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LOCATION: Recipes >> Breads Yeast >> Apple Cinn Rolls

Print this Recipe    Apple Cinn Rolls

Apple Cinnamon Rolls
Makes 9 Rolls

1 pkg (1./4 oz) active dry yeast
1/4 cup granulated sugar
1/4 cup warm spring water, about 110F
7 tbsp butter, at room temperature
1/4 cup whole milk
1/4 tsp salt
2 to 2 1/4 cups unbleached all-purpose flour
2 large eggs, slightly beaten
3/4 cup firmly packed light brown sugar
1/2 cup finely chopped pecans
1 cup peeled, cored, and finely chopped tart apples, such as Granny Smith,
Ida Red, or Prairie Spy
3/4 tsp groud cinnamon

In a small bowl, sprinkle yeast and 1 tsp of the granulated sugar
over warm spring water and stir until yeast completely dissolves.
Let stand until foamy, about 5 minutes.

In a large mixing bowl, combine 3 tbsp butter, milk, the remaining
granulated sugar, and the salt. Gradually stir in 1 cup of the
flour, the eggs, and yeast mixture. Mix well. Stir in another cup
of the flour to make a soft dough. Turn out onto a lightly floured
work surface and knead until smooth and elastic, about 10 minutes,
adding up to 1/4 cup additional flour, 1 tbsp at a time, as needed
to keep dough from sticking. Let dough rest for 15 minutes.

Meanwhile, in a small bowl, combine the remaining 4 tbsp butter
and 1/2 cup of the brown sugar. Spread mixture in a well oiled
9-inch square metal baking pan. Top evenly with pecans.

Roll out dough to form a 10 by 12 inch rectangle. In a small bowl,
combine apples, the remaining 1/4 cup brown sugar, and cinnamon.
Place apple mixture on dough, spreading filling to 1/4 inch from
the edges.

Working from the 12 inch side, roll up dough tightly to enclose
filling. Pinch seams to seal. With a sharp knife, cut roll into
9 equal pieces.

Place rolls, cut side down, on top of pecans. Cover with plastic
wrap and let rise in a warm place until doubled in bulk, about 1
1/2 hours (or for 16 to 18 hours in a refrigerator).

If rolls have been refrigerated, let stand at room temperature for
20 minutes before baking. When reading to bake, preheat over to
350F. Bake until golden brown, about 30 minutes. Invert immediately
onto a serving platter. Let pan remain briefly on rolls so the
topping can drizzle down. Let cool at least 10 minutes before
serving.

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