Caramel Apple Cinnamon Rolls

Can I use active dry yeast instead of instant?

Yes, you can. The only difference is you’ll have to proof the yeast. So add it to the warm water and milk (before adding the butter) and let it hang out for 10 minutes. Then allow more time for the dough to rest and double in size once the dough is mixed; about 1 hour. And again, you’ll have to let it rise for longer for the second rise right before baking, about the same; 1 hour.

Do I have to use powdered milk?

2 tablespoons of powdered milk gives these rolls the most amazing bakery-like texture and flavor. It’s something that I almost always include in my baked goods – check out my 1-hour cinnamon rolls for proof!

What caramel do you use? 

I’ve used a homemade apple  cider carame, a homemade  salted caramelwith vanilla, and I’ve even used several brands of store-bought caramel sauce. If I go the store-bought route,  this one has been my favorite!

How do you store these cinnamon rolls? 

If I’m making this a couple of hours ahead of serving, I store them at room temperature until service, covered with a sheet of aluminum foil. If I’m making them a day or so ahead of time, I usually prefer to pop them in an airtight container and refrigerate them until ready to serve.

Do I have to bake them in a 13×9 pan?

These rolls can be baked in a 9-inch round pie dish as well. Keep in mind that the pie dish typically holds 11 rolls – not the full 12. You can also make these in a muffin pan to get individual cinnamon rolls.