2 cups milk
1 / 4 cup butter
2 tablespoons granulated sugar
1 teaspoon salt
2 envelopes Fleischmann's® Active Dry Yeast
7 to 7-1 / 2 cups all-purpose flour
2 large eggs, beaten
Apple Cinnamon Filling
1 / 2 cup firmly packed brown sugar
1 / 2 cup granulated sugar
2 tablespoons all-purpose flour
1-1 / 2 tablespoons ground cinnamon
1 / 2 cup butter, cut into chunks
1-1 / 2 cups chopped, peeled cooking apples
1 cup chopped unsalted dry-roasted peanuts*
1 / 2 cup butter
1 cup firmly packed brown sugar
1 / 4 cup Karo® Light Corn Syrup
Combine milk, butter, granulated sugar and salt in a medium saucepan. Place over medium heat and stir until mixture is warm and butter begins to melt.
Combine yeast and 2 cups of the flour in a large mixing bowl. Add milk mixture; stir until blended. Add eggs; beat thoroughly; about 200 strokes. Stir in the remaining flour, 1 cup at a time, until you have a cohesive dough. Turn dough out onto a lightly floured surface. Knead about 5 minutes, adding more flour to keep the dough workable, until you have a soft dough that is smooth and elastic.
Rinse the mixing bowl. Grease the surface of the dough and place it in the bowl. Cover with a clean towel and let rise in a warm, draft-free place about 1 hour, or until doubled in bulk.
When the dough is nearly doubled, prepare the filling. Place brown sugar, granulated sugar, flour, cinnamon and butter in a small bowl. Using a pastry blender or two knives, cut butter into sugar mixture until the mixture resembles coarse crumbs.
Set the chopped apple and peanuts aside until you are ready to sprinkle them on the filling.
Punch down dough; knead lightly one minute. Let dough rest while you prepare the caramel syrup. Place butter, brown sugar and corn syrup in a saucepan. Cook over medium heat, stirring constantly, until sugar melts. Remove from heat and set aside until needed.
Roll out dough on a lightly floured surface to a rectangle about 24 by 18 inches. Sprinkle the filling on the dough; top with chopped apple and peanuts. Starting from the long side, roll up jelly-roll style. Pinch the edges to seal. Brush edges of dough with some milk if you have trouble getting the dough to seal.
Evenly pour caramel syrup into a lightly greased 13 x 9 x 4-inch baking pan.** Using a very sharp knife, cut the dough into 12 pieces. Place pieces, cut-side down, on syrup in pan. Cover and let rise 30 to 45 minutes, or until nearly doubled.
While rolls are rising, preheat oven to 350 degrees. Place a baking sheet on the bottom shelf of the oven to catch any drips. Bake rolls 50 minutes, or until they are lightly brown and sound hollow when tapped. While they are still warm, invert onto a serving plate.
* If desired, substitute pecans for peanuts.
** If you don’t have a pan that deep, or if you want rolls of a more modest size, cut the dough into 18 pieces, use two 9-inch round cake pans and bake 40 to 45 minutes.