Apple Cider Cinnamon Rolls Food

APPLE CIDER CINNAMON ROLLS

Steps:

• 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°. Add to dry ingredients; 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 rest for 10 minutes. Roll into a 15x10-in. rectangle. Spread remaining butter to within 1/2 in. 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 13x9-in. baking dish. Cover and let rise in a warm place for 30 minutes. Preheat oven to 325°., Bake until golden brown, 30-35 minutes. 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 stick; 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.

CINNAMON APPLE CIDER MONKEY BREAD

Steps:

• Preheat oven to 350°. Combine cider mixes. Separate cinnamon rolls, setting aside icings; cut each roll into quarters. Add to cider mixture; toss to coat., Arrange a third of the dough pieces in a well-greased 10-in. fluted tube pan; top with half of the apples and half of the pecans. Repeat layers once. Top with remaining dough., Mix melted butter, cinnamon and icing from 1 container until blended. Drizzle over top of rolls. Bake until golden brown, 45-50 minutes. (If needed, cover top loosely with foil during last 5 minutes to prevent overbrowning.), Immediately invert monkey bread onto a serving plate; keep pan inverted 10 minutes, allowing bread to release. Remove pan. Meanwhile, microwave remaining icing, uncovered, until softened, about 10 seconds. Drizzle over monkey bread. Serve warm.

APPLE CIDER CINNAMON ROLLS

Steps:

• I like to turn on my Breville toaster oven to 120°F while I am mixing and kneading the dough. Turn it off when it reaches temperature and keep the door closed. (This creates a warm environment for letting the dough rise). You can use a regular oven as well, turn it on at it's lowest temperature for 2-3 minutes, then turn it off.
• In a bowl add the brown sugar (2 tablespoons/24g), yeast (2 teaspoons/8g) and warm apple cider (¾ cup/180mL) and give it a little stir. Add the bread flour (3 cups/390g), egg and egg yolk, melted butter (2 tablespoons/28g) and kosher salt (1 teaspoon) and mix until a soft and shaggy dough forms. Turn the dough out onto a lightly floured counter and knead for about 10 minutes until the dough is smooth and elastic. Add flour as necessary, but try to add as little as possible. (I typically use less than 2 tablespoons flour for kneading) You can also use a stand mixer to mix the dough; see my funfetti cinnamon roll recipe for that method.
• Grease the bowl you mixed the dough in (no need to wash it) and place the dough in the bowl, cover and let rise about 1 hour (I place it in the slightly warm toaster oven), or until double in size.
• While the dough is rising, prepare the filling. In a bowl combine the brown sugar (½ cup/100g) and ground cinnamon (2 tablespoons). Set aside.
• Grease a 9 inch round pan, pie plate or 9x13 pan.
• Remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 14 inches and the long side about 22-24 inches.
• Spread the soft butter (6 tablespoons/85g) over the dough, covering almost to the very edge. Then sprinkle the cinnamon and brown sugar evenly over the butter. I like to use a pastry wheel at this point and cut the dough into 12 long strips. Then I individually roll each strip into each roll; I like how this creates even more swirls in the rolls. Alternately you can tightly roll the dough up starting on the short side until you create a log. With a sharp knife {or using dental floss}, cut the log into 12 equal pieces and place them in the prepared pan.
• Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes until the rolls have risen and about doubled in size (if your kitchen is warm, it may not take this much time). When the apple cider cinnamon rolls are close to the end of the second rise, preheat the oven to 350°F.
• Bake for about 20-25 minutes, until the edges are lightly brown. If you want to check by temperature, the sweet rolls internal temperature should be 190°F.
• When the rolls are done, remove the pan from the oven and place the pan on a wire cooling rack. Allow to cool for 10-15 minutes while you prepare the glaze.
• In a small bowl, mix the confectioners' sugar (1 ½ cups/180g) and ground cinnamon (1 teaspoon). Then add the reduced apple cider (2-4 tablespoons/30-60mL) and vanilla (½ teaspoon) and mix until smooth and combined.
• Spoon the glaze evenly over the warm rolls and enjoy!