Overnight Walnut Caramel Rolls

Name: Overnight Walnut Caramel Rolls
Prep time: 35 min
Total time: 10 h 30 min
Yield: 12
Ingredients: 1/3 cup (75 mL) granulated sugar; 1 tsp (5 mL) ground cinnamon; 1 medium cooking apple, peeled and chopped (1 1/2 cups/375 mL); 3 - 3 1/2 cups (750 to 875 mL) all-purpose flour or bread flour; 1/4 cup (50 mL) granulated sugar; 1 tsp (5 mL) salt; 1 pkg regular or quick active dry yeast; 1/2 cup (125 mL) applesauce; 1/4 cup (50 mL) butter or margarine; 1/2 cup (125 mL) milk; 1 egg; 1/2 cup (125 mL) packed brown sugar; 1/2 cup (125 mL) applesauce; 3 tbsp (45 mL) butter or margarine, melted; 1/2 cup (125 mL) chopped walnuts; 2 tbsp (25 mL) butter or margarine, softened

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Prep 35 min
Total 10 hr 30 min
Servings 12

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Looking for delicious sweet bread? Then check out these wonderful walnut and caramel rolls.

Mar 12, 2012

Ingredients

1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) ground cinnamon
1 medium cooking apple, peeled and chopped (1 1/2 cups/375 mL)

3 - 3 1/2 cups (750 to 875 mL) all-purpose flour or bread flour
1/4 cup (50 mL) granulated sugar
1 tsp (5 mL) salt
1 pkg regular or quick active dry yeast
1/2 cup (125 mL) applesauce
1/4 cup (50 mL) butter or margarine
1/2 cup (125 mL) milk
1 egg
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) applesauce
3 tbsp (45 mL) butter or margarine, melted
1/2 cup (125 mL) chopped walnuts
2 tbsp (25 mL) butter or margarine, softened

Steps

1

In medium bowl, mix filling ingredients. Set aside. In large bowl, mix 1 cup of the flour, 1/4 cup sugar, the salt and yeast.
2

In small saucepan, cook 1/2 cup applesauce, 1/4 cup butter and the milk over medium heat, stirring constantly, until very warm (120-130ºF). Add warm mixture and egg to flour mixture; beat with electric mixer on low speed until moistened. Beat on medium speed 2 min. Stir in enough remaining flour to make dough easy to handle.
3

Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 min or until smooth and springy. Place in large greased bowl, turning dough to grease all sides. Cover and let rise in warm place 45-60 min or until double. (Dough is ready if indentation remains when touched.)
4

Grease bottom and sides of 13x9" pan with shortening. Mix brown sugar, 1/2 cup applesauce, 3 Tbsp melted butter and the walnuts in pan; spread evenly.
5

Gently push fist into dough to deflate. Roll dough into 15x12" rectangle. Spread 2 Tbsp softened butter over dough; sprinkle with filling. Tightly roll up rectangle, beginning at 15" side; pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into twelve 1" slices. Place slightly apart in pan. Cover and refrigerate at least 8 hr but no longer than 48 hr.
6

Before baking, let rolls stand at room temperature 30 min (rolls will not rise during this time). Heat oven to 400ºF. Bake 20-25 min or until golden brown. Cool in pan 1 min. Place heatproof serving platter or tray upside down onto pan; turn platter and pan over. Let stand about 1 min so caramel can drizzle over rolls; remove pan. Serve warm.