Caramel Apple Cinnamon Rolls

Wake up to something wonderful— warm cinnamon-spiced apple-filled rolls drenched in salted caramel glaze

FILLING

4 apples, such as Gala, about 1 lb., 12 oz., peeled, cored, cut into 1/2" pieces 1/3 cup sugar 1 Tbs. allpurpose flour 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg

DOUGH

1 pkg. (16 oz.) hot roll mix, such as Pillsbury 1 cup hot water (120°F–130°F) 2 Tbs. + 1/4 cup butter, at room temperature 1 egg 3 Tbs. + 1/3 cup sugar 1/4 tsp. ground cinnamon

GLAZE

1/2 cup store-bought salted caramel topping, at room temperature 1 Tbs. milk 1 Tbs. butter, at room temperature ● Filling: In pot, combine apples, sugar, flour, cinnamon and nutmeg; over medium-low heat, cook, stirring occasionally, until apples are tender, about 15 minutes. Transfer to bowl; cool. Coat 13"x9" baking pan with cooking spray. ● Dough: Make roll mix with water, 2 Tbs. butter and egg according to package directions, adding 3 Tbs. sugar. Knead dough and let rest as directed on package. On lightly floured surface, roll dough into 15"x10" rectangle. Spread with remaining with remaining sugar, then butter; cinnamon. sprinkle Spread with filling, leaving 1" border along long sides. Starting from one long side, roll up jellyroll style; press edge of dough roll to seal. Cut crosswise into 12 slices. Arrange in pan cut sides up; cover with plastic. Let rise in warm place until doubled, 30 minutes. ● Preheat oven to 375°F. Uncover rolls. Bake 30-35 minutes or until baked through and browned. Cool slightly. ● Glaze: Mix caramel topping, milk and butter. Drizzle over warm rolls. Servings: 12. Cals.: 337. Protein: 5 g. Fat: 10 g. (5 g. saturated). Chol.: 37 mg. Carbs.: 58 g. Sodium: 357 mg. Fiber: 2 g. Sugar: 29 g. Kitchen time: 50 minutes. Total time: 1 hour, 50 minutes.