Cinnamon Roulade With Apple Raisin Filling Food

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.

CINNAMON ROULADE WITH APPLE RAISIN FILLING

Steps:

• Make the filling:
• In a saucepan combine the apples, peeled, cored, and chopped fine, the brown sugar, the butter, and 3/4 cup water, simmer the mixture, stirring occasionally, for 8 to 10 minutes, or until the apples are tender, and stir in the raisins. In a small bowl dissolve the cornstarch in 1/4 cup cold water, add the mixture to the apple mixture, and boil the mixture for 1 minute. Stir in the rum, boil the filling for 1 minute, and let it cool. The filling may be made 1 day in advance and kept covered and chilled.
• Make the cake:
• Line the bottom of a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1-inches, with wax paper, butter the paper, and dust it with flour, knocking out the excess. In a bowl with an electric mixer beat the yolks, the granulated sugar, and the vanilla until the mixture is thick and pale and forms a ribbon when the beaters are lifted. In another bowl with the beaters, cleaned, beat the whites with the salt until they just hold stiff peaks, stir one third of them into the yolk mixture, and fold in the remaining whites gently but thoroughly. Sift the cornstarch, the flour, and the cinnamon over the egg mixture, fold the mixture in until the batter is just combined, and spread the batter evenly in the prepared pan. Bake the cake in the middle of a preheated 350°F. oven for 6 to 8 minutes, or until the top is golden and a tester comes out clean. Dust a kitchen towel generously with the confectioners' sugar, invert the cake onto it, and peel off the wax paper carefully. Roll up the cake gently in the towel, starting with a long side, and let it cool completely on a rack.
• Assemble the roulade:
• Unroll the cake, spread it with the filling. Leaving a 1-inch border on the long sides, and reroll it gently. Transfer the_roulade_, seam side down, to a platter and trim the ends diagonally. In a bowl beat the cream until it holds soft peaks, sift the cinnamon over it, and beat the mixture until it holds stiff peaks. Transfer the cinnamon cream to a pastry bag fitted with a decorative tip and pipe it decoratively onto and around the_roulade_.

EASY CINNAMON APPLE RAISIN BREAD

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!