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caramel apple cinnamon roll cupcakes

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

Obtained online. http://www.thespiffycookie.com/2012/10/23/caramel-apple-cinnamon-roll-cupcakes/

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yield 12 serving(s)
cook time 20 Min
method Bake

Ingredients For caramel apple cinnamon roll cupcakes

  • FOR THE ROLLS
  • 1 c
    2% milk
  • 1/2 Tbsp
    active dry yeast
  • 2 Tbsp
    + 2 tsp sugar
  • 1 tsp
    salt
  • 3 1/4 c
    all-purpose flour, divided
  • 1
    egg
  • 2 Tbsp
    unsalted butter, room temperature
  • FOR THE FILLING
  • 1/4 c
    unsalted butter, melted
  • 1/2 c
    sugar
  • 1/2 c
    brown sugar
  • 1 1/2 Tbsp
    cinnamon
  • 1/2 c
    finely chopped tart apples
  • 1 c
    (about 16) chopped milky way caramel apple mini candy bars
  • FOR THE TOPPING
  • 1/2 c
    brown sugar
  • 1/4 c
    unsalted butter
  • 1 Tbsp
    light corn syrup
  • 1 tsp
    vanilla extract
  • 2 tsp
    milk

How To Make caramel apple cinnamon roll cupcakes

  • 1
    In a small saucepan or a microwave oven, warm milk to about 110 degrees. In a large mixing bowl, dissolve yeast and sugar in the milk. Add salt and one cup of flour and beat for two minutes. Beat in egg and butter. Stir in the remaining flour a half cup at a time, beating well after each addition. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes). Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.
  • 2
    While waiting for it to rise, make the filling. In a medium-sized bowl, mix sugar, brown sugar, cinnamon, apples and chopped candy bars. Roll out dough into a long rectangle (about 22″x10″) about 1/4” thick. Brush with about half of the melted butter. Spread the apple/candy bar mixture evenly over the dough, leaving about an inch empty on all sides. Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 12 even pieces.
  • 3
    Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners. Cover the cupcake tins and set in a warm place to rise for another 40 minutes. Preheat the oven to 350 degrees. Evenly distribute the remaining 1/4 cup of melted butter over the tops of the cupcakes. Bake for 20 minutes or until the tops are golden. Allow to cool for 5 minutes in the pan before removing to a wire rack. While the rolls are cooling, make the topping. In a small saucepan, cook brown sugar, butter, and corn syrup over medium heat for about 4 minutes or until sugar is dissolved. Remove from heat and stir in vanilla and milk. Allow to cool slightly before drizzling over rolls.
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