These
are inspired by and adapted from a secret family recipe for cinnamon
rolls that my aunt made for many years. Since I've been making these
recipes I have adapted a good and easy to follow plan kinda like
changing the batteries in your smoke detector at New Years. At
Christmas time I replace my yeast, baking powder and baking soda supply
so they are always fresh.
APPLE RUM RAISIN CINNAMON ROLLS
2 cups whole milk
1/2 cup Canola oil
1/2 cup sugar
4-1/2 cups All-purpose Flour
1 package Active Dry Yeast
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoon salt
FILLING
4 large honey crisp** apples, finely diced
1 cup golden raisins
1/2 cup spiced rum
3/4 cup real butter
1 cup packed brown sugar
1/2 cup heavy cream
2 teaspoons cinnamon
1 tablespoon vanilla powder
CARAMEL ICING
8 tablespoons butter, room temperature
1 cup packed brown sugar
1 teaspoon Starbucks vanilla powder
1/2 cup heavy cream
2-3 cups powdered sugar
1/4 teaspoon Salt
**Honey Crisp are my favorite apple full of flavor and coincidentally only available during Christmas time.
•In a small bowl pour the rum over the raisins and set side to allow the raisins to plump. The rum is the first secret ingredient and is only to plump the raisins. Remember to pour off the rum before adding them to the apples.
•Combine the milk, canola oil, and sugar in a large saucepan or small pot.
•Heat it until is is just about to boil, but don't allow it to boil. Turn off the heat and let it cool until warm...but not too warm!
•Add 4 cups of the flour and the yeast, and stir to combine. The dough will be very sticky at this point.
•Cover the pot and let the dough rise for an hour.
While the dough is rising prep the filling.
•Saute’ the apples in a large skillet over medium-high heat for 3 to 4 minutes. Pour apples into a colander to drain off excess moisture and set aside.
•In the same skillet over medium heat, add the butter and brown sugar continually stirring it until the butter melts and the sugar dissolves.
•Add cream slowly constantly stirring until it bubbles and begins to thicken.
•Lower the heat and add the apples back into the skillet.
•Add the drained raisins.
•Sprinkle with the cinnamon and vanilla. The vanilla is the second secret ingredient that make these rolls so yummy. Cook a few more minutes to allow thickening.
•Spoon it into a bowl to cool. (If mixture is too thin once again use the colander to remove excess moisture. Remember apples are full of water depending on their ripeness.)
•Add the remaining flour, baking soda, baking powder, and salt to your pot of dough stirring to combine.
•In the same skillet over medium heat, add the butter and brown sugar continually stirring it until the butter melts and the sugar dissolves.
•Add cream slowly constantly stirring until it bubbles and begins to thicken.
•Lower the heat and add the apples back into the skillet.
•Add the drained raisins.
•Sprinkle with the cinnamon and vanilla. The vanilla is the second secret ingredient that make these rolls so yummy. Cook a few more minutes to allow thickening.
•Spoon it into a bowl to cool. (If mixture is too thin once again use the colander to remove excess moisture. Remember apples are full of water depending on their ripeness.)
•Add the remaining flour, baking soda, baking powder, and salt to your pot of dough stirring to combine.
At this point you can make the rolls or
refrigerate the dough until you're ready.
•Preheat the oven to 375˚.
•Roll
out the dough on a floured surface to a rectangle about 10 x 30
inches. I use Press-N-Seal to coat my counter - easy to roll out dough
and easy to clean up that way.
•Spoon the apple raisin mixture all over the dough and spread it out evenly.
•Roll the dough toward you into a long, tight roll pinching the seam to seal the roll at the end. Roll it over so that the seam is on the bottom.
•Slice each roll 1/2 inch to 3/4 inch thick placing them into prepped cake pans.
•Set the rolls aside and let them rise for another 30 minutes.
•Bake rolls for 15 to 18 minutes or until they're nice and golden.
•Spoon the apple raisin mixture all over the dough and spread it out evenly.
•Roll the dough toward you into a long, tight roll pinching the seam to seal the roll at the end. Roll it over so that the seam is on the bottom.
•Slice each roll 1/2 inch to 3/4 inch thick placing them into prepped cake pans.
•Set the rolls aside and let them rise for another 30 minutes.
•Bake rolls for 15 to 18 minutes or until they're nice and golden.
While the rolls are baking, make the icing.
•Melt the butter and brown sugar in a saucepan over medium heat.
•Add the brown sugar stirring to dissolve until it starts to bubble.
•Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.
•Whisk in 2 cups of powdered sugar until well blended. Add up to 2 more cups of powdered sugar to get to the consistency you want. Ice the rolls as soon as they come out of the oven.
•Serve warm or cool completely to freeze. If freezing, wrap in several layers of saran, sealing all the edges well.
•Add the brown sugar stirring to dissolve until it starts to bubble.
•Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.
•Whisk in 2 cups of powdered sugar until well blended. Add up to 2 more cups of powdered sugar to get to the consistency you want. Ice the rolls as soon as they come out of the oven.
•Serve warm or cool completely to freeze. If freezing, wrap in several layers of saran, sealing all the edges well.
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