These sweet rolls are insanely HUGE. You might want to go halfsies with your BFF. Or not… Yeah, maybe not! I know I have no problem at all stuffing my face with one of these, especially if it’s accompanied with a cup of strong coffee. But I bet these would be just as delicious with a glass of milk, if you’re not a coffee-drinker!
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“This just in: Sweet rolls are taking over the universe.”
I think Ree just might be right! I cannot stop eating these caramel apple sweet rolls. Holy cow! I may need to ask my husband to hide these from me before I eat’em all!
Ingredients
Dough
2 cups TruMoo Whole Milk
1/2 cup Wesson Vegetable Oil
1/2 cup Domino Sugar
4-1/2 cups Gold Medal All-purpose Flour
1 package Red Star Active Dry Yeast (about 2 1/4 Teaspoons)
3/4 teaspoons Clabber Girl Baking Powder
1/2 teaspoon Baking Soda
1-1/2 teaspoon Morton Salt
Filling
4 whole Granny Smith Apples, Finely Diced
1 stick Land O Lakes Butter (1/2 Cup)
1 cup Lightly Packed Brown Sugar
1/2 cup Borden Heavy Cream
1 teaspoon McCormick Ground Cinnamon
CARAMEL ICING
1 stick Butter (1/2 Cup)
1 cup Packed Brown Sugar
1/2 cup Heavy Cream
2 cups Powdered Sugar (up To 4 Cups Depending On Consistency You Want.)
1/4 teaspoon Morton Salt
Instructions
DOUGH
To make the dough, combine the milk, vegetable oil, and sugar in a large saucepan or small pot. Heat it until just about to boil, but don’t allow it to boil. Turn off the heat and let it cool until warm…but not too warm!
Add 4 cups of the flour and the yeast, and stir to combine. The dough will be very sticky at this point. Cover the pot and let it rise for an hour.
Add the remaining flour, the baking soda, the baking powder, and the salt. Stir to combine. Then you can proceed with the rolls OR refrigerate the dough, covered, until you need it.
FILLING
To make the filling, saute the apples in a large skillet over medium-high heat for 3 to 4 minutes. Remove them to a plate and set aside.
In the same skillet over medium heat, add a stick of butter and a cup of brown sugar. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture, and let it thicken for another 1 to 2 minutes. Spoon it into a bowl to cool.
ROLLS
When you’re ready to make the rolls, preheat the oven to 375 degrees and roll out the dough on a floured surface to a rectangle about 10 x 30 inches. Spoon the caramel apples all over the dough and spread it out evenly. Roll the dough toward you into a long, tight roll. Pinch the seam when you get to the end, then turn the roll over so that it’s seam side down.
Slice the dough into rolls 1/2 inch to 3/4 inch thick and place them into disposable roil cake pans with a little melted butter spread into the bottom of each pan (the rolls will fill about 3 to 4 pans.) Set the rolls aside and let them rise for 20 to 25 minutes, then bake them for 15 to 18 minutes, or until they’re nice and golden.
ICING
While the rolls are rising or baking, make the icing: Melt the butter and brown sugar in a saucepan over medium heat. Add the brown sugar and let it dissolve and start to bubble. Add the cream, then cook for 2 minutes, whisking constantly. Turn off the heat and add the powdered sugar and whisk together. Add up to 2 more cups of powdered sugar to get to the consistency you want.
The second the rolls come out of the oven top with the icing and spread to coat all the rolls generously!
Serve warm.
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Quick Tip: One roll is more than enough for one person! These are super rich. – Ree Drummond
Thank you to The Pioneer Woman for this great recipe.
