Caramel Apple Cinnamon Roll Filling

1. Make the caramel apple filling first, because it needs time to cool down. Peel 5 large apples, remove the core and cut into quarter inch pieces.
2. Add the apple pieces, 3 Tbsp butter, 1 cup brown sugar, 2 Tbsp lemon juice and 2 tsp cinnamon, and 1/4 tsp salt into a large skillet. Heat over medium-high heat, using a spoon or spatula to stir occasionally. Cook until the mixture begins to bubble, then reduce the heat to medium.
3. In a small bowl whisk together 2 Tbsp of water and 2 Tbsp of cornstarch to make a cornstarch slurry. This will help thicken the filing. Pour into the apple mixture and cook for 5-10 more minutes, stirring occasionally. Cook just until the apples are soft. If you over-cook them they’ll fall apart and look more like applesauce than apple cake filling!
4. Transfer the filling into a separate container and chill in the fridge. Once fully cooled, the filling can be stored in the fridge in an airtight container for up to a week (it doesn’t freeze well). Be sure the filling is chilled before you spread it onto the cinnamon roll dough! They’ll be a lot harder to cut if it isn’t.

Cinnamon Roll Dough

1. In a large bowl or the bowl of a stand mixer, combine 4 1/4 cups of flour, 2 packets of instant dry yeast and 1 tsp salt.
2. In a separate bowl, combine 1 cup milk, 1/2 cup softened butter and 1/2 cup granulated sugar. Heat for 1 minute in the microwave and stir to combine the ingredients. The butter should be fully melted.
3. Slowly pour the warm milk mixture into the flour mixture and mix on medium speed with a dough hook or by hand. Scrape around the edges with a rubber spatula to make sure all the flour gets incorporated.
4. Add in 2 large eggs, one at a time. Mix on a medium speed until a sticky dough ball forms.
5. Continue to mix the dough on a medium-low speed for 2-3 minutes until the dough becomes more elastic.
6. Keep mixing the dough and add additional flour 1 Tbsp at a time until the dough is tacky but no longer sticky (usually takes me 3-4 additional Tbsp of flour). It should pull away /no longer stick to the sides of your mixing bowl once it’s ready to rest.
7. Cover your bowl with plastic wrap and set aside to allow the dough to rest for 10-20 minutes to allow the gluten to relax. This will make it easier to roll out.
8. Place the dough on a lightly floured surface and roll it into a large rectangle that’s about 14 in x 18 in. It should be about 1/2 cm thick.
9. Spread 1/2 cup of room temperature butter on the dough, leaving 1/2 inch of dough on the long side of the rectangle uncovered (this will help you seal off the roll and keep it tight). Spread the chilled apple filling over the buttered section of the dough in an even layer,
10. Roll the dough horizontally, toward the uncovered strip.
11. Cut 12 equal pieces and place in a greased 9 in x 13 in pan using dental floss. It sounds weird but it gives you super clean cuts!
12. If you are making these cinnamon rolls the night before, cover the cinnamon rolls with plastic wrap and place in the fridge overnight.
13. If you make these the morning of, at this stage you can let them proof in a warm place for about 30 minutes. I like to preheat my oven to 200 F, turn it off, then place my cinnamon rolls into the oven to proof because my apartment is always cold.
14. If you make these cinnamon rolls the night before, take them out of the fridge 1-2 hours before you want to bake them. Place the rolls in a warm place to thaw and proof.
15. Once they have risen, preheat your oven to 350 F / 175 C. Bake for 28-32 minutes, or until rolls are golden brown. Rotate the pan halfway through to help them bake evenly.

Caramel Cinnamon Roll Glaze

1. To make the glaze, stir together 1/2 cup of butter, 4 Tbsp caramel, 2 tsp vanilla extract, 1/4 tsp salt and with a spoon or electric mixer.
2. Add in 1 1/2 cups of powdered sugar and 2-3 Tbsp of whole milk. Stir until the glaze is smooth.
3. Let the caramel apple cinnamon rolls cool for 10-20 minutes, then spoon the caramel glaze over the cinnamon rolls. Drizzle the rest of caramel on top then enjoy warm!