Butterscotch Apple Sweet Rolls

        After making the raspberry sweet rolls earlier this year, I have kept that idea in mind. I thought it would be a great idea to look for a recipe that uses apples in a sweet roll. I was so happy with how these turned out! The dough was perfect, the filling was perfect, and they were just delicious!

I found this recipe on the King Arthur Recipe and I will include the link down below--I did make a few changes. The only note that I have for these rolls is that I did not make the glaze. I made a small amount of frosting from powdered sugar, water, and vanilla. There is nothing wrong with the glaze listed on the original website. I just didn’t want to add all of that sugar, so I just made a small amount of it.

Butterscotch Apple Sweet Rolls

Ingredients:

Dough

• 1 cup sour cream

• 2 tbsp melted butter, cooled to room temp

• ½ cup sugar

• 1 tsp salt

• 1 package active dry yeast

• ¼ cup lukewarm water (~90 degrees fahrenheit)

• 1 large egg

• 4 cups flour

Filling

• 4 cups (454g) apples, cored, diced

• 4 tablespoons butter

• ¼ tsp salt

• ¾ cup brown sugar

• 1 ½ tsp cinnamon

• 2 tbsp flour

Directions:

1. Combine all of the ingredients for a dough in a stand mixer. Mix and knead until a soft dough forms--you may need to add additional flour. Knead for about 2-3 minutes. Place in a greased bowl and cover with a towel for one hour (until doubled).

2. To make the filling: Melt the butter in a non-stick pan. Add apples and salt and cook until the apples begin to soften (about 3 minutes). Combine the brown sugar, cinnamon, and flour. Stir sugar mixture into apples until the apples are coated. Cook for one more minute and remove from heat to cool.

3. Grease a 9x13’’ pan.

4. After the dough has risen, spray a work surface with non-stick spray. Roll out the dough to a 11’’x16’’ rectangle. Spread the cooled filling over the dough leaving ½’’ bare along one of the long sides of the rectangle. Roll the dough the long way from the edge with the filling to the edge without the filling. The dough will naturally lengthen--it should be about 18’’. Slice into 12 rolls 1 ½’’ wide. Place the rolls in the prepared baking sheet with space between each roll. Cover the rolls and let rise for 30 minutes.

5. Preheat the oven to 350 degrees fahrenheit. Uncover the rolls and bake for about 25-30 minutes. Until they are golden. Cool on a rack. Serve warm or cold*.

6. Any leftover rolls can be stored at room temperature for several days.

*These can be reheated in the microwave. It takes about 1 minute.

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: These were great!

Original link for recipe!