With Thanksgiving but two days away, and tomorrow marking one of the busiest travel days of the year, it seems as though the most pressing news story is the winter storm that’s currently blanketing the eastern United States. So for those of you in the audience that are gearing up to visit friends and family this holiday season, I wish you truly safe travel! For everyone else who, like me, are either staying home for the holidays, or are the destination for your own traveling friends and family, a warm kitchen and a hearty autumn breakfast recipe might be just what you need to keep the winter weather out of sight and mind!
So, as the freezing rain’s plastic hiss washes autumn from the tree line, I thought it was only fitting to use some of the last fresh fruits of autumn for this week’s breakfast recipe. Cinnamon rolls, while wonderful on their own, can be autumnally augmented with just a few ripe apples, which lend their sweet, homey flavor and aroma to this classic dish. And, if you are hosting Thanksgiving this year, this recipe is a fantastic way to greet road- and snow-weary loved ones with a warm taste of autumn!
Apple Cinnamon Rolls
Ingredients for Dough
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (or one packet)
- 2 cups milk (soy, as always, works wonderfully!)
- 2 teaspoons salt
- 6 1/2 cups flour (all-purpose or white whole wheat)
- 2 eggs
- 1/4 cup unsalted butter (room temperature)
Ingredients for Cinnamon Filling
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 Tablespoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 medium apples, peeled, cored, and chopped (I had two Jonagolds on hand, but any baking apple will work!)
- 1/4 cup melted butter
Ingredients for Glaze (Optional)
- 1 1/4 cup powdered sugar
- 3 Tablespoons milk
- In a large bowl, mix together 1/3 cup granulated sugar and yeast.
- Heat milk in a saucepan until it reaches 100 – 110 F / 37 – 43 C. Stir warm milk into sugar and yeast mixture until dissolved.
- Add salt and two cups of flour to the bowl and beat with a stand or hand mixer for two minutes.
- Beat in eggs and butter.
- Add in remaining flour 1/2 cup at a time, and beat well after each addition. When all flour has been added, knead for five minutes, or until the dough is smooth and elastic. Place dough in a medium sized bowl that has been sprayed with non-stick spray. Roll dough to coat in oil, cover bowl with a clean dish towel, and place in a warm spot for 1 hour, or until the dough has doubled in size.
- While the dough is rising, mix together the granulated sugar, brown sugar, cinnamon, nutmeg, clove, and apples to prepare the filling.
- When your dough has risen, roll out the dough on a floured countertop to form a large rectangle that’s approximately 1/4 inch thick. Brush the top of the dough with about half of the melted butter and coat evenly with the filling mixture. Leave 1 inch of empty space around the edges of the dough.
- Tightly roll the rectangle from one of the long sides until it forms a log. Cut off the ends of the log which do not have any filling, and then cut the log into even increments.
- Place each piece into the cups of a greased muffin tin (Because my pieces were larger, I had to use a large muffin tin, but smaller slices should fit into a regular muffin tin). Let dough rise once more for thirty minutes.
- Preheat your oven to 350 F / 175 C. Brush the tops of the apple cinnamon rolls with remaining melted butter. Bake for 20 minutes or until golden brown.
- (Optional) Mix powdered sugar and milk together to form a classic white glaze. Drizzle glaze over warm rolls and enjoy a sweet reminder of the autumn harvest!
As always, thanks for stopping by for some of this year’s final autumn recipes! Be sure to check back throughout the week for a few more Thanksgiving dinner ideas!
Stay warm, safe, and keep digging!
- Autumn Recipes: Spiced Pumpkin Roll (kitchenexcavation.wordpress.com)