Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons butter (melted)
  • 1 3/4 cup whole milk
  • 1/4 cup water
  • 4 1/2 cups bread flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons powdered milk
  • 1 envelope dry active yeast (very fresh)
  • 1/2 teaspoon salt
  • 1 egg
  • 5 tablespoons butter (very soft, but not melted)
  • 2/3 cup light brown sugar (packed)
  • 1 1/2 tablespoon cinnamon
  • 2 Granny Smith apples (cored and finely chopped)
  • 1/4 cup caramel sauce (homemade or store-bought)
  • 3/4 cup caramel sauce

Instruction

  • Make the dough: Fit a stand mixer with the dough hook and large mixing bowl. Add the warm milk, yeast, egg, sugar, salt and melted butter to the bowl. Whisk thoroughly by hand.
  • Tip in the flour. Turn the stand mixer on at its lowest speed and mix for 6 minutes. You may need to scrape the bowl down once or twice.
  • After 6 minutes test the dough by touching it with a clean and dry finger. If the dough sticks to your finger add extra flour a tablespoon at a time until the dough no longer sticks to your finger. It should feel slightly tacky but shouldn’t stick.
  • When the dough is ready, add a small drizzle of olive oil to a bowl and turn the dough into the bowl. Flip the dough over a few times so that it’s coated in oil. Cover the bowl with clingfilm and leave to rise in a warm place. This will take approx 1 hour but might take longer depending how warm your kitchen is. You are looking for the dough to double in size.
  • Make the filling: Add the brown sugar and cinnamon to a small bowl and mix together. Chop the apples into small bite-sized pieces.
  • Assemble the rolls: When the dough has risen to twice its size remove it from the bowl and turn out onto a lightly floured surface. Roll the dough out into a rectangle of roughly 8x15 inches.
  • Spread the 4 tbsp of very soft butter on to the surface of the dough then sprinkle over the cinnamon sugar and chopped apples. Drizzle over 1/4 cup of caramel sauce.
  • With the longest side facing you, roll the dough up into a tight sausage shape. Pinch the seam of the dough together with your fingers.
  • Cut the dough sausage in half and then cut each half into 6 equal pieces. Ours were about 5cm each.
  • Grease a rectangular baking dish (ours was 12 inches) with 1 tbsp butter. Arrange the rolls in the dish leaving a bit of space in-between. Put the dish somewhere warm for 30 mins, during this time the rolls will puff up and join together.
  • Meanwhile, preheat the oven to 350ºF.
  • Bake the rolls in the center of the preheated oven for 35-40 mins or until the rolls are lightly brown. Check on them after 20 minutes or so and if they are browning too quickly, cover them with foil.
  • Once baked, remove from the oven and drizzle over 3/4 cup caramel sauce.
  • Serve while still warm. Enjoy!