Apple Cinnamon Caramel Glaze (Print Version)
Pillowy cinnamon rolls bursting with cinnamon apples and slathered in a creamy caramel glaze. Awesome for lazy mornings or when friends drop by.
# Ingredients:
→ Dough
01 -
500–565 g all-purpose flour
02 -
2 large eggs
03 -
1 teaspoon fine salt
04 -
115 g unsalted butter, melted
05 -
65 g granulated sugar
06 -
7 g active dry yeast
07 -
240 ml warm milk (45°C), and more if needed
→ Filling
08 -
Pinch fine salt
09 -
1/2 teaspoon ground nutmeg
10 -
2 tablespoons ground cinnamon
11 -
100 g light brown sugar
12 -
100 g granulated sugar
13 -
115 g unsalted butter, softened
14 -
2 large apples, peeled, cored, and chopped small
→ Caramel Glaze
15 -
250–375 g powdered sugar, sifted
16 -
60 ml milk
17 -
200 g packed light brown sugar
18 -
115 g unsalted butter
# Steps:
01 -
Once those rolls cool a little, pour the caramel glaze all over. Serve warm and enjoy.
02 -
Toss butter and brown sugar into a saucepan and stir on medium heat until they melt together. Whisk in milk and let it bubble. Pull off the heat, then add powdered sugar little by little, whisking until you get a sweet, runny glaze.
03 -
Heat the oven up to 175°C first. Pop your pan in and bake for 25 to 30 minutes until they’re golden and smell amazing.
04 -
Put your cut-up rolls in a greased pan, not too close. Cover and let them puff up for another half hour.
05 -
Roll the whole thing up tightly, long-ways. Pinch it shut, then slice into 12 to 14 even pieces.
06 -
Spread softened butter all over the flattened dough, cover with your spicy sugar blend, then finish by sprinkling on the apple bits.
07 -
Dust your counter with flour, then roll out the dough to a rectangle, about half a centimeter thick.
08 -
Stir your white and brown sugars, cinnamon, nutmeg, and a little salt together until blended. Set aside for later.
09 -
Work the dough on a floured counter, kneading until it's soft and stretchy, about 5 to 7 minutes. Toss it in an oiled bowl, cover with a damp cloth, and let it get big in a warm spot for 1 or 2 hours.
10 -
Mix in the rest of the flour slowly, around 60 grams at a time, until the dough just pulls away from the sides and is barely sticky.
11 -
Add the rest of the sugar, melted butter, salt, eggs, and 375 grams of flour. Mix by hand or with a mixer until it all comes together.
12 -
Toss the yeast into warm milk with a tablespoon of the sugar. Let it sit for five minutes until it bubbles up.
# Notes:
01 -
If you want your dough fluffy, keep it moist—not dry with too much flour.
02 -
Feel like some crunch? Add toasted pecans or walnuts in the filling before rolling it up.
03 -
Add more or less powdered sugar to change how thick or thin your glaze goes.
04 -
They're at their yummiest hot out of the oven.
05 -
Perfect for cozy, chilly mornings or when you want to impress your brunch crowd.