Apple Pie Cinnamon Rolls


1/2 c warm water
1 package yeast
2 tsp sugar
1/2 c scalded milk (Heat milk in a saucepan until bubbles appear around the edge. Cool to lukewarm)
1/3 cup unsalted butter, melted
1 egg, room temp
1/2 c sugar
2 tsp salt
4 cups all-purpose flour

6 TB unsalted butter, melted, divided
5 Jersey Fresh apples, peeled, cored then diced (we used a mix of Ginger Gold and Honeycrisp)
1/2 c sugar
1 cup light brown sugar
2 TB cinnamon

GLAZE (optional)
1/4 cup cream cheese, softened
4 TB unsalted butter, melted and brought to room temp
1.5 c powdered sugar
1/2 tsp vanilla
1/4 tsp salt
3 TB cold water (if preferred for thinning the icing)


1. In a measuring, add yeast and 2 teaspoons of sugar to the warm water and let it sit until it dissolves, about 10 minutes
2. In the mixing bowl of a stand mixer (using the dough hook attachment) add scalded milk, butter, egg, sugar and salt. Mix on low speed until combined
3. Add half of the flour and mix until smooth
4. Add yeast mixture and continue to mix on low
5. Slowly add the remaining flour. Increase the speed to medium and knead for 5 minutes
6. Remove the dough and place in a greased bowl. Cover, set aside and let it rise about 2 hours
7. While dough is rising, make the filling. Heat 4 TB of the butter and sugar in a large skillet over medium heat. Add the diced apples. Sauté until apples until give off liquid then turn up the heat to medium-high and cook until slightly soft. Remove from heat. Strain the apples from the liquid and set aside
8. When dough has risen, remove cover and punch the dough down. Remove from the bowl to floured surface
9. Roll out into a 16x24 inch rectangle
10. Spread the remaining 2 tsp of melted butter almost out to the edges
11. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter
12. Spread the apple mixture over the brown sugar
13. Roll into a log lengthwise, so the log is 24 inches
14. Using a sharp knife, cut 2 inch slices
15. Line a 9x13 baking pan with parchment paper and spray the parchment
16. Place the cinnamon roll slices close together, but not touching, in the pan
17. Cover with plastic wrap and let rise until the dough is doubled for 2 hours
18. While the rolls are rising, preheat the oven to 375. Then bake for about 25-28 minutes (be careful not to over-bake them)
19. OPTIONAL: while the cinnamon rolls are baking, make the icing. Mix cream cheese, butter, powdered sugar, vanilla and salt with a mixer or whisk. If too thick, add water. When rolls are finished baking, remove from oven and let sit 3 minutes. Spread the glaze over the top of the rolls and serve.

Jersey Fresh Product(s) Used: Apples Eggs

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