Ingredients

The following ingredients have 6 Servings
  • 1/2 cup of milk
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of sugar
  • 1 1/2 teaspoons of active dry yeast
  • 1 1/2 cups all-purpose flour (plus a bit more if necessary)
  • 1/4 teaspoon of salt
  • 1 large egg yolk
  • 2 medium granny smith apples, diced into small pieces
  • optional (see instructions below): 1 tablespoon of sugar
  • 1/2 cup of brown sugar
  • 2 teaspoons of cinnamon
  • 3 tablespoons of butter, softened but not completely melted
  • 3/4 cup of powdered sugar
  • 1-2 tablespoons of cream/ milk

Instruction

  • In a small saucepan, over medium heat, mix together the milk, 2 tablespoons of butter, and sugar. Stir frequently until everything is dissolved and combined which will only take a couple minutes. Remove from heat and let cool slightly.
  • Once cooled for about 5 minutes, add the mixture into a large bowl or the bowl of a stand mixer. Stir in the yeast and let sit for 5 minutes to activate the yeast.
  • Using the dough hook of your stand mixer of hand mixer, gently stir in the flour, salt, and egg yolk to the yeast mixture. Beat until full combined. If the dough is too sticky, add more flour one tablespoon at a time.
  • Knead the dough a few times. This can be done with a stand mixer (knead for just about 30 seconds) or by hand. Place the dough back in the bowl, cover, and let sit for 10 minutes.
  • **OPTIONAL (see note above): While the dough sits, prepare the apples by combining them in a medium saucepan with 1 tablespoon of white sugar. Heat over medium low heat, stirring frequently, for about 3-4 minutes. Take off of the heat and set aside to cool.
  • *Alternatively, the apples can be added the the cinnamon rolls as is and baked raw.
  • In a small bowl, stir together the brown sugar and cinnamon and set aside.
  • Roll the dough out to a rectangle that is about 12 inches by 9 inches, though it doesn’t need to be exact.
  • Making sugar to leave about 1/2 an inch of dough around the edges uncovered by any of the filling, cover the dough with the 3 tablespoons of softened butter and then evenly sprinkle the brown sugar and cinnamon mixture over top. Top with the apples.
  • Very gently, yet firmly, roll the dough long ways until it’s tightly rolled all the way up. Cut the dough into 6 rolls (I recommend starting in the center so your rolls are even).
  • Place the rolls in a greased pan or skillet leaving about 1/2 an inch in between each one. Cover and let sit for about 30 minutes to rise a bit more.
  • Near the end of the rising, pre-heat your oven to 350 degrees F.
  • Uncover the rolls and bake in the oven for 18-22 minutes checking towards the 18 minute mark for doneness. They’re done with the dough has a nice golden brown color. Once done, let cool slightly.
  • Make your glaze by whisking together the powdered sugar and 1 tablespoon of the cream/ milk. Only add more cream if the glaze is too thick.
  • Top the warm cinnamon rolls with the glaze and ENJOY!!! These are definitely best served warm!