Apple Cider Cinnamon Rolls. Ya’ll, these might be one of the best recipes I’ve ever tried! Everything is made from scratch which I also love. If I’m going to make something I want to be able to say I made it all from scratch. This was my first-time making cinnamon rolls from scratch, and I will say it turned out to be easier than I was anticipating. The dough itself is going to be your biggest hurdle to overcome. Read the directions carefully before you start and be sure not to mix to the correct texture. The recipe called for the dough to be kneaded until smooth and elastic. Personally, I wasn’t entirely sure what elastic dough should look like, so I googled some pictures to help me get to the right consistency. I highly recommend doing so if you aren’t comfortable with what that dough texture should look like.
Apple Cider Cinnamon Rolls Overall Review: 4.8/5
Overall, I found these to be some of the best cinnamon rolls. There is plenty of flavor, which makes it absolutely perfect for autumn or the holidays. I might even make these again Christmas morning as a yummy treat! The small downsides are the price, good apples and good apple cider, as well as the number of calories per roll. It’s definitely not a healthy option, so be sure to have lots of people to share them with to spread the wealth! If you decide to try out these apple cider cinnamon rolls, let me know what you think in the comments below!
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Apple Cider Cinnamon Rolls
- 3 1/4 cups All-purpose flour
- 1/4 cup Sugar
- 1 pkg Quick rise yeast
- 1/2 tsp Salt
- 3/4 cup 2% Milk I used whole milk
- 1/4 cup Apple Cider or apple juice
- 1/4 cup Butter softened
- 1/3 cup Butter softened
- 1 Large Egg room temperature
- 2 cups Finely chopped peeled tart apples
- 1 1/4 cups Packed brown sugar
- 3/4 cup Finely chopped walnuts
- 3 tsp Ground cinnamon
Apple Cider Cream Cheese Frosting
- 2 cups Apple cider or apple juice
- 1 Cinnamon Stick
- 1 pkg Cream Cheese softened
- 1/4 cup Butter softened
- 1 cup Confectioners' Sugar
- Take a large bowl and combine 2 1/4 cups flour, sugar, yeast and salt. Set aside
- In a saucepan, heat milk, cider, and 1/4 cup butter (to 120-130 degrees). Add to the dry ingredients you set aside and beat until just moistened. Add egg and beat until smooth. Take your remaining flour and add a small amount at a time. You are looking to add just enough to make a soft dough (sticky dough—I used about all that was remaining).
- Put dough on a floured surgace and knead until smooth and elastic(I recommend googling what elastic dough looks like for a better idea). Should take around 8 minutes to do. Cover the dough and let sit for about 10 minutes.
- Roll your dough into a 15×10 rectangle and spread remaining butter to about 1/2 of the border. In a small bowl, combine your apples, brown sugar, walnuts and cinnamon. Once combined sprinkle over the butter.
- Roll up jelly-roll style, starting with the long side. Pinch the seam to close. Cut into 12 slices (somehow, I only cut 11 haha). Place the cut side down on an a greased/parchment lined baking pan or dish. Cover and let rise in a warm place for 30 minutes
- Preheat oven to 325 degrees. Bake until golden brown (30-35 minutes).
- Frosting: In a small saucepan bring the cider and cinnamon stick to a boil. Let cook(stirring frequently) until liquid is reduced to 1/4 cup (20-30 minutes depending on your stove). Remove cinnamon stick and cool the cider.
- In a large bowl, beat cream cheese and butter fluffy. Add confectioners' sugar and your reduced cider. Combine until smooth. Spread over warm rolls (watch how much you put on or you will overpower the cinnamon roll taste).
The only thing I would caution you on is how much frosting to put on top, the recipe makes a ton of icing for the cinnamon rolls. My husband and I think about 1/2 to 3/4 of the frosting made is what you actually need to properly frost the cinnamon rolls. If you are a huge icing fan, make the whole thing as it does taste great! It can just overwhelm the cinnamon roll if you aren’t careful.