Cinnamon Apple Rolls Recipes

Steps:

• For the dough: Warm the milk and 1/2 cup of water in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Remove from the heat and sprinkle the yeast and a pinch of granulated sugar over top. Set aside undisturbed until foamy, about 5 minutes.
• Whisk together the salt, 2 3/4 cups flour and remaining granulated sugar in a large bowl. Generously butter a 10-inch springform pan.
• Combine the melted butter, vanilla and egg yolk in the bowl of an electric mixer fitted with a paddle attachment and mix on low until combined. Add the yeast mixture and continue to mix on low until combined. Add the flour mixture and mix on low until a thick and slightly sticky dough forms. Once the dough comes together, switch to the dough hook and knead on medium speed, adding up to 1/4 cup more flour if needed, to make a soft, smooth ball that sticks to the hook, 3 to 4 minutes.
• Coat a large bowl generously with cooking spray. Add the dough, turning to coat. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour.
• For the filling: Meanwhile, heat a large skillet over medium-high heat. Add the butter and cook, swirling, until melted. Add the diced apples and cook, stirring occasionally, until tender, about 8 minutes. Turn off the heat and stir in the apple butter. Transfer to a medium bowl to cool completely.
• When the dough is ready, punch it down and turn out onto a lightly floured surface. Knead a few times, then roll into a rectangle 12 inches by 18 inches, keeping the longer side closest to you. Spread the cooled apple filling evenly all over the dough. Sprinkle with the granulated sugar. Use a pizza cutter to cut the dough crosswise into 1-inch strips. Starting on the left side, roll 1 strip up jelly roll style. When you get to the end, press another strip to the first one and continue rolling. Repeat this with 2 more strips. Carefully transfer the rolled dough to the center of the prepared pan. The spiral should be facing up. Continue coiling the remaining strips of dough filling-side in around the middle roll until the pan is filled. This might get messy, but that's part of the fun. Loosely cover the pan with plastic wrap and let rise until doubled in size, about 30 minutes.
• Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake until the cinnamon roll is puffed and golden brown, about 50 minutes. Let cool on a rack for 10 minutes.
• For the glaze: Meanwhile, microwave the cream cheese in a microwave-safe bowl until softened, 10 to 15 seconds. Add the confectioners' sugar and milk and whisk until smooth.
• Remove the outer ring from the springform pan. Pour the glaze on top of the cinnamon roll, then use a spatula to spread it all over. Cut into 8 to 10 wedges.

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:

• In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; 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 hour., In a bowl, combine the brown sugar, flour and cinnamon. Cut in butter until crumbly; set aside. Punch dough down. Turn onto a floured surface; let rest for 10 minutes. Roll into a 12-in. square. Sprinkle crumb mixture to within 1/2 in. of edges; top with apple and pecans. , Roll up jelly-roll style; pinch seams to seal. Cut into nine slices. Place cut side up in a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 2-24 hours., Uncover and let stand at room temperature for 30 minutes before baking. Bake at 350° for 30-35 minutes or until golden brown. Combine the glaze ingredients; drizzle over rolls. Serve warm.

Steps:

• Combine warm water, yeast, and 1 tablespoon sugar in a small bowl. Set aside to activate, about 5 minutes.
• Mix butter, 1/2 cup sugar, eggs, and salt together in a large mixing bowl. Stir in activated yeast mixture. Stir in warm milk. Add flour 1 cup at a time, mixing well.
• Knead dough on a well-floured surface, adding flour until dough is no longer sticky. Place dough in a well-greased bowl and let rise, 1 1/2 to 2 hours.
• Meanwhile, combine apples and sugar for filling in a large saucepan. Let stand until juice starts to release. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard for 1 minute, stirring frequently. Stir tapioca, lemon juice, and cinnamon into the mixture. Boil hard for 1 minute more; remove from heat.
• Punch down risen dough and separate into 2 pieces. Roll out 1 piece into a large rectangle, about 9x13 inches and 1-inch thick. Spread 3 tablespoons melted butter all over the dough. Spread 1/2 of the apple mixture as evenly as possible over dough. Sprinkle 1/4 cup brown sugar evenly over apples. Roll dough as tightly as possible and squish seams together. Use a sharp knife or a piece of unflavored dental floss to slice dough into about a dozen 1-inch-thick rolls. Place rolls into a greased 9x13-inch baking dish. Repeat with second piece of dough. Let rise until doubled in size, 30 minutes to 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden, 20 to 22 minutes.
• Meanwhile, mix sugar, water, and corn syrup together in a medium-large saucepan. Bring to a boil over high heat, whisking until sugar is dissolved. Let mixture boil until it turns caramel-colored, 5 to 12 minutes, watching so that it doesn't burn. Reduce heat to low; slowly stir in cream, vanilla extract, and salt. Continue to simmer caramel topping until thickened, about 1 minute more.
• Remove cinnamon rolls from the oven and drizzle with caramel while hot.

