I attempted another Yeast Roll Recipe!! Well this and the pumpkin caramel rolls were the ones that snagged me right away when searching for the dinner roll recipe. I couldn't resist trying this one as well, hoping to see if the pumpkin rolls came out so wonderful because they were a fluke haha! So from Breadworld.com comes Sticky Apple Cinnamon Rolls!! I mean.. come on YUM!! I did do my own tweak to it by adding Pecans. I am a nut girl.. haven't you seen that nuts are in almost everything haha.. they just make things better!!! So I added about a cup of chopped pecans to the topping before pouring and spreading it in the pans and added about 3/4 of a cup of chopped pecans to the filling. These are approximations!! I chopped and dumped, looked and chopped a few more hehe.. now the recipe says it yields 15-18, I did 2 foil pans and got 24. I may have cut them smaller in order to get the 2 dozen which was my preference! They were super yummy! much breadier than the pumpkin rolls, but oh so good!! The caramel topping is amazing. They were like a sticky bun version of apple pie in cinnamon roll form! Oh so good, which is my favorite?? There is no way I can chose lol.
Sticky Apple Cinnamon Rolls Yield: 15 to 18
Bake Time: 20 to 22 Min
Proof Time: 1-1/4 Min
Dough:6 to 7 cups all-purpose flour
1/4 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
2 teaspoons salt
2 cups milk
1/4 cup butter or margarine
2 eggs
Filling
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1 tablespoon cinnamon
1/2 cup butter (no substitutions)
2 cups finely chopped peeled apple
Topping
1 cup firmly packed brown sugar
1/2 cup butter (no substitutions)
1/4 cup Karo® Corn Syrup
Directions:
For Dough:
Combine 3 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk and butter until very warm (120° F to 130° F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 2 cups of flour; beat 2 minutes at medium speed. Stir in remaining 1 to 2 cups flour to make a stiff dough. Turn dough out on floured surface and knead for 5 minutes or until dough is smooth.
Place in greased bowl, turning once to coat. Cover; let rise in warm, draft-free area until doubled in size, about 45 minutes. Punch dough down and divide in half. Roll each piece into a 12 X 10-inch rectangle.
For Filling:
Mix brown sugar, sugar, flour, cinnamon and butter with a pastry blender until it resembles coarse meal. Sprinkle over dough. Place chopped apples evenly over filling. Roll up jelly-roll fashion. Slice into 1-1/2 inch slices (about 16 rolls).
For Topping:
Place brown sugar, butter and corn syrup in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until melted. Pour into metal 13 X 9-inch pan or TWO 8-inch square pans. Place rolls cut side down in pan. Cover and let rise until doubled in size (about 30 minutes). Preheat oven to 350° F. Bake for 30 minutes or until golden brown. Invert on platter while warm.
Combine 3 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk and butter until very warm (120° F to 130° F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 2 cups of flour; beat 2 minutes at medium speed. Stir in remaining 1 to 2 cups flour to make a stiff dough. Turn dough out on floured surface and knead for 5 minutes or until dough is smooth.
Place in greased bowl, turning once to coat. Cover; let rise in warm, draft-free area until doubled in size, about 45 minutes. Punch dough down and divide in half. Roll each piece into a 12 X 10-inch rectangle.
For Filling:
Mix brown sugar, sugar, flour, cinnamon and butter with a pastry blender until it resembles coarse meal. Sprinkle over dough. Place chopped apples evenly over filling. Roll up jelly-roll fashion. Slice into 1-1/2 inch slices (about 16 rolls).
For Topping:
Place brown sugar, butter and corn syrup in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until melted. Pour into metal 13 X 9-inch pan or TWO 8-inch square pans. Place rolls cut side down in pan. Cover and let rise until doubled in size (about 30 minutes). Preheat oven to 350° F. Bake for 30 minutes or until golden brown. Invert on platter while warm.
Seriously delicious!!! I am definitely obsessed with wanting to work with yeast bread items now! Only what to do with them all and where to find time to do everything else around them! Oh and how amazing they look in pictures!! hahaha! Enjoy!
1 comment:
yes please! :)
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