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Butterscotch Apple Sweet Rolls

Author: Susan Reid

Butterscotch Apple Sweet Rolls Recipe

Tender sweet rolls filled with tangy sweet apples and butterscotch make a warm, bright moment for any breakfast or a snack.

At a glance

Prep
Bake
Total
Yield
12 rolls
Nutrition information

Ingredients

Choose your measure:

Dough

filling

  • 1/4 cup unsalted butter
  • 4 cups (about 1 1/2 pounds before peeling) tart cooking apples, peeled, cored, and diced or coarsely grated
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar, light or dark
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons Instant ClearJel or King Arthur Unbleached All-Purpose Flour

Glaze

  • 1 1/2 cups confectioners' sugar
  • 3 to 4 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. To make the dough: Combine all of the dough ingredients in your mixer or the pan of your bread machine set on the dough cycle. Mix and knead until a soft, smooth dough is formed; cover and let rise for an hour if using a mixer, or let the machine finish its cycle.
  2. To make the filling: While the dough is rising, melt the butter in a large skillet. Add the apples and salt, and cook over medium heat for 3 minutes, until the apples begin to soften. Combine the brown sugar, cinnamon, and ClearJel or flour and sprinkle over the apples. Stir until the apples are coated; cook for 1 more minute. Remove the pan from the heat and cool to room temperature.
  3. To assemble: Grease a 9" x 13" or 15" square pan. After the dough's first rise, spray your work surface with non-stick spray and roll the dough out to an 11" x 16" rectangle.
  4. Spread the cooled apple filling over the dough, leaving 1/2" bare along one long side. Roll the dough into a log the long way (starting at the side with filling); roll gently to lengthen the log to 18", if it hasn't already lengthened itself. Slice into 12 rolls, each 1 1/2" wide. Place the rolls, cut side up, in the prepared pan. Cover with greased plastic wrap and let rise for 30 minutes while you preheat the oven to 350°F.
  5. To bake: Uncover the rolls and bake for 28 to 30 minutes, until they're puffy and golden brown. Remove them from the oven and cool on a rack until lukewarm.
  6. To glaze: While the rolls are cooling, combine the confectioners' sugar, milk or cream, and vanilla. Drizzle over the lukewarm rolls, and serve. Store any leftover rolls, well-wrapped, at room temperature for several days; freeze for longer storage.
  7. Yield: 12 rolls.

Nutrition Information

  • Serving Size 208g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 617
  • Calories from Fat 110
  • Total Fat 14g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 49mg
  • Sodium 272mg
  • Total Carbohydrate 121g
  • Dietary Fiber 2g
  • Sugars 87g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.