Apple Cider Cinnamon Rolls

A slightly different approach to the classic "Cinnabon" recipe. This one contains apples and apple juice (or cider) incorporated in making both the dough and frosting. They are quite delicious!

September10, 2024 (makes about 12 individual rolls). From a recipe by Kim Forni.
Apple Cider Cinnamon Rolls

ROLL INGREDIENTS

  • 3-1/4 cups flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/2 teaspoon salt
  • 3/4 cup milk; non fat is OK.
  • 1/4 cup apple cider or juice
  • 1/4 cup plus 1/3 cup butter, softened, divided
  • 1 large egg, room temperature
  • 2 cups finely chopped peeled tart apples (think granny smith)
  • 1-1/4 cups packed brown sugar
  • 3/4 cup finely chopped walnuts
  • 3 teaspoons ground cinnamon

APPLE CIDER CREAM CHEESE FROSTING:

  • 2 cups apple cider or juice
  • 1 cinnamon stick (3 inches) or 1/2 tsp cinnamon powder
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup powdered sugar

METHOD

→ In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, cider and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

→ Turn onto a floured surface; knead dough until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes (instant rise yeast) or 30 minutes if using standard yeast. Roll into a 15x10-in. rectangle. Spread remaining 1/3 cup butter to within 1/2 in. of edges.

→ Mix the apples, brown sugar, walnuts and cinnamon in a bowl and then spread over the buttered portion of the dough (see picture).

→ Roll up jelly-roll style. Starting with long side will yield one or two more rolls and starting on the small side will yield fewer but more "doughy" rolls...your call!. Pinch seam to seal. Cut into 10 -12 slices. Place cut side down in a greased baking dish that will snugley fit the rolls. Cover and let rise in a warm place for 10 minutes. Preheat the oven to 325°.

roll 'em up!

→ Bake until golden brown, 35-40 minutes. For frosting, place cider and cinnamon stick or 1/2 tsp cinnamon powder in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider. In a large bowl, beat cream cheese and butter until fluffy. Add powered sugar and reduced cider; beat until smooth. Spread over warm rolls.

→ While the rolls are in the oven, beat cream cheese and butter in a large bowl until fluffy. Add powdered sugar and no more than 1/4 cup of the reduced cider; beat until smooth. Spread over warm rolls.

    CHEFS NOTE:
    (1) If you have apple cider in the kitchen, use that. Otherwise juice is fine.
    (2) Rolls can be frozen for re-use.
    (3) Instant rise yeast is preferred, however standard yeast can be used as well..just let the dough sit longer.

 
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