Apple Cinnamon Rolls with Apple Cider Glaze

• Vegetarian

• Produce

  • 1/2 Granny smith apple, large thin
  • 1/2 Lemon, Juice of

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 4 ounce package Active dry yeast
  • 3 1/2 cups All-purpose flour, unbleached
  • 2 tbsp Cinnamon, ground
  • 1 dash Cinnamon
  • 2 cups Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 1 tsp Salt

• Drinks

  • 4 tbsp Apple cider or apple juice

• Dairy

  • 2/3 cup Butter, unsalted
  • 1/2 cup Milk

• Liquids

  • 1/2 cup Water

Found on savingdessert.com

Description

Ingredients

• ¼ ounce package Active Dry Yeast
• ½ cup warm water (about 95% on an instant read thermometer)
• ½ cup warm milk
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 1 teaspoon salt
• 1 large egg
• 3½ to 4 cups unbleached all-purpose flour (more or less depending on the humidity)
• for the filling:
• ⅓ cup unsalted butter, room temperature, plus more for buttering pans
• ¼ cup granulated sugar, plus more for dusting the pan
• 2 tablespoons ground cinnamon
• ½ large Granny Smith Apple, peeled, cored and sliced thin, cut into small pieces
• juice of ½ lemon
• for the glaze:
• 2 cups confectioners sugar
• 4-5 tablespoons apple cider or apple juice (more or less for desired consistency)
• dash of cinnamon

Directions

• In a small bowl dissolve the yeast in the warm water. Set aside for about 10 minutes.
• In the bowl of a stand mixer with a dough hook, combine the milk, sugar, ⅓ cup melted butter, salt and egg. Blend by hand with a rubber spatula until combined. Add two cups of the flour and turn the mixer on low and blend until all the flour is incorporated. Add the yeast and continue mixing until incorporated. Add another 1 cup of the flour and continue to mix until blended. Add ½ cup of flour plus more if needed to make a soft dough that is just a little sticky. Turn the mixer on medium-low and knead for about 5 minutes or until you have a smooth dough. Add a tablespoon of flour if needed to help clean the sides of the bowl. Dont add too much flour or the rolls will be dry.
• Place the dough in a clean, well oiled bowl and turn to cover the dough. Cover the bowl with plastic wrap and move to a warm location free from drafts (I use my microwave as a proofing oven with the task light on for warmth). Allow the dough to rise until doubled in size - about 1½ hours.
• While the dough is rising, prepare the filling. Combine ⅓ cup of softened butter, ¼ cup granulated sugar and 2 tablespoons cinnamon. Combine to form a paste. Set aside.
• Lightly butter two 8 or 9 cake pans then sprinkle the bottom lightly with sugar. Coarse sugar would be great if you have it. Set aside.
• Dice and slice the apple and toss with the juice of ½ lemon. Set aside.
• When the dough has doubled in size, gently punch it down and turn out onto a clean floured work surface. Roll the dough into a 15 by 9-inch rectangle. Spread the cinnamon filling all over the dough leaving a ½-inch border on the 15-inch side. Sprinkle the diced apples over the filling. Roll the dough up beginning on the 15-inch side with filling. Lightly dampen the ½-inch border with water using you finger. This will help the roll seal. Cut the roll in half, then each piece in half again. Cut each ¼th section into 3 equal size rolls. Place the rolls cut side up in the prepared pan (6 in each pan).
• Move the rolls to a warm location free from drafts and allow them to rise for 60 minutes or until doubled in size and puffy. Preheat oven to 350 degrees.
• Bake the rolls for 20 minutes or until nicely browned.
• Mix the glaze ingredients together and drizzle over warm rolls. Serve immediately. Refrigerate left over rolls.