Apples are arguably the best fall ingredient, held in stiff competition next to pumpkin. I, personally, don’t like to pick favorites. I give an equal shot to both pumpkin and apples and let them in each shine in their way the way only the season of fall let’s them do.
Each of them benefits from a good dash of cinnamon and nutmeg, and falls perfectly into the cocoon of freshly made pie dough. Yum.
Break me off a piece of that.
Erm, a slice of that?
Semantics. Anyways, in the spirit of fairness, I decided apples needed their own cinnamon roll variation, considering last year pumpkin got Pumpkin Cinnamon Rolls.
So, the apple cinnamon rolls idea started to brew. You know what’s awesome with apples? Caramel. Lots of it.
You know what’s also awesome? Caramel with apples cooked into it. It’s like apple-flavored caramel. And trust me – it is so good.
These cinnamon rolls are made with a soft, fluffy, lightly-spiced, buttery dough, filled with cinnamon, sugar, and sauteed apples, and topped with a luscious apple caramel. If that doesn’t spell out F-A-L-L in neon, flashing lights, I’m not quite sure what does.
(Unless it’s those darn Pumpkin Cinnamon Rolls).