Cinnamon Roll with Apple Cider Caramel Sauce

We will concentrate on the Apple Cider Caramel Sauce . You can see the Traditional Cinnamon Roll Recipe Here. Whether you are going to fill cupcakes , cakes or bathe few cinnamon rolls, this sauce will serve for this and much more …

Apples are in season and right now during this time apple cider is good, very good.
Every year, at Jim neighbor pounds and pounds of apples would get processed in a big barrel – apple cider grinder. Homemade apple cider is the best! Luckily I can buy cider to Jim
Now even if you don’t make apple cider yourself you can still find a really good apple cider out there. In season I buy it only from local farms. Here in Farmington Utah we have quite a lot of orchards in the area and they produce really good cider.
Recipe I’m sharing with you today can be made with or without apple cider reduction. Apple cider gives the caramel a little kick, very slight tartness. If you prefer caramel sauce without apple cider reduction, simply omit the cider and use water instead.

Cinnamon Roll with Apple Cider Caramel Sauce
Apple Cider Caramel Sauce

  • 1/2 cup(120 ml) apple cider reduction (if not using simply use water instead)
  • 1 3/4 cup(350 grams) granulated sugar
  • 4 tbl(60 ml) corn syrup
  • 1 cup(240 ml) heavy cream
  • 2 tbl butter(30 grams)
  • 1/4 tsp kosher salt
  1. To make apple cider reduction, simmer 2 cups apple cider for about 10-20 minutes until you only have 1/2 cup left.
  2. In a sauce pan, combine, apple cider reduction, sugar, corn syrup and salt. Stir well.
  3. On medium low heat, stir until sugar is dissolved.
  4. Increase heat to medium high, brush inside of the pot with some water to prevent sugar crystals forming,
  5. Bring to boil, DO NOT STIR. Occasionally swirl the pan around a little or shake it a bit so the mixture doesn’t burn on the bottom.
  6. Mixture is HOT, don’t be tempted to taste it at this point.
  7. Cook until it reaches amber color, turn of the heat and pour in heavy cream, stir well.
  8. Add butter and stir until butter is melted. Cool to room temperature.
  9. Store in the airtight container in the fridge.
  10. Mixture is thin right after you cook it, once chilled it thickens.
  11. If small white clumps form in the sauce, simple reheat it in the microwave if 5 -10 second increments, stirring well after heating.
  12. Can be used as glaze on cakes, filling for cupcakes, added to cream cheese frosting, over pancakes and more.
  13. Keeps well in the fridge for up to a month.
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