Caramel Apple Cinnamon Rolls

I'm sure you've seen this post floating around in cyber land. If you haven't, where have you been hiding? One look and I KNEW I needed to make these with Rhodes. SO SIMPLE! Caramel apples have been in full swing and what better time to bring you this yummy recipe?! There are many variations, but I chose to adapt this one from Mom On Timeout. Go check out her pictures too, they look wonderful as well. So lets get to the reason you are here shall we?

Here's what you are going to need: 1 loaf Rhodes bread, 1/2 c. softened butter (oopsie, not pictured!), 3/4 c. brown sugar, 1/2 c. sugar, 1 tbsp. ground cinnamon, 1 1/2 c. finely chopped apple (Granny Smith preferred), 1 tbsp. fresh lemon juice (hmm... looks like it's also missing in the lineup. You know what lemon juice looks like right?!), and 1/2 c. Homemade Basic Caramel

First up you'll get your cinnamon/sugar ready. In a small bowl, combine the sugar and cinnamon for the filling.

Toss the diced apples with the lemon juice in a small bowl.

I've made my fair share of Rhodes sweet rolls (Toffee Sweet Rolls, Maple Pecan Rolls, Chocolate Pecan Rolls, Pumpkin Pecan Cream Cheese Rolls, Simple Cinnamon Rolls, and Glazed Lemon Rolls to give you an idea). In just about each one I will tell you, this part is my LEAST favorite. But, I've found to make it easier, about half-way through you can let your dough rest for 10 or so minutes and it will be easier to roll out. Roll out to approximately 12 x 16 inches. Spread on softened butter.

Here's where the fun begins. This is just the beginning of the beautiful masterpiece you are about to create. Sprinkle the sugar and cinnamon mixture. There will be a lot of it... but don't be scared, it will be worth it!

Next evenly distribute the diced apples. It doesn't have to be perfect, they will get squished and moved around later anyway.

Drizzle the Basic Homemade Caramel on top of apples. Stand back for just a second and take in just how gorgeous it looks. Really. Do you see how fantastic that looks? Just think, if it looks this good and it's not even baked yet - it will only get better from here!

Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Divide in to 12 equal pieces. I was off on my measurements and ended up with 15 pieces. Oh well! It's easiest to cut in the center first and then divide from there. Perfect trick that worked like a charm!

Place cut side down in to greased pan. You can use an 9x13 or I chose to use (2) 8x8 pans. Whichever you have handy will work great!

Try to leave a little bit of space around each roll for rising.

Let the rolls rise for another 45-60{ish} minutes.

Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color.

I decided that a cinnamon roll isn't a cinnamon roll without cream cheese frosting in my book. So I whipped up a quick frosting. About a half a block of cream cheese, a cup or two of powdered sugar, a splash of vanilla, and a couple of tablespoons of milk. Top it off with a drizzle of caramel and you've got your self a pretty amazing breakfast/dessert/anytime of the day pick-me-up! Enjoy!