- ½ c. Warm water
- 1 Tbsp. Yeast
- 1 c. Sour cream
- 3 Tbsp Sugar
- ½ t. Baking soda
- 1 t. Salt
- 2 Tbsp Butter, softened
- 1 Egg
- 3 c. Flour
- 2/3 c. Light brown sugar, packed
- 1 1/2 Tbsp. Cinnamon
- 1/4 t. nutmeg
- 5 Tbsp. Salted butter, softened
- 1 large Granny smith, cored and finely chopped
- 1/4 cup chopped pecans (optional)
- 3/4 cup caramel sauce
To make the dough for your cinnamon rolls add yeast to warm water and let stand. Meanwhile, heat sour cream to lukewarm and stir in sugar, baking soda, yeast, salt and butter. Stir until butter is melted. Add the egg and flour, mix well.
When the dough is ready transfer it to a lightly floured work surface and doll out dough to ¼ inch thick.
Using a small spatula, spread the softened butter out evenly over the entire surface of the dough. Mix brown sugar, nutmeg and cinnamon together in a bowl.
Sprinkle the dough evenly with the cinnamon, nutmeg and brown sugar mixture.
Top with chopped up apple and pecan pieces.
Drizzle 1/2 cup of caramel sauce on top.
Roll up the dough tightly, cut into 12 even 1" pieces and place in a lightly greased 9-inch round pan. Here's a tip, place a ruler below your rolled up dough to get perfectly sliced cinnamon rolls every time.
Loosely cover with a towel and allow to rise until doubled in size, about 20-25 minutes. Bake at 350º F for 15-20 minutes, or until golden brown.
When rolls are done remove and let cool on a wire cooling rack for 5 – 10 minutes. Drizzle with the remaining caramel sauce and serve warm.
To make the dough for your cinnamon rolls add yeast to warm water and let stand. Meanwhile, heat sour cream to lukewarm and stir in sugar, baking soda, yeast, salt and butter. Stir until butter is melted. Add the egg and flour, mix well.
When the dough is ready transfer it to a lightly floured work surface and doll out dough to ¼ inch thick.
Using a small spatula, spread the softened butter out evenly over the entire surface of the dough. Mix brown sugar, nutmeg and cinnamon together in a bowl.
Sprinkle the dough evenly with the cinnamon, nutmeg and brown sugar mixture.
Top with chopped up apple and pecan pieces.
Drizzle 1/2 cup of caramel sauce on top.
Roll up the dough tightly, cut into 12 even 1" pieces and place in a lightly greased 9-inch round pan. Here's a tip, place a ruler below your rolled up dough to get perfectly sliced cinnamon rolls every time.
Loosely cover with a towel and allow to rise until doubled in size, about 20-25 minutes. Bake at 350º F for 15-20 minutes, or until golden brown.
When rolls are done remove and let cool on a wire cooling rack for 5 – 10 minutes. Drizzle with the remaining caramel sauce and serve warm.
