Did you know … that baking and laundry are made for each other? It’s like a dance with two completely different partners. Mix up your dough and set aside for the first rise. While it rests you can sort the clothes and start the first load. In between you may need to let the dogs out to go potty, then back in again because somebody won’t stop barking. Put a load of clothes in the dryer and start another in the wash, then head back to the risen dough. Both are “hurry up and wait” projects … wait for the washer to stop washing, wait for the dryer and wait for the dough to rise. On a rainy weekend in October, I can’t think of anything I’d rather do. (Maybe not so much the laundry) If you time it just right, you’ll dance from one task to the next, neither being difficult, but necessary for clean dry clothes and fully risen, puffy, tender homemade Apple Cinnamon Rolls with Apple Cider Glaze.
There’s no need to go overboard with sugar in this recipe. Eliminating over-the-top sweetness let’s the pure apple flavor come through. These have just the right amount of everything, kid tested and approved.
For our young bakers – this would be a great first “yeast” recipe to take for a spin. It really is a dream to work with, and a less than perfect cut or swirl won’t bother any of your lucky recipients. The filling is made into a paste of sugar, butter and lots of cinnamon. Spread the filling on the dough and sprinkle with diced fresh apple. Cut and place in the pan then it’s time for another rise … and another load of laundry!
Apple cider and confectioners’ sugar makes a simple delicious glaze. Add more sugar for a thicker icing or more cider for a thinner glaze.
Bake in an 13×9 inch baking dish or two 8″ or 9″ cake pans. Whatever you have will work for these rolls. Now that all your chores are done (never!) it’s time for a nice cup of tea and a warm Apple Cinnamon Roll. Enjoy!
Don’t forget to PIN to your favorite Baking Board!
- ¼ ounce package Active Dry Yeast
- ½ cup warm water (about 95% on an instant read thermometer)
- ½ cup warm milk
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 3½ to 4 cups unbleached all-purpose flour (more or less depending on the humidity)
- for the filling:
- ⅓ cup unsalted butter, room temperature, plus more for buttering pans
- ¼ cup granulated sugar, plus more for dusting the pan
- 2 tablespoons ground cinnamon
- ½ large Granny Smith Apple, peeled, cored and sliced thin, cut into small pieces
- juice of ½ lemon
- for the glaze:
- 2 cups confectioners' sugar
- 4-5 tablespoons apple cider or apple juice (more or less for desired consistency)
- dash of cinnamon
- In a small bowl dissolve the yeast in the warm water. Set aside for about 10 minutes.
- In the bowl of a stand mixer with a dough hook, combine the milk, sugar, ⅓ cup melted butter, salt and egg. Blend by hand with a rubber spatula until combined. Add two cups of the flour and turn the mixer on low and blend until all the flour is incorporated. Add the yeast and continue mixing until incorporated. Add another 1 cup of the flour and continue to mix until blended. Add ½ cup of flour plus more if needed to make a soft dough that is just a little sticky. Turn the mixer on medium-low and knead for about 5 minutes or until you have a smooth dough. Add a tablespoon of flour if needed to help clean the sides of the bowl. Don't add too much flour or the rolls will be dry.
- Place the dough in a clean, well oiled bowl and turn to cover the dough. Cover the bowl with plastic wrap and move to a warm location free from drafts (I use my microwave as a proofing oven with the task light on for warmth). Allow the dough to rise until doubled in size - about 1½ hours.
- While the dough is rising, prepare the filling. Combine ⅓ cup of softened butter, ¼ cup granulated sugar and 2 tablespoons cinnamon. Combine to form a paste. Set aside.
- Lightly butter two 8 or 9" cake pans then sprinkle the bottom lightly with sugar. Coarse sugar would be great if you have it. Set aside.
- Dice and slice the apple and toss with the juice of ½ lemon. Set aside.
- When the dough has doubled in size, gently punch it down and turn out onto a clean floured work surface. Roll the dough into a 15 by 9-inch rectangle. Spread the cinnamon filling all over the dough leaving a ½-inch border on the 15-inch side. Sprinkle the diced apples over the filling. Roll the dough up beginning on the 15-inch side with filling. Lightly dampen the ½-inch border with water using you finger. This will help the roll seal. Cut the roll in half, then each piece in half again. Cut each ¼th section into 3 equal size rolls. Place the rolls cut side up in the prepared pan (6 in each pan).
- Move the rolls to a warm location free from drafts and allow them to rise for 60 minutes or until doubled in size and puffy. Preheat oven to 350 degrees.
- Bake the rolls for 20 minutes or until nicely browned.
- Mix the glaze ingredients together and drizzle over warm rolls. Serve immediately. Refrigerate left over rolls.
I just love this time of year. Our trees here in Virginia are just about at peak color. The remnants of hurricane Patricia are coming our way so we’ll have plenty of rain the next few days. Hope it’s beautiful where you are! Have a great week and thanks so much for stopping by!~