Congratulations to David Nichols, the 1st Place winner in the Cakes, Breads and Cookies category.

Carmel Apple Cinnamon Rolls

Dough:
1 cup warm milk
1 egg
4 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
3 1/3 cup bread flour
1-1/2 teaspoon active dry yeast

Filling:
2 Granny Smith apples
1 cup brown sugar
4 tablespoons butter
1 tablespoon cinnamon
1 cup chopped pecans

Topping:
1 cup sugar
1/4 cup water
1 cup powdered sugar
1/2 cup half and half

Directions:

  1. Place milk, egg, butter, sugar, salt, flour and yeast in bread machine pan. Make sure you add yeast last. Set bread machine on Dough cycle and begin.
  2. In a large pan combine filling ingredients and cook on medium heat for 15 minutes or until apples are tender and set aside.
  3. After bread cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 10×15. Spread filling evenly over dough.
  4. Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, cut the roll into one inch pieces. Place the pieces in a 9×13 pan.
  5. Put in oven, with oven OFF, and a pan of warm water under the rolls for 1 hour to allow to rise.
  6. Bake in a 350 degree oven for 20 minutes or until brown.
  7. For the topping: heat sugar and water in sauce pan until sugar caramelizes, about 10 minutes on med-high heat. Take off heat and add 1/4 cup half and half stirring until combined. Then mix powdered sugar and 1/4 cup half and half until combined. Drizzle caramel topping and powdered sugar icing over apple cinnamon rolls and enjoy.
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