Correction
In the story last week on winning fair recipes, ingredient measurements were incorrect and a sentence was inadvertently left out of the instructions for Cherri’s Caramel Apple Cinnamon Rolls.
Here is the corrected recipe:
Cherri’s Caramel Apple Cinnamon Rolls
From Cherri and Eric Kruggel, Los Angeles County Fair
Caramel Topping:
6 tablespoons butter or margarine
¼ cup whipping cream
1 cup packed brown sugar
1 cup chopped pecans
Apple-Cinnamon Topping:
6 medium pieces cooking apples, cored, peeled and thinly sliced
½ cup sugar
1 tablespoon ground cinnamon
Dough:
5 to 5 ½ cups all-purpose flour, divided
½ cup sugar
2 envelopes Fleischmann’s RapidRise Yeast
2 teaspoons salt
1 ½ cups milk
½ cup water
¼ cup butter or margarine
1 large egg
Cinnamon-sugar filling:
1 ¼ cups brown sugar, packed
¼ cup all-purpose flour
1 ½ tablespoons ground cinnamon
6 tablespoons butter or margarine
In a medium saucepan, combine Caramel Topping ingredients, except pecans. Over medium heat, cook 2 to 3 minutes or until sugar is completely dissolved, stirring constantly. Pour into greased 13-by-9-inch rectangular pan; sprinkle with pecans. Combine apples, sugar and cinnamon in a small bowl for Apple-Cinnamon topping and stir to combine. Arrange ½ of Apple-Cinnamon Topping over caramel and pecans. Set aside.
In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
To make the Cinnamon-Sugar Filling, combine sugar, flour and cinnamon. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Divide dough in half; roll each half to 18-by-12-inch rectangle. Sprinkle each evenly with remaining Apple-Cinnamon Topping and Cinnamon-Sugar Filling. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. With sharp knife, cut each into 9 (2-inch) slices. Place, cut sides up in prepared pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees for 35 to 40 minutes or until done. Cool slightly in pan on wire rack. Invert onto serving dish.
Yield: 18 rolls
Approximate nutrition per serving: Unable to calculate.