Apple Cinnamon Rolls Recipe

Apple Cinnamon Rolls Recipe photo by Taste of Home

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I like to serve these cinnamon rolls on Christmas morning. This recipe is great because it can be prepared a day early and makes big portions.

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Apple Cinnamon Rolls Recipe

Prep: 30 min. + chilling Bake: 30 min.

Yield: 9 Servings

30 30 60

Ingredients

4-1/2 to 5 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1 cup milk
1/3 cup butter, cubed
3 eggs
FILLING:
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
1/2 cup cold butter
1 cup grated peeled apple
1/2 cup chopped pecans
GLAZE:
1 cup confectioners' sugar
2 tablespoons milk

Directions

In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a bowl, combine the brown sugar, flour and cinnamon. Cut in butter until crumbly; set aside. Punch dough down. Turn onto a floured surface; let rest for 10 minutes. Roll into a 12-in. square. Sprinkle crumb mixture to within 1/2 in. of edges; top with apple and pecans.
Roll up jelly-roll style; pinch seams to seal. Cut into nine slices. Place cut side up in a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 2-24 hours.
Uncover and let stand at room temperature for 30 minutes before baking. Bake at 350° for 30-35 minutes or until golden brown. Combine the glaze ingredients; drizzle over rolls. Serve warm. Yield: 9 rolls.

Nutritional Facts 1 serving (1 each) equals 642 calories, 25 g fat (12 g saturated fat), 120 mg cholesterol, 348 mg sodium, 95 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Apple Cinnamon Rolls in Country Woman Christmas Annual 2006, p35

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas