Remember when I said that July was crazy? And I promised to never go that long without a recipe again? And then I went missing for two months…
I’m Katie! I love chocolate, dogs and running. I also could go on crunchy leaf walks all day, listen to Christmas music year round, and I thoroughly enjoy eating 4-5 spoonfuls of peanut butter each day.
Did I mention that I have been terrible in this relationship of ours? I promised to give you oodles and oodles of mouthwatering, button popping recipes in return for your love and devotion to my blog. And now we are here, and I am re-introducing myself because I am sure that you have forgotten who I even am!
I’m not going to bother you with long stories of why I was MIA, ohhh just got married, went on a honeymoon, and MOVED...but I am now BACK! And, while it may take some time to get back to my regularly scheduled posting, I promise to never let you down again.
How has your fall been? Full of pumpkins and candy corn and leaves and sweaters and apple picking and warm coffee and cold nights?! Please answer yes to all of those.
If the colors don’t make you obsess about this absolutely incredible season, then I sure hope the fireplaces do, or the fact that you can comfortably wear leggings and huge sweaters because 1. It’s not too cold out and 2. Sometimes a little extra room is needed for all of those Halloween candies that you just had to have.
This is also the time of year that I start to get way too excited for the holidays. I knowwww it’s still October, but sometimes humming a little Jingle Bells gets the best of me. Have no fear! That will all be kept to myself, and I will not start truly decorating and watching Elf on a daily basis until the day after Thanksgiving!
So, my sweet, loving, always-there-for-me friends, I have the perfect fall brunch (or really any day of the week) addition. I threw so many spices and so many apples into the middle of buttery cinnamon rolls, then topped it all with oats, and boom.
Apple Pie Cinnamon Rolls.
Can we read that one more time?! Apple. Pie. Cinnamon. Rolls.
There is no such thing as too much butter, especially when it’s mixed with a crazy amount of cinnamon and nutmeg. The salivating has begun.
When you stuff these rolls with way more apples than it can handle, I mean HELLO! It’s just gorgeous. Absolutely stunning.
A glaze is optional, but I have not added it to these simply because I want you to taste every single spice covered, butter soaked, apple bite in these!
While I may have been out of your life for a little while, I promise that the couple of pounds I’m giving back to you through these cinnamon rolls will make up for it!
Milk (110˚-115˚F)—4 oz, or ½ C
Molasses—1.5 oz, or 2 TBL
Sugar—4 oz, or ½ C
Butter, soft—4 oz, or ½ C
Milk—4 oz, or ½ C
Flour—18-20 oz, or 3 ½-4 C
In the bowl of your stand mixer, combine the milk (warm), molasses, sugar, and yeast.
Let sit about 10 minutes so that the yeast can begin to activate—you’ll notice the yeast bubbling and thickening.
While the activation process begins, combine the eggs and second milk in a bowl.
In another bowl, combine your flour, cinnamon and nutmeg. Start with the 3 ½ C of flour, more may be added later.
After the 10 minutes, with the mixer on low and using the dough hook, stream in your eggs and milk.
Add in the softened butter, a tablespoon or so at a time.
Once all combined, slowly begin to add in your flour/spice mixture.
When all added, turn the mixer up to medium-high speed and let the dough hook knead for about 10 minutes.
If you notice that the dough is still sticky about 5 minutes in, you may add more flour, about a tablespoon at a time, until the dough begins to hold its shape better.
After mixing the dough for 10 minutes on medium-high speed, transfer to an oiled bowl, cover with plastic wrap and a towel, and allow to rise until it has doubled in size.
Brown Sugar—6 oz, or 1 C
Butter—6 oz, or ¾ C
Apples—3 medium, diced
In the bowl of your mixer, cream together the butter, sugar and spices.
Cut up the apples to a small dice.
Reserve both the apples and the butter mixture until you’re ready to use them in the cinnamon rolls.
When your dough has doubled in size, turn the dough out onto a floured work surface.
Knead the dough just slightly with your hands and form it into a ball.
Using a rolling pin, roll into a rectangle about 24”x10”.
Spread the brown sugar/butter mixture all over the rolled dough.
Sprinkle the apples evenly on top.
Starting at the bottom, roll up the dough into a large log.
Cut this into 12 (roughly) even pieces—I like to cut it in half, and then make 6 even slices from each half.
Place these rolls into a well-buttered baking dish.
Allow to rise again, until the cinnamon rolls are all squished together.
Now you have two options—you may either 1. Bake right away, or 2. Put in the refrigerator overnight for the following morning.
If you decide to reserve until the following morning, or at least a few hours, do not let rise a second time and immediately put in the fridge after you put the rolls in the buttered dish.
If you decide to bake them right away, preheat your oven to 375˚ F.
Bake for about 25-30 minutes, until golden brown.
Remove from the oven, allow to cool just slightly, and enjoy!