Thursday, February 10, 2011

Apple Cinnamon Rolls

Today after a busy schooling morning we decided to make Apple Cinnamon Rolls.  Fresh baked apple bread is such a great fall treat, but I couldn't resist trying out this recipe.

6-6 1/2 cups all-purpose flour, divided
2 pkgs. instant dry yeast
2 cups milk
1/4 c. sugar
3/4 cup butter, divided 1/4 cup + 1/2 cup
1 1/2 t. salt
1 egg
1 cup brown sugar, packed
2 t. plus 1/4 t. cinnamon
3/4 cup apple butter (I used applesauce)
2 cups apples, peeled and chopped
1 cup powdered sugar
1-3 T. apple juice

Combine 3 cups of the flour and yeast; set aside. In a saucepan, mix milk, sugar, 1/4 cup butter and salt until warm and butter begins to melt; stir into flour mixture (make sure milk mixture has cooled enough so as not to kill yeast). Add egg and beat on low for on minute. Increase speed to high for 3 minutes. Blend as much of the remaining flour as you can with a spoon. On a lightly floured surface, knead in enough of the remaining flour until dough is smooth. Place dough in an oiled bowl, turning to coat all sides. Let rise in a warm place for one hour or until double in size. Mix brown sugar, remaining butter and 2 t. cinnamon; Stir in apple butter (or applesauce) and chopped apple; set aside. When dough has risen, punch down and place on a lightly floured surface. Divide dough in half and let rest 10 minutes. Roll each section of dough into a 16"X12" rectangle and top with half of the apple filling. Roll up each half of dough, jelly-roll style, beginning with the short end. Cut each roll into 6 slices and place, cut side down on a greased 13"X9" pan. Let rise until double then bake at 350 degrees for 35-40 minutes. Let cool 10 minutes. Blend powdered sugar, remaining cinnamon and one tablespoon of apple juice; add more apple juice, one teaspoon at a time until icing is desired consistency. Drizzle over rolls. Makes 12 large rolls.

The Dough

Dough topped with brown sugar mixture

The Roll-Up


Fresh out of the oven

Ready to eat!

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