CARAMEL APPLE CINNAMON ROLLS

DOUGH

Step 1

Preheat the oven to 350° F and grease a 10” skillet or 8x8 baking dish with butter.

Step 2

In a large bowl combine all of the ingredients for the dough and mix until a large ball of dough forms, knead the dough 3-4 times until smooth.

Step 3

Lay a large piece of parchment down on the counter and place the dough on top. Cover with another piece of parchment and roll the dough using a rolling pin until it forms a large rectangle about 10x15 and about ¼” thick.

FILLING

Step 1

Remove the top piece of parchment and brush with the ¼ cup butter. Sprinkle with cinnamon, brown swerve, and top with the apple.

Step 2

Use the parchment paper to help you roll the dough into a log, starting at the widest side of the rectangle. Once rolled, cut into 14 equal pieces and arrange in a 10” skillet or 8x8 baking dish.

Step 3

Transfer to oven and bake 25-30 minutes until golden.

CARAMEL

Step 1

While the rolls are baking make the caramel by combining the butter and Brown Swerve in a small pot over medium low heat. Bring to a boil and cook 2-3 minutes just until it starts to darken. Whisk in the heavy cream and vanilla, bring back to a boil for 1 minute then reduce the heat to maintain a simmer. Simmer for 5-10 minutes until thick and glossy. Transfer to a jar.

Step 2

To serve, top the cinnamon rolls with the caramel sauce.

Step 3

Store refrigerated up to 5 days. To reheat simply microwave for 15 seconds.