Fall has finally arrived and I couldn’t be happier about it! There’s just something about this time of year that makes me so eager to bake. Maybe it’s the cooler temperatures or just the pumpkin and cinnamon flavored everything. Either way I’m all about it. I wanted to share a favorite recipe of my families with you all that I make every year around this time. I started making these cinnamon rolls a few years back when we were covered over in apples that we had picked in north Georgia. The dough of this recipe is my mother-in-laws with just a few simple changes that I’ve made and the frosting is adapted from Taste of Home. You can find the original Bread Beckers’ cinnamon roll recipe here.
Here’s my recipe:
- 1/2 cup apple cider
- 1 cup milk
- 1/3 cup oil
- 1/3 cup honey of choice
- 2 tsp. salt
- 1 egg (optional)
- 4 cups freshly milled Hard White flour (or all-purpose flour)
- 1 Tbsp. yeast
- 1/3 cup butter softened
- 2 cups chopped peeled tart apples
- 1 1/4 cup brown sugar
- 3/4 cup finely chopped walnuts (optional)
- 3 tsp. cinnamon
- Cream Cheese Frosting-
- 2 cups apple cider
- 1 cinnamon stick
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- Mix wet ingredients followed by dry ingredients in a mixer, bread machine or by hand. If kneading by hand, mix in a mixer first and then pull out and knead until smooth and elastic (6-8 minutes.)
- Let your dough rise for about 10-15 minutes. Combine the chopped apples, walnuts, brown sugar and cinnamon in a bowl. Roll dough out on a floured surface in a 10x15" rectangle. Spread the butter all over leaving a 1/2" around the edge. Sprinkle the apple mixture over the dough.
- Roll up into a log. Slice into 12 rolls and place then cut side down onto a greased 9x13" baking pan. Bake at 325 degrees for 30-35 minutes or until golden brown.
- While the rolls are baking make the frosting. Place the 2 cups of cider in a small sauce pan with the stick of cinnamon and bring to a boil. Cook until the cider has reduced to about 1/4 cup (about 20 minutes.) Let it cool completely.
- In large bowl, beat the cream cheese and butter until light and fluffy. Add powdered sugar and reduced cider. Beat until smooth. Spread of warm cinnamon rolls.
- You may use any cinnamon roll dough that you prefer. This is just a healthier dough option.
I don’t know what’s better, the taste of this frosting of the amazing cider aroma that it leaves in your house! The recipe calls for 1 cinnamon stick. I could only find half sticks at the store this month, so I used two.
This is a frosting, not so much a glaze. I did use a piping bag to neatly put the frosting onto the cinnamon rolls. You can certainly just slap it on there!
These don’t stick around long at our house. I find any excuse to indulge. Breakfast, dessert . . . snack, ha! I hope your family enjoys them as much as mine. This is a great recipe to kick off the fall backing for sure. I hope to be cooking this holiday season with my new counter tops and apron sink. Our faucet arrived today and our counter top sealer should be here tomorrow. I see work in my future! I’ll be sure to keep you posted on all the changes.
I hope you have a wonderful rest of your week and happy baking!