Recipes

Salted Bourbon Caramel Apple Cinnamon Rolls

Ingredients:

Dough:

• 1 cup (250ml) + 2 tbsp (30ml) Whole Milk, lukewarm
• 3 tbsp White Fine Sugar
• 8g pkg Quick Rise Yeast
• 3 1/2 cups (445g) All-Purpose Flour
• 1/4 tsp Salt
• 1/4 cup (60g) Unsalted Butter, room temperature
• 1 Large Egg, lightly whisked

Apple Topping:

• 1 tbsp Unsalted Butter
• 2 tbsp Dark Brown Sugar, packed
• 1 tsp Ground Cinnamon
• 3 Medium (approx. 4 cups) Apples, 1/4 inch diced

Filling:

• 1/2 cup (100g) Dark Brown Sugar, Packed
• 2 tbsp Ground Cinnamon
• 1/4 cup Unsalted Butter, melted

Salted Bourbon Caramel Sauce:

• 1 cup (200g) White Fine Sugar
• 1/4 cup (60 mL) Water
• 1/2 cup (125 mL) Whipping Cream
• 1/4 cup (60g) Unsalted Butter, room temperature
• 1 tsp Pure Vanilla Extract
• 2 tbsp Bourbon
• 1 tsp Flaked Sea Salt

Directions:

1. Grease a large glass bowl with 1 tbsp vegetable oil and set aside. Butter a round 10x10 pan and set aside.
2. Dough: In a bowl, add lukewarm milk, sugar and yeast. Gently stir with fork. Let stand for a few minutes for the yeast to foam. In a separate bowl, sift the flour and salt together. Add the butter, egg and yeast mixture and stir until it comes together. Transfer dough to a lightly floured surface and knead by hand. A stand mixer can be used to knead the dough. Knead for 3-4 minutes or until the dough is no longer sticky and soft to the touch. Place dough in the lightly greased bowl. Cover with plastic wrap and a kitchen towel. Place in warm spot for 35 - 40 minutes or until dough has doubled in size. Remove dough from bowl and roll out on a lightly floured surface to a 13 x17 inch rectangle.
3. Filling: Mix together the sugar, cinnamon and melted butter and spread it over the dough. Roll up the dough tightly from one end of the long side to the other. Cut it into 12 even pieces. Place them in the buttered dish with cut side up. Cover and place the cinnamon buns in the oven to rise for an additional 20 minutes (with the oven off). Remove and preheat oven to 350° F.
4. Apple Topping: While the dough is rising, melt butter in a medium sauce pan over medium heat. Add sugar and cinnamon and mix well. Toss in apples and cook, stirring occasionally until apples have slightly softened and caramelized, about 10-12 minutes. Top each bun with a generous amount of the apple mixture. Bake the cinnamon rolls for 30-35 minutes or until golden.
5. Caramel Sauce: Place sugar and water in a heavy bottom sauce pan over medium heat and gently stir to combine. Let mixture cook without stirring until it turns a slightly dark amber colour and remove from heat immediately. Keep an eye on it as it will burn quickly. While whisking, slowly pour in the heavy cream carefully. Once the cream hits the caramelized sugar, it will bubble. Whisk in butter until completely melted. Add vanilla extract, bourbon and flaked sea salt and slowly whisk until combined. Let caramel cool slightly before serving. Remove buns from oven and top with caramel sauce. Enjoy!

NOTES: Cinnamon Buns can be frozen in an airtight container for up to 3 months. Defrost and reheat buns before serving. Leftover Caramel Sauce can be stored in a sealed glass jar and refrigerated for up to 1 week.

Prep Time: 1 Hour 40 Minutes
Bake Time: 25-30 Minutes
Total Time: 2 Hours 10 Minutes
Yield: 12 Rolls

Thanks to @irene_matys