Servings: 12 rolls
Equipment
- Baking dish 9x13 inches
Ingredients
For the dough:
- 3½ cups all-purpose flour plus extra for kneading
- ¼ cup granulated sugar
- 2¼ teaspoons instant yeast
- 1 teaspoon salt
- ½ cup whole milk warmed
- ¼ cup unsalted butter melted
- 2 large eggs at room temperature
For the filling:
- 3 tablespoons unsalted butter softened
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 medium apples peeled, cored, and grated
For the caramel topping:
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pecans chopped
Instructions
Make the Dough:
- In a large bowl or stand mixer, whisk together flour, sugar, yeast, and salt. Add the warm milk, melted butter, and eggs. Mix until a soft dough forms.
- Knead for 5-7 minutes on medium speed, until the dough is smooth and elastic. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Prepare the filling and shape:
- Mix the softened butter, brown sugar, and cinnamon into a paste. Set aside.
- Punch down the risen dough and roll it into a 12x18-inch rectangle. Spread the cinnamon-sugar butter evenly over the dough. Sprinkle the grated apples on top.
- Roll up the dough tightly from the long side. Slice into 12 even rolls using a sharp knife or unflavored dental floss.
- Lightly grease a 9x13-inch baking dish. Arrange the cinnamon rolls in the dish. Cover and let the rolls rise for another 30–45 minutes.
Make the caramel pecan sauce:
- In a saucepan over medium heat, melt the butter. Add brown sugar, cream, and salt. Stir until smooth and simmer for 2–3 minutes. Remove from heat and stir in vanilla.
- Pour half of the warm caramel sauce evenly over the tops of the rolls.
Bake and serve:
- Preheat oven to 350℉. Bake the rolls for 30-35 minutes, until golden brown and baked through.
- Spoon the remaining caramel pecan sauce over the baked rolls. Let them sit for 5 minutes before serving warm and gooey.
Notes
- Apples: Grated apple works well in the filling for a more uniform texture and easier rolling.
- Make-Ahead Tip: You can assemble the rolls the night before, cover tightly, and refrigerate. Let them sit at room temperature for 30-45 minutes before baking.
- Pecans: Feel free to swap with walnuts or omit entirely if needed.
- Caramel Topping: Half the caramel goes on before baking, and the rest is drizzled over the warm rolls after baking for that gooey, sticky finish.
Nutrition
Calories: 498kcal | Carbohydrates: 66g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 320mg | Potassium: 203mg | Fiber: 3g | Sugar: 35g | Vitamin A: 599IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg
Tried this recipe? Share it Today!Mention @lentillovingfamily or tag #lentillovingfamily!