Apple Cinnamon Rolls
If you are a fan of the Farmers’ market, you know we do a seasonal demonstration in our Farmhouse Kitchen every Saturday at 10am for market goers.
If you missed Chef Cara’s demonstration last Saturday, here is her recipe for Sweet Apple Cinnamon Rolls…
This is a basic recipe. You can add your favorite chopped nuts or change the spices a bit to shift the flavors. But this is the classic cinnamon roll.
For the Dough:
1/3 c. water
1 1/3 sour cream
3 tbsp butter
4 ½ cup all purpose flour
1/4 c. sugar
1 1/3 tsp salt
1 tbsp (one packet) of instant yeast
For the Filling:
1/2 c. brown sugar
1/2 c. granulated sugar
¼ c. cinnamon
4 tbsp butter softened
2 large baking apples, peeled and chopped
1/2 cup butter, softened
8 ounces cream cheese
4 cups confectioners’ sugar
2 teaspoons vanilla extract
1 tsp espresso granules, maple extract, lemon or orange zest, (if desired)
Instructions for Icing:
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
For the Dough:
- In pot on stovetop on medium low heat add water, sour cream, egg, butter and whisk continuously until butter is melted and mixture is warm to the touch.
- In bowl of stand mixer, combine all other ingredients reserving ½ cup of the flour.
- Pour warm liquid mixture over dry ingredients while mixer is running on low (using dough hook attachment)
- Continue to run mixer for 2-3 minutes. If dough looks too wet, add more flour a couple tablespoons at a time.
- Continue to knead dough for another 3-4 minutes and check if it is ready by pulling a small piece using the window test. The dough shouldn’t be sticking to the sides of the bowl but will still be stuck at the bottom.
- Once ready, remove dough from bowl so you can oil it or spray it with cooking spray. Place the dough back in the bowl and cove and let rise until doubled in size (approximately 90 minutes).
- Once it has risen, punch it down and the dough is ready to shape
Shaping and Baking:
- Roll your dough on a very lightly floured surface in approximately a 9×13 rectangle.
- Spread the softened butter evenly on the dough and spread the cinnamon sugar mixture pressing it into the butter as much as possible, and scatter apple pieces on top.
- Roll the dough from the long side
- Cute evenly into 8 pieces and place in a well-greased pan lined with parchment paper. Spacing the pieces out evenly.
- Cover pan and place somewhere to rise for approximately 20-30 minutes until about double in size
- Bake in 350-degree oven for 45 minutes.
- Allow to cool and spread with cream cheese icing while still slightly warm.