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- 1 cup warm milk
- 2 eggs, room temp.
- 1/3 cup butter, melted
- 4 1/2 cups bread flour (or all purpose if you can’t find it)
- 1 teaspoon salt
- 2 1/2 tsp bread machine yeast (or regular yeast if doing it by hand)
- 5 medium sized apples – peeled, cored, & diced
- 3 tablespoons butter
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1 tsp cornstarch
For the Brown Sugar Cinnamon Filling:
- 1 stick butter, softened
- 1 cup brown sugar
- 2.5 tablespoons cinnamon
For the Caramel Cream Cheese Icing:
- 8 ounces cream cheese, softened
- 1 stick butter, softened
- 3 cups confectioners sugar
- 1 tablespoon vanilla extract
- 5-6 tablespoons caramel ice cream topping
- Plus, one more half stick of butter for the pan
Instructions:
Add all the dough ingredients to the pan in your bread machine in the order as recommend by your bread machine manufacturer. (Usually all liquids/wet items, then seasonings, then flour, & a well in the flour for the yeast)
Add all the dough ingredients to the pan in your bread machine in the order as recommend by your bread machine manufacturer. (Usually all liquids/wet items, then seasonings, then flour, & a well in the flour for the yeast)
When the dough is done, remove it to a lightly floured surface & let it rest for 15 minutes.
Meanwhile, in a large skillet over medium/high heat, melt the butter – then add in the diced apples, brown sugar, cinnamon & cornstarch. Cook for about 15 minutes, stirring every so often. Set aside to cool.
Roll out into a large rectangle. Or, just push it out with the palms of your hands like I do.
This is the time where you get your hands into it. You can use a utensil, but the hands work so much better! Spread the softened butter onto the dough.
Mix together the brown sugar & cinnamon. Sprinkle the mixture on top of the butter. Using your hands, press into the dough somewhat.
Distribute the apple mixture on top now.
Carefully roll up into a long roll. Don’t worry if any of the insides come out…that’s what it’s supposed to do! Once it’s all rolled up, give it a nice squeeze with your hands all over to make sure it’s all snug.
Preheat your oven to 400 degrees. Place a half stick of butter in a 9×13 pan & place it in the oven for a few minutes to melt. Remove when done. Slice the cinnamon rolls in 1.5 inch rounds & place in the pan. You will lose some filling, but thats ok. After you get them all in the pan, using a spatula or chef’s knife – scrape it from the counter & dump it on top.
Bake for 15 minutes. Cool on a wire rack.
Meanwhile, make the frosting. Beat all the icing ingredients together until smooth & creamy. Frost the apple cinnamon rolls while still warm.
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