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Apple Pie Cinnamon Rolls

You have no idea how delicious these cinnamon rolls are. These are BETTER than Cinnabon- real moist and so flavorful. Check out!

These are the cinnamon rolls you dream about- tender with a cream cheese frosting, in the middle. Add this and the apples is a cinnamon roll that is serious.

You don't have any idea these cinnamon rolls are. These are far better than Cinnabon- moist and yummy. Check out!

No Doubt -- These rolls are the best of both worlds, if you like apple pie or cinnamon rolls your going to fall in love with these apple pie rolls. It's hard to explain how great these apple pie cinnamon rolls are! They're filled with a cinnamon spice apple filling which melts in your mouth and moist.

Recipe adapted from here
Serves: Makes 12 cìnnamon rolls
ìngredìents
For the dough:
  • 1 package yeast (2¼ teaspoons)
  • ½ cup lukewarm water
  • ½ cup sugar
  • ½ cup scalded mìlk (Heat mìlk untìl bubbles appear around the edge of the pan. Cool untìl lukewarm)
  • ⅓ cup melted unsalted butter
  • 1 egg, room temperature
  • 2 teaspoons salt
  • 4 cups bread flour (or all-purpose flour)
  • 6 tablespoons melted unsalted butter, dìvìded
  • 5 granny smìth apples, peeled, cored, and dìced
  • ½ cup sugar
  • 1 cup brown sugar
  • 2 tablespoons ground cìnnamon
  • Glaze:
  • ¼ cup cream cheese (softened)
  • 4 tablespoons unsalted butter
  • 1½ cups powdered sugar
  • ½ teaspoon vanìlla extract
  • ¼ teaspoon salt
INSTRUCTIONS
  1. In a small bowl, add yeast and 2 teaspoons of the sugar into the lukewarm water and let it sit till it melts, about 10 minutes.
  2. From the mixing bowl of a stand mixer with the dough hook attachment, (or a large mixing bowl using an electric mixer) add scalded milk, melted butter, egg, remaining sugar, and salt and blend on low speed until blended.
  3. Add half the flour and blend until smooth.
  4. Add yeast mixture and continue to blend on low.
  5. Gradually add the remaining flour (if using an electric mixer you'll need to stop when it is getting hard to blend and use a wooden spoon to incorporate the remainder of the flour as best you can- the engine of the electric mixer will burn - then flip dough to a floured surface and knead for 5 minutes, folding the dough over onto itself and pushing down ). Increase the speed and simmer for 5 minutes.
  6. Remove dough, place in a greased bowl, cover, and set aside on countertop or warm location. Let it rise until it's double in size.
  7. While dough is rising, make the filling. Heat of the granulated sugar in a large skillet over moderate heat and 4 tablespoons of the butter, then add the apples. Give liquid; turn up the heat to medium-high and cook off. Remove from heat and set aside.
  8. When dough has risen, remove cover and, using your fist, punch down the dough and eliminate the bowl.
  9. Roll out on a well-floured surface into a 16x24 inch rectangle and then spread the remaining 2 tbsp butter nearly out to the edges, but not very.
  10. Mix the brown sugar with the cinnamon and sprinkle evenly through the butter.
  11. Spread the apple mixture over the brown sugar evenly as possible.
  12. Roll into a log, starting from 1 end to another, lengthwise, so the log is 24 inches.
  13. With a sharp knife, gently cut 2 inch pieces with a sawing motion (try not to push too tough to pinch the dough), this can provide you 12 cinnamon rolls.
  14. Line a 9x13 baking pan with parchment paper and butter the parchment. The cinnamon roll slices in the pan.
  15. Cover with plastic wrap and let rise until the dough is doubled, 1 1/2-2 hours.
  16. While the rolls are rising, preheat the oven to 375°F. Bake for around 20-22 minutes, being careful not to over-bake them.
  17. While the cinnamon rolls are baking, combine cream cheese, butter, powdered sugar, vanilla, and salt together with an electric or stand mixer on medium speed and set aside. Spread the glaze over the top when cinnamon rolls come from the oven and serve.

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