Overnight Apple Chipotle Cinnamon Rolls
Recipe GLPRbff0e28afa85a4
Sweet and spicy cinnamon rolls featuring tender sautéed apples and a hint of smoky chipotle heat. These rolls are prepared overnight, making them perfect for a stress-free breakfast or brunch. The dough rises slowly in the refrigerator before baking, developing deep flavor. Golden caramel pools beneath each roll, creating a decadent base that drips down when inverted onto the serving plate.
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Ingredients
2 packages active dry yeast
1/2 cup granulated sugar
3 1/2 to 4 cups all-purpose flour
1/2 cup very warm water
1/2 cup very warm milk (120°F to 130°F)
1 teaspoon salt
3 tablespoons unsalted butter, melted
1 large egg
1/2 teaspoon vanilla extract
2 tart apples, peeled, cored, and cubed
1 cup packed brown sugar
1/2 cup unsalted butter for caramel
1/4 cup maple or corn syrup
1/2 to 1 teaspoon ground chipotle
1/2 cup packed brown sugar for filling
1 tablespoon ground cinnamon
Directions
In a large bowl, combine 1/2 cup of the flour, granulated sugar, and yeast.
Add the warm water to the flour mixture and stir until combined. Let stand until foamy, about 10 minutes.
Add the warm milk, salt, 1 1/2 cups flour, vanilla extract, melted butter, and egg. Beat on low speed for 1 minute, scraping the bowl frequently. Increase to medium speed and beat for 1 minute more.
Gradually stir in the remaining flour, about 1 cup at a time, until a soft dough forms that is easy to handle. On a lightly floured surface, knead the dough for about 5 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl that is approximately twice the size of the dough ball. Turn the dough to coat all sides evenly with oil. Cover and let rise in a warm place for about 1 1/2 hours or until the dough has doubled in size and a gentle poke leaves an indentation.
While the dough rises, peel, core, and cut the apples into small cubes. Sauté the apple cubes in a small skillet with a little butter over medium heat until tender, about 5 minutes. Set aside to cool completely.
Grease a 13 x 9 inch baking pan.
In a saucepan, combine 1 cup packed brown sugar and 1/2 cup butter. Heat over medium heat, stirring constantly, until the mixture comes to a boil.
Remove from heat and stir in the maple or corn syrup. Let cool for a few minutes.
Pour the caramel mixture into the bottom of the prepared baking pan, spreading evenly.
In a small bowl, mix together the ground chipotle, 1/2 cup packed brown sugar, and cinnamon.
Punch down the risen dough. On a floured surface, roll the dough into a 12 x 10 inch rectangle.
Spread a light coating of melted butter over the dough, leaving a 1/2 inch border on all sides.
Sprinkle the chipotle-cinnamon-sugar mixture evenly over the buttered dough.
Distribute the cooled sautéed apples evenly over the filling.
Starting from one long side, tightly roll up the dough. Pinch the seam along the long edge to seal.
Cut the roll into 12 equal pieces. Arrange the rolls cut-side down over the caramel mixture in the baking pan.
Cover the pan tightly with foil or a lid and refrigerate for 12 to 24 hours.
When ready to bake, preheat the oven to 350°F. Uncover the rolls.
Bake for 30 minutes or until the tops are golden brown.
Remove the pan from the oven and immediately invert the rolls onto a heatproof serving plate.
Let the baking pan remain over the rolls for 1 to 2 minutes to ensure all of the caramel drapes over the rolls.
Serve the rolls warm.
