Ingredients: |
Ingredients: For the Dough:
1 recipe Joseph's Dinner Rolls, (see recipe)
Softened butter for greasing the muffin pans
For the Apple Filling:
1 cup golden raisins
4 tablespoons sherry
4 tablespoons salted butter, softened, plus more for greasing the pans, divided
1½-pounds medium Honeycrisp apples, peeled and sliced ¼-inch-thick
3 tablespoons granulated sugar
3 tablespoons light brown sugar, packed
⅛ teaspoon kosher salt
¾ teaspoon ground cinnamon
Pinch of ground allspice
3 tablespoons apple cider
¾ teaspoon pure vanilla extract
1 cup chopped pecans
Melted butter for brushing the rolls
For the Glaze:
1½ cups sifted confectioners' sugar
6-ounces cream cheese, softened
6 tablespoons butter, softened
1½ teaspoons pure vanilla extract
¾ cup apple cider, as needed
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Directions: |
Directions:1). Make Joseph's Dinner Rolls according to the instructions through Step #6. Combine the raisins and sherry in a small saucepan on low heat. Heat until the sherry is absorbed by the raisins, about 20 to 30 minutes. Remove from the heat and set aside to cool to room temperature. Grease two 6-cup jumbo muffin pans with softened butter and set aside.
2). For the apple filling, peel, core and slice the apples in half. Cut the halves in half and slice into ¼-inch-thick slices. In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add the next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until the apples have softened and released their juices, about 10 to 12 minutes. With a slotted spoon, transfer the apples to a rimmed baking pan; spread into a single layer. When the apples are cool enough to handle, coarsely chop them and set aside.
3). Add the cider to the Dutch oven and bring to a boil. Cook, over medium heat, stirring occasionally, until the juices thicken and reduce to ⅓ cup, about 10 minutes. Remove from the heat; add the vanilla extract, and raisins.
4). Place the chopped apples along with any remaining juices in a large bowl. Pour the cider mixture over the apple slices and cool completely and chill. (The filling can be made 24 hours in advance and refrigerated.)
5). Punch the dough down and turn it out onto a lightly floured surface and divide the dough into 2 equal pieces. The dough will be sticky, however, use as little flour as necessary to work with it. Tuck under the edges of each piece, cover them with a damp cloth, and let rest for 15 minutes.
6). Roll out each piece into a 17- by 11-inch rectangle, about ¼-inch-thick, lifting the dough to square off the edges and corners to help maintain a rectangular shape and an even thickness. Trim the edges straight and brush off any excess flour. Turn the rectangles so that the long sides are parallel to the edge of the work surface. Spread each rectangle with the chilled apple filling, leaving a 1-inch border along the bottom edge. Sprinkle the pecans evenly over the rectangles.
7). Working with one rectangle at a time, fold the top edge of the dough over about ¼-inch. Using both hands, roll the dough toward yourself, tucking it under with your thumbs to tighten as you work your way across the entire log. As you tuck, gently rock the dough back and forth to keep it taut and even. As you get close to the bottom edge, using two fingers, smear a ½-inch edge into the work surface to thin it out and ensure that the dough seals together. Roll the log onto the smeared edge and rock back and forth to seal.
8). Wrap the log in plastic and freeze it until it's firm, about 45 minutes to an hour, so it will be easy to cut. Repeat with the second piece of dough. The sticky bun logs can now be double-wrapped and kept in the freezer for up to a month. If left to freeze solid, the rolls should be allowed to rest at room temperature for 15 minutes before you continue with the recipe.
9). Remove the logs of dough from the freezer and position them seam side down. Using a long sharp serrated knife and a gentle sawing motion, trim off the ragged ends of each log to make a 15-inch log. Slice the log into six 2½-inch slices and place each cut side down into the prepared muffin pans. Brush the tops of the rolls with melted butter. Cover and set aside in a warm place to rise until the dough fills the tins, doubles in size and is spongy to the touch, about 3 to 3½ hours.
10). For the glaze, in the bowl of an electric mixer fitted with the paddle attachment, beat the confectioners' sugar, cream cheese, butter, vanilla and enough of the remaining apple cider to reach the desired consistency.
11). Thirty minutes before the rolls finish rising, preheat the oven to 350 degrees. Bake the rolls until lightly browned, about 20 to 22 minutes. Allow the rolls to set in the pans for 5 minutes then turn them out onto wire racks to cool. Drizzle the glaze over the rolls while still warm. |
This recipe for Apple Cinnamon Rolls is from