Apple Raisin Cinnamon Rolls
Apple Raisin Cinnamon Rolls are so ooey, gooey and delicious. These light, airy, fluffy Cinnamon Rolls are a marvelous treat for your family for a weekend, company or holiday breakfast or brunch. Since the dough is mixed and kneaded in the breadmaker it comes together easily. The buttercream icing is the perfect complement to the rolls adding a rich sweetness and decadence that's irresistible. Prepare to swoon over these "to die for" Cinnamon rolls!
Equipment
- 1 2-pound loaf breadmaker
- 1 Rolling Pin
- 1 sharp knife to cut roll dough
- 1 mixing bowl
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 9x13" glass measuring dish
- 1 7x11" or 9x9" glass measuring dish
- 1 rubber spatula to (gob) spread icing over top of hot rolls
Ingredients
DOUGH:
- 1/2 cup salted butter softened or cut in slivers (1 stick)
- 1 1/2 cups half-and-half warmed (see note below)
- 4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 tsp. sea salt
- 2 tsp. bread machine yeast
FILLING:
- 1/4 cup salted butter (1/2 stick)
- 1 1/2 cups light brown sugar packed
- 5 tbsp. cinnamon
- 2 cups Gala apples peeled, cored and diced
- 1 cup raisins
ICING:
- 1/2 cup salted butter softened (1 stick)
- 1 tsp. pure vanilla extract
- 5 tbsp. half-and-half
- dash sea salt
- 3 cups powdered sugar or as desired
Instructions
DOUGH:
- Layer ingredients in order listed.
- Cut butter into slivers and place on bottom of bread canister. (Or, if butter is softened, place in canister in one piece).
- Measure half-and-half into a measuring cup.
- Microwave at 50% power for 1 minute 45 seconds or up to 2 minutes until warmed.
- Pour warm cream over top of butter.
- Spread bread flour over top of cream.
- Then sprinkle with granulated sugar, salt and yeast.
- Place in breadmaker and put on “dough” setting.
- This will take approximately 1 hour 45 minutes.
- Remove dough from bread canister and roll out into a very large rectangle.
- Spread softened butter over top, then sprinkle with brown sugar.
- With your hand, spread the brown sugar so that it fills in all the crevices.
- Sprinkle with cinnamon, then apples, then raisins.
- Roll up tightly jelly-roll style.
- Cut into one to two-inch pieces and place in a greased baking dish.
- See notes below for raising dough.
FILLING:
- Soften unsalted butter.
- Spread butter as evenly as possible over the large rectangular piece of dough.
- Sprinkle brown sugar over top.
- Carefully with your hand, spread the brown sugar across the dough so that all the crevices are filled in to the edges.
- Sprinkle cinnamon evenly over top of the brown sugar.
- Then spread the diced apples over top.
- Sprinkle evenly with raisins.
- Roll up carefully and cut into even one to two-inch sections with a sharp knife.
- Place cut side up in a greased rectangular baking dish. (I use Crisco shortening as it as a higher burn temperature than butter).
- Allow to rise in a warm place about an hour and a half to two hours or until the rolls come up almost to the top of the baking dish. (See note below).
- Bake at 350° approximately 17-20 minutes or until rolls test done. (See note below).
- Add icing and serve.
ICING:
- Place ingredients in a mixer and beat for several minutes.
- Dollop over top of hot cinnamon rolls as soon as they come out of the oven.
Notes
NOTE: I usually warm the milk about one minute 45 seconds in the microwave (at 50% power).
NOTE: To raise the rolls: I turn the oven on 350° for exactly one minute. Turn off heat and slide pan of rolls into the oven (uncovered). After 20 minutes, heat the oven again for one minute. Repeat again in 20 minutes. If the rolls are raised sufficiently at the hour mark, begin baking, but usually you have to go through this process for about 1 1/2 to 2 hours. Continue heating for one minute each time. Turn off heat and allow rolls to continue raising for 15-20 minutes each time. Once the rolls have been in the oven between 1 hour 30 minutes and 2 hours, they have usually expanded enough to begin baking.
NOTE: I keep the rolls in the oven while the temperature raises to 350°. (This allows the rolls to raise a little more). I set a timer for 15-17 minutes. The rolls are usually done by that time. But check to make sure they are not doughy or too soft in the middle. If they are, continue baking for 3-5 more minutes. If you put the rolls in a preheated oven, it usually takes about 15-17 minutes for them to bake sufficiently.
NOTE: For best results, do not use any lower percentage of milk than whole milk. Use butter not margarine and real vanilla extract. My preference is half-and-half.
NOTE: For best results, I recommend using Fleischmann’s yeast. Other brands have a tendency to fail more easily.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 334kcalCarbohydrates: 55gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 32mgSodium: 213mgPotassium: 141mgFiber: 3gSugar: 32gVitamin A: 375IUVitamin C: 1mgCalcium: 70mgIron: 1mg
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