Caramel Apple Cinnamon Rolls Glaze (Print)

Tender rolls packed with spiced apples, topped with silky caramel glaze. Perfect for cozy mornings or gatherings.

# Ingredients:

→ Dough

01 - 240 ml warm milk (45°C), plus extra as needed
02 - 7 g active dry yeast
03 - 65 g granulated sugar
04 - 115 g unsalted butter, melted
05 - 1 teaspoon fine salt
06 - 2 large eggs
07 - 500–565 g all-purpose flour

→ Filling

08 - 2 large apples, peeled, cored, and finely chopped
09 - 115 g unsalted butter, softened
10 - 100 g granulated sugar
11 - 100 g light brown sugar
12 - 2 tablespoons ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - Pinch fine salt

→ Caramel Glaze

15 - 115 g unsalted butter
16 - 200 g packed light brown sugar
17 - 60 ml milk
18 - 250–375 g powdered sugar, sifted

# Steps:

01 - Combine warm milk and yeast in a large mixing bowl with 1 tablespoon of the measured sugar. Allow mixture to rest for 5 minutes, until foamy.
02 - Add remaining granulated sugar, melted butter, salt, eggs, and 375 g flour. Mix with a spatula or stand mixer until incorporated.
03 - Gradually add the rest of the flour, 60 g at a time, mixing until dough pulls away from the sides and becomes only slightly tacky.
04 - Knead dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm area for 1–2 hours until doubled in size.
05 - In a mixing bowl, blend together granulated sugar, brown sugar, cinnamon, nutmeg, and a pinch of salt. Set aside.
06 - Roll out the dough on a floured surface to a 1/2 cm thick rectangle.
07 - Spread softened butter evenly over the dough. Sprinkle with the cinnamon-sugar mixture, then evenly distribute chopped apples.
08 - Tightly roll the dough from the long side into a log. Pinch seam to seal and slice into 12–14 equal pieces.
09 - Arrange sliced pieces in a greased baking pan, slightly spaced. Cover and rise for 30 minutes.
10 - Preheat oven to 175°C. Bake for 25–30 minutes, or until golden brown and cooked through.
11 - In a saucepan over medium heat, melt butter and brown sugar, stirring until dissolved. Whisk in milk and bring just to a boil. Remove from heat and slowly whisk in sifted powdered sugar until a smooth, pourable glaze forms.
12 - Allow baked rolls to cool slightly in the pan, then generously drizzle with warm caramel glaze before serving.

# Additional Notes:

01 - For best texture, avoid adding excess flour; dough should be soft but manageable.
02 - Chopped roasted pecans or walnuts can be sprinkled over the filling before rolling for added crunch.
03 - Glaze consistency can be adjusted by varying the amount of powdered sugar.
04 - These rolls are most indulgent served warm, fresh from the oven.
05 - Ideal for autumn gatherings or a special brunch treat.

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