Best Jumbo Apple Cinnamon Rolls Recipes

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JUMBO APPLE CINNAMON ROLLS



Jumbo Apple Cinnamon Rolls image

Something I always wanted to try to make was cinnamon rolls. I'm always turned off by the ones made at various places because they are either swimming in some sort of buttery cinnamon goo, or they have icing poured all over them. That's just too much sweet for me.. So in my hunt to find a decent recipe- I ended up coming up with this.. The apple parts were add in honor of my husband..

Provided by Pajene

Categories     Breakfast

Time 5h15m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 19

1/4 cup warm water (105 -110 F)
1/4 teaspoon powdered sugar
1 (1/4 ounce) package dry active yeast
3/4 cup skim milk
3 tablespoons butter (unsalted)
4 tablespoons applesauce
1/4 cup nonfat sour cream
2 eggs
4 1/2 cups flour
1/4 cup sugar
2 tablespoons butter (unsalted)
1/3 cup applesauce
2 large granny smith apples
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1 1/2 teaspoons white sugar
1/4 cup walnuts (or more, up to 1/2 cup)
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar

Steps:

  • Mix together water, powder sugar and yeast - set aside for 10 minutes. It will become foamy.
  • In sauce pan over low heat - mix milk, sour cream, butter, sugar and applesauce. Do not boil. Remove from heat when mixture is warm.
  • Stir in yeast mixture.
  • Beat in the eggs.
  • Add flour gradually; 1 cup at a time- keep batter smooth.
  • Knead the dough.
  • Place dough in a large bowl and set inside a cold oven for 1 1/2 hours.
  • While you wait, Create your filling. Starting by Washing, peeling and dicing up your apples.
  • In sauce pan on low-med heat - cook together butter, applesauce and diced apples, sugars and cinnamon.
  • To prevent burning, stir frequently- mixture is ready when apple pieces are fork tender.
  • Now pour contents into food processor or blender, process until apple pieces are finely chopped. Transfer mixture to a bowl and let it sit until dough is ready.
  • Now take out your risen dough, flour your work surface well - sprinkle with a bit of ground cinnamon.
  • Roll out your dough into a large rectangle.
  • Spread over the dough, but remember to leave at least a 1 inch margin along one of the longer sides of your rectangle.
  • Now starting at the opposite side, carefully begin to roll your dough.
  • Use a little bit of water to seal the ending side.
  • Begin to evenly cut your dough into 12 slices. (I find that using a piece of string to do this task prevents your roll from getting smashed).
  • Place slices swirled side facing up in greased and floured cake pan.
  • Again let dough rest in cool oven 1 hour or cover with plastic wrap and refrigerate over night (makes for a nice breakfast treat).
  • Before baking, chop together the topping ingredients in a food processor. Sprinkle this over the rolls. (This can also be done before refrigerating).
  • Bake at 350°F about 45 or until done - edges should be a golden brown.
  • ENJOY!

Nutrition Facts : Calories 323.5, Fat 7.9, SaturatedFat 3.6, Cholesterol 48.8, Sodium 66.2, Carbohydrate 56.2, Fiber 2.9, Sugar 14.6, Protein 7.5

GIANT APPLE CINNAMON ROLL



Giant Apple Cinnamon Roll image

This party-sized cinnamon roll is super gooey and comforting -- and sure to wow guests at your next brunch.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup whole milk
One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
1/4 cup granulated sugar
3/4 teaspoon kosher salt
2 3/4 to 3 cups all-purpose flour, plus more for dusting (see Cook's Note)
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for greasing the pan
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
Nonstick cooking spray, for spraying the bowl
8 tablespoons (1 stick) unsalted butter
2 Granny Smith apples, peeled, cored and cut into small dice
1 cup apple butter
1/2 cup granulated sugar
4 ounces cream cheese
3/4 cup confectioners' sugar
2 tablespoons whole milk

Steps:

  • For the dough: Warm the milk and 1/2 cup of water in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Remove from the heat and sprinkle the yeast and a pinch of granulated sugar over top. Set aside undisturbed until foamy, about 5 minutes.
  • Whisk together the salt, 2 3/4 cups flour and remaining granulated sugar in a large bowl. Generously butter a 10-inch springform pan.
  • Combine the melted butter, vanilla and egg yolk in the bowl of an electric mixer fitted with a paddle attachment and mix on low until combined. Add the yeast mixture and continue to mix on low until combined. Add the flour mixture and mix on low until a thick and slightly sticky dough forms. Once the dough comes together, switch to the dough hook and knead on medium speed, adding up to 1/4 cup more flour if needed, to make a soft, smooth ball that sticks to the hook, 3 to 4 minutes.
  • Coat a large bowl generously with cooking spray. Add the dough, turning to coat. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour.
  • For the filling: Meanwhile, heat a large skillet over medium-high heat. Add the butter and cook, swirling, until melted. Add the diced apples and cook, stirring occasionally, until tender, about 8 minutes. Turn off the heat and stir in the apple butter. Transfer to a medium bowl to cool completely.
  • When the dough is ready, punch it down and turn out onto a lightly floured surface. Knead a few times, then roll into a rectangle 12 inches by 18 inches, keeping the longer side closest to you. Spread the cooled apple filling evenly all over the dough. Sprinkle with the granulated sugar. Use a pizza cutter to cut the dough crosswise into 1-inch strips. Starting on the left side, roll 1 strip up jelly roll style. When you get to the end, press another strip to the first one and continue rolling. Repeat this with 2 more strips. Carefully transfer the rolled dough to the center of the prepared pan. The spiral should be facing up. Continue coiling the remaining strips of dough filling-side in around the middle roll until the pan is filled. This might get messy, but that's part of the fun. Loosely cover the pan with plastic wrap and let rise until doubled in size, about 30 minutes.
  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake until the cinnamon roll is puffed and golden brown, about 50 minutes. Let cool on a rack for 10 minutes.
  • For the glaze: Meanwhile, microwave the cream cheese in a microwave-safe bowl until softened, 10 to 15 seconds. Add the confectioners' sugar and milk and whisk until smooth.
  • Remove the outer ring from the springform pan. Pour the glaze on top of the cinnamon roll, then use a spatula to spread it all over. Cut into 8 to 10 wedges.

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