Ingredients
- All-purpose flour: 3 1/2 cups
- Active dry yeast: 2 1/4 teaspoons
- Granulated sugar: 1/2 cup
- Salt: 1 teaspoon
- Milk: 1 cup, warm
- Butter: 1/4 cup, melted
- Egg: 1 large
- Apple: 1 large, peeled and diced
- Brown sugar: 1/2 cup, packed
- Cinnamon: 2 tablespoons
Instructions
- Step 1: In a large bowl, combine 2 cups of flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg. Beat until smooth. Gradually add the remaining flour, mixing until a soft dough forms.
- Step 2: Turn dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 3: Punch down the dough and turn it out onto a lightly floured surface. Roll dough into a 12×18 inch rectangle. Spread softened butter over the dough. Sprinkle with brown sugar, cinnamon, and diced apples.
- Step 4: Starting with the long side, tightly roll the dough into a log. Cut the log into 12 even slices. Place rolls in a greased 9×13 inch baking dish.
- Step 5: Cover and let rise for 30 minutes. Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
Notes
- Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Reheat individual rolls in the microwave for 15-20 seconds, or bake the whole pan at 350°F (175°C) for 10 minutes to restore their warmth and softness.
- For an extra touch of indulgence, serve these apple cinnamon rolls with a scoop of vanilla ice cream or a drizzle of cream cheese frosting.
- To ensure even apple distribution, gently press the diced apples into the cinnamon-sugar mixture before rolling the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American