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Caramel Apple Rolls

Updated: 13 Mar 2017

Ingredients

  • 480ml whole milk
  • 120ml vegetable oil

  • 100g sugar

  • 675g plain flour

  • 7g dry yeast
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt

Filling

  • 4 granny smith apples, finely diced
  • 112g butter
  • 200g brown sugar
  • 120ml double cream
  • 1 tsp cinnamon

Icing (optional) * 112g butter * 200g brown sugar * 120ml double cream * 250g icing sugar * 1/4 tsp salt

Method

  1. Combine the milk, vegetable oil and sugar in a large saucepan. Heat it until just about to boil but don't allow it to boil. Turn off the heat and let it cool until just warm - about 45 minutes.
  2. Combine 600g of the flour with the yeast and stir to combine. Add the warm milk/oil/sugar mixture and combine. The dough will be very sticky. Cover the mixing bowl and leave to rise for at least an hour until doubled in size.
  3. Make the filling: saute the apples in a large pan over medium high heat for 3 to 4 minutes. Remove to a plate and set aside. In the same pan, melt the butter and brown sugar; stir until the butter has melted and the sugar has dissolved then pour in the cream. Stir it and let it bubble up and thicken for about a minute. Then turn the heat to low and add the apples back in. Sprinkle in the cinnamon, stir through and let thicken for 1 - 2 minutes. Remove to one side and cool almost completely before you try to use it (at least an hour).
  4. Add the remaining flour, the baking soda, baking powder, and salt. Stir to combine and knead using the KitchenAid until the dough is smooth. At this point you can make the rolls, or refrigerate the dough (covered) until required).
  5. Preheat the oven to 170c. Prepare your pans by brushing with melted butter (bottom and sides).
  6. Roll out the dough on a floured surface to a rectangle 25cm x 75cm. Spoon with caramel apples and spread evenly. Roll the dough in a long tight roll and pinch the seam when you get to the end. Slice the rolls about 2cm thick using a dough scraper.
  7. Place the rolls in the buttered tins. Leave to rise for about 25 minutes then bake for 20 - 25 minutes until risen and golden. Use a tinfoil hat if they start getting too dark.
  8. If making the icing: while the rolls are baking, melt the butter and brown sugar in a saucepan over a medium heat. Add the brown sugar and let it dissolve and start to bubble. Add the cream, then cook for 2 minutes whisking constantly. Turn off the heat and add the icing sugar and whisk together. Add more icing sugar if you want it to be thicker. Spread over the top of the rolls as soon as they come out of the oven.