Apple Cinnamon Rolls Food

MAKE-AHEAD APPLE PIE CINNAMON ROLL BREAKFAST BAKE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large resealable food-storage plastic bag, mix sugar and cinnamon. Remove rolls from cans; cover and refrigerate icing containers. Separate dough into 10 rolls; cut each into 6 pieces. Add roll pieces to large bowl; drizzle with melted butter, tossing to coat.
• Add half of the roll pieces to bag with sugar and cinnamon mixture; seal and shake to coat pieces, breaking up any large clumps. Remove from bag, and arrange pieces in baking dish. Repeat for remaining dough; discard any remaining sugar mixture. Cover and refrigerate overnight (9 to 12 hours).
• Heat oven to 350°F. Remove baking dish from refrigerator. In small bowl, add apple pie filling; cut apples into 1-inch pieces with kitchen scissors. Drop 12 tablespoonfuls apple pie filling on top of dough, creating pockets of filling, and spacing about 2 inches apart.
• Bake 27 to 32 minutes or until dough is baked through in center and deep golden brown around edges. If starting to brown too much, cover with foil last 5 minutes of baking.
• Cool 10 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until stirred smooth and thin enough to drizzle. Drizzle icing on top before serving.

APPLE CINNAMON ROLLS

Steps:

• In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a bowl, combine the brown sugar, flour and cinnamon. Cut in butter until crumbly; set aside. Punch dough down. Turn onto a floured surface; let rest for 10 minutes. Roll into a 12-in. square. Sprinkle crumb mixture to within 1/2 in. of edges; top with apple and pecans. , Roll up jelly-roll style; pinch seams to seal. Cut into nine slices. Place cut side up in a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 2-24 hours., Uncover and let stand at room temperature for 30 minutes before baking. Bake at 350° for 30-35 minutes or until golden brown. Combine the glaze ingredients; drizzle over rolls. Serve warm.

CARAMEL APPLE CINNAMON ROLLS

Steps:

• In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.
• In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.
• On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick.
• In a small bowl combine the cinnamon, nutmeg and brown sugar for the filling. Spread the softened butter onto the dough keeping it about a ½ inch away from the edge. Sprinkle the cinnamon and brown sugar on top of the softened butter. Sprinkle with chopped apples.
• Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan or 9 inch pie pan. and cover with a damp cloth and let rise for 30 minutes.
• Preheat oven to 375 degrees. Bake for 30 minutes or until just golden brown on the tops.
• In a medium saucepan, melt the butter and brown sugar until sugar dissolves. Add the sweetened condensed milk and bring to a boil over medium high heat for about 2-3 minutes. Pour over warm cinnamon rolls.

APPLE CINNAMON ROLLS

Steps:

• To prepare apple filling:.
• In medium saucepan, combine apples, flour sugar and butter.
• Bring to a boil over medium high heat.
• Cook 3 minutes.
• Reduce heat to medium low and cook 10 minutes, stirring constantly until thick.
• Stir in cinnamon and nutmeg.
• Cool completely.
• While filling cools, prepare dough.
• In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
• Heat 1/2 cup water with milk and butter until very warm (120-130°F).
• Gradually add to dry ingredients.
• Beat 2 minutes at medium speed, scraping bowl occasionally.
• Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
• Stir in enough remaining flour to make a soft dough.
• Knead dough on lightly floured surface until smooth and elastic, 8-10 minutes.
• Cover and let rest 10 minutes.
• Divide dough into 2 equal parts.
• Roll each part into a 12x8 inch rectangle.
• Spread cooled apple filling evenly over dough.
• Beginning at long end of each rectangle, roll up dough as tightly as you would for a jelly roll.
• Pinch seams to seal.
• Cut each roll into 12 equal pieces.
• Place, cut sides up, in two greased 9 inch round pans.
• Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes.
• While dough is rising, prepare cinnamon-sugar topping.
• Stir together sugar, cinnamon, and nutmeg until well blended.
• After dough has doubled in size, sprinkle rolls with cinnamon-sugar topping.
• Bake in 375°F oven for 25-30 minutes or until done,.
• Remove from pan, serve warm.

