There’s been some extra apple juice in the refrigerator and so we tried a new recipe to help use it up. While this won’t replace our regular cinnamon roll recipe, it’s definitely worth keeping in the files. It’s a great way to usher in the fall season!
This recipe uses apple juice for the liquid in the dough (instead of milk) and I was a little leery of that at first, but it turned out to work just great. I didn’t use her caramel recipe for the frosting, but made my own with apple juice, powdered sugar and caramel sauce (also something that’s been lingering in the refrigerator). We’ll still call them Caramel Apple Cinnamon Rolls, because there’s plenty of brown sugar and caramel flavor, and that title flows better than just plain Apple Cinnamon Rolls. Delicious!