Yield: 8-12 rolls, depending on size
Total Time: 3 hours 30 minutes
For the Dough:
• 1 package active dry yeast (about 2 1/4 teaspoons)
• 3/4 cup apple cider (heated to about 110-120°F, about 30-45 seconds in the microwave)
• 1/3 cup sugar
• 3 tablespoons unsalted butter, softened
• 1/2 teaspoon salt
• 1 egg
• 3 – 3 1/4 cups all-purpose flour, plus more for dusting
• Paddle attachment & dough hook for your mixer
For the Filling:
• 5 tablespoons butter, softened
• 2/3 cup brown sugar
• 1 tablespoon cinnamon
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1 heaping cup (about 1 medium) peeled, cored, and diced apple (your favorite kind)
• 1/2 cup chopped pecans or walnuts, optional
For the Frosting
• 2 tablespoons butter, melted (2 TBS Cream cheese optional)
• 2 cups powdered sugar
• 3-4 tablespoons apple cider
Directions:
Make the Dough:
1. Place apple cider in a microwave safe measuring cup. Heat for about seconds in the microwave, until it’s about 110-120°F. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature. Also, think very hot bathwater.) Add yeast and stir. Let it sit for a few minutes.
2. Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the cider/yeast mixture and stir for a few seconds.
3. Add 3 cups of flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional 1/4 cup of flour, 1 tablespoon at a time.
4. Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 1-3 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.
Prepare your Rolls:
1. Stir together butter, brown sugar, cinnamon, and flour until it forms a paste.
2. Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with the chopped apple and nuts (if using). (See note)
3. Roll the dough up tightly from the long end. Decide how many rolls you want. You can make 8 big rolls, 9 medium, or 12 small. (8 rolls: 8×12” pan, 9 rolls: 9” pan or 9 1/2” round pie plate, 12 rolls: 9×13” pan.) Place the rolls into a pan that has been sprayed with cooking spray.
4. Cover the rolls with plastic wrap and refrigerate overnight.
5. When ready to bake, preheat oven to 350°F. Remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown. (Baking time depends on size of rolls as well. My 8 rolls took 27 minutes in my oven.)
Make the frosting:
1. Whisk the melted butter and softened cream cheese until mostly smooth. If your cream cheese is too stiff, you can use a hand mixer. Whisk/beat in powdered sugar and 3 tablespoons apple cider. Add more cider as you want for consistency. Pour over warm rolls and serve.
Notes:
The apples do not cook fully and are crunchier than in an apple pie. If you wish to have a softer apple inside your cinnamon roll, you can par-cook them. Place diced apple in a small amount of water in a small saucepan over medium heat. Boil and cook for just a few minutes, until the just start to turn translucent. Drain well, cool slightly, and add to topping as directed.