APPLE BUTTER ROLLS WITH HONEY MARZIPAN FROSTING
Steps:
- For the rolls: Combine the milk, yeast and 1 teaspoon sugar in a bowl and swirl together. Let sit until foamy on top, about 5 minutes.
- Combine the cinnamon, salt, cardamom and 3 1/2 cups flour in a large bowl or the bowl of a stand mixer fitted with the dough hook. Whisk together the eggs, oil, honey and vanilla in a medium bowl. Stir the yeast mixture and oil mixture into the dry mixture and then knead, either on a work surface or with the dough hook, adding up to 1 cup more flour as needed, until the dough is smooth and slightly sticky, 15 minutes by hand and 7 to 10 minutes by mixer. Place in an oiled bowl, cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
- For the filling: Spray a 9-by-13-inch baking dish with cooking spray and set aside.
- Turn the dough out onto a clean surface and roll it out, dusting with flour as needed to prevent sticking, into an 18-by-12-inch rectangle. Spread it with the apple butter and sprinkle with the cinnamon and almond paste. Roll up tightly starting from a long end (so that it results in an 18-inch-long roll), and pinch the edges to seal. Cut into 12 rolls and place in the prepared baking dish. Cover with plastic wrap and refrigerate overnight. (Or cover loosely with plastic wrap and let rise at room temperature for 1 hour, then go right to preheating the oven.)
- When ready to bake, remove the rolls from the refrigerator and loosen the plastic wrap. Let sit at room temperature until puffy, 1 to 2 hours.
- Preheat the oven to 350 degrees F.
- Beat the egg with a splash of water in a cup. Remove the plastic wrap from the baking dish and brush the rolls with the egg wash. Bake until the rolls are lightly browned and have an internal temperature of 190 degrees F, 35 to 40 minutes.
- For the frosting: Meanwhile, blend the blanched almonds in a food processor, scraping the sides occasionally, until creamy and spreadable, 5 to 10 minutes. Add the honey, almond extract, salt and lemon zest and continue to blend (it may clump together at this point, and that's okay) as you drizzle in the milk. Blend until creamy. (This can be made the day before and stored in an airtight container in the fridge.)
- When the rolls come out of the oven, spread them with the frosting, sprinkle with the sliced almonds and serve.
APPLE BUTTER CAKE ROLL
Enjoy dessert with this apple butter cake baked using Gold Medal® all-purpose flour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with cooking parchment paper, foil or waxed paper. In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored.
- Gradually beat granulated sugar into eggs. On low speed, beat in water and vanilla. Gradually beat in flour, baking powder, cinnamon, cloves, allspice and salt just until batter is smooth. Pour batter into pan; spread to corners.
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Meanwhile, generously sprinkle 1/4 cup powdered sugar on clean towel.
- Immediately loosen cake from edges of pan; invert onto sugared towel. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Place on cooling rack; cool at least 30 minutes.
- Unroll cake; remove towel. Spread apple butter evenly over cake. Roll up cake; sprinkle with 1 teaspoon powdered sugar. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 53 g, Cholesterol 65 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 42 g, TransFat 0 g
APPLE BUTTER CAKE ROLL
This is a new take on a pumpkin roll. Her spicy gingerbread cake might make you think back fondly to Christmas at Grandma's! -Debbie White, Williamson, West Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Sprinkle with 1 tablespoon flour and 2 tablespoons sugar; set aside., In a large bowl, combine remaining flour and sugar; add the cinnamon, baking powder, ginger, cloves and baking soda. In another bowl, whisk the egg yolks, butter, molasses and water. Add to dry ingredients and beat until blended. Beat egg whites on medium speed until soft peaks form; fold into batter. Pour into prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cake; spread apple butter to within 1/2 in. of edges. Roll up again. Cover and chill for 1 hour before serving. Refrigerate leftovers.
Nutrition Facts : Calories 186 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 100mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
APPLE BUTTER ROLL
Make and share this Apple Butter Roll recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 10m
Yield 1 small cake, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Fold apple butter into whipped cream.
- Make layers from wafers and 3/4 c whipped cream in small dish and freeze at least 3 hrs.
- Remove from freezer, turn out on plate and frost this small"cake" with remaining cream.
- Sprinkle w/ nuts and return to freezer.
- Slice& serve.
- This may be doubled, etc.
Nutrition Facts : Calories 466.8, Fat 36.2, SaturatedFat 15.7, Cholesterol 81.5, Sodium 96.8, Carbohydrate 34.6, Fiber 2.3, Sugar 13.1, Protein 3.6
EASY CINNAMON APPLE ROLLS
This recipe is simplified by starting with frozen bread dough. Chopped apple contributes to the texture and taste. I like to surprise my family with these rolls on weekend mornings.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Roll dough into a 12x9-in. rectangle. Brush with margarine; sprinkle with cinnamon. Sprinkle the apple, raisins and pecans evenly over dough. , Roll up jelly roll style, starting at a long side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 11x7-in. baking dish. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 25-30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 183 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 30g carbohydrate, Fiber 5g protein.
APPLE ROLL
Make and share this Apple Roll recipe from Food.com.
Provided by Sharon123
Categories Apple
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450*.
- Select apples that will cook quickly, peel, core and chop fine.
- Put sugar and water in a baking dish 2" deep.
- Cook for 5 mins.
- over low heat.
- Make bisquit dough while syrup is cooking.
- Roll dough about 1/4" thick and rectangular in shape.
- Spread dough with softened butter and sprinkle with cinnamon and sugar mixture.
- Add chopped apples and roll as for a jellroll.
- Cut rolls in 1" pieces and place cut side down in pan with syrup.
- Dot top with additional butter and sprinkle with cinnamon and sugar.
- Bake at 450* about 15 to 20 minutes, or until crust is golden brown.
Nutrition Facts : Calories 558, Fat 14.5, SaturatedFat 4, Cholesterol 4.3, Sodium 664.1, Carbohydrate 104.7, Fiber 4, Sugar 66.1, Protein 5.7
EASY APPLE CINNAMON ROLLS
These cinnamon rolls are filled with diced apples and are frosted with a creamy mixture of cream cheese, pancake syrup, and confectioners' sugar.
Provided by Hungry Jack
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 9
Number Of Ingredients 12
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.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 55.8 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 3.2 g, Sodium 515.2 mg, Sugar 27.9 g
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