cinnamon
3/4 c butter
2 c finely chopped peeled apple
1 1/2 c chopped pecans
1 recipe Caramel Syrup (see recipe below)
Directions
1. In a large mixing bowl, combine 2-1/2 cups of flour and the yeast. Set aside.
2. In a medium saucepan, heat and stir milk, the 1/4 cup granulated sugar, the 1/4 cup butter, and the salt just until warm and butter almost melts. Add milk mixture to flour mixture. Then, add the egg. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
3. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour until smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place dough in lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until doubled (45 to 60 minutes).
4. For filling, in a small mixing bowl, combine the 3/4 cup brown sugar, the 3/4 cup granulated sugar, the 1/3 cup flour, and the cinnamon. Cut in the 3/4 cup butter until mixture resembles coarse crumbs. Peel, core, and chop apple just before dough is ready – tossing it with a small amount of lemon juice will keep it from discoloring.
5. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Grease two 13x9x2-inch baking pans; set aside.
6. Cut dough in half and roll half into a large rectangle. Sprinkle with half of filling, apple, and nuts. Roll up from long side, jelly-roll style. Pinch to seal edge.
7. Prepare Caramel Syrup. Pour into baking pans. Cut dough, crosswise, into rolls about 1” thick and place (~12 per roll, depending on size of rectangle), cut sides down, into prepared pan. Repeat for second half of dough. Cover and let rolls rise until nearly doubled (about 20 minutes).
8. Bake, uncovered, in a 350 degree F oven for 25-30 minutes or until lightly browned and rolls sound hollow when lightly tapped. (Place baking sheet under baking pan to catch any drips.) Invert onto serving plate while warm.
Caramel Syrup: In a saucepan, melt 3/4 cup butter or margarine. Stir in 1 ½ cups packed brown sugar and 3/8 cup corn syrup. Cook and stir until sugar melts. Remove from heat.
