Apple Cinnamon Roll
Yield: 24 cupcakes
Cinnamon Roll Ingredients
2 cups 2% milk
1 tablespoon (.5 oz) active dry yeast
1/3 cup sugar
2 teaspoons salt
6 ½ cups all-purpose flour, divided
¼ cup unsalted butter, room temperature
½ cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1 cup loosely chopped pecans
2 cups finely chopped tart apples
In a small saucepan or a microwave oven, warm milk to about 110 F.
In a large mixing bowl, dissolve yeast and sugar in the milk.
Add salt and two cups of flour and beat for two minutes.
Beat in eggs and butter.
Stir in the remaining flour a half cup at a time, beating well after each addition.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.
Roll out dough into a long rectangle about 1/4” thick.
To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, pecans, and apples.
Spread the pecan/apple mixture evenly over the dough, leaving about an inch empty on all sides.
Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
Preheat the oven to 350 F.
Evenly distribute the remaining ¼ cup of melted butter over the tops of the cupcakes.
Bake for 20 minutes or until the tops are golden.
Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tablespoons + 1 teaspoon apple cider
In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.
Drizzle over cupcakes.