Caramel apple rolls

Ingredients:

Rolls:

• 3 to 3 1/2 cups (750 to 875 mL) all-purpose flour
• 1/4 cup (50 mL) sugar
• 1 tsp (5 mL) salt
• 1 pkg active dry yeast
• 1/2 cup (125 mL) applesauce
• 1/2 cup (125 mL) milk
• 1/4 cup (50 mL) butter
• 1 egg

Caramel Topping:

• 1/2 cup (125 mL) firmly packed brown sugar
• 1/2 cup (125 mL) applesauce
• 3 tbsp (45 mL) butter, melted

Filling:

• 2 tbsp (25 mL) butter, softened
• 1/3 cup (75 mL) sugar
• 1 tsp (5 mL) cinnamon

Preparation:

             In large bowl, combine 1 cup of the flour, 1/4 cup sugar, salt and yeast; mix well.
             In small saucepan, combine 1/2 cup applesauce, milk and 1/4 cup butter; cook over medium heat until very warm (120 to 130ºF.), stirring constantly. Add warm mixture and egg to flour mixture; blend at low speed until moistened.                     Beat 2 minutes at medium speed. By hand, stir in 1 1/2 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.
          On floured surface, knead in an additional 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85ºF.) until light and doubled in size, 45 to 60 minutes.
         Grease 13x9-inch pan. Combine topping ingredients in pan; mix well. Spread evenly in pan.
On lightly floured surface, roll dough to 15x12-inch rectangle. Spread dough with 2 tablespoons butter. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Sprinkle over butter.
         Starting with 15-inch side, roll up tightly, pinching edges to seal. Cut roll into 12 slices; place cut side down over topping in pan. Cover; refrigerate at least 8 hours or overnight.
        When ready to bake, let rolls stand at room temperature for 30 minutes. Heat oven to 400ºF. Uncover rolls; bake 20 to 25 minutes or until golden brown. Cool in pan 1 minute; invert onto serving platter or tray. Scrape any remaining topping onto rolls. Serve warm.