I actually used about 3 or 4 different cinnamon roll recipes to come up with this recipe. I'd love to tell you that I got the caramel sauce right on the first try, but I didn't. The first time I made the caramel sauce I used 1/4 c. butter and boiled for 3-4 minutes. I removed it from the heat and went to do something else. When I came back the caramel was hard and wouldn't work well with the cinnamon rolls. The caramels themselves wonderful! They were gooey and sweet and would be wonderful for Christmas candy making.
Delightful Caramels
Ingredients:
1/2 c. dark brown sugar
1/4 c. butter, melted
2 T. whipping cream
1/2 c. light corn syrup
Instructions:
In a sauce pan, combine dark brown sugar, butter, whipping cream light corn syrup. Bring to a boil and stir continuously for 3-4 minutes. Remove from heat and let cool. Once cool, form into balls with the palms of your hands and serve.
Caramel Apple Cinnamon Rolls
Ingredients:
{For Rolls}
1 pkg. active dry yeast
3 1/2 c. all-purpose flour
1/4 c. sugar
1 t. salt
1/2 c. milk
1/2 c. apple juice or apple cider
1/4 c. butter, softened
1 egg at room temperature
1 t. vanilla extract
{For Filling}
5 T. butter, softened
1 c. dark brown sugar
2 c. apples (peel, core, and thinly slice)
1/2 c. pecans, optional
1 T. cinnamon
{For Caramel Topping}
1/2 c. dark brown sugar
1/2 c. butter, melted
2 T. whipping cream
1/2 c. light corn syrup
1/2 c. pecans, optional
Instructions
{For Dough}
Heat milk in the microwave for 30 seconds. Place the butter in the warm milk for one minute or until the butter starts to melt. In a mixing bowl combine 2 c. flour, yeast, sugar, salt, apple juice and egg. Add the warm milk and butter. Mix until combined. Slowly add the rest of your flour. The dough should be sticky and bounce back when you poke it with a finger.
Place dough on a lightly floured surface and knead by hand for 5-6 minutes. Spray a large bowl with cooking spray. Form the dough into a ball and place into the prepared bowl. Cover the ball and let it sit in a warm place until doubled in size, approximately 2 hours.
Spray a 9x13 cookie sheet with non-stick cooking spray or line with parchment paper. Place dough on a lightly floured surface and roll out into a large rectangle about 1/4 in. thick.
{For Filling}
As the dough is rising, melt 2 T. butter in a sauce pan. Add the chopped apples into the sauce pan and cook until the apples are very soft. Once done, drain the juices from the apples and butter. Place in the refrigerator to cool. In a mixing bowl, combine the brown sugar and cinnamon. Spread the 3 T. softened butter over the rectangle of dough. Sprinkle 1/2 of the cinnamon/brown sugar mixture over the dough. Spread the cooled apples on top of the cinnamon/brown sugar and sprinkle with remaining cinnamon/brown sugar.
Roll the dough up tightly from the short side of the rectangle. Once rolled up, cut the dough into 1 1/2 in. slices. Place the rolls, cut side up, onto the prepared cookie sheet.
Preheat the oven to 375 degrees. Cover the rolls with aluminum foil and allow to rise for 30 minutes. Place in the preheated oven and bake for 25-30 minutes or until golden brown. Allow to cool for at least 15 minutes on a cooling rack.
{For Caramel Topping}
In a sauce pan, combine dark brown sugar, butter, whipping cream light corn syrup. Bring to a boil and stir continuously for 1-2 minutes. Remove from heat and pour over rolls. Sprinkle pecans over the top of the cinnamon rolls, if desired.
Enjoy!
Shayna
