- 1 cup whole milk
- 5 tablespoons butter
- 1 packet instant dry yeast
- 3 tablespoons sugar
- ½ teaspoon salt
- 4¾ cup flour, divided
- 3 eggs, room temperature
- ½ cup plus 1 tablespoon butter, softened
- 1½ cups brown sugar, divided
- 2 tablespoons flour
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 3 Granny Smith apples, peeled and diced
- ½ cup chopped pecans
- ¼ cup butter
- 1 cup brown sugar
- 1 cup heavy cream
- Pinch salt
- 1 teaspoon vanilla
- 1 cup powdered sugar
- Approximately 2 tablespoons milk
For the Dough:
In a small saucepan over low heat, warm the milk and butter until the butter has melted and the temperature reaches 105°F on a thermometer. Pour the mixture into the bowl of a stand mixer and sprinkle the yeast on top (do not stir it in). Let it sit until it foams, about 8 to 10 minutes, then using a wooden spoon, stir in the sugar and salt. Add 2¼ cups of flour and stir until just combined, about 30 seconds. Add the eggs and stir until completely incorporated, scraping down the sides as needed, for another 30 seconds. Transfer the bowl to the stand mixer fitted with a paddle attachment and beat on medium-high speed until a smooth batter forms, about 2 to 3 minutes. Remove the bowl from the mixer and stir in the remaining 2½ cups of flour, mixing until the dough comes together and forms a tacky ball, about 3 to 4 minutes.
Transfer the dough ball to a floured surface and knead until it is smooth and elastic, about 3 to 4 minutes, adding more flour as needed if the dough is wet. Wipe the mixing bowl clean then coat it with the canola oil. Add the dough ball, turning once to grease the surface of the dough. Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in size, about 50 minutes to 1 hour.
While the dough is rising, make the filling. In a medium bowl, stir together a ½ cup of butter, 1¼ cups of brown sugar, cinnamon, nutmeg and salt.
Melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the apples and remaining ¼ cup of brown sugar. Stir occasionally, sautéing until the apples are slightly tender, about 5-6 minutes. Set them aside to cool.
Grease a 13”x9” pan with butter and set it aside. When the dough is ready, roll it out onto a floured surface into a 12-inch by 18-inch rectangle that is an ⅛-inch thick. Spread the filling over the dough, leaving a 1-inch border on all sides. Sprinkle the apples and pecans over the filling. Starting at one long end, roll the dough into a log. Pinch to seal the long seam and place the log onto a lightly floured surface, seam-side down. Using a large serrated knife, cut the log into 12-14 pieces, each about 1½-inches thick, and place them in the prepared pan, cut-side up. Loosely cover the pan with plastic wrap and let the rolls sit in a warm place for a second rise until they are puffy and slightly warm to the touch, about 20 to 25 minutes. The rolls can be refrigerated for up to one day. To bake, remove the pan from the refrigerator and let the dough rise for 1 hour, then proceed.
In a medium saucepan combine all ingredients for the caramel sauce and bring it to a low boil. Reduce the heat and simmer for 7-8 minutes. Allow the sauce to cool. Store the sauce in the refrigerator for up to 3 days.
While the rolls are baking, make the drizzle. Mix the powdered sugar with the milk until a thick drizzling consistency is reached.
Preheat the oven to 375°F. After the second rise, remove the plastic cover and bake until the rolls are golden brown, 18 to 22 minutes. Allow the rolls to rest for 5-10 minutes. Spoon the caramel sauce over the top of the warm rolls followed by a drizzling of the white icing. Top with additional pecans if desired.
Rolls are best eaten the day they are baked.