Over Night Caramel and Apple Scrolls

I was on the look out for a 'make ahead' breakfast/brunch recipe to save time when I have a house full of visitors next weekend. I found this recipe and gave it a go last weekend.
They are really really delicious and the best part was pulling the prepared dish out of the fridge on Saturday morning and baking. I will be making these when I have my house full of guests this weekend!


I cooked them for 20 minutes and they needed a bit longer. They swelled up as part of the cooking process, so need to have a bit of space between each scroll.

Ingredients

• Rolls
• 3  to 3 1/2 cups all-purpose flour
• 1/4  cup sugar
• 1  teaspoon salt
• 1  pkg. active dry yeast
• 1/2  cup applesauce
• 1/2  cup milk
• 1/4  cup butter
• 1  egg
• Caramel Topping
• 1/2  cup firmly packed brown sugar
• 1/2  cup applesauce
• 3  tablespoons butter, melted
• Filling
• 2  tablespoons butter, softened
• 1/3  cup sugar
• 1  teaspoon cinnamon

Directions

1. 1Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and yeast; mix well.
2. 2In small saucepan, combine 1/2 cup applesauce, milk and 1/4 cup butter; cook over medium heat until very warm (120 to 130°F.), 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.
3. 3On 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 85°F.) until light and doubled in size, 45 to 60 minutes.
4. 4Grease 13x9-inch pan. Combine topping ingredients in pan; mix well. Spread evenly in pan.
5. 5On lightly floured surface, roll dough to 15x12-inch (about 30 by 40 cm) rectangle. Spread dough with 2 tablespoons butter. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Sprinkle over butter.
6. 6Starting 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.
7. 7When ready to bake, let rolls stand at room temperature for 30 minutes. Heat oven to 400°F. (about 200 degrees c) 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.