I don’t know exactly, but this is that thing.
These caramel apple cinnamon rolls are not only good for any time of the day, but they are shockingly simple to make. You can have them on the table in under an hour and people will be impressed.
These rolls look unassuming from the outside (except for the delicious caramel sauce which we will tackle in a minute), but they are actually stuffed with a wonderful fall filling. The filling is simple, but tasty.
Start with apples and cream cheese.
The only thing to remember about it is to make sure you peel and core the apple and dice the apple very tiny since it’s going to be rolled up in the dough. You don’t want any huge apple pieces.
Stir the apple together with the softened cream cheese and cinnamon and your filling is done!
Since we are adding a lot of flavor to these rolls, I like to start with a blank slate. Pillsbury makes a crescent roll product that comes in just a big sheet. Then I just cut the sheet into six large strips and it’s ready to go.
Divide the filling between each of the six strips.
Then just roll up each strip and stand the rolls upright in a muffin tin.
Bake these guys at 350 degrees F. for 18-20 minutes and they will be golden brown on the outside.
The caramel sauce is kind of a cheater’s version but it works great for this dish. Just mix together the brown sugar, butter, milk, and salt in a small pan over medium heat. Stir it together until the sugar is dissolved and the mixture is bubbling.
Let it bubble for a few minutes to thicken and then remove it from the heat and stir in the vanilla extract. As the caramel sauce cools, it will continue to thicken.
When the rolls are done you can just drizzle on the caramel sauce!
They're ready to serve.
When you cut into these, it’s awesome to see the layers of filling and sauce.
It’s one really delicious bite.
Nick maybe ate one of these for breakfast and for dessert. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon Profile