Apple Cinnamon Rolls

 

I found this recipe over a year ago and never got around to actually making them.  I love the idea of putting these into cupcake liners so that they’re in equal portions. I had to adjust the recipe a bit, as I found the dough to be a bit too sticky.  I’d also recommend chopping the apples a little rougher, as I completely lost the flavor of them once they baked.

These are great for breakfast or with an afternoon tea. Just beware, because they get quite sticky!

Ingredients

For the dough:

  • 2 cups milk
  • 1 package yeast
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 8 cups flour
  • 2 eggs
  • 1/4 cup (115 grams) butter, room temperature

For the filling:

  • 1/4 cup (115 grams) butter, melted
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 Tablespoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups chopped apples

For the glaze:

  • 1 cup icing sugar
  • approximately 2 Tablespoons milk

Directions

1. In a heatproof bowl, microwave the milk for 30 seconds, stir, then heat for another 30 seconds making sure the milk doesn’t boil. Remove from the microwave and let sit for a few seconds to cool enough that you could dip your finger in it.

2. In a large bowl, or the bowl of your mixer, mix the yeast and sugar. Add in the milk and continue to stir until everything dissolves. At the salt and 2 cups of flour and beat for two minutes.

3. Beat in the eggs and butter. Once they are combined, add in the flour a 1/2 cup at a time, making sure everything’s incorporated before adding the next part. Once all the flour is in, knead the dough for about 5 minutes.

4. Coat a large bowl with a thin layer of cooking oil. Then place the kneaded dough, cover, and set in a warm place to rise for about 40 minutes, or until it is doubled in size.

5. While the dough is rising, mix all of the ingredients for the filling except for the butter in a small bowl.

6. Dust your work surface with flour, then roll out your dough into a rectangle until it’s about 1/4-inch thick. Brush the top of the dough with the melted butter (reserving a bit for later), then sprinkle the filling mixture over the top, leaving about an inch of empty space around all the edges. Gently press the topping into the dough a bit so that it doesn’t move around when you roll it up.

7. Roll the dough into a log, beginning at the long edge of the rectangle. Then slice the log into 24 pieces. Place each slice into a cupcake tin with cupcake liners in each well, folding the edges together into a ‘C’ shape. Cover with a clean towel and set to rise in a warm place for another 40 minutes.

8. Once the dough has risen, preheat your oven to 350°F (175°C). Brush the tops of each of the rolls with melted butter, then place in the oven to bake for about 20 minutes, until the tops are golden.

9. Let the rolls cool before coating with a glaze made from icing sugar and milk.



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