Apple Cinnamon Rolls

Frosting being poured over a cinnamon roll

Print Recipe

5 from 2 votes

Prep Time1 hr 45 mins

Cook Time15 mins

Course: Breakfast

Cuisine: American

Keyword: apples, caramel, cinnamon rolls

Servings:

Calories: 474kcal

Ingredients

1 package yeast 2 1/4 teaspoons
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 warm water and 1 teaspoon of sugar and let sit for 5 minutes until foamy. Add 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 3/4 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

Notes

You can refrigerate the rolls after they have been placed in the muffin tins. Let warm up to room temperature before baking.
The apple filling will fall out of the stacks, just push it back in.
If using very crisp apples, let them cook a little longer.
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.
Place a cookie sheet under the muffin pan to catch any juices that might spill over.

Nutrition