Apple Cinnamon Rolls Recipe
Homemade Apple Cinnamon Rolls are cooked in a muffin pan with gooey layers of sweet apples and raisins nestled in a slightly sweet yeast dough. Add a caramel cream cheese icing for an incredible way to start your morning.
Equipment
- Muffin tin
- Ergo Spout
Ingredients
- 1 pkg yeast (2 ¼ teaspoons)
- ¼ cup warm water
- 1 cup milk
- 1 teaspoon sugar
- 1 egg
- ¼ cup sugar
- ¼ cup butter (melted)
- 1 teaspoon salt
- 1 ½ cups bread flour
- 1 ½ cups whole wheat flour
FILLING
- 1 tablespoon butter
- 2 large (3 cups apples , peeled and diced)
- ½ cup golden raisins
- ¼ cup brown sugar
- ¾ cup sugar
- ½ cup butter (softened)
- 1 tablespoon cinnamon
- ¾ cup pecans (chopped and toasted)
FROSTING
- 4 tablespoons butter (softened)
- 4 ounces cream cheese (softened)
- ¼ cup powdered sugar
- ½ teaspoon vanilla
- pinch salt
- 2 tablespoons caramel
- ¼ cup milk
Instructions
Dough
- In the bowl of an electric mixer, combine yeast with ¼ cup of warm water and 1 teaspoon of sugar and let sit for 5 minutes until foamy. Add milk, egg, sugar, butter, salt and the bread flour. With the paddle attachment, mix on medium speed for 1 minute until smooth. Gradually add the whole wheat flour, mixing until a soft dough forms.
- Turn out onto a lightly floured surface and knead adding additional bread flour if sticky. When it is smooth and elastic, place in a lightly greased bowl and cover with plastic. Place in a warm place and let rise until doubled, 45 minutes.
Filling
- While the dough is rising prepare the filling. Add 1 tablespoon butter to a skillet over medium-high heat. Add diced apples, raisins and brown sugar and cook for 5 minutes, until apples are crisp-tender, not mushy. Let cool for 30 minutes.
- Punch down dough and place on a lightly floured surface. Roll into a 20 x 12 inch rectangle. Spread softened butter over the dough. Combine sugar and cinnamon and sprinkle over the butter. Next add the apple mixture and sprinkle with pecans.
- Cut dough into 5 strips that are 12 x 4 inches each. Carefully place each strip on top of each other replacing apple mixture as you go. Cut the strip into 6 even rectangles and then cut each rectangle in half so that you end up with 12 stacks. Place each in a muffin tin with the cut side facing up.
- Cover loosely and let rise for 45 minutes until the rolls are about ¾ inch above the muffin tin.
- Preheat oven to 375º. Place a baking sheet under the muffin tin in case it drips. Bake until golden brown, about 15 minutes. Remove to a wire rack and let cool slightly before removing. Serve with butter or cream cheese frosting.
Frosting
- In a small bowl, creme butter and cream cheese. Add powdered sugar, vanilla, salt and caramel and beat until smooth. Add milk until it’s the consistency you want.
Video
Barbara's Notes + Tips
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You can refrigerate the rolls after they have been placed in the muffin tins. Let warm up to room temperature before baking.
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The apple filling will fall out of the stacks, just push it back in.
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If using very crisp apples, let them cook a little longer.
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Let the dough rise in a warm microwave, heat a bowl of water to boiling and remove it and add the bowl of dough. The heat and humidity will help them rise.
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Place a cookie sheet under the muffin pan to catch any juices that might spill over.
Nutrition
Calories: 474kcal | Carbohydrates: 57g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 392mg | Potassium: 207mg | Fiber: 3g | Sugar: 31g | Vitamin A: 688IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
