Apple Rolls Recipes

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.

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.

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.

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.,.

Steps:

• Peel and Chop Apples (pieces should be about the size of peas).
• Melt Butter in a saute pan on MEDIUM. Add Brown Sugar and Cinnamon. Stir to combine.
• Add Apples to Butter/Sugar Mixture, saute until Apples begin to soften (about 3-4 minutes).
• Remove from heat.
• Divide Apple mixture between 12 eggroll wrappers. Roll eggrolls and seal with water if needed (instructions for how to roll eggrolls can be found on the outside of the eggroll wrapper).
• Fry in hot oil until golden brown (1-2 minutes).
• Drain on paper towels.
• Dust generously with powdered sugar.

Steps:

• In large bowl, mix 3/4 cup of the flour, the brown sugar, salt and yeast. In small saucepan, heat 1/3 cup milk, the water and butter until warm, 105°F to 115°F. (Butter need not be melted.) Gradually stir into flour mixture. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Add egg and 1/4 cup of the flour. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in remaining flour until stiff dough forms. Grease top of dough. Cover bowl tightly with plastic wrap and refrigerate at least 2 hours but no longer than 3 days.
• Grease 12 regular-size muffins cups. Punch down dough. On lightly floured surface, roll dough into 15x10-inch rectangle.
• Place apple rings in blender or food processor. Cover and blend on medium speed until almost smooth. Spread apples over dough to within 1/4 inch of edges. Roll up dough tightly, beginning at 15-inch side. Pinch edge of dough firmly into roll to seal. Stretch and shape until even.
• Cut roll into 12 equal slices. Place slices cut sides up in muffin cups. Snip part way through each slice twice, cutting into fourths, using kitchen scissors. Gently spread dough pieces open. Cover and let rise in warm place about 25 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 375°F. Bake about 15 minutes or until golden brown. Immediately remove from pan to cooling rack. (At this point, rolls can be frozen in freezer-safe bags up to 1 month. To serve, remove rolls from bag and wrap in foil. Reheat in 325°F oven about 15 minutes or until hot.)
• In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm rolls. Serve warm or cool.

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.

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.

Steps:

• Place apples and honey in a food processor or blender and puree into a thick, smooth sauce.
• Transfer the sauce to a sauce pan over medium heat and cook, stirring frequently, until enough moisture has cooked off that pools of liquid are no longer forming when running a spatula through the mixture, about 5-7 minutes.
• Pour the sauce onto a baking tray lined with a silicone baking mat and smooth into a thin, even layer.
• Bake for 6 hours at 175ºF (80ºC), until entire surface is just dry to the touch.
• Once cool, turn the baking mat onto a cutting board and remove the silicone baking mat.
• Roll the fruit sheet and cut into 1-inch (2 cm) pieces.
• NOTE: If your fruit sheet comes out a bit too dry and you worry that rolling will cause it to crack, simply cover the surface with a few damp paper towels for a few minutes and try again. The moisture will rehydrate your fruit sheet just enough to be a flexible consistency.
• Enjoy!

Steps:

• Dough:.
• Pour warm water into bowl.
• Add yeast and 1 tablespoon Splenda.
• Stir.
• Let stand about 5 minutes until bubbly.
• Stir in remaining Splenda.
• In a different bowl blend sour cream, eggs, and vanilla.
• Stir sour cream mixture into yeast mixture.
• Add flours and salt.
• Stir until combined.
• Add butter.
• Knead until smooth.
• Place dough into well greased bowl.
• Cover and let rest for about two hours.
• Roll out dough onto floured surface to about 1/4 inch thickness.
• Mix chopped apples, cinnamon, and Splenda.
• Spread apple mixture over dough.
• Cut dough into rectangles, roll lengthwise.
• Grease a pan generously.
• Place rolls into pan.
• Cover and let rest about 1 hour.
• Preheat oven to 350 degrees Fahrenheit.
• Bake 25 to 30 minutes.
• Serve warm with apple/cream cheese/sugar mixture or pure maple syrup.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened (dough will be soft and sticky)., Turn dough onto a floured surface. Roll into an 18x12-in. rectangle. Sprinkle brown sugar and cinnamon to within 1 in. of edges; top with apples. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down., In a small saucepan, combine sauce ingredients; bring to a boil, whisking to blend. Cook and stir 3-4 minutes or until thickened. Pour over top., Bake, uncovered, until golden brown and bubbly, 45-55 minutes. Let stand 10 minutes before serving.

Steps:

• In a large saucepan, combine the sugar, water, apple juice, butter, cinnamon and nutmeg. Bring to a boil; cook and stir for 4-6 minutes or until liquid is reduced to about 2 cups. Set sauce aside., In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Roll into a 14x12-in. rectangle., In a small bowl, combine filling ingredients. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting from a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking dish; pour sauce over rolls., Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Serve warm.