APPLE CRUMB CINNAMON ROLLS

Steps:

• Combine 3 cups flour, sugar, undissolved yeast, and salt into the bowl of your stand mixer fitted with the paddle attachment.
• In a medium microwave safe bowl, heat the milk and butter for 2 to 3 minutes until it's very warm (120° to 130°F).
• Add the milk mixture to the flour mixture and mix for 2 minutes on medium speed, scraping the sides of the bowl as necessary. Add the eggs and 2 more cups of flour and mix for 2 more minutes at medium speed. Stir in enough remaining flour to make a soft dough, you might not need it all. Replace the paddle attachment with the dough hook and mix on medium speed for 5 to 8 minutes until smooth. Alternately you can knead the dough on a lightly floured surface using your hands for 5 to 8 minutes.
• Cover and let rest 10 minutes.
• Roll each half of the rested dough into a 12×10 rectangle on a lightly floured work surface.
• While the dough is resting prepare your filling. In a large bowl combine sugars, flour, and cinnamon and stir. Add in the melted butter and mix until combined.
• Divide the mixture in half and spread evenly onto each rolled out dough.
• Sprinkle the diced apples evenly on top of each. Roll up the dough tightly from the long side and then slice the dough into 1 1/2- inch portions.
• Coat 2, 9×13-inch baking dishes with nonstick spray and place the rolls into the pans. Cover and let rise for 30 minutes, or until doubled in size.
• In a medium bowl mix together the flour, sugar, cinnamon, salt, and butter.
• Using your hands combine the mixture until crumbs form when squeezed together.
• Sprinkle all the rolls evenly with the crumb topping.
• In medium bowl mix together the powdered sugar, butter and vanilla. Whisk in the cream until smooth.
• Drizzle the icing on the slightly cooled rolls.
• Serve warm or at room temperature

CINNAMON ROLL APPLE BAKE

Steps:

• Preheat oven to 350º. Spray your casserole dish or skillet with cooking oil.
• Separate the cinnamon rolls and cut each into 4-6 sections. Add them to the prepared dish or skillet. Then, cover with the apple pie filling, cutting any large apple chunks into bite sized pieces.
• Bake for 25 minutes, until the cinnamon rolls and lightly browned and the apples are golden and bubbly.
• Drizzle the icing that came with the cinnamon rolls over the top. Let cool slightly before serving.

CARAMEL APPLE CINNAMON BUNS

Steps:

• Prepare the dough for the buns the day before you want to bake them, if you have time - this will develop a better flavour. Warm the milk in a pan until steaming but not boiling. Add the butter and swirl the pan for 1-2 mins until the butter has melted and the milk cooled slightly. It should be just warm.
• Put the flour in a large bowl, or the bowl of a stand mixer. Add the yeast and sugar to one side of the bowl, then ½ tsp salt to the other. Whisk together, then pour in the warm buttery milk. Mix until the ingredients form a soft dough (it should be a little sticky), then tip onto a lightly floured work surface and knead by hand for 8-10 mins, or keep the stand mixer going for 5 mins or so. The dough will feel stretchy and soft when it's ready - you should be able to pull it apart without it breaking straightaway (this means the gluten has been developed). Lightly oil a bowl, add the dough and cover. Leave to rise at room temperature for a few hours, or until the dough has doubled in size. Or, chill overnight.
• To make the apple filling, cook the apples, butter, sugar and 1 tbsp water in a pan for 5-10 mins until soft and sticky. Add a splash more water if the pan looks dry or the sugar starts to burn. Leave to cool.
• If the dough has been chilled, take it out of the fridge 30 mins before shaping. For the cinnamon butter, mix the butter, sugar, vanilla and cinnamon together with a pinch of salt. Tip the dough onto a lightly floured surface, shape into a rough rectangle, then roll out until it's about 50 x 40cm. Spread the cinnamon butter over the dough and all the way out to the edges. Spoon over the apple filling.
• Working from one of the longer sides, roll the dough up as tightly as you can into a sausage shape. Cut into 12 equal pieces. To easily do this, first cut the dough in half crosswise, then cut each half into three pieces, then halve each piece. Line a large round baking dish or cake tin (about 33cm) with baking parchment. Arrange the buns, cut-side up, in the dish or tin. Make sure the tails of the buns (where the dough opens) are tucked in towards the middle of the tin, so they don't unfurl when baked. Leave some space around each bun, as they will expand as they prove. Cover loosely and leave to rise for 30 mins-2 hrs (depending on how hot your kitchen is) until the buns are puffed up and touching at the sides. Heat the oven to 200C/180C fan/gas 6.
• Bake for 35-40 mins until golden. Check the buns after 25 mins - if they still look a little doughy at the centre but the edges are burning, cover with foil and continue baking. Leave to cool in the tin while you make the icing.
• Mix the soft cheese, icing sugar and cinnamon together. Spread over the buns while still slightly warm, so the icing drips into the swirls of the buns a little without melting completely. Loosen the caramel with a drop of milk, if needed, then drizzle over the icing. Leave to set for 30 mins before serving.

