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Overnight Caramel Apple Rolls
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Prep Time:
35 minutes
Total Time:
10 hours 30 minutes
Indulge in caramelized apple rolls made with premium Gold Medal® flour for a timeless sweet treat.
Ingredients:
  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 medium cooking apple, peeled and chopped (1 1/2 cups)
  • 3 to 3 1/2 cups Gold Medal™ all-purpose flour or Better for Bread™ bread flour
  • 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
  • 3 Tbsp butter or margarine, melted
  • 1/2 cup chopped walnuts
  • 2 Tbsp butter or margarine, softened
Instructions:
  • Combine the filling ingredients in a medium bowl and set aside. In a large bowl, mix 1 cup of flour, 1/4 cup sugar, salt, and yeast.
  • In a 2-quart saucepan, combine 1/2 cup applesauce, 1/4 cup butter, and milk. Cook over medium heat, stirring constantly, until warm (120-130°F). Add this mixture along with an egg to the flour mixture. Mix with an electric mixer on low speed until just moistened, then beat on medium speed for 2 minutes. Stir in enough remaining flour until dough is easy to handle.
  • Transfer the dough to a lightly floured surface and coat it with flour by gently rolling. Knead for about 5 minutes until the dough is smooth and springy. Place the dough in a large greased bowl, ensuring all sides are coated with grease. Cover the bowl and let the dough rise in a warm place for 45-60 minutes or until it doubles in size. You'll know it's ready when an indentation remains when touched.
  • Prepare the 13x9" pan by greasing it with shortening. Combine brown sugar, 1/2 cup applesauce, 3 Tbsp melted butter, and walnuts in the pan, spreading the mixture evenly.
  • Press your fist gently into the dough to release the air. Roll the dough into a 15x12" rectangle. Evenly spread 2 tablespoons of softened butter over the dough and sprinkle with the filling. Roll up the dough tightly, starting from the 15" side, and seal the edge by pinching it. Shape the roll evenly and cut it into twelve 1" slices. Arrange the slices slightly apart in a pan. Cover and refrigerate for at least 8 hours, but no more than 48 hours.
  • Allow rolls to rest at room temperature for 30 minutes before baking (rolls will not rise during this time). Preheat the oven to 400°F. Bake for 20-25 minutes until golden brown. Let cool in the pan for 1 minute. Place a heatproof serving platter or tray upside down onto the pan, then turn over. Allow to sit for about 1 minute to let the caramel drizzle over the rolls, then remove the pan. Serve warm.

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