Apple Cinnamon Rolls - The . Thome . Home .

There is something to be said about waking up in the morning to a breakfast out of the ordinary. In our home, we are always running out the door, so our meal usually consists of waffles, cereal or oatmeal. When Dan and I share a day off together though, we love to make breakfast special. Whether it’s going out eat with the grandparents, or stirring up Brody’s morning favorite, pancakes. Now, these too are becoming a special request in my household. One that I now make extras of to surprise family members with. It is not a “make on the run breakfast”, but make the day ahead and you’ll be rolling out of bed and running to the counter!

P.S. I have made this recipe with Soy milk, and Soy butter and both have turned out scrumptious for those with milk allergies. 🙂

INGREDIENTS:

DOUGH:

1/4 – ounce package of yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter
1 tsp salt
1 egg
3 1/2 to 4 cups of all-purpose flour

APPLES:

3 Granny smith apples
1 tsp cinnamon
1/8 tsp nutmeg
2 heaping spoonfuls of brown sugar, additional for bottom of pan
2 Tbsp orange juice

FILLING:

1/2 cup melted butter
3/4 cup sugar
2 Tbsp cinnamon

DIRECTIONS:

Preheat oven to 350* F

In a bowl, dissolve the yeast in the warm water. In a large bowl, mix together milk, sugar, melted butter, salt and the egg. Add 2 cups of flour until combined, add the yeast mixture, and then the additional flour until it reaches a consistency that it easier to work with. Heavily flour your work surface, and knead the dough for 5 minutes. Place the dough in bowl that is greased with butter or cooking spray, cover with clear wrap and let it rise for 1-1/2 hours. It will double in size.

In the meantime, peel and cube the granny smith apples. Bite size pieces, approximately 1/4 inch cubes. Place in a sauce pan over medium heat. Add cinnamon, nutmeg, brown sugar and orange juice and let it simmer until apples tenderize. (About 20 minutes) Turn off the heat and let the apples cool in another bowl.

When your dough is ready, roll it out on a floured surface. If you do not have a rolling pin, no fear, I couldn’t find mine and took out my clear wrap roll and used that! Roll into a large rectangle approximately 1/4 inch thick, no need to be exact. Spread the melted butter all over the dough, sprinkle the cinnamon and sugar on top. Scatter the apples leaving the juices from cooking in the bowl, leave an inch border without apples. Roll up the dough and pinch the edges shut. Cut into slices, it will make 12-15 rolls.

In a greased baking pan (2 circle cake pans), use the juices from the apples and add to the pan, sprinkle a few pinches of brown sugar. Add rolls, placed close together, and let rise a second time for 30-45 minutes. Bake for 30 minutes, or until the edges are golden.

For a glaze mix 2 cups powdered sugar, 1 Tbs cinnamon, 3-4 Tbs milk, until you reach the consistency you prefer. Pour over warm rolls.

Source: Slightly adapted from Recipe courtesy Paula Deen