Welcome an autumn morning with a batch of apple pie cinnamon rolls with cinnamon cream cheese frosting.
Instructions
1
Mix the dough
2
In a large bowl, whisk together 2-1/4 cups all-purpose flour, sugar, quick-rise yeast and salt. In a small saucepan, heat the 2% milk, apple cider and softened butter to 120° to 130°F. Add the heated wet ingredients to the dry ingredients, and beat just until moistened. Add the egg and beat until smooth. Stir in enough of the remaining all-purpose flour to form a soft dough. Keep in mind the dough will be sticky. Editor’s Tip: It’s really important you heat the milk, apple cider and butter up to temperature. They proof the yeast, so if the mixture is too cold, the yeast won’t proof, but if it is too hot, and it will kill the yeast.
3
Knead and let rise
4
Turn the dough onto a floured surface and knead it until smooth and elastic, six to eight minutes. Cover the dough with storage wrap or a clean kitchen towel and let it rest for 10 minutes. Editor’s Tip: The dough is kneaded enough when it springs back when poked with a finger. If the indent stays, keep kneading.
5
Roll out the dough
6
Take the cover off the dough and roll it into a 15x10-inch rectangle. Use a mini offset spatula to spread the apple butter to within 1/2 inch of the edges. Editor’s Tip: If the dough keeps contracting while you’re rolling, the gluten needs to relax a bit more. Cover the dough again and let it rest for another 10 minutes.
7
Add the apple pie filling
8
In a medium-sized bowl, combine the finely chopped apples, brown sugar and cinnamon. Sprinkle the apple pie mixture evenly over the apple butter.
9
Roll up and cut
10
Roll up the dough jelly-roll style, starting with the long side. Pinch the seam to seal so your cinnamon rolls don’t unravel. Cut into 12 even slices by cutting the roll in half, the halves into halves, then each of the quarters into thirds. Editor’s Tip: Use a serrated knife to cut the roll. You could also use unflavored dental floss!
11
Perform the second rise
12
Place the rolls cut side down in a greased 13x9-inch baking dish. Cover the dish with storage wrap or a clean tea towel and let the rolls rise in a warm place for 30 minutes. During the last 10 minutes, preheat the oven to 325°.
13
Bake the cinnamon rolls
14
Uncover the cinnamon rolls and slide the pan into the oven. Bake the cinnamon rolls until they’re golden brown, 30 to 35 minutes.
15
Make the frosting
16
In a large bowl, beat the cream cheese and butter with a hand or stand mixer until light and fluffy. Add the confectioners’ sugar and cinnamon, and beat until smooth. Cover and store in the fridge until ready to use.
17
Serve the cinnamon rolls
18
Once the cinnamon rolls are baked, allow them to cool at room temperature for five minutes so they can finish setting and cool off a touch. Serve them warm with the cinnamon cream cheese frosting spread on top. Enjoy!
