Monday, February 16, 2015
Snow is falling here. Though I'd like to be thinking spring thoughts, the bitter weather the last few days tell me that soup and cinnamon rolls should be on the menu.
This is a yummy recipe from my friend Nola that I made again recently and realized I never shared with you. We love the combination of an apple pie in a cinnamon roll.
The key is a gooey filling made by sauteing apples in butter and brown sugar.
This is filling is spread over the dough,
and sliced for buns. The result is yummy.
Apple Pie Cinnamon Rolls
Makes 12 large rolls
1 T yeast
1/2 cup warm water
1/4 cup honey
1/2 cup warm milk
1/4 cup melted butter or oil
2 tsp salt
2 cups white flour
2 cups whole wheat flour (or all white or all whole wheat)
4 T butter
5 apples, peeled, cored, and diced
1 cup brown sugar
2 T cinnamon
1 tsp nutmeg
Mix yeast, water, honey, milk, butter, egg, salt, and half flour in large bowl until smooth. A mixer equipped with a kneading hook makes this easy. Stir in enough remaining flour to make a soft dough. Knead for five minutes. Place dough in an oiled bowl, cover, and allow to rise until double.
While dough is rising, make the filling. Saute apples in butter and sugar until slightly caramelized. Stir in spices. Cool.
When dough has risen, roll out on an oiled counter (about 16x24 said the recipe but I didn't measure.) Spread the apple filling over dough, spreading to the edges. Roll dough into a log. Cut into 12 pieces. Place in a greased jelly roll pan. This is messy and some filing will fall out. Just spoon it on top of the rolls. Allow to rise until doubled.
Bake at 375 degrees for 20-22 minutes. Do not overbake.
Variations: I have cut these rolls much thinner to get 18 or more rolls. Bake for a shorter time - about 15 minutes. Thick or thin - they are both good.
Nola spread a cream cheese glaze over the rolls after they were baked, but my family didn't seem to need any extra glaze to make these disappear.