Caramel apple cinnamon rolls

Need a way to use up all that god damn caramel sauce you whipped up for that huge cake you made a couple weeks ago? Look no further! Because June is here to save the day, yet again, with cinnamon rolls!

It’s no secret that I am a huge fan of those massive, sugar-glazed balls of yeasty, cinnamon-scented dough—which often masquerade as breakfast food—and have tried seemingly every flavor in existence, from cookie dough to peach to pumpkin. So naturally, I jumped at the idea of making a variation filled with fresh chopped apples and luxurious caramel sauce. Even if it is in no way apple season.

All I can say is, god bless supermarkets.

I acknowledge the shittiness of these photos, but in my defense, natural light is fleeting in the wintertime. And so is my patience. (Then again, my patience is fleeting regardless of the season.)

That does NOT at all interfere with the taste of this here recipe, however. Sure, it’s not hard to make something made out of dough, sugar, and caramel taste good—but these are truly exceptional, with a delicious dough adapted from my favorite cinnamon roll recipe and the perfect amount of chopped apple-caramel filling.

Pure bliss.

In other news, I miss having these for breakfast dearly.

Here’s the recipe.

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Caramel apple cinnamon rolls

Adapted from my classic cinnamon rolls and Gimme Some Oven

Ingredients

Yeast mixture

8 grams • active dry yeast • 2 teaspoons

2 grams • granulated sugar • ½ teaspoon

122 grams • water, 110 degrees F • ½ cup

Dough

122 grams • nondairy milk • ½ cup

67 grams • granulated sugar • 1/3 cup

75 grams • coconut oil • 1/3 cup

6 grams • salt • 1 teaspoon

4 grams • Ener-g egg replacer • 1 ½ teaspoons

23 grams • water • 1 ½ tablespoons

408 grams • all-purpose flour • 3 cups

Caramel apple cinnamon filling

67 grams • granulated sugar • 1/3 cup

70 grams • light brown sugar • 1/3 cup

16 grams • cinnamon • 2 tablespoons

84 grams • vegan butter, softened • ¼ cup plus 2 tablespoons

125 grams • apple, diced • 1 cup

168 grams • caramel sauce • ½ cup

Topping

168 grams • caramel sauce • ½ cup

80 grams • chopped, toasted nuts (optional) • ½ cup

Directions

Combine ingredients under “yeast mixture” in the bowl of an electric stand mixer. Set aside to proof.

For the dough, start by combining milk, sugar, coconut oil, salt, Ener-g egg replacer, and water in a small saucepan. Heat until coconut oil is melted and ingredients are combined. Do not over-heat—the mixture should feel warm to the touch, but not too hot, lest you kill the yeast.

Pour the contents of the saucepan into the stand mixer along with the yeast, which should be puffy and nicely proofed by now. Mix to combine. Add flour and mix well.

Fit the stand mixer with a dough hook and knead on medium-low speed for 5 minutes. The dough should be smooth and elastic, not sticky.

Place the dough in a large, greased bowl and cover with greased plastic wrap. Let rise in a warm place for 1 ½ hours.

For filling, combine granulated sugar, brown sugar, and cinnamon in a bowl. Set aside.

Once dough is risen, gently punch down and turn out on a lightly floured surface. Roll out into a 14 x 9 inch rectangle. Use a knife or pastry brush to spread softened vegan butter evenly across the surface. Sprinkle with sugar mixture. Evenly sprinkle diced apple on top, and drizzle with caramel sauce. Starting from the long side, roll up dough into a tight roll. Use a serrated / very sharp knife to cut the dough into slices.

Place cinnamon rolls in a greased 9 x 13 inch baking pan, spacing evenly to give them room to rise. Let rise in a warm place for another half hour.

Preheat oven to 350 degrees F. Bake caramel apple cinnamon rolls for 25 to 30 minutes, until golden brown and bubbly. Let cool for 10 minutes. Top with additional caramel sauce and chopped nuts before eating.

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