Apple Cinnamon Rolls
(Adapted from http://fakeginger.com/?p=1632)
For the cinnamon rolls:
6 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
pinch ground nutmeg
5 ½ tablespoons unsalted butter, at room temperature
1 large egg, slightly beaten
Zest of one lemon
3 ½ cups bread flour
2 teaspoons dry active yeast
1 cup plus 2-4 tablespoons milk, warmed to 110F
For the filling:
1 tablespoon unsalted butter
3 apples, peeled, cored and cut into small cubes
2 tablespoons sugar
2 tablespoons brown sugar
½ teaspoon cornstarch
¼ teaspoon ground cinnamon
pinch ground nutmeg
pinch salt
1 teaspoon vanilla extract
¼ cup sugar
¾ teaspoon ground cinnamon
For the glaze:
Powdered sugar
Milk
Maple syrup
Directions:
Combine the yeast and milk. In the bowl of an electric mixer, cream together the sugar, salt, cinnamon, nutmeg and butter on medium-high speed until smooth. Mix in the egg and lemon zest until incorporated. Alternate adding the flour and milk to the butter mixture (flour in three additions, milk in two additions). Knead dough for 8 minutes. Lightly oil a large bowl and transfer the dough to the bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature for about 2 hours, or until doubled in size.
Meanwhile, make the filling. To make the caramelized apples, melt the butter in a skillet over medium-high heat. Add the apples, sugar, cornstarch, cinnamon, nutmeg and salt. Mix until the apples are evenly coated. Cook about 18 minutes, stirring occasionally. Remove from the heat and stir in the vanilla. Set aside to cool. In a small bowl, whisk together the sugar and cinnamon to blend; set aside.
Mist a work surface with spray oil. Roll it out into a rectangle with a rolling pin, lightly dusting the dough with flour if needed to keep it from sticking (about 12 x 14 inches for larger rolls or 9 x 18 inches for smaller rolls). Combine the sugar and cinnamon in a small bowl and mix to blend. Sprinkle the cinnamon sugar mixture over the surface of the dough. Evenly distribute the caramelized apples over the top of the dough. Starting with the wide edge, roll up the dough into a cigar-shaped log, creating a cinnamon sugar spiral as you roll. Pinch the seam shut, and with the seam side down, slice the log into your desired number of rolls. Transfer them to a baking sheet lined with parchment paper or a silicone baking mat, placing the rolls about ½-1 inch apart.
Cover loosely with plastic wrap and let rise at room temperature 75-90 minutes, until the rolls have grown into each other and have nearly doubled in size. At this point, the rolls can also be covered and retarded in the refrigerator for up to 2 days. Pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.
Preheat the oven to 350F. Bake for 20-30 minutes, or until golden brown. Let cool in the baking about 10 minutes, then transfer to a wire rack.
Make the glaze.
Makes 8-12 large cinnamon rolls or 12-16 smaller rolls
