Country Apple Cinnamon Rolls

These are truly the BEST cinnamon rolls ever!  They are very light, soft, fluffy, and GOOD.  Think apples, cinnamon, butter, and bread.  Delicious!  I topped these rolls with butter but they would also be amazing with a cream cheese glaze or powder sugar glaze!  The rolls are extremely easy to make and the apples make them extra special!

Country Apple Cinnamon Rolls

4 1/2 C. all purpose flour

4 tsp. active dry yeast

1/3 C. sugar

1 C. hot milk (about 125*)

1 1/2 tsp. salt

6 Tbsp. UNSALTED butter, cut into pieces and at room temp.

3 large eggs, at room temp.  (see my post about using eggs here:

2 Apples, chopped (I like putting the cut apples into a little water that has a little lemon juice squeezed into it to keep them from turning brown, this step is optional)

Oil for greasing the rising bowl

butter for greasing 9 x 13 pan (I like using the paper the butter is wrapped in for this)

(Streusel Filling, recipe to follow)

In a stand mixer with dough hook attachment combine 2 C. flour, yeast, sugar, and salt.  Add the hot milk and beat on medium speed for 1 minute.  Add remaining flour 1/2 C. at a time until the dough starts to pull away from the bowl.  Knead on low speed until smooth and elastic (about 5 minutes).  Place in an oiled bowl, cover and let rise for 1 1/2-2 hours.

Grease bottom and sides of pan.  Turn the dough onto a lightly floured surface and roll into a 14 x 10 inch rectangle.  Sprinkle evenly with streulsel filling and apples, pressing the apples into the dough lightly.  Beginning with the long end, roll up jelly roll style, trying to keep the dough as tight around the filling as you can (don’t press the ends of the “log” closed).  Using a sharp serrated knife, gentle cut into 12 pieces.  Place cut side down into pan and let rise for 1 hour or place in the fridge for 2-24 hours (just remove from fridge about 30 minutes prior to baking).

Heat oven to 375*.   Bake rolls for 30-35 minutes.  Remove from oven and brush with melted butter.

Streusel Filling:

1 C. packed brown sugar

1/3 C. all purpose flour

3 Tbsp. sugar

1 Tbsp. cinnamon

1/2 C. COLD, UNSALTED butter, cut into pats

Using 2 knives or a pastry blender, cut butter into dough until it resembles course crumbs.  Cover and refrigerate until needed.

Published in: on April 25, 2011 at 11:53 AM  Leave a Comment  

Master White Bread Recipe

With this simple white bread recipe you can easily make bread, cinnamon rolls or cinnamon swirl bread (which can then be used for overnight french toast), and sweet rolls.  This bread recipe a great recipe to start out with when trying your hand at yeast breads.  This recipe comes from a compiled cookbook that was put together by my Dad’s church and was given to me as a gift years ago.  The woman who submitted the recipe was Nola McOmie.  I have adapted this recipe and use it to make other breads.

Preheat oven to 400*

4 C. Warm water, about 115*

4 Tbsp. Yeast

4 tsp. Salt

8 Tbsp. Sugar

4 Tbsp. Shortening

7-8 C. Bread flour (you can use all purpose flour here as well, the loaves will be slightly heavier but taste just as good)

Melted butter (if desired)

Dissolve the yeast into 1 C. water and let proof for 5-10 minutes.  Mix 3 C. water, salt, sugar, and shortening together.  Add 4 C. of flour, one cup at a time.  Add the yeast and remaining flour to make a soft dough.  Cut the dough into four pieces and let stand for 15 minutes.  Pound each piece of dough for 1 minute then form into loaves.  Place in greased bread pans and let rise for 30 minutes.  Bake at 400* until golden brown.  Brush the tops of loaves with melted butter for a soft crust and pretty shine.


Cinnamon Rolls or Cinnamon Swirl Bread:

After making a soft dough, roll the dough out into a long rectangle.  Smother in melted butter and top with sugar, cinnamon (add brown sugar for a little caramel richness).  Roll the rectangle into a log shape and cut to desired size (bread pan size or cinnamon rolls).  For cinnamon swirl bread, rise and bake according to directions.  For cinnamon rolls rise and bake for about 15-20 minutes until golden brown.


After making a soft dough, divide dough into rolls and pound each piece for 1 minute.  Shape into desired shape (balls, twists, what ever roll shape you like) and bake for about 15 minutes.  Top with melted butter.

Published in: on February 28, 2011 at 10:01 AM  Comments (2)  

Semolina Pizza Crust

1 1/2 C. Warm Water (about115-120*)

2 Tbsp. Yeast

1 tsp. Sugar

3 1/2 C. Flour

1/2 C. Semolina Flour

1/2 C. Olive Oil

2 tsp. Oil for greasing bowl

1 tsp. Kosher salt or Sea salt

Combine water, yeast and sugar and let the yeast proof for about 5 minutes.  Add 1 1/2 C. flour, the semolina flour, 1/2 C. olive oil and salt; mix until smooth.  Add flour 1/4 C. at a time until flour is mixed in but dough is still soft and slightly sticky.  Knead for 3-5 minutes and place dough into oiled bowl.  Let rise 1 1/2 hours.  Divide into 2 dough balls.

Chef’s Suggestions:

I like to grill my pizza.  Simply flatten into 1/4″-1/8″ thickness and oil one side of dough.  Place oiled side down on grill until lightly golden brown.  Oil the other side and place pizza sauce and toppings on the cooked side of the dough and place back onto the grill, uncooked side down and grill until cooked through and cheese is melted.

Alternately, you can shape into pizza pie or on stretch out on a baking sheet into a thinner crust (use cornmeal under the dough to prevent dough from sticking to pans), add sauce and toppings and bake at 475* for about 30 minutes.

Link to Home-Made Pizza Sauce:

Published in: on January 19, 2011 at 1:23 PM  Comments (2)