Apple Cinnamon Rolls
Nov 28, 2021 21:13:18 GMT -5
Post by Shoshanna on Nov 28, 2021 21:13:18 GMT -5
APPLE CINNAMON ROLLS
Prep Time: 1 hour 30 mins Cook Time: 30 mins Total Time: 2 hours Yield: 12 cinnamon rolls
INGREDIENTS
For the dough:
1 1/2 cups warm apple cider (30 seconds in the microwave)
2 1/4 teaspoons active dry yeast (1 package)
1/2 cup sugar
1/2 cup melted butter
1 egg
1 teaspoon salt
5 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
For the filling:
1 cup brown sugar
2 Tablespoons cinnamon
1/2 cup salted butter, softened to room temperature
1 1/2 cups diced apple (about 2 large apples)
For the frosting:
2 Tablespoons salted butter
4 ounces cream cheese
1 1/2 cups powdered sugar
3 Tablespoons apple cider
INSTRUCTIONS
Make the dough. Combine the warm cider and yeast in a small bowl and let sit for 5 minutes to activate the yeast. It will start to look foamy on top. You can also use rapid rise yeast and skip the activation step for this recipe.
Whisk together the milk/yeast mixture with the sugar, butter and egg.
Stir in the dry ingredients until a dough forms.
Cover lightly with plastic wrap or a damp kitchen towel and let rise for an hour in a warm place. It’ll be almost doubled in size. At this point, you can refrigerate the dough overnight if you want to bake them in the morning. Just take the dough out of the fridge about an hour before you want to bake them.
While your dough is rising, line a 9 x 13 pan with parchment paper. Use some butter or cooking spray on the bottom of the pan to keep the parchment paper in the pan.
Make your filling and assemble. Combine the brown sugar and cinnamon.
Roll out your prepared dough on a lightly floured surface until it forms a rectangle that is about 18 x 24 inches. It should be about 1/4 inch thick.
Spread the softened butter all over the dough in an even layer.
Sprinkle with the cinnamon sugar mixture and apples.
Starting on the long edge, roll tightly so that the seam is on the bottom.
Cut into 12 slices and arrange slightly apart in your prepared baking pan.
Cover lightly with plastic wrap or a damp kitchen towel and let sit for 20 minutes. They should rise until the sides are just touching.
Meanwhile, preheat oven to 375 degrees F.
Bake for 25-30 minutes until browned on top. You don’t want them to feel doughy when you tap them or when you insert a toothpick. You can also go by temperature – they should be about 190 degrees F. on the inside. Frost immediately.
Make the frosting. Combine the cream cheese and butter in a microwave safe dish. Microwave for 30 seconds and stir to combine into a smooth mixture.
Add the cider and powdered sugar, mixing until smooth. If it is too stiff, add a little milk or water. If it is too runny, add more powdered sugar. It should be a pourable consistency but not so runny that it just runs off of the warm cinnamon rolls.
Drizzle over warm cinnamon rolls and serve immediately.
NOTES
To make these the night before, do everything through step 11. Cover and put in the fridge overnight. In the morning, let them sit at room temperature for 1-2 hours until the rolls have risen enough that the sides are touching before baking.
I suggest baking these with a foil lined baking sheet on the rack below the cinnamon rolls in the oven in case any of the juices from the apples bubble over.
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