Categories: Desserts
Ingredients
- Dough:
- 1 cup whole milk
- 1/4 cup vegetable oil
- 1/4 cup granulated sugar
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 1/8 tsp active dry yeast
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- Melted salted butter, for the pans
- Filling:
- 3 Granny Smith apples, peeled and finely diced
- 4 tbsp. salted butter
- 1/2 cup packed dark brown sugar
- 1/4 cup heavy cream
- 1/2 tsp ground cinnamon
- Icing:
- 4 tbsp. salted butter
- 1/2 cup packed dark brown sugar
- 1/4 cup heavy cream
- 1/2 to 1 1/2 cups powdered sugar
- 1/8 tsp salt
Directions
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For the dough: Combine the milk, vegetable oil and granulated sugar in a large saucepan or small pot. Heat until just about to boil—but don’t let it boil. Turn off the heat and let it cool until warm. Add 2 cups flour and the yeast and stir to combine. The dough will be very sticky at this point. Cover the pot and let the dough rise for an hour.
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Add the remaining 1/4 cup flour, the baking powder, baking soda and salt to the dough. Stir to combine. Turn out onto a lightly floured work surface and knead briefly to combine. At this point you can proceed with the rolls or wrap the dough tightly in plastic wrap and refrigerate until you need it.
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Meanwhile, for the filling: Saute the apples in a large dry skillet over medium-high heat until golden brown, about 5 minutes. Remove them to a plate and set aside.
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In the same skillet over medium heat, add the butter and then the brown sugar. Stir until the butter melts and the sugar dissolves. Stir in the heavy cream and let it bubble up and thicken for about 2 minutes. Reduce the heat to low and return the apples to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 2-3 minutes. Spoon it into a bowl and refrigerate until cool, about 25 minutes.
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Preheat the oven to 375. Roll out the dough on a lightly floured surface into a 10×6 inch rectangle with a long side facing you. Spoon the caramel apples over the dough and spread out evenly, leaving a 1-inch border at the top and bottom of the dough. Starting with a long side, 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.
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Cut the dough into 3/4-inch thick slices. Brush a little melted butter into the bottom of two 9-inch pie pans. Arrange the slices snugly in the pans. Let the rolls rise for 20-25 minutes. Bake the rolls until they’re nice and golden, 15-18 minutes.
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For the icing: Melt the butter in a saucepan over medium heat. Add the brown sugar and let it dissolve and start to bubble. Add the heavy cream and cook for 2 minutes, whisking constantly. Turn off the heat and whisk in 1/2 cup powdered sugar and the salt. Add up to 1 cup more 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.