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