Soft fluffy cinnamon rolls filled with chopped apples and drizzled with easy homemade caramel sauce. These caramel apple cinnamon rolls are perfect for Christmas Day breakfast.
When I have had cinnamon rolls in the past it’s been supermarket bought. I love baking cakes but yeast dough scars me. All that kneading and proofing of dough. I am slowly getting over my fear.
But after making these delicious caramel apple cinnamon Rolls I will never ever eat supermarket cinnamon rolls. It is well worth the all the effort that goes into making these delicious rolls. You would think that being my first time making cinnamon rolls I would make it easy on myself. Nope! I had to add to apples to my rolls…Oh and the sweet homemade caramel sauce. We will get back to the sauce a little later.
Lets start off with the dough for these caramel apple cinnamon rolls. All the tools you need are a sauce pan, mixing bowl, wooden spoon and a rolling pin.
First dissolve a packet of yeast in 120 ml (1/2 cup) warm water and set to one side. Heat milk and butter in a saucepan until warm, about 110°F and pour into a large mixing bowl. Add to the bowl, sugar, salt and eggs. To this mixture, you will add 240 g (2 cups) plain flour and mix until smooth. Give the yeast mixture a quick mix then add to the dough mixture. Then add the remaining flour.
Turn the dough onto a lightly floured surface and knead by hand for 5 – 10 minutes. Knead the dough by folding the dough over the top of itself and pushing away with the heel of your hand. Give the dough a quarter turn as you do so, for 10 minutes , or until the dough is very smooth and elastic and no longer sticky. You could also knead the dough with a stand mixer fitted with a dough hook for 6-8 minutes.
Form the dough into a ball and put in a lightly oiled bowl. Cover with cling film and leave to rise in a warm place for 1 to 11/2 hours or until doubled in size. My kitchen opens up into my garden so can get quite cold. The warmest place is my oven, so I leave the dough to proof in there.
Whilst the dough was proofing, it was time to prepare the apple filling. Peel and chop 6 granny smith apples. I prefer Granny Smith apples because they hold their shape when cooked. Toss the apples in lemon juice, so they do not discolour. Melt 30 g of butter in a frying pan and sautee the apples for about 10 minutes until soft. Leave to cool.
When the dough has doubled its original size, turn out onto a lightly floured surface and knead lightly for 1 minutes.
Roll out the dough into a rectangle 15 by 9 inches. Spread softened butter over the dough leaving a 1 inch border all round. Sprinkle the buttered dough with cinnamon sugar mixture.
Drain the apple of any liquid and layer on top of the dough. Now to the bit that made me nervous. Roll up starting from one long edge and pinch the edges to seal. Use a sharp knife and cut into 12 slices. Line a 12 by 10 inch baking tin with parchment paper and arrange your rolls in the prepared tin, leaving spaces between the rolls. Cover the rolls and leave to proof in a warm place for 40 minutes. Pre- heat the oven to 190 °C.
Bake the rolls in the oven for 20 – 25 minutes and then prepare yourself for the wonderful aroma of these cinnamon apple rolls.
Drizzle with easy homemade caramel sauce and enjoy. What your taste buds get is soft dough layers, sweet cinnamon apples and delicious sticky caramel sauce. It ‘s so hard to eat just one caramel apple cinnamon roll. This is autumn comfort food at it’s best. I honestly can’t wait to make these rolls again. They are perfection.