Overview
Ingredients
Instructions
Notes
Comments & Reviews (0)
Ingredients
Ingredients
- 4 c milk of choice
- 1 c butter
- 1 c cane sugar
- 1 Tbsp active dry yeast
- 9 - 10 c all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp salt
- 1 c butter, melted
- 2 c brown sugar
- 2 c cooked apples (recipe on site)
- 4 c powdered sugar
- 2 tsp apple pie spice
- hefty pinch of salt
- 2 tsp vanilla extract
- 2 Tbsp apple cider
- 3-4 Tbsp milk of choice
- 4 Tbsp melted butter
Instructions
- In a large stockpot, combine the milk, butter, and sugar. Heat until it reaches a scalding temperature, but do not let it boil. Remove from heat and allow the mixture to cool until warm to the touch.
- Stir in the yeast and mix well. Let it sit for about 10 minutes to activate. Then add 7 cups of the flour and combine.
- Mix until well combined, then cover the pot with a lid and let the dough rise for about an hour. It should become bubbly and noticeably expanded in size.
- Once the dough has risen, add 2–3 more cups of flour along with the salt, baking powder, and baking soda. Mix in well, I always use my hands for this. The dough should be soft and slightly tacky, but not overly sticky. Add a little more flour if needed to reach the right consistency.
- You can use the dough right away or refrigerate it for up to 3 days. For best results, I recommend chilling it for at least 12–24 hours before baking.
- When you’re ready to use the dough, lightly flour your countertop and place the dough on top. Using a rolling pin, roll it into a long rectangle. It will be quite large, so make sure you have plenty of space. If needed, divide the dough in half and roll it out in two batches.
- Roll the dough to about ¼–⅓ inch thick. Lightly flour your work surface as needed to prevent sticking or tearing.
- Once the dough is rolled out, mix all filling ingredients EXCEPT APPLES. Mix together and spread evenly over the surface. Once spread, add apples and disperse evenly. Leave a small border around the edges to make rolling the dough up easier.
- Starting at the top of the rectangle, gently tuck and roll the dough toward you to form a log. Take your time, especially since it’s a large piece of dough. Once you reach the end, pinch the seam along the bottom to seal the log and keep the filling from spilling out.
- I like to slice the cinnamon rolls about 1½ inches wide for a larger roll. You can get 16 jumbo sized rolls or 32 regular size, adjust the thickness to your preference.
- Once sliced, generously butter a few 9x13-inch pans, a sheet tray, cast iron skillets—whatever you have on hand. Arrange the rolls in the prepared pans, then cover with a tea towel and let them rise for about 30 minutes.
- Bake at 375°F for 20-22 minutes, until lightly golden on top.
- Remove the rolls from the oven. While they are cooling slightly, mix together the icing ingredients, then drizzle the icing over the top. Serve and enjoy!
Ingredients
Ingredients
- 4 c milk of choice
- 1 c butter
- 1 c cane sugar
- 1 Tbsp active dry yeast
- 9 - 10 c all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp salt
- 1 c butter, melted
- 2 c brown sugar
- 2 c cooked apples (recipe on site)
- 4 c powdered sugar
- 2 tsp apple pie spice
- hefty pinch of salt
- 2 tsp vanilla extract
- 2 Tbsp apple cider
- 3-4 Tbsp milk of choice
- 4 Tbsp melted butter
Instructions
- In a large stockpot, combine the milk, butter, and sugar. Heat until it reaches a scalding temperature, but do not let it boil. Remove from heat and allow the mixture to cool until warm to the touch.
- Stir in the yeast and mix well. Let it sit for about 10 minutes to activate. Then add 7 cups of the flour and combine.
- Mix until well combined, then cover the pot with a lid and let the dough rise for about an hour. It should become bubbly and noticeably expanded in size.
- Once the dough has risen, add 2–3 more cups of flour along with the salt, baking powder, and baking soda. Mix in well, I always use my hands for this. The dough should be soft and slightly tacky, but not overly sticky. Add a little more flour if needed to reach the right consistency.
- You can use the dough right away or refrigerate it for up to 3 days. For best results, I recommend chilling it for at least 12–24 hours before baking.
- When you’re ready to use the dough, lightly flour your countertop and place the dough on top. Using a rolling pin, roll it into a long rectangle. It will be quite large, so make sure you have plenty of space. If needed, divide the dough in half and roll it out in two batches.
- Roll the dough to about ¼–⅓ inch thick. Lightly flour your work surface as needed to prevent sticking or tearing.
- Once the dough is rolled out, mix all filling ingredients EXCEPT APPLES. Mix together and spread evenly over the surface. Once spread, add apples and disperse evenly. Leave a small border around the edges to make rolling the dough up easier.
- Starting at the top of the rectangle, gently tuck and roll the dough toward you to form a log. Take your time, especially since it’s a large piece of dough. Once you reach the end, pinch the seam along the bottom to seal the log and keep the filling from spilling out.
- I like to slice the cinnamon rolls about 1½ inches wide for a larger roll. You can get 16 jumbo sized rolls or 32 regular size, adjust the thickness to your preference.
- Once sliced, generously butter a few 9x13-inch pans, a sheet tray, cast iron skillets—whatever you have on hand. Arrange the rolls in the prepared pans, then cover with a tea towel and let them rise for about 30 minutes.
- Bake at 375°F for 20-22 minutes, until lightly golden on top.
- Remove the rolls from the oven. While they are cooling slightly, mix together the icing ingredients, then drizzle the icing over the top. Serve and enjoy!
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