I can’t believe that it’s October already. I’m completely in fall mode now but I love that the weather is still nice and warm here in Virginia. It’ll be time for us to go apple picking soon! Hopefully you’re not sick of seeing apple recipes on other blogs, because I’m going to have a lot this season. And here’s the first.
These are a variation of my Old Fashioned Cinnamon Rolls using fresh apple and some extra spices to give them that special fall flavor. So. So. Good.
Ignore the unsightly white lumps in the glaze (which of course now you can’t ignore because I just pointed them out). My hand mixer died on me and so I had to attempt to hand whip the glaze because I was too lazy to bust out the stand mixer. Don’t be like me! The glaze needs to be whipped with a mixer to get all smooth and lovely. But either way, it will taste amazing.
Apple Cinnamon Rolls with Cream Cheese Maple Glaze
Prep Time: 30 minutes
Cook Time: 3 hours rising time + 20 minut
Keywords: bread apples fall
Ingredients (8 cinnamon rolls)
For the dough
- 2 T. melted butter, cooled
- ¾ c. warm milk
- 1 egg
- 1 ½ c. all purpose flour
- ½ c. whole wheat pastry flour
- 1/2 package instant vanilla pudding mix
- 2 t. sugar
- ½ t. salt
- 2 ½ t. instant dry yeast
For the Filling
- 1 c. fresh grated apple (about 1 small apple)
- 2 T. softened butter
- 1/2 c. light brown sugar
- 2 t. + 1/4 t. cinnamon
- 1/8 t. cloves
- 1/8 t. nutmeg
For the glaze
- 2 T. melted butter
- 2 T. softened cream cheese
- ½ c. powdered sugar
- 1 T. milk
- ½ t. vanilla extract
- 1 t. molasses
In a small bowl, whisk together the melted butter, milk, and egg.
In an electric mixer or food processor fitted with a dough blade, combine the flours, pudding mix, sugar, salt, and yeast. Add the wet ingredients and mix on low speed. Once the ingredients are incorporated, increase the speed to medium and mix until a soft, stretchy dough is formed (about a few minutes with an electric mixer, a minute in a food processor).
Transfer the dough to a greased bowl. Cover with a towel and let rest in a warm place until the dough doubles in bulk (about 2 hours). While the dough is rising, let the butter for the filling soften on the counter.
In a small skillet sprayed with oil, sautee the grated apple with the 1/4 t. cinnamon, nutmeg, and cloves until the apples are browned and tender. Set aside to cool.
Gently punch down the dough and roll out into a rectangle about 1/3″ thick. Spread the softened butter for the filling over the rectangle. Sprinkle the cooked apple evenly over the butter.
Stir together the brown sugar and remaining cinnamon and sprinkle it over the entire surface of the dough.
Roll the dough up lengthwise. Slice into 8 even slices with a sharp knife.
Place the dough slices flat into a greased baking dish, arranging them to touch each other slightly. Cover with a towel and let rest in a warm place for another hour.
Bake the rolls in a 350 degree oven for 20 minutes, or until they are completely golden brown.
While the rolls cool slightly, beat the glaze ingredients together with an electric mixer until it’s fluffy and has no lumps.
Spread the glaze over the warm rolls with a spatula. Enjoy!
In other news, I made another vlog for you guys! It’s about some of my favorite products from the month of September. I was liking Vimeo a lot better than Youtube in terms of video quality, but I want to make sure that the videos are going to stick around before I make the leap for a paid Vimeo membership. We shall see! I hope you guys enjoy it. It’s a tad lengthy but I think I’m getting the hang of this vlogging thing.
(Watch it in HD!)
Thanks for reading! See you soon for WIAW!