I generally make these Apple Pie Cinnamon Rolls the day preceding Christmas and warmth them up Christmas morning… they are dependably a tremendous hit in my home and vanish right away! 


For the dough:

  • 1 package yeast (2 1/4 teaspoons)
  • 1/2 cup lukewarm water
  • 1/2 cup granulated sugar
  • 1/2 cup scalded milk (Heat milk until bubbles appear around the edge of the pan. Cool until lukewarm)
  • 1/3 cup melted unsalted butter
  • 1 egg, room temperature
  • 2 teaspoons salt
  • 4 cups bread flour (or all-purpose flour)


  • 6 tablespoons melted unsalted butter, divided
  • 5 granny smith apples, peeled, cored, and diced
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon


  • 1/4 cup cream cheese, softened
  • 4 tablespoons unsalted butter
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • In a little bowl, include yeast and 2 teaspoons of the sugar to the tepid water and let it sit until it breaks down, around 10 minutes. 

Source : bit.ly/2Ya7VOl


1. In the blending bowl of a stand blender utilizing the mixture snare connection, (or an enormous blending bowl with an electric blender) include singed milk, dissolved margarine, egg, remaining sugar, and salt and blend on low speed until joined. 

2. Include half of the flour and blend until smooth. 

3. Add yeast blend and keep on blending on low. 

4. Gradually include the rest of the flour (if utilizing an electric blender you should stop when it's getting hard to blend and utilize a wooden spoon to consolidate the remainder of the flour admirably well the engine of the electric blender will wear out then go mixture to a floured surface and manipulate for 5 minutes, collapsing the batter over onto itself and pushing down more than once). For a stand blender, increment the speed to medium and ply for 5 minutes. 

5. Expel batter, place in a lubed bowl, spread, and set aside on ledge or warm spot. Give it a chance to ascend until it is twofold in size, around 2 hours. 

6. While mixture is rising, make the filling. Warmth 4 tablespoons of the spread and all the granulated sugar in a huge skillet over medium warmth, at that point include the apples. Sauté until apples until emit fluid; turn up the warmth to medium-high and cook until somewhat caramelized. Expel from warmth and set aside. 

7. At the point when mixture has risen, evacuate spread and, utilizing your clench hand, punch the batter down and expel from the bowl. 

8. Take off on a well-floured surface into a 16x24 inch square shape and spread the rest of the 2 tablespoons margarine practically out to the edges, yet not exactly. 

9. Blend the dark colored sugar with the cinnamon and sprinkle equally over the spread. 

10. Spread the apple blend over the dark colored sugar as equally as possible. 

11. Fold into a log, beginning from one end to the next, longwise, so the log is 24 inches. 

12. Utilizing a sharp blade, tenderly cut 2 inch cuts with a sawing movement (make an effort not to push too difficult to even consider pinching the mixture), this will give you 12 cinnamon rolls. 

13. Line a 9x13 preparing container with material paper and spread the material. The cinnamon move cuts near one another, yet not contacting, in the skillet. 

14. Spread with cling wrap and let ascend until the batter is multiplied, 1/2-2 hours. 

15. While the rolls are rising, preheat the broiler to 375°F. Prepare for around 20-22 minutes, being mindful so as not to over-heat them. 

16. While the cinnamon rolls are heating, blend cream cheddar, spread, powdered sugar, vanilla, and salt together with an electric or stand blender on medium speed and set aside. At the point when cinnamon moves leave the stove, spread the coating over the top and serve.

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