[Fall Bucket List] Overnight Caramel Apple Rolls

Holy deliciousness. I made these (from scratch!) on Saturday for breakfast and they turned out better than I could have ever imagined! (And they re-heated wonderfully for breakfast on Sunday too!)

Ingredients

Filling

1/3 cup granulated sugar

1 tsp ground cinnamon

1 medium cooking apple, peeled and chopped (1 1/2 cups)(I used 2 smaller Gala apples)

Rolls

3 to 3 1/2 cups Gold Medal™ all-purpose flour or Better for Bread™ bread flour (I used all purpose)

1/4 cup granulated sugar

1 tsp salt

1 pkg regular or quick active dry yeast

1/2 cup applesauce

1/4 cup butter or margarine

1/2 cup milk

1 egg

1/2 cup packed brown sugar

1/2 cup applesauce

3 Tbsp butter or margarine, melted

1/2 cup chopped walnuts (I left the nuts out)

2 Tbsp butter or margarine, softened

Directions

In medium bowl, mix filling ingredients. 

Set aside. 

In large bowl, mix 1 cup of the flour, 1/4 cup sugar, the salt and yeast.

In 2-qt saucepan, cook 1/2 cup applesauce, 1/4 cup butter and the milk over medium heat, stirring constantly, until very warm (120-130°F). 

Add warm mixture and egg to flour mixture; beat with electric mixer on low speed until moistened. 

Beat on medium speed 2 min. Stir in enough remaining flour to make dough easy to handle.

Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 min or until smooth and springy. 

Place in large greased bowl, turning dough to grease all sides. Cover and let rise in warm place 45-60 min or until double. (Dough is ready if indentation remains when touched.)

Grease bottom and sides of 13" x 9" pan with shortening (I used Pam cooking spray). Mix brown sugar, 1/2 cup applesauce, 3 Tbsp melted butter and the walnuts in pan; spread evenly.

Gently push fist into dough to deflate. 

Roll dough into 15x12" rectangle. Spread 2 Tbsp softened butter over dough; sprinkle with filling.

Tightly roll up rectangle, beginning at 15" side; pinch edge of dough into roll to seal. Stretch and shape until even. 

 Cut roll into twelve 1" slices. Place slightly apart in pan.

Cover and refrigerate at least 8 hr but no longer than 48 hr.

Before baking, let rolls stand at room temperature 30 minutes (rolls will not rise during this time).
(I took them out before we left for swim and they were out for about an hour instead of the 30 minutes that it suggested and they turned out fine).

Heat oven to 400ºF. Bake 20-25 min or until golden brown. Cool in pan 1 min.

(I cooked for 21 minutes but I think 20 minutes would have been just fine.)

Place heatproof serving platter or tray upside down onto pan; turn platter and pan over. 

 Let stand about 1 min so caramel can drizzle over rolls; remove pan.

Serve warm.

Printable recipe here (from the Betty Crocker website).

Bake these now. Thank me later.

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Now, tell me!

What Fall fun have you been up to?

Pick an item, celebrate Fall, and link up with us!
I would love to see how you and your family are spending Fall.

 Desiree at Macke Monologues | Stephanie at Wife Mommy Me | Elizabeth at Chasin' Mason