Travel, Treats, Tips, & Traditions

Apple Cinnamon Rolls : Recipe

Posted on: by Kate
3 Comments

This is a guest post from Rabecca of  Ranaldi Family Farm!  Thank you for sharing Rabecca!

Apple Cinnamon Rolls

Do you have a beautiful apple tree in your yard overflowing with ripe shiny, juicy, apples?! Have you already made numerous apple pies, jars of apple butter, apple sauce and anything else you can think of involving apples AND still have apples coming out your ears?? Okay, even if you just stopped by your local community garden or farmer’s market and grabbed some tasty apples there, I have a great recipe for you!!

I do LOVE making cinnamon rolls from scratch, but FYI: there is a cheater recipe using Pillsbury Crescent Roll dough if you would like… but here I the hardy from-scratch-recipe just in case you’re up for the challenge.

 INGREDIENTS: The ingredients are pretty standard for a pastry/dough…

 

Rolls

3 and 3/4cups Flour

1/3 C Sugar

1 teaspoon Salt

2 and ¼ teaspoons Yeast (or one package)

1 C Milk

1/3 C Butter (softened)

2 Lg Eggs

 

Filling

3 Tbs butter (softened)

1 and ½ Tbs ground cinnamon

¼ C Sugar

 

Glaze

1C powdered Sugar

1 teaspoon Vanilla extract

2Tbs of your choice of liquid (coffee, milk/cream, caramel sauce…)

Optional: 1 stick cream cheese

 

Step 1: Combine dry ingredients (minus 1/2-3/4C of the flour) and set aside in large mixing bowl.

Step 2: Combine the butter, milk and water all together in a pot, heat until the butter is melted and mixture is hot to touch, about 125 degrees.

Step 3: Pour butter and milk mixture into dry ingredient bowl and stir, then add the eggs.  Add 1/3-1/2 C more flour to get the dough more squishy and dough like.  Once it begins to pull away from the sides of the bowl and form a nice soft ball, your dough is ready.

Step 4: KNEAD the dough.  Toss some flour out on a flat counter top or large cutting board and make a lovely mess kneading the dough with your bare hands for about 4-5 minutes. Once you are finished cover the bowl with a warm, slightly damp hand-towel and let it rest for 10 minutes.
Step 5: Prepare the filling ingredients at this time.  In a small mixing bowl fold the softened butter together with cinnamon and sugar by cutting it with a fork until you have a nice bowl of crumbly goodness!

Step 6: Slice and dice your apples and toss them into a small pot with about 2 tbs of butter and ¼ C brown sugar and a dash of cinnamon. Cook for a few minutes until the butter and sugar form a sticky syrup around the juicy apples and the apples are soft when poked with a fork.  Turn the burner off and let cool for a few minutes.

Step 7: After about ten minutes dump your dough back onto your floured surface and begin to roll it out into a flat rectangle. Some people legitimately measure their dough out but I don’t, I like the rough edges and squishing it all together rather than the specifics of measuring out pastry dough.

Step 8: Anyway, once you have your rectangle, whether you eye-ball it or measure it, sprinkle the butter/cinnamon/sugar crumbles all over the flattened dough.  Top that with the finely diced, and now cooked apple pieces and then tightly roll the dough up and slice into 11 or 12 even pieces.

Step 9: Place in a greased round cake pan and set aside to let them rise for 60-90 minutes. Loosely cover the dish with foil and place them in a quiet, slightly warm, safe place in the kitchen.

Step 10: After 60 minutes the rolls are ready to BAKE!  Bake them at 375 degrees for 25-30 minutes.  I like the brown crispy tops so I don’t bother covering my rolls with foil for the last 15 minutes of bake time, but some recipes I’ve read have suggested it…

Step 11: Make the Glaze!  While your rolls are cooling on the stove mix 1C of powdered sugar with any mixture you want.  I like using cream cheese for my rolls usually or I have used a few Tbs of strong coffee for some really amazing morning treats.  However for these beautiful appley-goodies I chose to use a couple Tbs of caramel sauce with the powdered sugar to make a caramel icing/glaze to drizzle over the Apple-Cinnamon Rolls.

Step 12: Let them cool or eat them right away while they are still warm!!
***FYI***  IF you choose to use the cheater method (don’t feel bad, I LOVE a super quick and easy version of all my from- scratch recipes, and it still tastes awesome!) Anyway, if you choose to pop open a Pillsbury Crescent Roll package, go ahead and unwrap the dough, be careful to not pull apart the crescent triangles.  Roll it out onto the lightly floured cutting board into that ‘perfect’ rectangle we are looking for.  At that point add the filling crumbles, the apple mixture and roll it up, slice it and place the pieces in your cake pan and BAKE!

Apple Cinnamon Rolls


Happy Eating!!

If you would like to see some more recipes or check out what’s NEW on our farm go to www.ranaldifamilyfarm.com

Rabecca Ranaldi

Follow Ranaldi Family Farm on Facebook

Until Next Time ~ Kate
Comments: 3 Responses
  1. Jaime Jenkins says:

    These look amazing!!! How many apples did you use?

  2. Hey! The beautiful thing about this recipe is you can add as little or as many apples as you would like..for this I used 3 medium apples
    fuji and honeycrisp but any kind will do

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