Apple Cinnamon Rolls Recipe
Apple Cinnamon Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 30 min.

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

Nutritional Facts

1 each: 642 calories, 25g fat (12g saturated fat), 120mg cholesterol, 348mg sodium, 95g carbohydrate (43g sugars, 4g fiber), 11g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Apple Cinnamon Rolls in Country Woman Christmas Annual 2006, p35

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