No matter how much I bake, I cannot use up all of my apples! I still have almost half a bag left.
I found this recipe in a fall cookbook and thought they looked delicious, so I decided to try them. There’s one missing out of the corner in the frosting picture. Oops, it’s in my belly. I’m sending the rest of them to work with Zack in the morning. I hope his employees and coworkers enjoy them!
Cinnamon rolls are the messiest things in the world to make. Our entire kitchen counter was covered in filling that had run out when I was cutting these into rolls. I am generally a very messy person, though, so they may not be that messy to the average person.
I really like that these rolls also incorporate the cinnamon and apple flavors into the frosting. Most cinnamon rolls that I’ve seen recipes for use the same type glaze, so I like that this mixes things up.
I probably should have cut them out of the dish and put them on a platter, before I put the frosting on, but I didn’t. They can just cut them out of the dish tomorrow.
Here’s what they looked like before frosting. You can see the chunks of apples well. The recipe calls for walnuts in the filling, too, but I didn’t add any in. They are certainly delicious without them.
Apple Cider Cinnamon Rolls
Yield: ~ 1 dozen
– 3 1/4 cups all purpose flour
– 1/4 cup sugar
– 1 package (1/4 oz) quick rise yeast
– 1/2 tsp salt
– 3/4 cup milk
– 1/4 cup apple cider or juice (I used organic juice with no preservatives. It’s thick like cider, though)
– 1/4 cup plus 1/3 cup butter, softened
– 1 egg
– 2 cups finely chopped peeled tart apples
– 1 1/4 cups packed brown sugar
– 3/4 cup finely chopped walnuts (optional)
– 3 tsp ground cinnamon
Apple Cider Cream Cheese Frosting:
– 2 cups apple cider or juice
– 1 cinnamon stick (3 inches)
– 1 package (8 oz) cream cheese, softened
– 1/4 cup butter, softened
– 1 cup confectioners’ sugar
In a large bowl, combine 2 1/4 cups flour, sugar, yeast, and salt. In a small saucepan, heat the milk, cider, and 1/4 cup butter to 120-130 degrees. Add to dry mixture, beat just until moistened. Add egg, beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic (about 6-8 minutes). Cover and let rise for 10 minutes. Roll into a 15 inch x 10 inch rectangle. Spread remaining butter within 1/2 inch of edges. Combine the apples, brown sugar, walnuts, and cinnamon, sprinkle over butter.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13×9 inch baking dish. Cover and let rise in a warm place for 30 minutes.
Bake at 325 degrees for 30-35 minutes or until golden brown. For frosting, place cider and cinnamon stick in a small saucepan. Bring to a boil, cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon, cool cider.
In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and reduced cider, beat until smooth. Spread over warm rolls.