Apple Cider Cinnamon Rolls

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.

Enjoy 🙂

Nutella Cinnamon Rolls

I, like every other person in the world who’s ever tried it, am in love with Nutella.  It is delicious and awesome to use in baking (just like my other favorite things, peanut butter and bananas, but that’s another story…)

These rolls were incredibly messy to make and took forever, but it was totally worth it.  I ate one while warm and it was to die for.  I definitely recommend serving them warm (but they’re still delicious at room temperature or you could always pop them in the microwave for a few seconds).


Nutella Cinnamon Rolls

For the rolls:

2 cups whole milk

½ cup vegetable oil

½ cup sugar

2¼ tsp active, dry yeast

5½ cups flour, divided

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 stick butter

½ cup Nutella


For glaze:

3 cups powdered sugar

6 tbsp milk

2 tsp vanilla

In a large pot, whisk together the milk, vegetbale oil, and sugar. Scald the mixture (heat just until about to boil) and turn off the heat. Let cool 45 minutes to an hour. When mixture is lukewarm, whisk in yeast and let it begin to dissolve. Stir in 4½ cups of flour then cover and let rise at least an hour.

Next add in baking powder, baking soda, and salt. Turn out onto a floured surface and gently knead in the extra cup of flour. Form the dough into a rough rectangle and roll thin, maintaining rectangular shape. In a small bowl, add the nutella. Cut the butter into chunks and add to bowl. Microwave on low heat until butter melts. Stir until smooth.

Spread nutella/butter mixture over rolled out dough and follow with a sprinkling of cinnamon.

Starting at opposite end, begin rolling dough toward you keeping it as tight as possible. Pinch seam at the end.

Spray 3 8“ round pans with cooking spray. Cut rolls approximately ¾” to 1″ thick and lay in pan. Let rise 20-30 minutes.

Preheat oven to 375 degrees and bake rolls 15-18 minutes or until light and golden brown. To make glaze, mix together powdered sugar, milk and vanilla until smooth (thick). Split between 3 pans and generously drizzle over the warm rolls.