The smell is intoxicating.
The caramel is oozy and gooey and dripping off the rolls.
The rolls themselves are light and fluffy and almost melt in your mouth.
The mix of cinnamon, apples and caramel together reminds you of every happy and delightful Fall memory you’ve ever made.
And here’s the best part…
You just made these rolls in less time (and energy) then it takes to get your child to practice the piano.
The secret?
Food storage.
But, you probably saw that coming, didn’t you? You are on a food storage blog, after all. 😉
FOOD STORAGE HACKS TO SAVE YOU TIME & MONEY
The food storage secrets in these rolls are the delicious apples and that drippy caramel glaze featuring homemade sweetened condensed milk. You see, when you use your food storage every day, you’re not only effortlessly rotating it, you’re also saving time and money in the kitchen (something we could all benefit from!)
THE BEAUTY OF DEHYDRATED APPLES:
Picture yourself never peeling, slicing and dicing apples again. It’s true, the food storage fairy can do all of that work for you! Just take the dehydrated apple slices and hydrate them in warm water for 5-10 minutes and drain. Done. So that apple pie you’re planning on making for Thanksgiving just got a whole lot easier. You’re welcome.
THE EASY WAY TO USE POWDERED MILK:
If the thought of drinking powdered milk makes you want to gag, then try using it to make your own sweetened condensed milk. You’ll save about a dollar a can (assuming you bought your powdered milk from the LDS Home Store, which is the cheapest place to buy it from) plus, you can make just the amount you need. Take this recipe for example…just one cup of sweetened condensed milk. If you opened a can of sweetened condensed milk, it would be about 1 1/4 cups. What would you do with that extra quarter cup? Chances are you’d put it in your fridge, forget about it, and then throw it away. What a waste! If you want to start making your own sweetened condensed milk (equivalent to 14 ounce can) simply mix 1/2 C. hot water with 1 C. powdered milk, 1 C. sugar and 1 T. butter in your blender until thoroughly mixed.
GIVE IT A TRY, IT BEATS COAXING KIDS TO PRACTICE THE PIANO
Or maybe you can at least bribe them with a roll when their practicing is done. 😉
Ingredients
Dough
1 eggs (1 T. dry egg powder + no water)
Filling
1 1/2 tablespoons ground cinnamon
1-2 apples chopped (or 1/2-3/4 cup dehydrated apples)
Caramel Drizzle
1 cup brown sugar (1 T. molasses + 1 C. sugar)
1 cup sweetened condensed milk (1/4 C. hot water, 1/2 C. sugar, 1/2 C. dry milk powder, and 1/2 Tbsp. butter mixed in blender)
Directions
1Preheat oven to 350 degrees.
2In the bowl of a stand mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.
3While mixture is resting prepare filling. If you're using dehydrated apples, soak them in 3/4 C. warm water for 5-7 minutes and then drain on paper towels. Beat together sugar, butter and spices until light and fluffy. Stir in apples.
4With a dough hook, mix in salt and eggs (or egg powder) and 2 of the cups flour until combined. Add remaining flour ½ cup at a time until dough scrapes the bowl clean and knead for 5 minutes.
5Roll dough into rectangle and spread with filling.
6Roll up jelly style and slice into 12 rolls (about one inch thick)
7Place on greased pan (either cookie sheet or 9x13 pan) and rest for 10 minutes.
8Bake for 10-15 minutes or until tops are golden brown.
9While rolls are baking prepare topping. In a medium saucepan, melt the butter, brown sugar, and corn syrup until sugar dissolves. Add the sweetened condensed milk and bring to a boil over medium high heat for about 2-3 minutes. Pour over warm rolls.
Ingredients
Dough
1 eggs (1 T. dry egg powder + no water)
Filling
1 1/2 tablespoons ground cinnamon
1-2 apples chopped (or 1/2-3/4 cup dehydrated apples)
Caramel Drizzle
1 cup brown sugar (1 T. molasses + 1 C. sugar)
1 cup sweetened condensed milk (1/4 C. hot water, 1/2 C. sugar, 1/2 C. dry milk powder, and 1/2 Tbsp. butter mixed in blender)
Directions
1Preheat oven to 350 degrees.
2In the bowl of a stand mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.
3While mixture is resting prepare filling. If you're using dehydrated apples, soak them in 3/4 C. warm water for 5-7 minutes and then drain on paper towels. Beat together sugar, butter and spices until light and fluffy. Stir in apples.
4With a dough hook, mix in salt and eggs (or egg powder) and 2 of the cups flour until combined. Add remaining flour ½ cup at a time until dough scrapes the bowl clean and knead for 5 minutes.
5Roll dough into rectangle and spread with filling.
6Roll up jelly style and slice into 12 rolls (about one inch thick)
7Place on greased pan (either cookie sheet or 9x13 pan) and rest for 10 minutes.
8Bake for 10-15 minutes or until tops are golden brown.
9While rolls are baking prepare topping. In a medium saucepan, melt the butter, brown sugar, and corn syrup until sugar dissolves. Add the sweetened condensed milk and bring to a boil over medium high heat for about 2-3 minutes. Pour over warm rolls.
LOOKING FOR MORE GREAT FOOD STORAGE RECIPES?
Did you try the recipe? Leave a comment below about how you liked it!
I believe you left out the powdered milk in the recipe for the sweetened condensed milk.
Thank you! I fixed it!
Hi Crystal,
We made these for breakfast this morning and they were soooo delicious! The apple and caramel flavors were so good together and I loved just letting the flavor sit in my mouth afterward. 🙂 My kids and hubby all loved them, too. The amount of caramel sauce was just perfect. Even though it was a real treat, I didn’t feel sick after eating it, like I do with traditional gooey white cinnamon rolls.
You have been an inspiration for me to go boldly in the direction of whole wheat without reservations or compromise. My white bread-raised husband loves whole wheat bread now, thanks to EZ Bread and home milling. He fully supports my “habit” now! Your tutorials made it so approachable and relaxing. We are much healthier for it, too. So grateful!
We are enjoying your book as well. While you may not get a bunch of comments on your recipes, know that they are great and enjoyed by many. Keep up the good work! Jesus loves you!
“…every act of good giving and every perfect gift is from above, coming down from the Father of lights, with whom is no change or shadow of turning.” (Jas 1:17)
Am I correct in assuming that this can be made with your EZ wheat recipe if a whole wheat version is desired, or even half and half flour mixture. I made your cinnamon bun recipe using your EZ Wheat recipe and family loved them even if I slightly overcooked them. Surprisingly my blood sugar also liked them. I was able to indulge in moderation without seeing spikes in my levels. I will be trying this recipe this weekend also using the EZ Wheat recipe. If I wanted to prepare night before could I simply refrigerate and cook the next morning after sitting them out for 45 minutes? I have not found a recipe I did not like yet. Thanks so much for helping with good food prepared from simple ingredients. I also got your ebooklet on ultimate menu planner and found it well done and beneficial for weekend planning. I try and do the cooking on weekends using our storage items.
I made these this weekend using the ezwheat recipe except used 3/4 cup all purpose to make a bit lighter. They came out well but I undercooked slightly. I think because of the pan I cooked them in. I put them back in for another 10 minutes. Next time I will use a temperature probe to be sure. Thanks for the recipe.