Overnight Caramel Apple Rolls

Name: Overnight Caramel Apple Rolls
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 12 serving(s)
Ingredients: 1/3 cup granulated sugar; 1 teaspoon ground cinnamon; 1 medium cooking apple, peeled and chopped (1 1/2 cups); 3 -3 1/2 cups Gold Medal all-purpose flour; 1/4 cup granulated sugar; 1 teaspoon salt; 1 (1/4 ounce) package dry yeast; 1/2 cup applesauce; 1/4 cup butter or 1/4 cup margarine; 1/2 cup milk; 1 egg; 1/2 cup packed brown sugar; 1/2 cup applesauce; 3 tablespoons butter or 3 tablespoons margarine, melted; 1/2 cup chopped walnuts; 2 tablespoons butter or 2 tablespoons margarine, softened

Submitted by Pinay0618

"Gooey apple deliciousness! Recipe is from Betty Crocker. Preparation time does not include overnight refrigeration."

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Ready In:: 1hr 55mins
Ingredients:: 16
Serves:: 12

ingredients

Filling
¹⁄₃ cup granulated sugar
1 teaspoon ground cinnamon
1 medium cooking apple, peeled and chopped (1 1/2 cups)
Rolls
3 - 3 ¹⁄₂ cups Gold Medal all-purpose flour
¹⁄₄ cup granulated sugar
1 teaspoon salt
1 (1/4 ounce) package dry yeast
¹⁄₂ cup applesauce
¹⁄₄ cup butter or 1/4 cup margarine
¹⁄₂ cup milk
1 egg
¹⁄₂ cup packed brown sugar
¹⁄₂ cup applesauce
3 tablespoons butter or 3 tablespoons margarine, melted
¹⁄₂ cup chopped walnuts
2 tablespoons butter or 2 tablespoons margarine, softened

directions

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