Apple Pie Cinnamon Rolls with Apple Cider Salted Caramel Sauce

We got a car!!!!!

More specifically, my husband picked out a certified pre-owned mini-van. He got it Friday night and now I’m in love with it.

I loved our Rav 4, but it wasn’t going to work out for us long term with 2 kids and 2 dogs. We are active with friends and family so then we can’t travel with any of them. Sure, someone could squeeze between 2 car seats but that’s not too fun. And, what do we do if we want to bring one of the kids friends with us for something? We certainly wouldn’t be able to get 3 carseats/booster seats in the back.

So now we have a Honda Odyssey that has more cup holders in it than I know what to do with. Seriously, that is what I snapped to Amanda when I first got into it. And, of course, my husband is like, enough with the cup holders! Do you actually like it?!?!?” Yes, I love it. It’s so great.

Now I need to find the perfect political bumper stickers to slap on there. And I need a Vineyard Vines’ pink whale on it. Isn’t that just perfect? The preppiest bumper sticker ever with a “Pod Loves America” sticker?! HAHAHA

Anyway… cinnamon rolls!!!!

 

Guys, I learned something very valuable the first time that I made these… don’t put cinnamon in the dough. At least not the quantity that I put in. Cinnamon is acidic and can retard the yeast from getting its bubble on. It rose well-ish over night, but didn’t do another successful rise when rolled out the dough and made the cinnamon rolls. I baked them up anyway just to taste the flavor, which was good,but the texture was horrible.

So, repeat after me, do not put a lot of cinnamon in the dough.

Okay, so now we that all learned something from my fail, let’s make great Apple Pie Cinnamon Rolls!!!

Secondly, in my adventures in making a crap ton of cinnamon rolls this year, do not over work the dough, or roll it out too thinly. It breaks up the bubbles in the dough, so keep that in mind when you are making them. You really want to keep the dough to be at least 1/4″ thick.

The apple cider salt caramel sauce is everything on these cinnamon rolls. EVERYTHING.

If nothing else, just make the caramel sauce and put it on everything. But you really need to take the time to follow the instructions. I make this sauce all the time in the fall and once I was rushing and didn’t make the sauce syrupy enough at first and when I added the rest of the ingredients it was a mess. I was sorta able to  salvage it, but just follow the directions and take your time. It’s soooo worth the time babying it.

Apple Pie Cinnamon Rolls with Apple Cider Salted Caramel Sauce

Makes 12 cinnamon rolls*

Ingredients

For the Dough

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt

For the Filling

  • 2 large baking apples- cored and then sliced into 1/8″ thick slices
  • 1/2 Cup melted butter
  • 1 Cup brown sugar
  • 1/2 Cup sugar
  • 2 Tablespoons cinnamon

For the Caramel Sauce

  • 2 Cups apple cider
  • 1 Cup brown sugar, packed
  • 3/4 Cup heavy cream
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 Cup (1 stick) unsalted butter, cut into pieces
  • 1 Tablespoon vanilla extract
  • 1/2 – 1 teaspoon sea salt

Process

  1. Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
  2. In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
  3. Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
  4. On a well floured work surface, roll the dough into a smooth ball. Add the dough to a large bowl that has been sprayed with nonstick cooking spray. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
  5. Once the dough is ready, preheat your oven to 350 F and grease a 9x 13 baking pan.
  6. On a well floured work surface, roll the dough out so it is approximately 14″ x 24″ x 1/4″ thick
  7. Evenly arrange the apple slices on the dough in rows along the entire length of the dough. Keep the apple slices 1″ back from the edge where the cinnamon rolls are sealed, when rolled. Sprinkle with the brown sugar, sugar, and cinnamon.
  8. Roll the long edge towards you and then cut into 12 evenly sized rolls. Arrange the cinnamon rolls in the baking pan.
  9. Bake for 35-40 minutes or until golden brown.
  10. While the cinnamon rolls are baking, prepare your caramel sauce. Using a medium sized sauce pan over medium heat, bring the apple cider to a boil. Reduce to a simmer and slowly cook until cider has reduced from 2 cups to 1/4 Cup. It will be fairly thick and syrupy at this point. Stir occasionally.
  11. Add the sugar, cream, cinnamon, and salt. Bring to a gentle boil and cook for 8-10 minutes, stirring continuously. You’ll want it to be syrupy at this point.
  12. Remove from heat. Stir in butter and vanilla extract. Add 1/2 teaspoon  the sea salt, mix well. Add more to desired taste. Transfer to a heat-proof container and let cool.
  13. Serve your warm cinnamon rolls with a healthy drizzling of caramel. (You will likely have to reheat the caramel sauce for drizzling consistency if it cools or you store it for a few days as the caramel thicken as it cools.)

Caramel adapted from Bashful Bao

*I purposefully rolled out my cinnamon rolls to be smaller and more than 12 so that I could share at work. Typically, I would just make 12 cinnamon rolls, as the recipe states.

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Peach Pie Cinnamon Roll Cobbler

I’m just gonna say it, peaches are the best stone fruit.

Yeah, nectarines are great. Plumbs are good too. But the real winner in this contest are peaches.

They have the most inviting smell when they are ripe. Cut one open or take a bite to reveal a soft, juicy fruit that just screams summer.

When I was pregnant with Autumn I craved them so much. I killed out grocery budget that summer with pounds and pounds of peaches. The baby gets what the baby wants!

