Apple Cinnamon Rolls


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I having been making these apple cinnamon rolls for a few years now. This recipe was in one of the first cookbooks I got as a wedding present. They truly are so delicious!

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These apple cinnamon rolls are packed with apples, sugar, cinnamon and have a sweet glaze on top. These cinnamon rolls are truly a breakfast treat. You can serve these on a holiday morning, to overnight guests or any time at all. These apple cinnamon rolls truly are divine.

When making cinnamon rolls I have found that using a maple icing puts them over the top. If you have not before I encourage you to definitely try it. Also, don’t overbake these rolls. You want them to be tender and soft.

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Apple Cinnamon Rolls

Note: If wanting to use less refined sugar use 1/2 cup of raw cane sugar and 1/4 cup of maple syrup for the filling in the rolls.

Ingredients

For the dough

2 cups milk

1/2 cup butter

1/2 cup raw sugar

1 1/2 teaspoons salt

1 tablespoon instant yeast

3 eggs

4 cups white whole wheat flour

2 1/2 to 3 cups unbleached all purpose flour

For the filling

3/4 cup of brown sugar ( u can buy organic if wanted )

1/4 cup of white whole wheat flour

1 tablespoon cunnamon

1/2 cup cold butter

2 cups of grated apple

For the glaze

1 cup powdered sugar

1 tablespoons milk

1 tablespoon maple syrup

Directions

1. In a large mixing bowl or the bowl of a stand mixer, combine 2 1/4 cup of whole wheat flour, sugar, yeast and salt. Heat milk and butter in a sauce pan to 120 to 130 degrees. Add to the dry ingredients and beat just until moistened. Add eggs one at a time and beat until smooth. Add remaining whole wheat flour and start adding the unbleached flour to form a soft dough that is tacky to touch.

2. Knead until smooth about 6 to 8 minutes. Place in a greased bowl turning once to grease top. Cover and let rise in warm place about 1 hour.

3. In a bowl combine brown sugar, flour and cinnamon. Cut in butter until crumbly and then set aside.

4. Punch dough down and turn on a floured surface. Let it rest 10 minutes. Roll into a 12 inch square. Sprinkle crumble mixture to within 1/2 inch of edges. Top with the grated apple.

5. Roll up jelly style starting with the long side. Pinch seams to seal.Cut into 1 1/2 inch slices. Place cut side up in a greased 13×9 inch baking dish. Cover and refrigerate for overnight or at least 2 hours.

6. Uncover rolls and let stand at room temperature­ 30 minutes before baking. Bake at 350 for 30 to 35 minutes. Combine the glaze ingredients and drizzle over rolls. Serve warm.

 

 

 

 

 

 

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