Nick's Picks: Caramel Apple Rolls


4 Tbsp Soft Butter
1 Tsp Vanilla
3/4 Cup Milk
1/4 Cup Water
1 Envelope Quick Rising Yeast
3 1/2 Cups All Purpose Flour
1/4 Cup Sugar
1/4 Tsp Salt
2 Tbsp Powdered Milk
1 Room Temp Egg
2/3 Cup Brown Sugar
5 Tbsp Soft Butter
1 1/2 Tbsp Cinnamon
1/2 Tsp Nutmeg
1 Large Granny Smith Apple, Cored and Chopped
1/4 Cup Chopped Pecans
1/2 Cup Caramel Sauce


  1. dough: In a medium microwave-safe bowl, combine the milk, vanilla, water, and butter. Heat on high for 1 minute, remove and stir. Continue to heat in 30-second intervals, stirring after each, until the butter melts and the milk is warm. If the milk is hot, allow the mixture to sit on the counter for a few minutes. You want it to be warm to the touch before you proceed. In the bowl of an electric mixer fitted with the dough hook attachment, add 3 cups of flour, sugar, salt, powdered milk, and the yeast. Add the warm milk mixture and the egg. Beat on medium-low speed to combine. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to pull away from the sides and form a ball. I needed the entire 3/4 cup for my dough. Continue running the dough in the machine for another 5 minutes on the medium-low speed setting. Remove dough from hook and cover with dough (just the doughs surface) with plastic wrap. Let dough rest for 10-15 minutes.
  2. cinnamon brown sugar: In a small bowl, whisk together the brown sugar, cinnamon, and ground nutmeg until combined.
  3. rolls: when the dough is ready, turn it out onto a lightly floured work surface. With a floured rolling pin, roll out the dough into a 14×10 inch rectangle. (you can trim the edges with a pizza cutter if you want the dough to be a perfect rectangle.) Using a small spatula, spread the softened butter out evenly over the entire surface of the dough. Sprinkle evenly with the cinnamon brown sugar mixture. Top with apple and pecan pieces. Drizzle 1/2 cup of caramel sauce on top. Roll up the dough tightly, cut into 12 even pieces and place in a lightly greased 13 x 9 rectangle pan*.
  4. rest: Loosely cover the rolls with a towel and allow to rise in a warm, dark place for 20-25 minutes. If you have the time, allow them to sit for 35 minutes, that’s even better.
  5. bake: When the dough has risen, uncover the dish. Place a rack near the middle of the oven and preheat the oven to 350 degrees F. Bake the caramel apple cinnamon rolls for 15-18 minutes or until the rolls are golden and cooked through. Remove and let cool on a wire cooling rack for 5 – 10 minutes. Drizzle with the remaining caramel sauce and serve warm. Serve with additional caramel sauce or powdered sugar.