I love peach pie and cobblers using fresh and frozen peaches, but canned peach pie filling was on sale recently so I grabbed some of that, and apple pie filling (stay tuned!). I have used that before in an awesome dump cake and let’s just say that was simple and delightful. Can’t beat some cake and fruit combined into a fruity, sweet cake. noms!

While the peach dump cake was nice and easy, this cobbler is EVEN EASIER than that!

This cobbler is just 2 ingredients!!! Just 2 cans of peach pie filling and a can of cinnamon rolls. I only suggest that you use the Duncan Hines Simply Fruit Pie Filling. Of course you can use whatever, but I think that is the best one. Totally not sponsored, I’m just opinionated about these things!

All you need to do it pour the pie filling into a pie plate, cut the cinnamon rolls into 4 pieces and top the pie filling with the pieces, bake, drizzle the frosting over it. It really takes about 5 minutes to make, and 40 minutes to bake. It can’t get simpler than that.

And you can definitely make this with cherry pie filling or apple pie filling. All of those options are delicious as well. Basically any fruit with cinnamon rolls is gonna be epic.

Be sure to enjoy your peach pie cobbler with some whipped cream or some vanilla ice cream. You won’t be able to resist.

 

Peach Pie Cinnamon Roll Cobbler

Makes 8 servings

Ingredients

  • 2 21-ounce cans of peach pie filling,
  • 1 can of 8 cinnamon rolls with cream cheese frosting

Process

  1. Preheat oven to 350F degrees. Spray a pie plate with non-stick cooking spray.
  2. Pour the peach pie filling into the pie plate.
  3. Cut each cinnamon roll into 4 pieces.
  4. Bake for 40-45 minutes, until the cinnamon rolls are golden brown.
  5. Drizzle the cream cheese frosting over the cobbler

 

 

Carrot Cake Cinnamon Rolls

So I jinx’d myself.

I have been all “oh pregnancy is no problem! I feel great. I’m a bit more tired, but it’s same old same old!” Because it really has been great. I’m one of those (annoying) people who just feels great when pregnant. I get tired but do not experience any significant pains (I don’t count my on again, off again hip pain since that is not related to being pregnant) or sickness or whatever.

But that all changed this weekend.

We were out for a walk and we ran into a neighbor and she asked how things were going. I gave my typical answer that I was feeling great and we continued on our merry way.

I swear, not an hour later I was on the floor like “ALL THE PAINS!!!!!!!!!!!!!!!!!!!!!!!!”. I think bent down to pick something up and my body was like ‘HAHA, nope” like everything from my lower back to my arms to my feet hurt. Not like a pulled muscle pain but an all over everything is gonna hurt like you just did the biggest work out of your life pain and lifting your arms over your head might be the death of you.

So I broke myself.

I took a bath and went to bed and started to feel better but it just goes to show you that I am the biggest jinx ever.

In other news, bring on the carrot cake!

My whole reason for ‘celebrating’ Easter is for the Cadbury Creme Eggs, carrot cake, and getting Autumn dressed up in as much bunny branded gear leading up to the hoppiest of days. Yes, I have that much stuff with rabbits on it for her. Judge away…

I couldn’t resist making Carrot Cake Cinnamon Rolls for this week’s edition of Monkey Bread Monday. (I will have a monkey bread recipe next week!) The carrot cake flavors in the fluffy cinnamon rolls and the cream cheese frosting, yes!

The hardest part of making these was deciding on if the raisins go in the dough or in the filling. I ultimately decided on adding the plump, juicy raisins to the filling to mix in with the crunch of the walnuts. I thought it would be a fun contrast. I know raisins can be a deal breaker for some people so do what ya gotta do and omit them if you must.

Enjoy these on Easter or any time you are craving some carrot cake for breakfast.

Carrot Cake Cinnamon Rolls

Makes 18 cinnamon rolls

Ingredients

For the Rolls

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 1 Cup finely shredded carrot
  • 4 1/2- 4 3/4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt

For the Filling

  • 1/2 Cup melted butter
  • 2 Tablespoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 Cup sugar
  • 1/2 Cup brown sugar
  • 3/4 Cup golden raisins
  • 3/4 Cup finely chopped walnuts

For the Glaze

  • 6 Tablespoons cream cheese, softened to room temperature
  • 3 Cups powdered sugar, sifted
  • 2 Tablespoons melted unsalted butter
  • 1 teaspoons milk
  • 1 teaspoon vanilla extract

Process

  1. Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
  2. In the bowl of a stand mixer, using the cook attachment, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and shredded carrot; just mix to combine.
  3. Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
  4. On a well floured work surface, roll the dough into a smooth ball. Add the dough to a large bowl that has been sprayed with nonstick cooking spray. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
  5. Once the dough is ready, preheat your oven to 350 F and grease 3 pie plates or 8×8 round cake pans
  6. On a well floured work surface, roll the dough out so it is approximately 14″ x 24″. Evenly spread out the melted butter on the dough.
  7. Combine the cinnamon, nutmeg, and ginger. Sprinkle the dough with the cinnamon blend, sugar brown sugar, raisins and chopped nuts.
  8. Roll the long edge towards you and then cut into 18 evenly sized rolls. Arrange in the baking pans.
  9. Bake for 25-30 minutes or until golden brown.
  10. Make the glaze by mixing all of the ingredients in a medium sized bowl until smooth. Drizzle all over the cinnamon rolls. Enjoy!