Apple Cinnamon Rolls

Prep Time: 10

Cook Time: 25

Resting Time:: 1

Total Time: 1 35

Servings:

Author: Hello Ani

These big fluffy, soft, and absolutely delicious apple cinnamon rolls make the perfect weekend breakfast. This recipe includes two different icing options, as well as overnight, and freezing Instructions!

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Ingredients

Yeast Dough

4 cups flour
1 tablespoon active dry yeast
½ cup unsalted butter, room temperature
¼ cup sugar
1 egg
1 ¼ cup milk, slightly warm about 95 degrees F

Filling

2 cups apples, cut into small pieces
½ cup unsalted - melted butter
½ cup sugar (white or brown sugar, whichever you prefer)
1 tablespoon ground cinnamon

Vanilla Icing: Option 1

1 cup powdered sugar
2 tablespoon milk
1 teaspoon vanilla paste, or extract

Cream Cheese Icing: Option 2

4 oz cream cheese, softened
3 tablespoon unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla paste, or extract

Instructions

Preheat Oven to 350° F (180 ° C)
Prepare a 9-inch (23 cm) baking pan
This dough is best done with a kitchen machine that has a dough hook attachment. If not available, kneading by hand is fine.
1. In a big bowl add the flour and make a well in the middle. Add to the middle the yeast, 1 tablespoon of sugar, and ¼ cup of milk. (Take that away from the ingredients listed - So, 1 ¼ cup milk minus the ¼ cup milk for the well)
2. Stir with a fork the yeast mixture that was added to the middle. Including a little bit of the flour from the sides. Let the mixture rest for 5 to 10 minutes. It will be bubbly.
3. Add the butter, egg, and the rest of the sugar to the well. Mix everything together, pouring slowly the milk into the dough.
4. Knead until the dough becomes smooth. If the dough is too sticky drizzle a little bit more flour and continue to knead, about 1 tablespoon at a time.
5. Form a ball and cover the bowl with a plastic wrap, or kitchen towel. Let the dough rest for about 1 to 2 hours. The dough should rise and double in size.
6. Punch the risen dough down, then transfer the dough to a lightly floured work surface. Using a rolling pin, roll out your dough to a big rectangle, about 12 x 18 inches. Make sure your dough is evenly thick.
7. Melt ½ cup butter, and brush over the dough, reserving about 3 tablespoons for brushing the top later.
8. In a small bowl mix the sugar and ground cinnamon together. Sprinkle all over the buttered dough.
9. Cut your apples into very small pieces, and place them on top of the sugared dough.
10. Starting at the wide side, carefully roll the dough tightly together. Cut the roll into 12 equal portions. Arrange the pieces into a well-greased loaf pan. Cover, and allow to rise again for 30 minutes, then brush the remaining melted butter over the rolls. Bake cake for about 25 minutes.
Remove pan from the oven and allow to cool on a wire rack for 10 minutes.
Icing:
Whisk all of the icing ingredients together and drizzle over the warm rolls. Serve warm. Cover tightly the leftover frosted or unfrosted rolls and store up to 3 days at room temperature.

Video

Notes

Make-ahead (overnight) rolls:

After rolling the cinnamon rolls up, cut them into equal pieces. Arrange them in a prepared baking pan. Cover the pan with the rolls and refrigerate overnight. The next morning, remove from the refrigerator and allow to rise on the kitchen counter for 45 minutes to 1 hour. Then bake, and ice the rolls.

Freezing Instructions:

Un-baked cinnamon rolls can be frozen (before the second rise step). Wrap the rolls tightly in plastic wrap. Thaw overnight, then allow the dough to rise for 1 hour at room temperature. Brush with melted butter, then bake at 350º F (180º C) 20-25 minutes. Frost and enjoy!

Baked cinnamon rolls can be frozen for up to 2 months. Thaw overnight in the refrigerator, and warm up before eating.

Dough proofing tips: A yeast dough will rise at room temperature ( 74º F, 24º C) for about 1 to 1 ½ hours. However, on a cold day, you can speed up this process by turning on your oven for a few minutes until the temperature reaches about 75 degrees F. Turn the oven off and place the covered dough bowl inside. After 30 to 45 minutes your dough should be doubled in size, and ready to use.

Making jumbo rolls: This dough recipe makes enough for 12 regular rolls. However, if you would like to supersize them, cut the log into 8 equal pieces. Allow to rise a second time, and bake accordingly.

Nutrition

COURSE: Cake, Dessert

CUISINE: American, German

KEYWORD: Apple Cinnamon Rolls, Cinnamon Rolls

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