Cinnamon rolls upgraded for fall
1/4 cup warm milk
1 packet yeast
1/4 cup melted butter
1/4 cup sugar
4 cups flour
3 apples, chopped + a sprinkling of sugar
2 tbsp butter, room temp (to rub on dough)
Generous amount of brown sugar (a handful?) and cinnamon spread across the dough
1 cup powdered sugar
3 tbsp milk + extra until you reach desired consistency.
Add yeast to warm milk, stir, and allow to sit until bubbly.
To milk add butter and egg.
In a large bowl, combine sugar and flour, incorporating wet ingredients.
Knead dough until smooth, then let rise until doubled in size.
Roll out dough into a rectangle; rub butter all over it
Sprinkle cinnamon and brown sugar across the buttered dough; add apple filling on top.
Roll the dough on the long end to make a log.
Cut the log into rolls (I use fishing line, you can use floss).
Allow the rolls to rise in a buttered pan until doubled again while the oven preheats to 350.
Bake rolls for 35 min.
Allow to cool, top with icing.
Apple Cinnamon Rolls: are you salivating?
Just when you thought cinnamon rolls were the go-to fall treat, you realize you can stuff them with APPLES.
The great thing about these is that the apples add some moisture and keep the rolls super sticky and delicious. They were a complete hit at my house, and about half the batch was consumed in one day (I set aside the other half for another family).
I don't know about you guys but I am having a marvelous time whipping up these fall recipes. There's just something so cozy about the season that begs me to bake. I feel way more motivated than say, in May. Like, what the heck am I supposed to bake in the spring? Or worse, summer? Long story short, I am going all out this fall. And then probably in the winter, too. The two best baking seasons.