Caramel Apple Croissant Cinnamon Rolls

Caramel Apple Croissant Cinnamon Rolls

Melissa Garcia
PREP TIME: 125 MIN COOK TIME: 18 MIN TOTAL TIME:143 MIN
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The fluff of a cinnamon roll in croissant form just hits different.

Ingredients

  • 3/4 Cup Warm Milk (110F)
  • 2 1/2 Tsp Active Yeast
  • 5 Tbsp Melted Unsalted Butter
  • 1/3 Cup Granulated Sugar
  • 2 Large Eggs
  • 2 Tbsp Vanilla Greek Yogurt
  • 1/2 Tbsp Vanilla Extract
  • 4 Cups Bread Flour(Spoon & Leveled)
  • 1 Tsp Salt
  • Separate 3 Tbsp Bread Flour

Caramel Apple Filling

  • 3 Medium Apples
  • 1/2 Cup Packed Brown Sugar
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Juice from an Orange
  • 1 1/2 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • Separate 2 1/2 Tbsp Cornstarch
  • 1 1/2 Tbsp Warm Water

    • Cinnamon Butter

  • 6 Tbsp Softened Butter
  • 2/3 Cups Packed Brown Sugar
  • 2 1/2 Tbsp Cinnamon
  • Caramel Filling minus some of the caramel

    • Icing

  • 6oz Cream Cheese(Softened)
  • 6 Tbsp Unsalted Butter(Softened)
  • 2 Cups Powdered Sugar
  • 2 Tbsp Milk or Half & Half
  • 1/2 Tsp Cinnamon

    • Egg Wash

  • 1 Egg
  • 1 Tbsp Heavy Cream

    • Instructions

    All of your wet ingredients should be room temperature.

    1. Having your ingredients measured will help you get through this recipe with ease.
    2. Begin by making the apple filling this will need time to cool completely so prepare it first.
    3. In a medium size pan add the diced apples, sugar, orange juice, vanilla bean paste, cubed butter and spices and give it a quick mix. The butter will not mix well it will melt while the apples cook.
    4. Turn the heat to medium heat and cook the apples mixing occasionally.
    5. Once the apples begin to boil continue mixing occasionally and cook until they are soft, visibly cooked and the caramel is thicker this will take about 15 minutes from the moment theu begin to boil.
    6. Once the mixure is thicker and the apples have cooked for about 15 minutes turn the heat to low then add the separate water to the cornstarch and quickly mix until combined.
    7. Moving quickly but catefully add the slurry(cornstarch mixed water) to the applemixture and mix until combined well.
    8. Cook mixture for another 1-2 minutes until thicker then it was before the slurry and remove it from pan and place it on a heat safe bowl
    9. Allow the apple filling to cool comptletely.
    10. Next,begin making the dough.
    11. Begin by heating milk in a microwave safe bowl for 35-45 seconds the milk should be warm but not hot. If you have a food thermometer it should read 110F.
    12. Add the active yeast and mix and allow it to activate for 5-7 minutes. It will be foamy and have brown foam around.
    13. If the yeast did not foam start that process over it means the yeast is dead.
    14. Once the yeast is active add the milk to the mixing bowl.
    15. Add the butter, sugar, eggs, vanilla and yogurt and mix until combined.
    16. Add the salt to the flour and mix until combined.
    17. Add the flour to the wet mixute and on low speed using a paddle attachment beat for 5 minutes.
    18. Allow the mixture to sit for 5 minutes with a kitchen towel on top then change to the hook attachment and beat for 5 minutes adding the additional 3 tablespoons of flour little by little.
    19. Remove the dough out of the bowl and lightly spray the bowl with non stick spray.
    20. Knead the dough by hand for 1-2 more minutes until it more firm and not as sticky.
    21. Place the dough back into the bowl and cover it with seran wrap and a kitchen towel.
    22. Allow the dough to rise for 1 1/2- 2 hours hour in a warm place you can place it on an OFF oven.
    23. Before you roll the dough make the cinnamon butter by mixing the softened butter, sugar and cinnamon in a bowl until combined.
    24. Prepare a large cookie sheet with parchment paper.
    25. Gently push the center of the dough to remove the air.
    26. Add flour to your clean counter and roll the dough out to 16x12.
    27. Evenly spread the cinnamon butter on top.
    28. Spread the cooled apple filling evenly around the top of the filling on the dough.
    29. Cut the dough into 4 even strips then cut each strip diagonally( Can be seen on video) to create 8 rectangles.
    30. Make a 1/2" slit on the wide end of each triangle then roll it up continuing forward with the tip of your hands into a croissant shape.
    31. Preheat oven to 350F
    32. Once they're all rolled cover with a kitchen towel and allow them to rise for 25 more minutes while you preheat the oven outside of the oven.
    33. Remove the kitchen towel on a small bowl add the egg and milk and whisk until combined. Brush each roll with an egg wash and bake for 18-20 minutes mine are done at 18.
    34. Prepare the icing by beating the cream cheese and butter for 2-3 minutes on medium speed.
    35. Add the vanilla and beating on low speed add the powdered sugar and cinnamon and beat on low for 2-3 minutes.
    36. Add the milk and continue beating for another minute
    37. Scrape the sides and bottom of the bowl and beat for another minute.
    38. Once the cinnamon rolls are out of the oven allow them to cool for five minutes and ice the way your heart desires carefully the pan will still be hot.
    39. Enjoy!

    Tips

    1. Share your pics with me on social media! #sweetmelibakery
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