It’s time! Bring on the apple recipes.
Apples are one of my favorite fruits. From the sour candy-like Granny Smith to the sweet, juicy Honeycrisp.
I love October. Not only because the juiciest and sweetest apples hit the shelves, but because I feel like October marks the beginning of the best holidays- Halloween, Thanksgiving, Christmas, then my birthday! It’s an exciting time of year indeed.
These cinnamon rolls just are like in-your-face autumn. Like, you eat one and just know.
I mean, just look at these ribbons of buttery, sugary-y, apple goodness. You can’t help but eat two straight from the oven while their still warm. The maple cream cheese kind of melts on top of the pastry and just becomes this big, gooey mess.
I don’t think theres a better combination than spicy cinnamon and apples wrapped in a fluffy, melt-in-your-mouth pastry dough; Then, topped the authentic sweetness of maple and tart cream cheese to balance it out. These cinnamon rolls are seriously amazing. “Baker-y style amazing.”
Apple Cinnamon Rolls With Maple Cream Cheese Glaze:
Ingredients: (makes 16 rolls)
For the dough-
1 package active dry yeast (2 1/4 teaspoons)
1 1/2 cups warm water (around 100 F)
3/4 teaspoons salt
2 tablespoons unsalted butter, melted
3 cups + 3 tablespoons all-purpose flour
1/3 cup sugar
For the filling-
1 stick (8 tablespoons) unsalted butter, softened
1 1/2 cups light brown sugar, packed
2 tablespoons ground cinnamon
1/2 teaspoon salt
2 red apples, skinned and finely chopped (I used Honeycrisp)
For the glaze-
4 ounces cream cheese, room temperature
1/2 a stick of unsalted butter, softened
1 cup confectioners sugar
1 teaspoon vanilla extract
3 tablespoons maple syrup
Add yeast to the water in a large bowl. Don’t worry about getting it all to dissolve. Add the salt, sugar, and all of the flour, measuring it with dry-ingredient measuring cups, by gently scooping the flour, then sweeping the top level with a knife or spatula. Don’t press down into the flour as you scoop or you’ll throw off the measurement by compressing. Mix with a wooden spoon. If necessary, reach into your bowl and press the mixture together with your hands. Don’t knead! It isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. Dough should be wet and loose enough to conform to the shape of the container.
Allow to rise: cover with a towel that fits well over the bowl you’re using. Allow the mixture to rise at room temperature for two hours. Refrigerate the dough for 30 minutes to an hour after it rises (it will make the dough easier to work with). Meanwhile, make the filling. Beat together the cinnamon, brown sugar, salt, and butter until combined. Fold in the diced apples.
Once the dough is cool to the touch cut the it evenly in half. Take one half of the dough and pat it with flour. Lay it on a lightly floured surface and roll out onto a 1/8 inch thick rectangle. Spread the half of the filling mixture evenly over the top surface of the dough. Roll tightly into a log, rolling it lengthwise. Cut into eight even sized slices/rolls and put the rolls into a 9-inch cake pans. Repeat with the remaining dough and filling in a separate cake pan.
Let them both rise covered, at room temperature for one hour. Towards the end of the rising period, preheat oven to 350 F. Bake at 350 F for 25-30 minutes or until the tops and edges are golden brown. After pulling them out of the oven, cut around each roll with a knife to separate them. Let cool while making the glaze. To make the glaze beat together the cream cheese, butter, powdered sugar, vanilla and maple until it forms a smooth mixture. Drizzle on the tops of the cinnamon rolls. Serve and enjoy!