1 3/4CupsGranny or Honeycrisp Applespeeled and finely chopped
1 to 1½CupsPowdered Sugar
For the Dough
Heat milk and water in the microwave for about 30 seconds or until warm.
Add 1 teaspoon of the sugar and all the yeast and stir to combine. Allow to foam for 5 minutes.
In a standing mixer, add the remaining sugar, salt, oil, butter and egg, stirring to combine. Add the yeast mixture and mix on low.
On low speed, slowly add the flour and soy lecithin.
When it's incorporated, beat turn up to medium speed until a soft dough forms, about 2 minutes.
Form the dough into a ball and transfer it to a lightly greased bowl. Cover loosely with plastic or a towel and let rise in a warm place for 1 1/2-2 hours.
While dough is rising, make the sticky sauce.
For the Sticky Sauce
In a saucepan, begin to melt the butter and then mix in brown sugar and the corn syrup. Whisk thoroughly until all the butter is mixed in and it looks like caramel.
Bring to a simmer for about 30 seconds. Spray a 9x13" pan with nonstick spray. Spread the mixture in the pan bottom. Set aside.
For the Filling
In a bowl, prepare the filling. Add brown sugar, cornstarch and spices, stirring to combine.
Roll the dough on a lightly floured surface into a 12x18” rectangle. Spread the softened butter all over. Sprinkle with 3/4 of the the cinnamon filling. Toss the remaining filling with the apples and spread it all over the dough. Roll, starting on the long side and pinch the dough shut at the seams.
Slice using unflavored floss by sliding it under the rolls, pulling each end up and crossing to slice through. Arrange in a pan over the sticky sauce. Allow to rest until doubled, about 45 minutes to 2 hours if the house is cool
Once the rolls have risen...
Heat the oven to 350 degrees and bake for 30-40 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.
Begin the Icing
Place the butter in a skillet over medium heat and cook, stirring occasionally until it begins to turn nutty in color with browned bits on the bottom. Pour off into a bowl to cool and go back to the rolls.
Cover rolls with aluminum foil in the oven if they begin to brown too much.
Remove pan from the oven and allow to cool on a wire rack for 5 minutes and meanwhile finish the icing.
Finishing the Icing
Once the butter is cool, using a hand mixer, add the butter, powdered sugar and vanilla to a bowl and beat to combine. Add cream as needed.
Pour and spread glaze over warm cinnamon rolls immediately! Serve with any extra sticky sauce.
Make ahead: baked cinnamon rolls (without the glaze) can be stored in the freezer for 2 months. Thaw in the refrigerator overnight and bake at 375° for 15 minutes or until warm. Spread glaze on top and serve immediately.
Sticky Apple Cinnamon Rolls
Amount Per Serving (1 roll)
Calories 625Calories from Fat 225
% Daily Value*
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Vitamin A 697IU14%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: Yeast Bread Recipes and Quick Bread Recipes