Caramel Apple Cinnamon Rolls


For the Dough

3 1/4 cups flour

2 teaspoon yeast

1/4 cup coconut sugar

1/2 teaspoon salt

1 egg

1/4 cup water

3/4 cup milk

1/3 cup butter, softened

For the Filling

2 Granny Smith Apples, chopped

3/4 cup coconut sugar, packed

1 Tablespoon cinnamon

1/4 teaspoon nutmeg

5 Tablespoons butter, softened

For the Glaze

1/4 cup butter

1/2 cup brown sugar

1/4 cup sweetened condensed milk

For the Dough

In a small saucepan over medium low heat add the milk and butter.

Stir until the butter has melted and remove from heat, let stand until warm.

In a large mixing bowl whisk together 2 1/4 cups flour, the yeast, sugar, and salt. Knead until smooth once all of the ingredients are added.

Add the egg and water and mix until just starting to combine.

Slowly add milk mixture and 1 cup of flour until the dough starts to form and become smooth, then let it rest 10 minutes.

On a lightly floured surface, roll the dough into a large 9" × 15" square. About a 1/2 inch thick.

For the Filling

Combine cinnamon, nutmeg and coconut sugar for the filling.

Spread softened butter onto the dough, keep it about a 1/2" away from the edge.

Sprinkle the cinnamon and sugar on top of the butter, then sprinkle with chopped apples. Roll up the 15 inch side into a log and pinch the seams.

Cut into 9 to 12 rolls, then put in a greased 9" ×13" pan or 9" pie pan.

Cover with a damp cloth and let rise for 30 minutes.

Preheat oven to 375,then bake for 30 minutes or until golden brown on top.

For the Glaze

Melt butter and sugar dissolved, then add milk and boil over medium high heat for 2 to 3 minutes.

Pour over warm cinnamon rolls.
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