Caramel Apel Cinnamon Roll #Christmas #caramel

THIS SWEET BREAD IS DELICIOUSLY Filled FULLY WITH SUGAR, SWEET WOOD AND APPLE AND INCLUDED IN A WARM CARAMEL SIRUP! PERFECT FOR BREAKFAST OR BRUNCH!


Growing up there are a number of Christmas traditions our family always keeps. At some point my father started making almost famous and truly amazing toffee every year to give to neighbors (off a few years we even caroled our friends down if) and Christmas morning cinnamon rolls. We often end up using Pillsbury cans, but now that I bake another I like making homemade cinnamon rolls too. And this caramel apple cinnamon roll is one of my new favorites!

Material
For dough:

  • 2½ tsp yeast (1 package)
  • 1 cup of milk (warm)
  • ⅓ cup of sugar
  • ½ cup of butter (1 stick)
  • 1 tsp salt
  • 2 eggs
  • 4 cups of flour

To fill:

  • ⅓ cup of butter
  • 1 cup brown sugar
  • 2 tablespoons of cinnamon
  • 2 large granny smith apples (peeled, peeled and diced)

For caramel syrup:

  • 1/2 cup of butter (1 stick)
  • 2/3 cups of brown sugar
  • 1/3 cup of white sugar
  • 6 tablespoons of thick cream

Instructions

  1. Dissolve the yeast in warm milk in a large bowl.
  2. Add sugar, butter, salt, eggs, and flour to the bowl and mix.
  3. After the dough starts coming from the edge, beat for about 5 minutes (if you use your hands, dust them lightly with flour to avoid sticking) until a large ball is formed.
  4. Cover the bowl with a towel and allow it to rise for 45 minutes to 1 hour, until the dough has doubled in size.
  5. Lightly flour you counter top and roll the dough to approximately 16 x 21 inches, and ¼ inches thick.
  6. Preheat your 400 degree oven.
  7. Combine sugar and cinnamon in a small bowl. Set aside.
  8. Place your apple cubed in a small pan and cook it on your stove for 3-4 minutes until it begins to soften.
  9. Scattered melted butter on the surface of your dough.
  10. Sprinkle a generous mixture of sugar cinnamon over the surface of the mixture.
  11. Spread on diced apple evenly the sugar cinnamon mixture.
  12. Carefully roll the dough from the upper end to the bottom edge.
  13. Use a thread, or a very sharp knife Cut the mixture 1 to 1 1/2 inch slices.
  14. Brush 9 x 13 baking pans (you might also need a bread pan) - I have 14 rolls, so 12 in a 9 x 13 pan and 2 pan pans)
  15. Cover the pan with foil and bake for 10 minutes.
  16. Reveal and bake for an additional 10-15 minutes until the bread is golden.
  17. While they are baked Add your butter to a small sauce pan.
  18. Melt the butter over high heat.
  19. Add sugar, sugar and heavy cream.
  20. Stir constantly until the sugar dissolves.
  21. Once bubbling cook for about 3 minutes.
  22. Remove from heat and drizzle over the roll before serving.

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