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:

• 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.

Steps:

• Preheat oven to 400 degrees.
• In a small bowl, mix the cinnamon and sugar together. Unroll crescent.
• roll dough; separate into 8 triangles. Cut each in half lengthwise to make.
• 16 triangular strips. Place an apple wedge on the wide end of each strip;.
• roll up.
• Arrange rolls in a 9x13-inch baking dish. Drizzle with the melted.
• butter; sprinkle with cinnamon-sugar mixture. Pour orange juice or water.
• into baking dish, but NOT OVER rolls.
• Bake for 30 to 35 minutes, or until rolls are golden brown, and apple.
• wedges are tender.

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray 2 rimmed baking sheets with nonstick spray.
• Remove the cinnamon rolls from the tubes and place on a large cutting board or a clean work surface; reserve the icing from the tubes for serving. Unravel 3 rolls and coil them around 1 intact roll to create a very large cinnamon roll. This will be the base of the snowman. Place on the bottom half of one of the prepared baking sheets, with a short side of the sheet facing you.
• Unravel 2 more cinnamon rolls and coil them around 1 intact roll. This will be the body. Place it on the baking sheet, adjoining the base of the snowman. Gently squeeze so they just adhere.
• Unravel 1 more cinnamon roll and coil it around 1 intact roll. This will be the head of the snowman. Place it on the baking sheet, adjoining the top of the body. Bake until golden brown, puffed up and cooked through, 24 to 28 minutes.
• Meanwhile, unravel the remaining cinnamon roll into a strip of dough. Cut crosswise into 5 equal pieces. Coil 3 of the pieces each to create 3 mini cinnamon rolls. These will be the buttons. Roll out each of the remaining 2 pieces to about 3 inches long. These will be the snowman arms. Transfer the buttons and snowman arms to the second prepared baking sheet.
• When the snowman finishes baking, let it cool slightly on the baking sheet on a wire rack. Bake the second baking sheet until the buttons are cooked through and puffed up, 15 to 18 minutes. Let cool completely.
• Once the snowman is cool enough to touch, transfer to a large cutting board or platter. Using a butter knife of small offset spatula, evenly spread 1 container of frosting all over the snowman, frosting the crevices and even the sides of the rolls, if you like. This will act as the crumb coat. Reserve 1/4 cup of the second container of frosting and spread the remaining all over the snowman, creating large swirls. Decorate the base and body of the snowman with the cooled cinnamon roll buttons. Spread 2 tablespoons of the reserved frosting all over each snowman arm and adhere the arms to the snowman body.
• Use the black gel icing to pipe eyes and a smiling mouth. Use the green gel icing to pipe a scarf. Add the orange candy for the nose. Transfer the reserved icing to a small bowl and serve it on the side for dipping.

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.

Steps:

• Dissolve yeast in apple juice in large bowl; let stand 1 minute. Mix in 2 cups of the flour, 1/3 cup sugar, the salt, 1/4 cup butter and the egg; beat vigorously with wire whisk until well blended. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 3 minutes or until smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. (Dough can be refrigerated at this point no longer than 24 hours.) Cover bowl tightly with plastic wrap and let rise in warm place 60 to 70 minutes or until almost double. (Dough is ready if indentation remains when touched.)
• Grease 12 medium muffin cups, 2 1/2x1 1/4 inches. Mix red sugar and cinnamon. Gently push fist into dough to deflate. Divide into 20 equal pieces; cover and refrigerate 8 pieces. Flatten each of the remaining 12 pieces into 2-inch round. Place 2 raisins in center for apple seeds. Bring sides of dough up over raisins; pinch edges to seal. Dip dough in melted butter to coat completely; coat with sugar-cinnamon mixture. Place pinched sides down in muffin cups. Insert handle end of wooden spoon about 3/4 inch in top of each, and rotate handle slightly to make indentation for stem. Cover loosely with plastic wrap and let rise in warm place 35 minutes.
• Heat oven to 375°F. Bake 14 to 16 minutes or until rolls just begin to brown under coating. Immediately remove from pan to wire rack. Repeat steps with refrigerated pieces. Cool rolls 30 minutes. Break each cinnamon stick into fourths. Insert in indentations in apples for stems. Place mint leaf next to stem.

