Dough Ingredients: * (see hack below)
¼ cup salted butter or clarified butter (ghee)
¾ cup milk
¼ cup water
3¼ – 3¾ cup all purpose flour
¼ cup granulated sugar
¼ teaspoon salt
1 envelope ‘rapid rise’ or instant yeast (approx. 2¼ teaspoons)
2 tablespoons powdered milk
1 egg, room temperature
Caramel Apple + Cinnamon Sugar Filling:
⅔ cup light brown sugar, packed
1½ tablespoons cinnamon
¼ teaspoon nutmeg
5 tablespoons salted butter, softened
1 large granny smith, cored and finely chopped
¼ cup chopped pecans (optional)
¾ cup caramel sauce
Make the Cinnamon Roll Dough: *or store purchase see note
In a medium microwave-safe bowl, combine the milk, 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, ¼ cup at a time, until the dough begins to pull away from the sides and form a ball. I needed the entire ¾ 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.
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