When I put this picture on Instagram and Facebook yesterday, there were a few recipe requests…
One of my favorite things about this recipe (that is really my sister’s) is that you can make these rolls ahead and freeze them. I do this every December and then on Christmas Eve I pull them out of the freezer and let them thaw and rise in the counter. Christmas morning I turn the coffee pot on and put these scrumptious rolls in the oven. We open gifts to the smell of cinnamon and butter baking. Mmmmmmmmm…..
Yesterday, I adapted this recipe for a little fall flavor by layering apple slices in the bottom of the pan before I added the caramel sauce and the rolls. So good!
2 1/2 c warm water (105*-115*)
2 T (or 2 pkgs) of active yeast
1/4 c. real maple syrup
1 1/2 T vanilla
1/2 c veg oil
1/2 c buttermilk powder (or dry milk)
1 T salt
7 1/2-8 c flour
1 c butter
2 c packed brown sugar
3/4 c light corn syrup
1/4 c water
6 T melted butter, separate…do not add to cinnamon and sugar
1 1/2 c brown sugar
1/4 c cinnamon
5 c. peeled and sliced apples
In small bowl combine 1 c warm water, yeast, and a pinch of sugar. Dissolve and let stand until foamy.
In large bowl or mixer bowl, combine remaining water, sugar, egg, vanilla, oil, buttermilk, salt, and 2 c flour. Beat hard until creamy, add yeast mixture and stir in remaining flour, 1/2 c at a time, until dough clears sides if bowl. Knead dough until smooth and springy–5-7 min. Cover and let rise.
Prepare caramel glaze 10 minutes before forming rolls. Grease sides and bottom of two 9×13 pans. Layer apple slices on bottom of pans. Divide caramel sauce between the two pans and our over apples.
Divide dough in half. Roll dough out on rectangle and spread 1/2 of melted butter on dough. Combine cinnamon and sugar, sprinkle half over melted butter. Tightly roll dough from top making a long tube. Cut into 12 rolls. Place rolls on top of caramel apples. Do the same with the other half of dough.
If baking right away, let rolls rise until double in size and bake at 350* for 30-35 min. You can cover unbaked rolls and refrigerate overnight, if desired. Take rolls out of fridge and let stand 30 min before baking. Or cover rolls with foil and freeze. Take rolls out of freezer 6-8 hours before baking and let thaw and rise. Bake.
Who knows? Maybe these rolls will become a family tradition for yours too.