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Cider

Cozy Up with these Cider Glazed Apple Cinnamon Rolls

‘Tis the season for delicious treats, whether you’re curling up and watching the snow fall or you’re hosting a holiday brunch. To match the cozy season, you’ll need an equally cozy sweet. And we have just the recipe for you: cider glazed apple cinnamon rolls.

Whip up a batch of cinnamon rolls from-scratch at home this holiday season and add honeycrisp apples to the mix. To make them that much better? Top your cinnamon rolls with a cider glaze for the perfect pairing, adding a unique depth of flavor. They’re soft, gooey and the ideal addition to your holiday breakfast plans — or for any time of year, for that matter.

Cider Glazed Apple Cinnamon Rolls

Recipe note: Be sure to choose a cider on the sweeter side for your glaze. This will give better structure and depth to the glaze.

Makes 8 cinnamon rolls

Ingredients

For the dough:

1 cup warm water
2 tablespoons sugar
1 package active dry yeast
1 egg
2 tablespoons softened butter
¼ teaspoon salt
3¼ cups flour

For the filling:

4 tablespoons butter, melted
½ cup brown sugar
½ cup white sugar
1½ tablespoons cinnamon
1 honeycrisp apple, cored and diced

For the glaze:

2 cups powdered sugar
4 tablespoons cider (use a semi-sweet or sweet cider)

Pour the warm water and sugar into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast on top. Let the yeast mixture sit for five minutes to allow the yeast to activate.

Turn the speed on the mixer to low and gradually add half of the flour. Mix in the egg, softened butter and salt. Continue to gradually add in the remaining flour, and then turn the speed up on the mixer to medium. Knead the dough for three minutes.

Once the dough pulls away from the sides of the bowl, turn off the mixer. Remove the dough from the mixing bowl, spray the bowl with cooking spray and place the dough back in the bowl. Set the dough aside and allow it to rise for one hour, doubling in size. Preheat the oven to 350 degrees while the dough rises.

To make the filling, add the brown sugar, white sugar and cinnamon to a small bowl. Mix to combine.

Once the dough is ready, remove it from the bowl and transfer it to a lightly floured work surface. Roll out the dough to about ¼ inch thick.

Brush the dough generously with the melted butter and sprinkle it with the cinnamon sugar mixture. Using your hands, pat down the mixture. Sprinkle the diced apples on top.

Use your hands to roll the dough into a tight log. Cut the uneven ends off, and then slice the log into eight slices.

Place the prepared cinnamon rolls in a greased 9-inch by 13-inch baking dish. Set the dish aside to allow the rolls to rise for an additional 15 minutes before placing the dish in the oven. Bake the cinnamon rolls for 20 minutes until golden brown. Once baked, remove the cinnamon rolls from the oven and make the cider glaze while they are cool.

To make the glaze, pour two cups of powdered sugar into a large bowl. Add in the cider and continuously whisk until the mixture is smooth. Put the glaze in the fridge for 10 minutes to thicken before drizzling over the cinnamon rolls.

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