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Bring caramel apples to the breakfast table with these indulgent cinnamon rolls. They require some time kneading and rising, so use the make-ahead directions to speed things along the morning you want to eat them.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, potato, 1/3 cup butter, granulated sugar, and salt just until warm (120°F to 130°F) and butter almost melts; add to flour mixture along with the eggs. Beat with a mixer on low to medium 30 seconds, scraping sides of bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining flour as you can.

  • Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).

  • Punch dough down. Turn onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan. In a medium bowl stir together 3/4 cup of the brown sugar, the 1/2 cup melted butter, and the corn syrup. Spread mixture in prepared pan. For filling, in a small bowl stir together apples, the remaining 3/4 cup brown sugar, and the apple pie spice.

  • Roll dough into an 18x12-inch rectangle. Spread the 1/4 cup softened butter over dough and sprinkle with apple filling, leaving 1 inch unfilled along one of the long sides. Roll up rectangle, starting from the filled long side. Pinch dough to seal seams.

  • Slice rolled rectangle into into 12 equal pieces. Arrange, cut side down, over melted butter-brown sugar mixture in pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

  • Preheat oven to 375°F. Bake 25 to 30 minutes or until golden, covering with foil during the last 5 minutes, if needed, to prevent over-browning. Immediately invert rolls onto a serving platter (spoon any caramel mixture remaining in pan onto rolls). If desired, invert again before serving. Serve warm.


Scrub a 10-oz. unpeeled potato. Prick it all over with a fork. Microwave on high 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash potato pulp with a potato masher or mixer on low. Measure 1 cup mashed potato.


Prepare rolls as directed through Step 5, except do not let rise after shaping. Cover loosely with oiled waxed paper and plastic wrap. Chill at least 2 hours or up to 24 hours. Before baking let chilled rolls stand, covered, 30 minutes at room temperature. Uncover and bake as directed.


To use a 3-quart rectangular baking dish instead of a baking pan, lightly grease the dish. Reduce oven temperature to 350°F and bake 30 minutes or until golden brown.

Nutrition Facts

473 calories; 18 g total fat; 11 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 77 mg cholesterol; 411 mg sodium. 203 mg potassium; 71 g carbohydrates; 2 g fiber; 33 g sugar; 7 g protein; 1 g trans fatty acid; 614 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 106 mcg folate; 0 mcg vitamin b12; 63 mg calcium; 2 mg iron;


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