Pioneer Woman Caramel Apple Sweet Rolls

Directions

• Heat the milk mixture: Combine 2 cups whole milk, 1/2 cup vegetable oil and 1/2 cup sugar in a large saucepan. Heat it until just about to boil, then turn off the heat and let it cool until warm.
• Start the dough: Add 4 cups of the flour and the yeast, then stir to combine. The dough will be very sticky, so cover the pot and let it rise for an hour.
• Finish the dough: Add the remaining flour, 1/2 teaspoon baking soda, 3/4 teaspoon baking powder and 1 1/2 teaspoons salt, and stir to combine. You can use it right away or refrigerate it, covered, until you need it.
• Saute the apples: Saute the 4 finely diced Granny Smith apples in a large skillet over medium-high heat for 3 to 4 minutes. Then move them to a plate and set aside.
• Make the caramel filling: In the same skillet over medium heat, melt 1 stick butter with 1 cup lightly packed brown sugar and stir until the sugar dissolves. Pour in 1/2 cup heavy cream and let it bubble and thicken for about a minute.
• Add apples and cinnamon: Turn the heat to low, add the apples back and sprinkle in 1 teaspoon cinnamon. Stir and let the filling thicken for 1 to 2 minutes, then spoon it into a bowl to cool.
• Roll out the dough: Preheat the oven to 375°F, then roll the dough out on a floured surface to a rectangle about 10 x 30 inches. Spoon the caramel apple filling over the dough and spread it out evenly.
• Roll and slice: Roll the dough toward you into a long, tight roll and pinch the seam closed. Turn it seam side down and slice it into rolls 1/2 to 3/4 inch thick.
• Pan and rise: Spread a little melted butter in the bottom of 3 to 4 disposable cake pans and set the rolls inside. Let them rise for 20 to 25 minutes.
• Bake the rolls: Bake the rolls for 15 to 18 minutes. They're ready when they turn nice and golden.
• Make the caramel icing: While the rolls rise or bake, melt 1 cup packed brown sugar in a saucepan over medium heat until it dissolves and starts to bubble. Add the cream and cook for 2 minutes, whisking constantly, then turn off the heat.
• Ice and serve: Whisk in 2 cups powdered sugar and 1/4 teaspoon salt, adding up to 2 more cups until it reaches the consistency you want. Spread the icing generously over the rolls the second they come out of the oven and serve warm.