Apple Crisp Cinnamon Rolls

21 Mar

Apple Crisp Cinnamon Rolls-2

The weather is beginning to change here in Vancouver.  It’s moving from a cold, dreary rain to a lighter, brighter rain.  hahaha.   It’s so nice to finally see the buds on the trees.  I have daffodils in my garden.  The air smells differently. Spring is coming people!!!!  I love Spring for a lot of reasons but honestly it’s about flip flops and flowers.

Apple Crisp Cinnamon Rolls

I basically spend all winter counting down to when I can break out the flip flops.  As soon as it gets warm enough that I don’t worry about my feet freezing off I slip those babies on and away I go.  What happens when it rains?  In Vancouver it’s pretty normal to wear flip flops in the rain.  Really anything but sandals and socks is acceptable, and in certain parts of town that is almost an acceptable fashion choice.

I can’t even explain how excited I get when I walk down the street and see all the tulips coming up.  They are my favorite flower, so bright and cheery.  No one can be sad when they see tulips.  They are the happy flower.  I’ve decided that’s their official name.  You are totally on board right?  I knew you would be.

Apple Crisp Cinnamon Rolls-5

Now let’s all get on board with these Apple Crisp Cinnamon Rolls.

Every since I discovered The Pioneer’s Woman’s Cinnamon Roll recipe I just can’t get enough.  The dough has never failed me.  These cinnamon buns are filled with cinnamon, sugar and slightly cooked apple and topped with the most amazing crisp topping from Joy the Baker.

Apple Crisp Cinnamon Rolls-3

Basically, I stole the best cinnamon roll recipe and the best apple crisp topping and smushed it together to make these amazing, craving inducing, mouth watering, will power deminishing apple crisp cinnamon rolls.

Apple Crisp Cinnamon Rolls-4

Apple Crisp Cinnamon Rolls

Apple Crisp Cinnamon Rolls

Ingredients

  • 2 c whole milk
  • 1/2 c vegetable oil
  • 1/2 c granulated sugar
  • 1 package dry active yeast
  • 4 1/2 c all purpose flour - separtated
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 small apples peeled and chopped*
  • 1/4 c water
  • 1 cinnamon stick (optional)
  • 1/2 c packed light brown sugar
  • 2 tbs cinnamon
  • 1/2 c butter - melted
  • Crisp Topping
  • 1/2 c all purpose flour
  • 1/2 c packed light brown sugar
  • 1/4 c + 2 tbs oats
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 2 tbs shredded coconut
  • 2 tbs sliced almonds
  • 1/4 c cold butter
  • Apple Crisp Topping
  • 3 small apples peeled and chopped

Instructions

  1. In a large pot heat milk, granulated sugar and vegetable oil until just before boiling, stirring occasionally. Take off heat and let sit 45 minutes to 1 hour.
  2. You want it warm but not hot. Once the mixture is warm sprinkle on your package of yeast. Let it sit a minute or 2.
  3. Add 4 c of your flour. Stir with a wooden spoon until well mixed and doughy.
  4. Put the lid on your pot and let sit for one hour. If your house is cold place the pot in the oven (turned off).
  5. While your mixture is rising, placed your apples in a small sauce pan, add your 1/4 c water and your cinnamon stick. Cook over low-med heat until fork tender, drain and set aside.
  6. After an hour your dough will be fluffy and have almost doubled.
  7. Add in your remaining 1/2 c flour, baking soda and baking powder.
  8. Stir until everything is almost mixed in and then turn dough out onto a floured surface.
  9. Knead dough until no flour streaks remain.
  10. Roll out your dough to a big rectangle. Melt your butter. Brush your pans with melted butter then brush your dough with melted butter. Slather it on there. No need to skimp. Now sprinkle on all that brown sugar and cinnamon rub it into the dough so it's completely covered then cover the dough with your cooked apples.
  11. Now roll up your dough. Start at the long end away from your and begin rolling the dough towards you. You don't want to roll the dough too tight. Once it's all rolled up cut dough about 2 inches thick. Place in your pans so they are just touching.
  12. Cover and let sit another 30 minutes.
  13. While waiting for them to rise again make your crisp topping.
  14. In a large bowl mix together your flour, brown sugar, oats, cinnamon, cloves, coconut and almonds. Once combined cut in your butter until the mixture is lumpy and the butter is pea sized.
  15. Once the rolls have sat for 30 minutes cover each pan with 1/2 the crisp mixture.
  16. Preheat oven to 400 F and move oven rack to the middle position.
  17. Bake for 12-18 minutes until all the tops are lightly browned and a toothpick inserted in the middle bun comes out clean.
  18. Enjoy!
  19. Rolls adapted from these
  20. Crisp from here
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One Response to “Apple Crisp Cinnamon Rolls”

  1. Nancy @ gottagetbaked April 4, 2013 at 11:03 am #

    I’m LOVING our gorgeous weather here – even though it’s cloudy out today, who cares? So long as the sun was shining over the long weekend, right? These rolls are ah-may-zing – you’re brilliant for combining the best part of two incredible desserts. I still haven’t tackled cinnamon rolls – I need to clear a day off in my schedule so I can make them.

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