Caramel Apple Cinnamon Rolls and The Pioneer Woman Cooks: A Year of Holidays

It doesn’t get bigger in the food blogger community than Ree Drummond, founder of the Pioneer Woman blog and presenter of her own show on the Food Network.  Her food is much beloved for a reason – it can be quite easy to make as well as incredibly delicious.   So when I started browsing in serious for recipes for me to add to my holiday rotations (to bake for parties as well as giving away – most people we know and like get a plate of cookies from myself and Beardy Fiance), I had to check out her most recent cookbook, A Year of Holidays.  The premise is that she shares recipes particularly targeted at various recipes – from traditional foodie days such as the Fourth of July and Thanksgiving to less popular ones such as Father’s Day and the Super Bowl.  Beardy Fiance really enjoyed how well photographed the cookbook is, because every step of the dishes are well-photographed (so it’s easy to follow along with the recipe and make sure it continually looks right!)  One thing I would say is that the book is very focused on US holidays, and while some of these can obviously be adapted (Halloween for Bonfire Night), it may be a bit confusing for those not too familiar with American holiday traditions.  But the recipes are simple and easy to make and I particularly enjoyed the sweet things.  It’s a great how-to for American holidays.

51VinpxwH-L._SX258_BO1,204,203,200_I’d be reading for years about her popular cinnamon rolls, but had always been a bit nervous to try them.  So with the caramel apple variation in this cookbook, I decided to make it for Beardy Fiance’s work – it was one of the most popular things I’ve ever made.  Definitely a good sign!

Caramel Apple Cinnamon Rolls (adapted from A Year of Holidays)

Ingredients (dough):

475ml whole milk

120ml rapeseed oil

115g caster sugar

460g plain flour

2 1/2 teaspoons active dry yeast

1 heaping teaspoon baking powder

1 scant teaspoon bicarbonate of soda

1 tablespoon sea salt

Dough ingredientsMix together the milk, canola oil and sugar.  Scald it over medium heat (the sugar should be dissolved, but the milk shouldn’t be quite boiling or develop a skin.)  Take off the heat and mix (while still warm) 400g of plain flour and the yeast into the milk mixture.

Mix flour and yeast into milk mixturePut aside in a warm dry place and allow to rise for about an hour.

Ingredients (caramel apple filling):

4 Granny Smith apples

115g unsalted butter

230g dark brown sugar

120ml heavy cream

1 teaspoon ground cinnamon (unpictured)

Caramel apple filling ingredientsCut the apple into small pieces and place over medium heat.  Brown the apple until soft and golden and remove from heat.

Brown the apple until soft and goldenTurn the heat down to low and mix together the butter and brown sugar.  Once they’re mixed, allow the mixture to bubble for a couple minutes.

Mix together the butter and brown sugarMix in the cream and allow to bubble again for another minute.

Mix in the creamMix in the apple pieces and cinnamon – let bubble for a couple minutes to eliminate some water and allow to cool to room temperature.

Mix in the apple pieces and cinnamonCombine the risen dough with another 60g of flour, along with baking powder and bicarbonate of soda.  Place on well-floured surface.

Place on well-floured surface.Roll out the dough into a long rectangle.

Roll out the dough into a long rectangleSpread the caramel apple mixture over the dough.

Spread the caramel apple mixture over the doughSlowly roll the dough into a circular roll, tips facing downward.

Slowly roll the dough into a circular rollCut the dough into rolls and place them onto a baking pan (I would really buy disposable foil baking trays for this recipe – makes cleaning up and giving away the treats a lot easier.)  Allow them to sit in a warm, dry place to rise for about half an hour.

Cut the dough into rolls and place them onto a baking panBake at 180C for about 15 minutes.  While the rolls are baking, make the icing.

Ingredients (icing):

115g unsalted butter

230g dark brown sugar

120ml heavy cream

250g icing sugar

Icing ingredientsMix together the butter and sugar – allow to combine, then add the cream.  Allow to bubble for a minute.

Allow to bubble for a minutePull off the heat and combine with icing sugar.

Combine with icing sugarPull the buns out of the oven and ice immediately.

Pull buns out of the oven Ice immediately

Best served warm (or reheated!)

Caramel Apple Cinnamon RollsI received a copy to review from William Morrow Cookbooks, but all opinions are my own.  This post does contain affiliate links – after all, Christmas is coming!

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