Saturday, June 4, 2011

Apple Cinnamon Sticky Rolls

When I was in high school, my siblings and I went to day camp where we played violin in a youth orchestra.  In the afternoons, we would participate in different activities such as hanging out at a pool, playing ping pong or baking delicious cinnamon rolls.  I was craving those rolls recently and decided to make something similar with the addition of some apples.


For the Dough:

1 envelope (= 2 1/4 teaspoons) yeast

3/4 cup milk, warmed to about 100°F
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
2 eggs

For the Apple Filling
2 large cooking apples, chopped
1 tablespoon AP flour
1/4 cup white sugar
1/8 cup butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1)  In the bowl of a stand mixer sprinkle the yeast over the warmed milk and 
let it sit for a couple minutes.

2)  With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour.

3)  Stir in the salt and nutmeg. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.

4)  Switch to the dough hook and knead for about 5 minutes or knead by hand for 5-7 minutes or until the dough is elastic and pliable.

5)  Spray the top of the dough with vegetable oil, and turn the dough  over so it is coated in oil. Cover the bowl with plastic wrap and a  towel and let the dough rise until nearly doubled - about an hour.

6)  Prepare the apple filling - In a saucepan, mix the chopped apple pieces, flour, sugar and butter and bring to a boil over medium high heat.  Cook for about 3 minutes.  Reduce heat to medium low and cook for another 10 minutes, stirring constantly until thick.  Stir in cinnamon and nutmeg.  Cool completely.

7)  Lightly grease a 13x9 inch baking dish with baking spray or butter.  (I use a small convection oven, so I split the rolls into one 8x8 inch dish and one 5x8 inch dish.)  On a floured surface pat the dough out into  a large yet still thick  rectangle of about 10x15 inches. Spread evenly with the filling over the dough. Roll the  dough up tightly, starting from the top long end. Cut the long dough  roll into  12 even rolls, and place them, cut side up, in the prepared baking dish.

8)  Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled.

9)  Heat the oven to 350°F. Place the risen rolls in the oven and bake for 30 minutes or until a thermometer inserted into a center roll reads 190°F.


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