Sweet and decadent these gooey Sweet Apple Cinnamon Rolls with Caramel Frosting are the perfect Fall treat. Make them for brunch or breakfast this weekend!
Bring milk to a simmer in a small pot over medium heat. Once the milk begins to just simmer, remove from the heat and pour into a large bowl of a stand mixer.
Add warm water to the milk and sprinkle the yeast over the top of the water. Mix in sugar and salt and let stand for 5 minutes or until the yeast starts to foam.
To the mixture, add in all of the eggs and 4 cups of flour. Using the paddle attachment, mix on low until the flour is mostly incorporated. Switch to the dough hook attachment and continue mixing on low. Add in remaining flour, 1 cup at time, making sure that the flour is well incorporated after each addition. Once the dough comes away from the sides of the bowl and no longer sticks to it, then you can stop adding flour (should be between 8-9 cups).
Continue to knead the dough on low for 5 minutes, until it becomes smooth and elastic. Remove the dough from the mixing bowl and place in a large bowl that has been greased. Cover the bowl with a towel and let rise for 1 hour or until doubled in size.
Once dough is doubled in size, punch down the dough and remove from the bowl. Roll out on a floured surface into a large rectangle, approximately 10" x 25".
Spread softened butter on the dough to cover it completely. Sprinkle brown sugar evenly over softened butter. Then sprinkle cinnamon and salt over the brown sugar. Finally, top with chopped apples.
Starting on the long side of the rectangle, tightly roll up the dough and then cut the rolled dough into 24 equal pieces (approx 1" thick).
Place rolls on a baking sheet lined with parchment paper that has been also greased. Cover and let rise for 1 hour or until doubled in size.
Bake cinnamon rolls in a preheated oven at 350 degrees for 25-30 minutes until golden brown. Allow to cool for 15 minutes before icing.
In a medium sauce pan, combine butter, brown sugar & heavy cream. Heat over medium high heat until boiling. Continue to boil for 5 minutes or until mixture reads 220 degrees on a candy thermometer.
Remove from heat and whisk in powdered sugar. Immediately pour over cinnamon rolls and spread to cover.