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Apple Cider Cinnamon Rolls




Source of Recipe


Kim Forni, on the Taste of Home magazine website


Recipe Introduction


These were very good, but a big mess to make. The filling gives off a TON of liquid if it sits for any time at all. I have rewritten the recipe directions to reflect the changes that I think need to be made to address that problem (I am even wondering if it would be better to use some soft dried apples). But it is worth doing because the flavor is wonderful. Just adding the concentrated apple cider and apple flavor to these makes such a difference from ordinary cinnamon rolls. Reducing the apple cider for the icing takes a long time – I made the icing before I started the rolls.


List of Ingredients




ROLLS:
3-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
3/4 cup 2% milk
1/4 cup apple cider or juice
1/4 cup plus 1/3 cup butter, softened, divided
1 egg
2 cups finely chopped peeled tart apples – DO LAST – SEE NOTE IN RECIPE
1-1/4 cups packed brown sugar
3/4 cup finely chopped walnuts
3 teaspoons ground cinnamon

APPLE CIDER CREAM CHEESE ICING:
2 cups apple cider or juice
1 cinnamon stick (3 inches)
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar

Recipe



ROLLS:
In the bowl of a stand mixer, combine 2-1/4 cups flour, the sugar, yeast and salt. Heat the milk, cider and 1/4 cup of the butter in a small saucepan to 120-130 degrees (this will take very little time). Add to the flour mixture. Mix until just moistened. Add the egg and beat until smooth. Stir in enough of the remaining flour to form a soft, somewhat sticky dough. Using the dough hook, knead until smooth and elastic (about 4-6 minutes). Cover and allow to rest for 10 minutes.

Prepare a 13x9-inch baking pan by spraying with baking spray and lining the bottom with parchment paper. Roll the dough into a 15x10-inch rectangle. Spread the 1/3 cup of butter to within 1/2-inch of the edges. Combine the brown sugar, walnuts and cinnamon and sprinkle over the butter. NOW is the time to quickly chop the apples and sprinkle over the cinnamon mixture.

Working quickly, roll up jelly-roll fashion, starting at a long side. Pinch seam to seal and cut into 12 slices (I do this with unflavored dental floss). Place cut side down in the prepared baking pan. Cover and let rise in a warm place for 30 minutes. Heat the oven to 325 degrees. Bake the rolls for 30-35 minutes, or until golden brown.

ICING:
In a small saucepan, bring the cider and cinnamon stick to a boil. Boil until reduced to 1/4 cup – about 20 minutes. Discard the cinnamon stick and cool the cider.

Beat cream cheese with an electric mixer until smooth. Add butter and beat in. Sift in the confectioner’s sugar and reduced cider. Beat until fully mixed and thick. Spread over rolls while they are still warm.

Yield: one dozen rolls