Sticky Apple Cinnamon Rolls

5 from 3 votes

Sticky Apple Cinnamon Rolls

Imagine classic cinnamon rolls with an apple filling and caramel-y sticky sauce drizzling down the sides. Yes, you have reached the peak of the apple dessert mountain.

Prep Time3

Additional Time25

Total Time3 25

Course: Yeast Bread Recipes and Quick Bread Recipes

Keyword: apple, bread, caramel, dessert, rolls

Servings: rolls

Author: Sweet Basil

Ingredients

Dough:

1/2 Cup Whole Milk
1/2 Cup Warm Water
1/2 Cup Sugar plus 1 teaspoon
2 ¼ teaspoons Instant Yeast
1 teaspoon Salt
2 ¾ Tablespoons Vegetable Oil
2 ¾ Tablespoons Butter unsalted
1 Large Egg
3 ½ Cups All-Purpose Flour plus more for dusting
1 Dime Sized Soy Lecithin optional

Sticky Sauce:

1/2 Cup Butter melted
3/4 Cup Brown Sugar
1/4 Cup Light Karo Syrup

Filling:

1 Cup Brown Sugar packed, plus 1 Tablespoon
1/4 Cup White Sugar
2 Tablespoons Cornstarch
2 ½ Tablespoons Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Cloves
6 Tablespoons Butter softened
1 ¾ Cups Granny or Honeycrisp Apples peeled and finely chopped

Icing:

1/4 Cup Butter
1 to 1½ Cups Powdered Sugar
1/2 teaspoon Vanilla Extract
2-3 Tablespoons Heavy Cream

US Customary - Metric

Instructions

For the Dough

Heat milk and water in the microwave for about 30 seconds or until warm.
1/2 Cup Warm Water, 1/2 Cup Whole Milk
Add 1 teaspoon of the sugar and all the yeast and stir to combine. Allow to foam for 5 minutes.
1/2 Cup Sugar, 2 ¼ teaspoons Instant Yeast
In a standing mixer, add the remaining sugar, salt, oil, butter and egg, stirring to combine. Add the yeast mixture and mix on low.
1/2 Cup Sugar, 1 teaspoon Salt, 2 ¾ Tablespoons Vegetable Oil, 2 ¾ Tablespoons Butter, 1 Large Egg
On low speed, slowly add the flour and soy lecithin.
3 ½ Cups All-Purpose Flour, 1 Dime Sized Soy Lecithin
When it's incorporated, beat turn up to medium speed until a soft dough forms, about 2 minutes.
Form the dough into a ball and transfer it to a lightly greased bowl. Cover loosely with plastic or a towel and let rise in a warm place for 1 1/2-2 hours.
While dough is rising, make the sticky sauce.

For the Sticky Sauce

In a saucepan, begin to melt the butter and then mix in brown sugar and the corn syrup. Whisk thoroughly until all the butter is mixed in and it looks like caramel.
1/2 Cup Butter, 3/4 Cup Brown Sugar, 1/4 Cup Light Karo Syrup
Bring to a simmer for about 30 seconds. Spray a 9x13" pan with nonstick spray. Spread the mixture in the pan bottom. Set aside.

For the Filling

In a bowl, prepare the filling. Add brown sugar, white sugar, cornstarch and spices, stirring to combine.
1 Cup Brown Sugar, 2 Tablespoons Cornstarch, 2 ½ Tablespoons Cinnamon, 1/4 teaspoon Nutmeg, 1/8 teaspoon Cloves, 1/4 Cup White Sugar
Roll the dough on a lightly floured surface into a 12x18” rectangle. Spread the softened butter all over. Sprinkle with 3/4 of the the cinnamon filling. Toss the remaining filling with the apples and spread it all over the cinnamon roll dough. Roll, starting on the long side and pinch the dough shut at the seams.
6 Tablespoons Butter, 1 ¾ Cups Granny or Honeycrisp Apples
Slice using unflavored floss by sliding it under the rolls, pulling each end up and crossing to slice through. Arrange in a pan over the sticky sauce. Allow to rest until doubled, about 45 minutes to 2 hours if the house is cool
Once the rolls have risen...
Heat the oven to 350 degrees F and bake for 30-40 minutes, watching the tops because as soon as they are golden brown, the rolls are done and you DO NOT want to over bake.

Begin the Icing

Place the butter in a skillet over medium heat and cook, stirring occasionally until it begins to turn nutty in color with browned bits on the bottom. Pour off into a bowl to cool and go back to the rolls.
1/4 Cup Butter
Cover rolls with aluminum foil in the oven if they begin to brown too much.
Remove pan from the oven and allow to cool on a wire rack for 5 minutes and meanwhile finish the icing.

Finishing the Icing

Once the butter is cool, using a hand mixer, add the butter, powdered sugar and vanilla to a bowl and beat to combine. Add cream as needed.
1 to 1½ Cups Powdered Sugar, 1/2 teaspoon Vanilla Extract, 2-3 Tablespoons Heavy Cream
Pour and spread glaze over warm cinnamon rolls immediately! Serve with any extra sticky sauce.

Notes

Make ahead: baked cinnamon rolls (without the glaze) can be stored in the freezer for 2 months. Thaw in the refrigerator overnight and bake at 375° for 15 minutes or until warm. Spread glaze on top and serve immediately.

Nutrition