Apple Cinnamon Rolls

5 to 5-1/2 cups all-purpose flour

1/2 cup sugar

2 envelopes FLEISCHMANN'S RapidRise Yeast

1 teaspoon salt

1/2 cup water

1/2 cup milk

1/4 cup butter

3 large eggs

Apple Filling (recipe follows)

Cinnamon-Sugar Topping (recipe follows)

Directions

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120oF to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 2 equal portions. Roll each portion into 12 x 8-inch rectangle. Spread Apple Filling evenly. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams to seal. Cut each roll into 12 equal pieces. Place, cut sides up, in greased 9-inch round pans. Cover, let rise in warm, draft-free place until doubled in size, about 45 minutes. Sprinkle with Cinnamon-Sugar Topping.

Bake at 375oF for 25 to 30 minutes or until done. Remove from pans; serve warm.

Apple Filling: Combine 2 large cooking apples, chopped; 2 tablespoons all-purpose flour, 3/4 cup sugar, and 1/4 cup butter or margarine in medium saucepan; bring to a boil over medium high heat. Cook 3 minutes. Reduce heat to medium low; cook 10 minutes, stirring constantly until thick. Stir in 1 teaspoon ground cinnamon and 1/2 teaspoon nutmeg. Cool completely.

Cinnamon-Sugar Topping: Combine 3/4 cup sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon nutmeg. Stir until well-blended.

 

My notes:

I failed to read the recipe all the way through before I started.  I know better, but sometimes I just get so excited about a new recipe that I lose all general cooking knowledge. That being said, make your Apple Filling FIRST!  It takes a little longer than the 10 minute rest time mentioned in the recipe and it has to cool completely before you can use it.  Probably oughta go ahead and mix up your Topping as well, but if you don't you'll have plenty of time to do it during the 45 minute rise time.

 

This recipe makes 2 dozen cinnamon rolls.  So, unless you are having a crowd for breakfast, plan to give some to the neighbors or send some to work with the hubby (or wife, if you are a cookin' man).

 

So, I made the dough first, then the apple filling.  So the dough "rested" for more like a 1/2 hour while I was working on apples.  Didn't cause a problem.  But, you might wanna even make the apple filling the night before.

 

For testing purposes, I used one pyrex dish and one stoneware pan.  Both worked fine.

Next time I do this, and I will do this again, I will either roll each piece in the cinnamon sugar mixture before I put it in the pan or I will figure out a way to sprinkle some in between each piece.  I think that would make for a better dish.  BUT, this was SO good and I feel such a sense of accomplishment having done these from scratch.  My grandma would be proud!

As I have said, I am so intrigued by breads and I am going to continue to try them more and more as I find recipes I think I can handle.  I am in LOVE in RapidRise yeast because it cuts the rise time quite a bit.  I got this recipe at http://www.breadworld.com/.  Happy Cooking!