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Apple Butter Cinnamon Rolls with Apple Cider Glaze
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Brief Description
Cinnamon rolls rolled up with apple butter and diced apples, topped with apple cider glaze after baking; optional to refrigerate overnight before baking.
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Main Ingredient
flour
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Category: Breakfast
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Cuisine: American
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Prep Time: 240 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
If you want to make these with homemade crockpot apple butter, make it the day before, using this recipe - https://dishdish.us/dfjahsfahsdfjlhasdfjhasdfjhasdjldfasdljfhasdjkfhasdj/recipe/crockpot-apple-butter/.
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Posted By: mcarr
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Posted On: Sep 04, 2020
Number of Servings:
Ingredients:
- 1 cups - whole milk
- 1 1/2 tablespoons - active dry yeast (2 pkgs)
- 2/3 cups - granulated sugar
- 1/2 cups - butter cut into 4 pieces, softened
- 2 - large eggs slightly beaten
- 1 tablespoons - fresh lemon juice (from 1/2 large lemon)
- 1/8 teaspoons - ground cinnamon
- 1/8 teaspoons - cinnamon
- 4 1/3 cups - bread flour plus more for work surface
- 1/2 teaspoons - salt
- 1 cups - crockpot apple butter recipe OR store-bought apple butter
- 1/2 cups - packed light brown sugar
- 2 tablespoons - all-purpose flour
- 1/2 teaspoons - ground cinnamon
- 1 - Granny Smith apple peeled, cored, finely chopped
- 2 1/2 cups - powdered sugar
- 2 tablespoons - apple cider
- 2 tablespoons - whole milk
- 1 teaspoons - vanilla extract
- 1/8 teaspoons - salt
Directions:
For cinnamon rolls:
Heat milk in microwave for 45-60 seconds until about 100 degrees F. Pour warm milk into bowl of heavy-duty stand mixer with dough hook. Sprinkle yeast and 1 teaspoon of sugar over milk, stirring to combine. Let stand until foamy, about 5 minutes.
Add softened butter, eggs, lemon juice, nutmeg, cinnamon, salt and sugar. Beat on low speed just until combined. Continue beating on low speed and gradually add bread flour until well combined.
Increase speed to medium and beat until soft dough begins to form, about 2 minutes, adding a little more flour if dough is too sticky. Continue beating until dough is soft and supple and begins to pull away from bowl, 2-4 minutes.
Scrape dough onto a lightly floured surface; knead 3 or 4 times. Shape dough into a ball and transfer to lightly greased (cooking spray) large bowl. Cover with plastic wrap; let rise in a warm place free from drafts until doubled in bulk, about 2 hours.
Punch dough down and place on a heavily-floured work surface; roll dough into an 18 by 14-inch rectangle. Spread apple butter over dough, leaving 1-inch border around edges.
Sprinkle chopped apples lightly across top of apple butter, leaving edges clean.
For filling:
Stir together brown sugar, all-purpose flour, and cinnamon in a small bowl. Sprinkle brown sugar mixture over apples and apple butter.
Starting at 1 long side, roll up dough, jelly-roll style, gently pushing and pressing ends to maintain an 18-inch length. Cut into 12 (1-1/2-inch thick) slices. I use unflavored floss, wrap around where I want the slice to be cut, cross-over the ends, and then pull them away from each other (like tying a shoe) to slice through the dough without smashing it.
Place rolls, cut side down, either in a buttered 12-inch cast-iron skillet OR in a buttered 13-by-9-inch baking pan (best if refrigerating overnight). Cover with plastic wrap. (If making for tomorrow morning, place baking pan in the fridge overnight and remove in the morning, letting rolls come to room temperature before baking).
If rolls placed in skillet, let rolls rise in warm place, free from drafts until doubled in bulk, about 1-1/2 to 2 hours.
Preheat oven to 350 degrees F. Bake until golden brown and dough in center is cooked through, 25-30 minutes, covering with aluminum foil for the last 10 minutes to prevent excessive browning.
Cool in pan on a wire rack for 15 minutes (it's important to do this on a wire rack to help prevent sticking to bottom of pan).
For Apple Cider Glaze:
While rolls are cooling, whisk together powdered sugar, apple cider, vanilla, 1 tablespoon of the milk, and salt in a small bowl. Stir in remaining tablespoon of milk, 1 teaspoon at a time, until desired consistency is reached.
Brush glaze over warm cinnamon rolls and serve warm.
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