Apple Cinnamon Rolls

These rolls were mentioned as a variation in the Chocolate Breakfast Rolls post way back when.  Since I make them more often than the chocolate ones, I thought they deserved their own mention.

I'm focusing on the roll part here, because it's a wonderful, sweet bread recipe.  The apples and roll shape are just to keep things interesting.  I didn't frost them this time because they didn't really need it.

Rolls
2/3 C milk
1/4 C butter
1/3 C sugar
2 tsp yeast
2-3 C flour
1/4 tsp salt

1.  Warm milk and butter to 100º (about 45 sec in microwave).  Butter does not need to melt.  Stir in sugar and yeast and allow to get foamy, about 5 minutes.

2.  Add 2/3 C flour to stand mixer fitted with the paddle.  Beat in milk mixture until smooth, about 2 minutes.  Add another 2/3 C flour and the salt.  Beat until a somewhat stringy, thick batter, another 2 minutes.  Turn out onto a well-floured surface.  Knead until smooth, adding as little flour as necessary.  The dough should still be soft and easily shaped.

3.  Shape dough into a ball.  Turn over in a lightly oiled bowl and allow to rise in a warm place until doubled, about 1 hour.  Punch down and let rest on a surface 10 minutes while you make the filling.

Filling
1 Tb butter, melted
2 tsp sugar
1/2 tsp cinnamon
*1 small apple, petit diced

1.  Combine sugar, cinnamon, and diced apple.

2.  Roll out dough into a rectangle about 10" x 18".  Brush all over with the melted butter.  I set out my dry and wet pastry brushes in the photo above so you can see the difference.  The left one is used only on dry things like brushing excess flour off something, while the other can go in butter, oil, or egg.  You don't absolutely have to do this, but I find it helpful.  Oils never come out 100% from a brush.

3.  Sprinkle filling on the rectangle, leaving 1" of a long side with only butter on it.  Make sure the filling goes all the way to the left and right edges.  Roll up a long log, with the buttered end on the outside to seal it.  Cut 2" rolls and place, cut side up, in a buttered 8x8 pan.  And yes, I do have a cooking measuring tape.

4.  At this point, you can cover the rolls with plastic wrap and store in the fridge overnight.  Or, go straight to proofing them.  When ready to bake, allow to rise in a warm place until they fill the pan, about 45 minutes.  Bake at 375º for 25-30 minutes, until dark golden.  Cool in pan at least 5 minutes, to make them easier to remove.  These can be stored at room temperature for a day, or frozen for up to a month.

Difficulty rating  :)