Let's Begin!

Dough

• In a small bowl, combine the milk and butter.
• In the bowl of a stand mixer fitted with the dough hook attachment, add 3 cups flour, yeast, sugar, and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined.
• Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour.
• Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.
• When the dough is ready, turn it out onto a lightly floured work surface. Then use a floured rolling pin to roll the dough out into a large 14 x 9 inches rectangle.

Filling

• In a small bowl, whisk together the sugar and cinnamon until fully combined.

Let's Assemble and Bake!

• Use a pastry brush to spread the melted butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture. Then sprinkle on the finely chopped apples, pecans, and drizzle with 1/2 cup caramel sauce.
• Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals.
• Using a sharp knife, cut off the two ends of the roll so that they are even. Then cut the remaining dough into 12 equal pieces.
• Place each of the cut cinnamon rolls into a greased 9x13-inch baking dish. Then cover it again with a damp towel, and leave the dish in a warm place to rise for 25 minutes.
• While waiting for the rolls to rise, preheat the oven to 350°F.
• When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes.
• Drizzle with remaining caramel sauce, then top with more chopped pecans.
• Serve warm and enjoy with family and friends!