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:

• Prepare the cinnamon roll dough and filling according to the recipe instructions.
• Add the apples and lemon juice to a medium microwave-safe bowl. Microwave in 20-second increments, until the apples are softened and limp.
• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (22x33 cm) baking dish with butter.
• Roll the dough into a large rectangle about ½-inch (1.24 cm) thick. Straighten the corners with a bench scraper to make sure they are sharp and even.
• Spread the filling evenly over the dough, then arrange the apple slices on top, leaving about ¼ inch (6 mm) between each slice. Try to keep your slices in straight rows, it's okay if the tips of the apple slices touch or overlap.
• Starting from a short end, roll the dough into a log and pinch the seam closed. Place the log seam-side down and trim off the uneven ends. Using unflavored dental floss or a sharp knife, cut the log into even pieces, each about 1½ inches (3 ½ cm) thick. Place the rolls in the prepared baking dish, cover with a kitchen towel, and set in a warm place for 35-45 minutes, until expanded in volume by about 50%. If not baking immediately, skip this step, cover with plastic wrap and freeze for up to 3 months.
• Bake the cinnamon rolls for 25-30 minutes, or until golden brown. Remove from the oven and let cool for at least 10 minutes.
• While the cinnamon rolls bake, make the salted caramel sauce: Add the sugar to a small saucepan and cook over medium heat, swirling the pan occasionally but not stirring, until it starts to turn amber brown, 5-6 minutes.
• Add the butter and stir in until incorporated, 1-2 minutes..
• Slowly drizzle in the cream and whisk to combine. Boil for 1 minute, then remove from the heat and stir in the vanilla and flaky salt. Let cool and thicken slightly before using.
• Pour the salted caramel sauce over the cinnamon rolls, then serve.
• Enjoy!

Steps:

• Mix together water, powder sugar and yeast - set aside for 10 minutes. It will become foamy.
• In sauce pan over low heat - mix milk, sour cream, butter, sugar and applesauce. Do not boil. Remove from heat when mixture is warm.
• Stir in yeast mixture.
• Beat in the eggs.
• Add flour gradually; 1 cup at a time- keep batter smooth.
• Knead the dough.
• Place dough in a large bowl and set inside a cold oven for 1 1/2 hours.
• While you wait, Create your filling. Starting by Washing, peeling and dicing up your apples.
• In sauce pan on low-med heat - cook together butter, applesauce and diced apples, sugars and cinnamon.
• To prevent burning, stir frequently- mixture is ready when apple pieces are fork tender.
• Now pour contents into food processor or blender, process until apple pieces are finely chopped. Transfer mixture to a bowl and let it sit until dough is ready.
• Now take out your risen dough, flour your work surface well - sprinkle with a bit of ground cinnamon.
• Roll out your dough into a large rectangle.
• Spread over the dough, but remember to leave at least a 1 inch margin along one of the longer sides of your rectangle.
• Now starting at the opposite side, carefully begin to roll your dough.
• Use a little bit of water to seal the ending side.
• Begin to evenly cut your dough into 12 slices. (I find that using a piece of string to do this task prevents your roll from getting smashed).
• Place slices swirled side facing up in greased and floured cake pan.
• Again let dough rest in cool oven 1 hour or cover with plastic wrap and refrigerate over night (makes for a nice breakfast treat).
• Before baking, chop together the topping ingredients in a food processor. Sprinkle this over the rolls. (This can also be done before refrigerating).
• Bake at 350°F about 45 or until done - edges should be a golden brown.
• ENJOY!

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:

• Put dry ingredients together.
• Heat milk, butter, 2 Tbsp sugar, salt,and 3/4 cup applesauce and add to dry mixture along with the egg.
• Knead dough for 3-5 minutes (add extra flour as needed) then cover for 1 hour.
• Punch down dough and roll out to 12 inch square.
• Spread 1/4 cup applesauce, 1/3 cup sugar, and cinnamon on dough.
• Roll up and cut into 12 even slices.
• Cover and let double.
• Bake in 2 8x8 pans for 20-25 minutes at 375°F.
• Make icing (combine all ingredients and mix).

Steps:

• For sauce, whisk together all ingredients in small saucepan over medium-low heat. Cook, stirring occasionally, for 15-20 minutes until sauce thickens.
• For cinnamon rolls, preheat oven to 350 degrees F (175 degrees C). Lightly spray an 8-inch cake pan with non-stick cooking spray. Roll out pizza dough into 8 x 12-inch rectangle with the smallest length facing you.
• Combine sugars and cinnamon together in small bowl. Sprinkle evenly over dough. Pat sugar mixture gently into dough. Roll dough away from you. Dough will be about 2 inches in diameter and 12 inches long.
• Cut dough into 8 equally thick slices. Place rolls in prepared cake pan and Bake for 20 minutes.
• Pour sauce over rolls, and, bake for an additional 15 minutes. Let pan cool slightly on wire rack for 10 minutes. Serve.