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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 9 |
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I like to serve these cinnamon rolls on Christmas morning. This recipe is great because it can be prepared a day early and makes big portions. Ingredients:
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
1/3 cup sugar |
1 package (1/4 ounce) active dry yeast |
1/2 teaspoon salt |
1 cup milk |
1/3 cup butter, cubed |
3 eggs |
filling: |
3/4 cup packed brown sugar |
1/4 cup king arthur unbleached all-purpose flour |
1 tablespoon ground cinnamon |
1/2 cup cold butter |
1 cup grated peeled apple |
1/2 cup chopped pecans |
glaze: |
1 cup confectioners' sugar |
2 tablespoons milk |
Directions:
1. In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a bowl, combine the brown sugar, flour and cinnamon. Cut in butter until crumbly; set aside. Punch dough down. Turn onto a floured surface; let rest for 10 minutes. Roll into a 12-in. square. Sprinkle crumb mixture to within 1/2 in. of edges; top with apple and pecans.
4. Roll up jelly-roll style; pinch seams to seal. Cut into nine slices. Place cut side up in a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 2-24 hours.
5. Uncover and let stand at room temperature for 30 minutes before baking. Bake at 350° for 30-35 minutes or until golden brown. Combine the glaze ingredients; drizzle over rolls. Serve warm. Yield: 9 rolls.
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