Apple Pie-Cinnamon Rolls
Recipe information
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Cooking:
30 min.
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Servings per container:
24
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Source:

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.