Sweet, spicy cinnamon rolls with lots of buttery flavor and a tangy apple filling are made the night before and rise in the refrigerator overnight. Hot fresh cinnamon rolls for breakfast are an easy treat.
In large bowl, mix ½ cup of the flour, the sugar, and yeast.
Add ½ cup of warm water and let stand until foamy
Make the Dough
Add milk, salt, 1 ½ cups of the flour, vanilla, butter and egg.
Beat on low speed one minute, scraping bowl often.
Beat on medium speed for 1 minute more.
Stir in remaining flour, one cup at a time until you have soft dough that is easy to handle.
On a lightly floured surface knead the dough about five minutes or until smooth and elastic.
Place in a greased bowl that is twice the size of the ball of dough; turn to coat all sides of the dough.
Cover and let rise in a warm place for about 1 ½ hours or until double and an indentation remains when you poke it with your finger.
Make the Filling
Sauté the apple cubes in a little butter in a frying pan until they are tender. Set aside to cool.
Grease a 13 x 9 inch pan.
Heat 1 cup of brown sugar and ½ cup of butter to a boil, stirring constantly.
Remove from heat.
Stir in maple or corn syrup and cool for a few minutes.
Pour into the bottom of the greased 13 x 9 inch pan.
Mix chipotle,½ cup brown sugar, and cinnamon together.
Shape the Sweet Rolls
Punch dough down.
On a floured surface roll out the dough into a 12 x 10 inch rectangle.
Spread melted butter mixture over dough.
Sprinkle with the sugar mixture.
Spoon the apples over the dough as evenly as possible.
Roll up tightly and pinch long edge of the dough to seal.
Cut in 12 slices and lay cut side down over the mixture in the pan.
Cover tightly and place in the refrigerator for 12 to 24 hours.
Bake
Heat oven to 350°
Uncover rolls and bake for 30 minutes, or until tops are golden brown.
Remove from oven and flip over onto a heat proof plate.
Let pan remain over the rolls for a minute or two to ensure all of the caramel drizzles onto the rolls.
Serve warm.
Notes
Choose apples like MacIntosh or Honey Crisp for the best flavor.
Substitute pears for the apples.
You can use part whole wheat flour instead of all white flour.
You can make these regular cinnamon rolls by leaving the apples out.
Use an insta-read thermometer to check the temperature of the liquids and make sure they aren't too hot or too cold. 110F to 120F is just about right.
I like to always proof my yeast. I know that many recipes consider it to be unnecessary but it will save you having a dough that doesn't rise because of weak yeast.
Make sure you grease the pan really well.
Toasting the pecans isn't absolutely necessary but they will have more flavor
Don't wait too long to flip the pan after baking or the caramel topping will stick to the pan.