Apple Cider Cinnamon Rolls
These rolls have apple cider in the dough and the icing, and apples inside. They are soft and gooey and have a great apple flavor. I got this from Crazy for Crust. There seems to be a lot of directions and ingredients, but they are pretty easy and worth the effort.
- 1 package active dry yeast about 2 1/4 teaspoons
- 3/4 cup apple cider heated to 110-120 degrees, about 30-45 seconds in the microwave
- 1/3 cup sugar
- 2 tbsp unsalted butter softened
- 1/2 tps salt
- 1 egg
- 3-3 1/4 cups all purpose flour plus more for dusting
- 5 tbsp unsalted butter softened
- 2/3 cup brown sugar
- 1 tbsp cinnamon
- 2 tbsp flour
- 1/4 tsp salt
- 1 heaping cup peeled, cored, and diced apple about 1 medium apple
- 1/2 cup chopped pecans or walnuts optional
- 2 tbsp unsalted butter melted
- 3 tbsp cream cheese softened
- 2 cups powdered sugar
- 3-4 tbsp apple cider
- Place apple cider in a microwave safe measuring cup. Heat for about 30 seconds in microwave, until it's about 110-120 degrees. You can use a candy thermometer to test the temperature. Add yeast and stir. Let it sit for a few minutes.
- Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the cider/yeast mixture and stir for a few seconds.
- Add 3 cups of flour and stir with the paddle attachment. Mix until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If the dough is still very sticky, you can add an additional 1/4 cup of flour, 1 tablespoon at a time.
- Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 1-3 hours until it doubles in size.
- Stir together the butter, brown sugar, cinnamon and flour until it forms a paste.
- Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10 by 14. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with the chopped apples and nuts ( if using). (See note)
- Roll the dough up tightly from the long end. Decide how many rolls you want. You can make 8 big rolls,9 medium rolls, or 12 small rolls. ( 8 rolls,8×12 pan, 9 rolls, 9 or 9 1/2 " round pan, 12 rolls, 9×13 pan). Place the rolls into a pan that has been sprayed with cooking spray.
- Cover the rolls with plastic wrap and let rise until double or cover and refrigerate over night.
- When ready to bake, preheat oven to 350 . Remove the rolls from refrigerator and let them warm up to room temperature if you let them set in refrigerator overnight. . Remove the plastic wrap and bake 23-28 minutes, or until the are golden brown.
- Stir the cream cheese until mostly smooth, add the butter and stir until smooth. You can use a hand mixer. Whisk/beat in powdered sugar and 3 tablespoons apple cider. Add more cider as necessary for the consistency you want. I had to add a little more powdered sugar.
- Pour over warm rolls and serve.
The apples do not cook fully and are crunchier than in an apple pie. If you wish to have a softer apple inside your cinnamon roll, you can par-cook them. Place diced apples in a small amount of water in a small saucepan over medium heat. Boil and cook for just a few minutes, until they just start to turn translucent. Drain well, cool slightly and add to topping as desired. I did this and it turned out great.