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Caramelized Apple Cinnamon Rolls

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: About 10 rolls 1x

Ingredients

Scale
  • About 1 lb. of Runza dough … or other sweet brioche bread dough
  • 3 Tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 1/2 Tablespoons melted butter
  • 1/2 cup caramelized honeycrisp apples, chopped into small pieces
  • Caramel syrup, for drizzling

Instructions

  1. Preheat the oven to 170 F. Spray a medium rectangular pyrex or 9×5 inch bread pan with cooking spray.
  2. On a clean, floured surface, roll out the bread dough into a long skinny rectangle about 6 inches wide and as long as you can make it. The dough should be thin, about 1/4 inch thick.
  3. In a small bowl, stir together the sugar and cinnamon.
  4. Brush the dough with melted butter, then sprinkle with the cinnamon sugar mixture. If you have any extra, save it for next time! Sprinkle evenly with the apples.
  5. Roll up the dough lengthwise, making a long, skinny log. Slice the log horizontally into rolls about 1 – 1 1/2 inches long. Set the rolls cut side down in the prepared pan, leaving space between them. Spray the tops with cooking spray, then cover the rolls with a clean kitchen towel and set them in the oven to rise. Turn OFF the oven while the buns are rising. In about 30 – 40 minutes, when the rolls have puffed up nicely and filled up the spaces in between them, they are ready to bake.
  6. Take the towel off, drizzle lightly with caramel syrup, then bake the rolls at 350 F. for about 20 – 25 minutes or until the rolls are set in the middle and lightly browned on top. Let cool briefly before eating.

Notes

We used Classic French Caramelized Apples (https://www.thespruceeats.com/caramelized-apples-recipe-1375146) for this recipe, but I think bourbon apples would also be delicious. If there is any liquid in the apples, drain off the liquid, then toss the apples with a Tablespoon of flour before spreading on the dough.

After rising if there is excess apple liquid in the bottom, use a baster to pull a good amount that liquid out of the pan before drizzling with caramel sauce.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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