Carmel Apple Cinnamon rolls

This…this recipe…is just..ASTOUNDING. Impress your family, coworkers, your neighbor…like beyond delicious! This recipe takes a little time due to dough rising, like a few hours..but they keep well and warm up perfectly.

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Ingredients

Cinnamon roll dough

  • 1 package active dry yeast
  • 1 cup milk (warmed)
  • 1/2 cup sugar
  • 1/3 cup softened butter
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour

Cinnamon roll filling

  • 1 cup brown sugar
  • 3 tbsp cinnamon
  • 1/3 cup butter

Apple filling

  • 2 granny smith apples
  • 3 tbsp sugar
  • 1/4 tsp nutmeg
  • 1 tbsp cinnamon
  • 5 tbsp butter
  • 2 tbsp brown sugar

Carmel icing

  • 1/4 cup butter
  • 1/2 brown sugar
  • 1/4 cup sweetened condensed milk

Cream cheese icing

  • 2 ounces cream cheese
  • 7 tbsp softened butter
  • 1/2 tsp vanilla extract
  • 2 tbsp milk
  • 1 1/2 cups of powdered sugar
  • 1/4 tsp salt

Instructions

  • Starting with the dough–warm milk on stove, pour in a bowl and add in yeast to dissolve.
  • In a separate bowl add your sugar, butter, salt, eggs and flour. Mix to fully combined, I mix by hand.
  • Next pour in your milk/ yeast mixture and mix until combined.
  • Now we will let hte dough rise for an hour, cover with a cloth and let rise till its about double its size.
  • While this is rising, we will get the apples ready! Peel skins off apples, and dice into pieces.
  • Place apples in a skillet, add butter and sugar. Cook apples on stove at about medium, until apples are tender.

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  • Once apples are ready, place in a bowl and mix them with the additional apple ingredients. Set aside.
  • Next lets get the filling ready, get another bowl–mix together softened butter, brown sugar and cinnamon.

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  • Your filling is ready and now your dough should be ready to rollout!
  • Preheat oven to 350 degrees
  •  Roll out dough on a lightly floured surface, make into a large recetangle shape.

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  • Melt some butter in the microwave until it is liquid. You will then brush this on the dough leaving about an inch for the edge.
  • Now spread on your filling evenly and then spread on your apple filling.

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  • Once ready you are then going to roll this into a log–about 12-15 inches long.
  • Have a greased pan ready to place cinnamon rolls in.
  • Cut rolls into about 2 inches thick, should get about 12.

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  • Preheat oven to 350 degrees, you will then cover your rolls with a damp paper towel for 30 minutes and let them rise again.
  • Place in oven and bake for 20-25 minutes until dough it cooked.

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Now for the finishing touches! Lets get the icing started!!

  • First we will do the carmel icing, that will go on first then get covered with the cream cheese icing.
  • In a medium sauce pan, melt your butter and brown sugar until the sugar is dissolved at about medium heat.

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  • Next add in your condensed milk and bring to a boil on medium high heat for about 2 minutes. You will need to watch this carefully so it doesn’t burn.
  • Remove from heat, stir and then spread over your rolls.
  • For the cream cheese icing, mix together softended cream cheese and butter until creamy.
  • Then mix in your vanilla and milk. Add salt, and then gradually mix in your powdered sugar.
  • Spread icing over the carmel icing.
  • Serve and Enjoy!

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Lemon-ginger bundt cake

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Ingredients

Cake

  • 3 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup butter ( I used salted)
  • 2 cups sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1 tsp vanilla
  • 4 tbsp lemon juice
  • 1 tsp of fresh ginger (I got a little piece from Kroger for .09 cents)
  • lemon zest

Lemon glaze

  • 1 cup powder sugar
  • 4-6 tbsp lemon juice

Cream cheese frosting

  • 1 package cream cheese
  • 1/2 cup softened butter
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • Lemon juice/zest if desired

Instructions

The Cake

  1. Starting with you dry ingredients–combine flour, baking powder and salt in a side bowl–we’ll come back to this.
  2. In your main mixing bowl put your softened butter and sugar. Turn your mixer on medium and mix till its fluffy. Then one at a time beat in your eggs.
  3. Once eggs are fully mixed in add in your sour cream, lemon juice, ginger, vanilla and lemon zest! Mix well. You batter should be light and airy.
  4. Next slowly mix in about half your dry ingredients.
  5. Add in your buttermilk, then add in the remaining dry ingredients.
  6. The flour should be nonexistent because its mixed so well. (I totally tried my cake batter…and it was delicious…so that’s a good start)
  7. Your oven should be ready and so now we’re going to butter or spray your bundt pan. use non stick baking spray or I just used butter and lathered that pan so my cake would slide out.
  8. When you’re ready, add in your cake mix and bake for 70 minutes.
  9. You’ll know your cake is ready when you stab it with a fork and no batter comes up with it.
  10. Let your cake cool for about 5 minutes, then if you’re brave  have a plate ready and slide your cake out carefully.

The Glaze

  1. While your cake is still warm, we’re going to add on the glaze.
  2. Take your powdered sugar and combine with your lemon juice.
  3. The mixture should liquefy, so if its pasty add in more lemon juice.
  4. Once your mixture is ready slowly cover your cake. (I did mine kind of in a design at first, then when I decided I wanted frosting just completely covered)
  5. Let your cake cool then proceed to enjoy or make some icing to add to the deliciousness.

The Icing 

  1. Add in your cream cheese and softened butter in a bowl and mix well.
  2. Slowly add in your powdered sugar and vanilla
  3. Beat until creamy (I started off with a hand mixer then as it got thick switched to a spoon)
  4. If you’re looking for more lemon flavor add in some lemon juice adn zest at this point and taste, taste, taste!
  5. Make sure your cake is cool and ice to your liking.

Grab some milk and enjoy!A6EF3B9C-5DCC-4595-9D14-67A654257CC3