Name: Apple Pie-Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Warm water (110 degrees F/45 degrees C) - ½ cup; Active dry yeast - 2 tablespoons; White sugar - 1 tablespoon; Melted butter - ½ cup; White sugar - ½ cup; Eggs - 2; Salt - 2 teaspoons; Warm milk - 1 ½ cups; All-purpose flour, or more as needed - 5 cups; Apples - peeled, cored, and diced - 5; White sugar - 1 cup; Quick-cooking tapioca - 2 tablespoons; Lemon juice - 1 teaspoon; Ground cinnamon - ½ teaspoon; Melted butter, divided - 6 tablespoons; Brown sugar, divided - ½ cup; White sugar - 2 cups; Water - ½ cup; Light corn syrup (Optional) - 1 teaspoon; Whipping cream - 1 cup; Vanilla extract - 1 tablespoon; Salt - 1 teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Apple Pie-Cinnamon Rolls

1. Warm water (110 degrees F/45 degrees C) - ½ cup

2. Active dry yeast - 2 tablespoons

3. White sugar - 1 tablespoon

4. Melted butter - ½ cup

5. White sugar - ½ cup

6. Eggs - 2

7. Salt - 2 teaspoons

8. Warm milk - 1 ½ cups

9. All-purpose flour, or more as needed - 5 cups

10. Apples - peeled, cored, and diced - 5

11. White sugar - 1 cup

12. Quick-cooking tapioca - 2 tablespoons

13. Lemon juice - 1 teaspoon

14. Ground cinnamon - ½ teaspoon

15. Melted butter, divided - 6 tablespoons

16. Brown sugar, divided - ½ cup

17. White sugar - 2 cups

18. Water - ½ cup

19. Light corn syrup (Optional) - 1 teaspoon

20. Whipping cream - 1 cup

21. Vanilla extract - 1 tablespoon

22. Salt - 1 teaspoon

How to cook deliciously - Apple Pie-Cinnamon Rolls

1. Stage

Combine warm water, yeast, and 1 tablespoon sugar in a small bowl. Set aside to activate, about 5 minutes.

2. Stage

Mix butter, 1/2 cup sugar, eggs, and salt together in a large mixing bowl. Stir in activated yeast mixture. Stir in warm milk. Add flour 1 cup at a time, mixing well.

3. Stage

Knead dough on a well-floured surface, adding flour until dough is no longer sticky. Place dough in a well-greased bowl and let rise, 1 1/2 to 2 hours.

4. Stage

Meanwhile, combine apples and sugar for filling in a large saucepan. Let stand until juice starts to release. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard for 1 minute, stirring frequently. Stir tapioca, lemon juice, and cinnamon into the mixture. Boil hard for 1 minute more; remove from heat.

5. Stage

Punch down risen dough and separate into 2 pieces. Roll out 1 piece into a large rectangle, about 9x13 inches and 1-inch thick. Spread 3 tablespoons melted butter all over the dough. Spread 1/2 of the apple mixture as evenly as possible over dough. Sprinkle 1/4 cup brown sugar evenly over apples. Roll dough as tightly as possible and squish seams together. Use a sharp knife or a piece of unflavored dental floss to slice dough into about a dozen 1-inch-thick rolls. Place rolls into a greased 9x13-inch baking dish. Repeat with second piece of dough. Let rise until doubled in size, 30 minutes to 1 hour.

6. Stage

Preheat the oven to 350 degrees F (175 degrees C).

7. Stage

Bake rolls in the preheated oven until golden, 20 to 22 minutes.

8. Stage

Meanwhile, mix sugar, water, and corn syrup together in a medium-large saucepan. Bring to a boil over high heat, whisking until sugar is dissolved. Let mixture boil until it turns caramel-colored, 5 to 12 minutes, watching so that it doesn't burn. Reduce heat to low; slowly stir in cream, vanilla extract, and salt. Continue to simmer caramel topping until thickened, about 1 minute more.

9. Stage

Remove cinnamon rolls from the oven and drizzle with caramel while hot.