Caramel Ap­ple Cin­na­mon Rolls

Woman's World - - Cook Up Something Amazing -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.