Jumbo Apple Cinnamon Rolls

READY IN: 5hrs 15mins
SERVES: 12
YIELD: 12 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together water, powder sugar and yeast - set aside for 10 minutes. It will become foamy.
  • In sauce pan over low heat - mix milk, sour cream, butter, sugar and applesauce. Do not boil. Remove from heat when mixture is warm.
  • Stir in yeast mixture.
  • Beat in the eggs.
  • Add flour gradually; 1 cup at a time- keep batter smooth.
  • Knead the dough.
  • Place dough in a large bowl and set inside a cold oven for 1 1/2 hours.
  • While you wait, Create your filling. Starting by Washing, peeling and dicing up your apples.
  • In sauce pan on low-med heat - cook together butter, applesauce and diced apples, sugars and cinnamon.
  • To prevent burning, stir frequently- mixture is ready when apple pieces are fork tender.
  • Now pour contents into food processor or blender, process until apple pieces are finely chopped. Transfer mixture to a bowl and let it sit until dough is ready.
  • Now take out your risen dough, flour your work surface well - sprinkle with a bit of ground cinnamon.
  • Roll out your dough into a large rectangle.
  • Spread over the dough, but remember to leave at least a 1 inch margin along one of the longer sides of your rectangle.
  • Now starting at the opposite side, carefully begin to roll your dough.
  • Use a little bit of water to seal the ending side.
  • Begin to evenly cut your dough into 12 slices. (I find that using a piece of string to do this task prevents your roll from getting smashed).
  • Place slices swirled side facing up in greased and floured cake pan.
  • Again let dough rest in cool oven 1 hour or cover with plastic wrap and refrigerate over night (makes for a nice breakfast treat).
  • Before baking, chop together the topping ingredients in a food processor. Sprinkle this over the rolls. (This can also be done before refrigerating).
  • Bake at 350°F about 45 or until done - edges should be a golden brown.
  • ENJOY!
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