Caramel Apple Pecan Sweet Rolls

Recipe by Elizabeth Howell, Batavia, Ohio
First place, Yeast Breads (Rolls-Sweet), 2018

Baking temperature: 375º F
Baking time: 14 - 17 minutes
Yield: 8 rolls

Ingredients

Dough:

• 1 package active dry yeast
• ½ cup warm water
• ½ cup lukewarm milk (scalded then cooled)
• 1/3 cup sugar
• 1/3 cup butter, softened
• 1 tsp. salt
• 1 egg
• 3 ½ to 4 cups all-purpose flour

Filling:

• 2 apples (diced)
• 1 tbsp. butter
• ½ cup granulated sugar
• 1 ground cinnamon
• 3 tbsp. butter, melted
• 1 ½ cups powdered sugar
• 2 tbsp. apple cider

Frosting:

• ¾ cup packed brown sugar
• 1/3 cup butter, cubed
• ¼ cup milk
• Dash of salt
• 1 ½ cups confectioners’ sugar

Instructions

1. Dissolve one package active dry yeast in ½ cup lukewarm water (let sit for about 5 minutes).
2. In a saucepan, heat ½ cup milk on medium heat until film develops on top.
3. Let cool until lukewarm.
4. In large mixing bowl, combine sugar, salt, butter, eggs, milk and yeast. Stir until blended.
5. Add 2 cups of flour and stir until blended. Continue to add flour until dough becomes manageable with hands and smooth.
6. Knead dough for about 4 minutes.
7. Grease mixing bowl and return ball of dough to mixing bowl turning to make sure all sides are lightly oiled.
8. While waiting for dough to rise, prepare filling.
9. Sauté 2 apples, chopped and diced in 1 tbsp. butter in skillet on medium heat until crisp and tender. Remove from heat.
10. Put 1 ½ cups powdered sugar into small mixing bowl and add 2 tbsp. apple cider and 3 tbsp. melted butter stirring until mix becomes a somewhat thin paste. Set aside.
11. In separate bowl combine 1 tsp. cinnamon and ½ cup granulated sugar. Set aside.
12. After dough has doubled in size, punch it down and remove from bowl onto lightly floured counter. Rolling with a rolling pin into a rectangle shape.
13. With back of spoon spread apple cider paste on all of the rectangle all the way to the edges, sprinkle with sautéed apples and then top with cinnamon sugar mix.
14. Roll up dough jelly roll style and cut into 2 “ pieces and place on parchment lined baking pans cut side up.
15. Raise for another 1 hour.

Frosting:

1. In a small, heavy saucepan, combine the brown sugar, butter, milk and salt.
2. Cook and stir over low heat until sugar is dissolved.
3. Increase heat to medium. DO NOT STIR. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color.
4. Transfer to a small bowl and cool to room temperature.
5. Gradually beat in confectioners’ sugar until frosting achieves spreading consistency.
6. Preheat oven to 375 degrees.
7. Place rolls in oven and bake 14 to 17 minutes until rolls are golden brown.
8. Let cool and frost with caramel frosting and top with coarsely chopped pecans.