APPLE RAISIN CINNAMON ROLLS
Apple Raisin Cinnamon Rolls are filled with tart apples and sweet raisins, combining the delicious flavors in the perfect breakfast treat.
Provided by Allyson
Time 1h35m
Number Of Ingredients 14
Steps:
- In a medium skillet, add butter and let melt over medium heat. Add the chopped apples and raisins; stir for 1 minute. Add brown sugar, cinnamon, and salt; stir until sugar is combined and starting to melt. Simmer while stirring occasionally for 3-4 minutes. Remove from heat and set aside to cool.
- Sprinkle flour on board or counter. Roll dough out into a large rectangle, about 18 inches by 12-14 inches. Spread apple mixture over the dough evenly. Starting from the long side, roll the dough evenly and tightly.
- Using a serrated knife, cut the dough into 1.5-2 inch slices, then set in a greased cake pan (or any baking dish is fine). Cover pan with a damp towel and set in a warm area for about an hour to let the dough rise.
- Preheat oven to 375 degrees. Place rolls in oven and bake for 20-25 minutes or until golden brown. Make your frosting while the rolls bake.
- Place all frosting ingredients in a large mixing bowl. Beat on high speed until completely combined. Spread cream cheese frosting over the top of the rolls and serve warm. Enjoy!
APPLE RAISIN CINNAMON ROLLS
Steps:
- In your stand mixer bowl, add the yeast, 1 tsp of sugar, and lukewarm water. Let stand for a few minutes.
- When the yeast has foamed up, add the room temperature/lukewarm milk, oil, salt, ground cinnamon, sugar and 1 cup of flour. Mix with a spoon to combine.
- Put stand mixer bowl in place, add 2 more cups of flour and using the dough hook, allow the mixer to knead.
- If the dough is sticky, add flour 1/2 cup at a time.
- Let mixer knead dough for about 4 minutes and until it is no longer sticky.
- Remove dough from mixer bowl and oil the inside lightly. Place dough back in bowl, cover with a towel and let it sit in a warm spot until it has doubled in size, about 1 hour.
- After the hour has passed, punch the dough down and let it sit for a few minutes while you prepare the pan and filling.
- Line an 9" x 13" pan with parchment paper. Allow an overhang on each side so they can be easily removed from the pan when done.
- Slice apples into 3/4" pieces (see images above to get an idea of how they should look).
- Prepare raisins (see tip above).
- In a small bowl, mix the brown sugar and the cinnamon.
- Lightly flour your work surface, stretch and roll your dough into a rectangle that is approximately 12" x 18".
- Brush melted coconut oil over the entire surface.
- Sprinkle brown sugar/cinnamon mixture onto dough.
- Sprinkle raisins and then apples onto the dough.
- From the long side, firmly roll the dough. Roll slowly to ensure it is tight as can be.
- Pinch the entire length of the seam to seal and turn the entire roll seam side down so it's at the bottom.
- Slice off an inch of dough from each end.
- Slice the roll into 12 slices.
- Place each slice into the parchment lined pan. It's OK if they are close together.
- Cover with a towel and place in a warm spot. Let rise for 30 minutes.
- Preheat oven to 375°F.
- After the rolls have rested, bake for about 20 minutes or until they are lightly browned.
- Remove from oven and let sit for a few minutes in pan.
- Remove using parchment paper overhang and place on a cooling rack.
Nutrition Facts : ServingSize 1 roll, Calories 302 kcal, Carbohydrate 47 g, Protein 4 g, Fat 12 g, SaturatedFat 3 g, Sodium 107 mg, Fiber 2 g, Sugar 18 g
APPLE CINNAMON ROLLS
This came from the Yankton, South Dakota Press and Dakotan newspaper. My DD does not like cinnamon rolls (my child?) so I thought this might be more like a caramel apple and less like cinnamon. It is very caramel-like and the apples are soft and fragrant. Worth the time to make the filling. If you have a kitchen aid mixer, follow your manufacturer directions to make the dough with the mixer!
Provided by KCShell
Categories Yeast Breads
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 16
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-RAISIN CINNAMON BUN PIE
There's more than meets the eye in this tricky pie. At first glance, it looks like a pan full of cinnamon buns, but cut into it and there's apple pie filling underneath! Big and little kids can help with measuring ingredients and even rolling out the dough (though parents should be nearby in case they need help).
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Line a 9-inch pie plate with 1 piece of dough, and refrigerate until ready to assemble the pie.
- Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface, and spread 2 tablespoons of the butter evenly on top. Combine 1/4 cup of the granulated sugar and 1 teaspoon of the cinnamon in a small bowl, and sprinkle evenly over the butter; gently press with your fingers to help the mixture adhere. Roll the dough up into a tight log. Trim and discard about 1 1/2 inches from each end, and cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces, cut-side down, in a snug circle on floured parchment paper. Lightly dust the pieces with flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet, and refrigerate until ready to assemble the pie.
- Put the dark and golden raisins in a medium bowl with hot water to cover. Let them soak until tender, about 5 minutes, then strain.
- Make the filling: Peel and core the apples, cut them into 1/2-inch-thick slices and toss with the remaining 1/2 cup sugar and the lemon juice in a large bowl. Melt the remaining 4 tablespoons butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, the remaining 1/2 teaspoon cinnamon, and the nutmeg and salt, and stir until the juices thicken, about 2 minutes. Remove the skillet from the heat, stir in the raisins and let the filling cool completely. (The filling can be refrigerated, covered, for up to 2 days.)
- Fill the dough-lined pie plate with the filling in an even layer. Invert the cinnamon-roll crust on top, and peel off the parchment. (It's OK if the individual rounds separate a bit in the process.) Pinch the crusts together. Fold the overhanging dough under itself, and crimp as desired. Brush with the egg, and refrigerate for 30 minutes.
- Bake the pie: Place a baking sheet in the oven, and preheat to 400 degrees F. Set the pie on the hot baking sheet, and bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
- If using a glaze, whisk together the confectioners' sugar and milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.
CARAMEL APPLE CINNAMON BUNS
Balance the sharp flavour of apple with the sweetness of caramel and a tangy soft cheese icing to make these toffee-apple-inspired cinnamon buns
Provided by Cassie Best
Categories Afternoon tea
Time 1h25m
Yield Makes 12 buns
Number Of Ingredients 17
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.
Nutrition Facts : Calories 434 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
EASY CINNAMON RAISIN ROLLS
Make and share this Easy Cinnamon Raisin Rolls recipe from Food.com.
Provided by Lucky.Wife
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Roll dough out to an 18x8 inch rectangle on a floured surface.
- Brush dough with 2 Tbs. melted butter.
- Combine brown sugar, 2 tsp cinnamon and raisins. Sprinkle over dough leaving 1/2 inch border on sides.
- Roll up long side of dough jelly roll fashion. Pinch seam to seal.
- Cut dough into 12 1 1/2 inch slices.
- Brush a round baking pan with remaining butter. Place rolls cut side down in pan. Let rise in warm place till doubled, 45 minutes.
- Bake 22-25 minutes at 350 degrees. Immeadiately turn onto serving platter.
- Combine powdered sugar and cinnamon, add just enough milk to make a thick glaze. Drizzle over rolls.
EASY CINNAMON APPLE RAISIN BREAD
This is an easy and delicious bread to prepare. Even better you only need one mixing bowl because you can throw all of the ingredients right in! Feel free to tweak the ingredients to your liking...add more cinnamon...add nuts, etc. I hope you enjoy it! Edited: I have also tried out the bread by using 1/2 whole wheat pastry flour and 1/2 regular flour, a tbl of wheat germ and less sugar to make it a tiny bit "healthier". It came out just as nice as the original.
Provided by tinebean21
Categories Quick Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Take peeled and chopped apples and place them in a micowave safe bowl.
- Add water to the apples and microwave for 1 to 1 1/2 minutes.
- Combine apples and all remaining ingriendients and mix thoroughly.
- Pour mixture into a greased loaf pan.
- Bake for 1 hr to 1 hr 15 minutes.
- When done let sit for 15 mins before removing from pan and placing on a wire rack.
- Enjoy!
RAISIN CINNAMON ROLLS
It's easy to get on a roll in the morning when these cinnamony treats greet you at the table. Writes Carolyn Wolbers from Loveland, Ohio. "These tender rolls have the same sweet aroma and glistening glaze as bakery rolls...only without the guilt."
Provided by Taste of Home
Time 1h20m
Yield 18 rolls.
Number Of Ingredients 17
Steps:
- In a saucepan, cook potatoes in 1-1/2 cups water until very tender; drain, reserving 3/4 cup cooking liquid. Mash potatoes; set aside 1 cup (refrigerate any remaining potatoes for another use). Heat reserved cooking liquid to 110°-115° if necessary. In a bowl, dissolve yeast in warm liquid. Add 1/2 teaspoon sugar; let stand for 5 minutes., Add the milk, honey, oil, salt, butter flavoring, remaining sugar, 2 cups flour and reserved potatoes. 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 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; roll into an 18x13-in. rectangle. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with remaining egg white. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients; drizzle over rolls.
Nutrition Facts : Calories 288 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 184mg sodium, Carbohydrate 64g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
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