Happy October 1st! I love October! I love Fall and all the yummy foods that are associated with it. As well as, the scenery, the smalls of pumpkin, cinnamon and apples. I love the clothes and how the weather finally begins to cool off. Yupp, I love October! It's also mine and my hubby's birthday month. We are Halloween babies and Jason is only a day shy of actually having a Halloween birthday. So, back to today's recipe. I'm really excited to share this with you because it' s one of my favorite things with an added fall touch. I've added some apples to these cinnamon rolls and they're delicious!
I love to eat cinnamon rolls but I also find great joy in making them. I try new recipes often and usually do this in the evening rather than waking up three hours before breakfast time. If I make them in the evening I usually warm them up in the oven the next morning and then frost them. This allows the icing to be fresh and the rolls to have the "straight out of the oven" warmth to them and all without having to wake up with the roosters.
I hope you all enjoy these. They're the perfect breakfast treat on a cool fall morning.
Apple Cinnamon Rolls
- 4 ½ to 5 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- ⅓ cup butter
- ⅓ cup granulated sugar
- ½ tsp salt
- 3 eggs
- ¾ cup packed brown sugar
- ¼ cup all purpose flour
- 1 tablespoon cinnamon or apple pie spice
- ½ cup butter cut up
- 1 ¼ cups finely chopped and peeled apples
- In a large mixing bowl combine 2 ¼ cups of flour and yeast; set aside.
- In a small saucepan heat and stir milk, the ⅓ cup butter, the granulated sugar, and salt just until warm (120-130 degrees) and butter is almost melted.
- Add milk mixture to flour; add eggs.
- Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of bowl constantly.
- Beat on high speed for 3 minutes.
- Using the dough hook and mixer on low add in the remaining 2 ¼ to 2 ¾ cups of flour as you can.
- Do not add the flour all at once.
- Continue letting the dough hook knead the dough for 3 minutes, approximately.
- This can also be done by hand.
- Shape dough into a ball.
- Place in a lightly greased bowl, turning once to grease surface.
- Cover and let rise in a warm place until doubled in size (1 ¼ to 1 ½ hours)
- Punch dough down. Turn onto a lightly floured surface.
- Cover and let rest for 10 minutes.
- Meanwhile, lightly grease a 13x9x2-inch baking pan.
- For filling, in a medium bowl stir together brown sugar, the ¼ cup flour, and the cinnamon.
- Using a pastry blender, cut in the ½ cup butter until crumbly.
- Roll dough into an 18x12 inch rectangle.
- Sprinkle with filling, leaving about 1 inch unfilled along the sides.
- Top with apples.
- Roll up rectangle, starting from the filled side; pinch dough to seal seam.
- Cut into 12 slices.
- Arrange in a prepared pan.
- Cover and let rise in a warm place until nearly double in size. (about 45min)
- Preheat oven to 375 degrees.
- Bake about 30 minutes or until golden brown, covering loosely with foil for the last 10 minutes of baking. Cool on wire rack.
- 1 cup powdered sugar
- 2 tablespoons butter softened
- 2 tablespoons milk
- 1 tsp vanilla
- In a medium bowl beat 1 cup powdered sugar with butter, milk and vanilla.
- Gradually beat in 2 cups additional powdered sugar. If necessary, add additional milk, 1 tsp at a time, to make frosting of spreading or drizzling consistency.