APPLE WALNUT CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Roll 1 can of crescent rolls out on a cutting board. Make one single piece of dough by rolling the dough with a rolling pin to a 9x13-inch rectangle; make sure the seams don't separate. Repeat with remaining can of crescent rolls. Set 1 dough sheet atop the other to make a double crust.
• Mix 1/2 cup white sugar, brown sugar, cinnamon, crushed walnuts, and diced apples in a bowl. Sprinkle evenly over the dough.
• Roll the dough lengthwise, so you end up with a long tube. Cut into 1-inch slices. Place the rolls into prepared dish facing up.
• Melt butter with 1 1/2 cup white sugar in a saucepan over medium-high heat. Cook and stir until sugar dissolves completely, about 5 minutes. Remove saucepan from heat and whisk citrus-flavored soda into the butter mixture; pour over cinnamon rolls.
• Bake in preheated oven until golden brown and no longer doughy in the middle, about 30 minutes. Set aside to cool slightly, 5 to 10 minutes. Flip the rolls out of the baking dish onto baking sheet and allow the sticky sauce to drip over the rolls.

APPLE CINNAMON ROLLS

Steps:

• Heat milk to about 95°F (35°C)- use microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won't really be mixing into the mixture, so don't be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
• Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here's what I do: turn the oven on to 200°F (93°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
• Grease the bottom and sides of a 9×13 inch baking dish. Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick.
• Spread the softened butter all over the dough. In a small bowl, toss the brown sugar and cinnamon together until combined and then sprinkle evenly over the dough. Top evenly with chopped apples. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 equal rolls. Arrange them in the prepared baking pan. Cover the rolls very tightly with aluminum foil.
• Allow rolls to rise in a warm environment again for about 45-60 minutes or until doubled in size.
• Preheat the oven to 375°F (191°C). Bake rolls for about 25 minutes until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don't brown too much. Remove pan from the oven and allow to cool on a wire rack for 5 minutes.
• Whisk all of the icing ingredients together and drizzle over warm rolls. Serve warm. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

APPLE CINNAMON ROLLS

Steps:

• Warm milk to between 105º to 110ºF. Sprinkle yeast on top and let it proof for 5 - 10 minutes. Yeast should foam up. If it doesn't start over with fresh yeast.
• In the bowl of your stand mixer whisk together the eggs and salt. Add the yeast mixture, melted butter, sugar, and 4 cups of flour.
• With the dough hook attachment, mix on low to combine, stopping to scrape the sides at least twice. About 3 minutes.
• The dough should be soft and wet. Add the remaining flour 1/4 cup or less at a time, mixing each addition until combined completely. You may not need it all, you'll know it's enough when the dough no longer sticks to the bowl.
• When the dough is shaggy and no longer sticking to the bowl, knead the dough with the mixer or by hand.
• To knead with the mixer: run the mixer on the lowest setting for 5 - 7 minutes, stopping at least twice to push the dough back down and off the dough hook. To knead by hand: turn the dough out onto a clean, well floured work surface. Knead for 10 - 15 minutes. The dough should be smooth, not sticky, and bounce back to the touch.
• Shape the dough into a ball and place it into a large oiled bowl. Turn the dough over to coat with oil, then cover with a clean kitchen towel and allow to rise 1 - 2 hours or until doubled in size.
• While the dough is proofing, prepare the filling.
• On a well floured surface, use a rolling pin to shape the dough into a large rectangle. Approximately 18" x 12" and 1/4" thick.
• Spread the softened butter on the dough. In a small bowl combine the brown sugar and spices, then sprinkle on top of the butter. Follow with the diced apple chunks.
• Starting with the long side of the rectangle, gently roll the dough towards you so that you have a roughly 18" long log.
• Place the seam side of the roll down and trim any uneven ends. Slice the log into 12 equal pieces by slicing the roll in half, then half again, then dividing the quarters into thirds.
• Place each roll on it's end in a buttered 9" x 13" pan. Keep the smaller rolls towards the center to prevent burning.
• Cover with a clean kitchen towel, place in a warm spot, and allow to rise for 30 - 90 minutes or until the rolls have doubled in size.
• Bake uncovered in a 350 degree oven for 25 - 30 minutes or until the tops are golden brown.
• In a stand mixer with the whisk attachment, whip the softened cream cheese and butter until light and fluffy.
• Add the powdered sugar 1/2 cup at a time, mixing to combine completely and scraping down the sides of the bowl between additions.
• After the last addition, with the mixer running add the vanilla bean paste (or equal parts vanilla extract) and combine completely.

