APPLE PIE CINNAMON ROLLS

July 30, 2020 / Lyn Jones / 0 Comments

With a gooey cinnamon apple filling and a super tasty caramel brown sugar frosting TO DIE FOR. Servings: 12


INGREDIENTS

  • 4 1/2-5 cups all purpose flour
  • 1/3 cup sugar
  • 2 packets Fleischmann’s® RapidRise Yeast
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 6 Tablespoons butter
  • 1 large egg

Filling

  • 3 fuji apples, peeled and diced very small
  • 5 Tabs butter, softened divided
  • 1/4 cup sugar
  • 1/2 cup + 2 Tabs brown sugar divided
  • 2 teaspoons cinnamon divided
  • 1 teaspoon apple pie spice

Frosting

  • 1/2 cup butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla
  • 2 cups icing mixture

INSTRUCTIONS

Dough

  • Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
  • Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
  • Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Filling

  • In a skillet, melt 2 tablespoons butter over medium-high heat. Add apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon and stir 3-4 minutes until apples are tender. Remove from heat.
  • Roll dough into a 15×10 inch rectangle. Rub remaining 3 tablespoons softened butter all over the dough. In a small bowl stir together remaining brown sugar and cinnamon, sugar, and apple pie spice. Sprinkle mixture all over the buttered dough. Using a slotted spoon, spoon apples over the cinnamon sugar mixture.
  • Roll up dough tightly and cut into 12 equal-sized pieces.

    Place cut-side-up in a greased 9×13 inch baking pan. Bake at 350 for 25-30 minutes. Allow to cool somewhat before frosting.

Frosting

  • Melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and simmer for 2 minutes. Stir in heavy cream, remove from heat and pour into a large bowl. Stir in vanilla and powdered sugar. (Add a few tablespoons of milk as needed to reach desired consistency). Frost sightly cooled cinnamon rolls and serve or store in airtight container up to 3 days.

NOTES

TIP:  Use unflavoured dental floss instead of a knife to cut rolls.  To do, cut a piece of floss about 12 inches long.  Slide floss under the roll; bring the ends up and cross over to cut each slice.

Recipe adapted from these Beginners Frosted Cinnamon Rolls.

 

HONEY VANILLA ICE CREAM – two versions

July 3, 2016 / Lyn Jones / 0 Comments

#1

3 eggs
½ cup honey
2 cups milk
2 cups cream
2 tsp vanilla

  1. Beat eggs and milk together in a large saucepan. Add honey.
  1. Cook over low heat stirring constantly until thickened. ( approx. 10 mins). Mixture should smoothly coat the spoon.
  1. Cool. Add cream and vanilla. Refrigerate overnight.

 

#2
1 ½ tsp unflavoured gelatin
 1/3 cup cold water
2/3 cup sugar
3 Tab honey
2 ½ cup heavy cream, chilled and lightly whipped
4 tsp pure vanilla extract
bowl of ice water

  1. In a small bowl, soften gelatin in 3 tablespoons cold water for 5 minutes.
  1. In a small saucepan: combine sugar, honey & remaining water. Bring to a boil, stirring, and simmer, stirring, until sugar is dissolved. Add gelatin mixture and stir until gelatin is dissolved. Transfer mixture to a metal bowl set in a bowl of ice water and stir until cool.
  1. Add 1 ½ cups of cream, stir until cold and with an electric mixer beat until thickened and almost double in volume.
  1. Stir in vanilla and fold in remaining cream, lightly whipped.
  1. Transfer to an ice cream freezer and freeze according to directions.