One of my favorite indulgences ever is cinnamon rolls. I look at pictures and drool and want. Usually I do not make because it only means that it has to be devoured and just one is never enough. That was the case with these apple filled cinnamon rolls I found over at An Opera Singer in the Kitchen. Noelle, the author of this awesome blog, truly is a singer and you can read all about her here! I was fortunate enough to have received Noelle’s blog for my Secret Recipe Club assignment this last month.
I knew that this time around I wanted to bake something and I absolutely love pumpkin. Noelle has 3 recipes on her blog that I have bookmarked to make – Pumpkin Fritters, Pumpkin Spice French Toast, and Fluffy Vegan Pumpkin Biscuits. However the winner ended up being nothing pumpkin but something I absolutely can’t resist, Apple Filled Cinnamon Rolls!
As you can tell, from the title of my post, I did change this recipe up. I decided to not make a vegan version and wanted to add maple and walnuts to the mix.
|Cinnamon Apple Pie Bread Pudding from Flavor Mosiac|
- ⅞ cup warmed almond milk
- 3-1/2 cups flour
- 4 tablespoons sugar
- 1 teaspoon salt
- 1 packet instant yeast
- 2 large eggs, beaten
- Apple Filing:
- 4 cups chopped apples
- ½ cup water
- 1 teaspoon cinnamon
- 2 lemons juice of
- ½ cup sugar
- Sugar Filling:
- ½ teaspoon Cinnamon
- ½ cup sugar
- 4 tablespoons butter, softened
- 1-1/2 cups powdered sugar
- 3 tablespoons maple syrup
- ½ cup chopped toasted walnuts
- In large mixing bowl (or Kitchen Aid) add flour, sugar, salt and yeast. Stir to combine. Add eggs and milk and mix until well incorporated. Continue to add a little bit of flour while beating in Kitchen Aid until dough no longer sticks to sides of bowl.
- Turn out onto floured surface and knead a few times. Set aside in oiled bowl and let rise until doubled. (about 1 hour)While dough is rising make apple filling.
- Saute sugar and butter until bubbly. Add apples and cinnamon, toss to coat. Stir in water and lemon juice. Bring to a boil then turn heat down to a simmer. Simmer until most of the liquid has absorbed and filling is thickened.
- When dough is ready, punch down dough to deflate (my favorite part!). Roll dough out onto lightly floured surface into a rectangle shape (about 16x2"). Spread softened butter over top of dough. Sprinkle with cinnamon sugar mixture.Top cinnamon sugar mixture with apple filling.Roll dough into a cylinder along the long side. Pinch seams together. Using a piece of dental floss (yes, unwaxed dental floss!), slide it under the roll and slice it in half by bringing the floss together and crossing it. Slice each half into again, then slice 3 more pieces.
- Place rolls in 9x13 greased baking dish. Let rise until doubled in size (about 30 minutes). Bake at 350 for 30 minutes or until golden brown. Remove from oven and cool. While cooling, make Maple Frosting by mixing maple syrup and powdered sugar together. Frost cooled rolls and top with toasted walnuts