Cinnamon Apple Rolls (Print Version)
# Ingredients:
→ Apple Cider Reduction
01 -
3 cups of fresh apple cider juice
→ Apple Cider Dough
02 -
1 teaspoon sugar to wake up the yeast
03 -
1 cup whole milk warmed to around 110°F
04 -
2¼ teaspoons of active dry yeast
05 -
½ teaspoon ground nutmeg spice
06 -
4¾ cups all-purpose flour, gently spooned and leveled
07 -
¼ cup of the reduced apple cider
08 -
2½ teaspoons cinnamon powder
09 -
2 tablespoons white granulated sugar
10 -
1½ teaspoons of salt
11 -
¼ teaspoon allspice powder
12 -
½ cup softened unsalted butter
13 -
2 large eggs you’ve whisked
14 -
½ tablespoon vanilla flavoring
→ Apple Butter Filling
15 -
½ cup unsalted butter, softened
16 -
Pinch of salt
17 -
1½ tablespoons cinnamon spice
18 -
¼ teaspoon allspice powder
19 -
1 cup light brown sugar, pressed firmly into the cup
20 -
⅓ cup apple butter spread
21 -
1 teaspoon nutmeg powder
22 -
¼ cup of room-temperature heavy cream (to go between rolls)
→ Apple Cider Cream Cheese Frosting
23 -
¼ cup reduced apple cider
24 -
1½ cups powdered sugar to sift gently
25 -
6 tablespoons of softened butter that’s unsalted
26 -
6 ounces of chilled cream cheese
# Instructions:
01 -
In a medium saucepan, simmer your cider on low to medium heat for 20 to 30 minutes until it’s down to just ½ cup. Don’t forget to stir it every now and then. Cool it all the way in a measuring cup before using.
02 -
First, mix warmed milk, yeast, and the teaspoon of sugar in a small bowl, letting it sit 10 minutes till it gets foamy. In the meantime, stir together flour, spices, salt, and the 2 tablespoons of sugar in the mixing bowl of your stand mixer using the whisk attachment. Toss in eggs, butter, vanilla, along with the frothy yeast mixture and ¼ cup of that reduction. Switch to the dough hook and knead for 7-10 minutes until you have a ball that bounces back when poked.
03 -
In a greased bowl, place your dough, cover it lightly with a kitchen towel or cling plastic, and let it rest somewhere warm for about 1 to 1½ hours, or until it doubles in size.
04 -
During the rising process, grab a small bowl and combine softened butter, spices, salt, brown sugar, and apple butter, stirring until smooth and well blended.
05 -
Spray or grease a 9x13 pan. Once the dough has risen, punch it down and roll it out on a floured work surface into a rectangle about 18x12 inches and roughly ¼ inch thick. Spread your filling evenly on top and roll the dough up tightly into a log, starting with the edge closest to you. Use sharp floss or a knife to slice into 12 pieces, each roughly 1½ inches wide, trimming the ends if needed.
06 -
Place the rolls into your prepared baking dish, leaving slight gaps between them. Pour room-temp heavy cream among the rolls, then cover lightly with wrap or a towel. Let sit in a warm area for about an hour until puffed up.
07 -
Set your oven to 350°F. Bake for about 20-25 minutes or until the rolls turn golden on top.
08 -
Beat your room-temperature butter until creamy. Add in cold cream cheese and combine well. Slowly mix in sifted powdered sugar before pouring in the apple cider reduction. Blend until it’s smooth.
09 -
Once the rolls come out of the oven, let them rest for 5 minutes. Spread the frosting generously on while warm and dig in while they’re fresh!
# Notes:
01 -
These treats pack apple cider and apple butter flavors, perfect for fall mornings.
02 -
Pouring cream between the rolls before baking makes them incredibly soft and moist.
03 -
The cider reduction brings a bold apple kick to the dough and frosting.