EASY APPLE CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F. Butter an 8x8 pan.
• Combine the apples and syrup in a saucepan and cook over medium heat until the juice from the apples is gone. Set aside to cool.
• Mix together 2 cups pancake mix, milk, and 1 tablespoon syrup until a soft dough forms. Sprinkle the counter with the remaining pancake mix and knead the dough a few times. Make sure you keep enough pancake mix under the dough. Gently press the dough into a 12x8 rectangle using your hands.
• Spread the cooled apples on top of the dough.
• Mix together the brown sugar, granulated sugar, cinnamon, and 1 tablespoon butter. Sprinkle over the apples. Gently roll the dough up starting from the shorter side. If your dough sticks to the counter, slide a butter knife gently under the roll and push some pancake mix underneath the roll.
• Slice the log into 9 even rolls. Place the rolls in the prepared pan. Mix together the remaining tablespoon of melted butter and syrup. Drizzle over the rolls in the pan. Bake for 20 to 22 minutes. Remove and cool for a few minutes.
• Mix together the frosting ingredients and spread over the warm rolls. Drizzle with extra syrup, if desired.

APPLE ROLLS

Steps:

• Add in order given for dough. Roll 1/2" thick. Add cinnamon and half of sugar to chopped apples and spread evenly over dough. Roll up as for a cinnamon roll. Cut 1" slices. In baking pan, put remaining cups of sugar and water. Stir until dissolved. Place apple roll, cut side down, in syrup and bake in oven (325 degrees) about 30 minutes or until all syrup has been absorbed. Serve while with warm cream.,.

APPLE CINNAMON ROLLS

Steps:

• Measure warm water in large warm bowl. Sprinkle in yeast and stir until dissolved. Stir in warm milk, butter, sugar, salt, eggs and enough flour to make soft dough. Knead on floured surface until smooth, 5-6 minutes. Place in greased bowl, turning to grease top. Cover and let rise until doubled in size, about 1 to 1 1/2 hours. Meanwhile, combine ingredients for filling and set aside. Punch dough down and divide in half. Roll each half to 10- x 16-inch rectangle. Spread half the filling on each rectangle. Roll up from long side as for jelly roll; pinch seam to seal. Cut each roll into 12 pieces and place pieces in large greased muffin cups. Cover and let rise until almost doubled in size, about 20 minutes. Bake at 350 degrees F for 20 to 30 minutes or until done. Cool. Drizzle with Vanilla Glaze. For Vanilla Glaze: Combine confectioners' sugar, milk and vanilla extract until smooth.

GIANT APPLE CINNAMON ROLL

Steps:

• For the dough: Warm the milk and 1/2 cup of water in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Remove from the heat and sprinkle the yeast and a pinch of granulated sugar over top. Set aside undisturbed until foamy, about 5 minutes.
• Whisk together the salt, 2 3/4 cups flour and remaining granulated sugar in a large bowl. Generously butter a 10-inch springform pan.
• Combine the melted butter, vanilla and egg yolk in the bowl of an electric mixer fitted with a paddle attachment and mix on low until combined. Add the yeast mixture and continue to mix on low until combined. Add the flour mixture and mix on low until a thick and slightly sticky dough forms. Once the dough comes together, switch to the dough hook and knead on medium speed, adding up to 1/4 cup more flour if needed, to make a soft, smooth ball that sticks to the hook, 3 to 4 minutes.
• Coat a large bowl generously with cooking spray. Add the dough, turning to coat. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour.
• For the filling: Meanwhile, heat a large skillet over medium-high heat. Add the butter and cook, swirling, until melted. Add the diced apples and cook, stirring occasionally, until tender, about 8 minutes. Turn off the heat and stir in the apple butter. Transfer to a medium bowl to cool completely.
• When the dough is ready, punch it down and turn out onto a lightly floured surface. Knead a few times, then roll into a rectangle 12 inches by 18 inches, keeping the longer side closest to you. Spread the cooled apple filling evenly all over the dough. Sprinkle with the granulated sugar. Use a pizza cutter to cut the dough crosswise into 1-inch strips. Starting on the left side, roll 1 strip up jelly roll style. When you get to the end, press another strip to the first one and continue rolling. Repeat this with 2 more strips. Carefully transfer the rolled dough to the center of the prepared pan. The spiral should be facing up. Continue coiling the remaining strips of dough filling-side in around the middle roll until the pan is filled. This might get messy, but that's part of the fun. Loosely cover the pan with plastic wrap and let rise until doubled in size, about 30 minutes.
• Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake until the cinnamon roll is puffed and golden brown, about 50 minutes. Let cool on a rack for 10 minutes.
• For the glaze: Meanwhile, microwave the cream cheese in a microwave-safe bowl until softened, 10 to 15 seconds. Add the confectioners' sugar and milk and whisk until smooth.
• Remove the outer ring from the springform pan. Pour the glaze on top of the cinnamon roll, then use a spatula to spread it all over. Cut into 8 to 10 wedges.