A few months ago when I made blueberry sweet rolls, I was left with so many scraps of dough that I just couldn't bear to throw them away. I decided to turn those scraps into a new, more fall-themed cinnamon roll with excellent results. These make a really decadent Sunday breakfast and go excellently with a cup of tea. I immediately went on another hike to the Hollywood sign after devouring one of these, but it was well worth it! This is my last regular post as I prepare to take off on a long vacation for the holidays. There will be a few things popping up while I'm gone so be sure to check in. I'll be back with plenty of recipes, restaurants, photos, and musings in 2012. Happy holidays!
Leftover dough (I'm so happy I think to freeze almost everything)
Start melting the butter
Mix the cinnamon and sugar
Butter is still melting
The butter has melted
Don't forget to add lemon to the apple pieces so they don't brown
Butter the dish
Un-package the dough
Roll out the dough to a "rustic" rectangle
Brush the dough with browned butter
Spread the cinnamon and sugar over the butter
Top with the apples
Roll it up
Cut into equal(ish) pieces
Put them in the baking dish
Cover with a damp cloth
Don't forget to sift the sugar
Mix them together
So cute and little
Now it's covered in glaze. Eat it.
Apple Cinnamon Rolls
Makes about 5 cinnamon rolls
For the dough:
Leftover sweet roll dough
For the filling:
2 pink lady apples, peeled, cored, and chopped
Juice from 1 small lemon
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1/2 cup (1 stick) butter, melted and browned
For the glaze:
4 ounces reduced-fat cream cheese, at room temperature
3-4 tablespoons milk
1/4 cup powered sugar, sifted
1/2 teaspoon vanilla extract
Butter an 8x8 baking dish with unsalted butter.
To make the filling, mix the apples and lemon juice in a small bowl and set aside. In another bowl, mix the brown sugar and cinnamon and set aside.
On a floured surface, roll the dough out to a 12x9 rectangle. Brush the entire top of the dough with the browned butter. Spread the cinnamon sugar mixture over the browned butter, and then top with the apples in a single layer.
Starting with the long side, roll the dough into a log, tucking the ends underneath the log. Cut into equal pieces and place in the prepared baking dish. Cover with a damp cloth and let the dough rest for 30-45 minutes.
Preheat the oven to 350 degrees. Bake the cinnamon rolls for 30-35 minutes or until the dough is cooked through and lightly browned. Let the rolls cool on a wire rack.
Meanwhile, whisk together the glaze ingredients. Drizzle the cinnamon rolls with the cream cheese glaze and serve warm