Apple Cinnamon Rolls with Cream Cheese Glaze

A few months ago when I made blueberry sweet rolls, I was left with so many scraps of dough that I just couldn't bear to throw them away. I decided to turn those scraps into a new, more fall-themed cinnamon roll with excellent results. These make a really decadent Sunday breakfast and go excellently with a cup of tea. I immediately went on another hike to the Hollywood sign after devouring one of these, but it was well worth it! This is my last regular post as I prepare to take off on a long vacation for the holidays. There will be a few things popping up while I'm gone so be sure to check in. I'll be back with plenty of recipes, restaurants, photos, and musings in 2012. Happy holidays!



Leftover dough (I'm so happy I think to freeze almost everything)


Filling ingredients


Start melting the butter


Mix the cinnamon and sugar


Butter is still melting


Peeled apples


The butter has melted


Almost browned


Don't forget to add lemon to the apple pieces so they don't brown


Butter the dish


Un-package the dough


Roll out the dough to a "rustic" rectangle


Brush the dough with browned butter


Spread the cinnamon and sugar over the butter

 
Top with the apples


Roll it up


Cut into equal(ish) pieces


Put them in the baking dish


Cover with a damp cloth


Glaze ingredients


Don't forget to sift the sugar


Mix them together


Almost ready


Practically irresistible


So cute and little


Now it's covered in glaze. Eat it.



Apple Cinnamon Rolls
(By Esi)

Makes about 5 cinnamon rolls

For the dough:
Leftover sweet roll dough

For the filling:
2 pink lady apples, peeled, cored, and chopped
Juice from 1 small lemon
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1/2 cup (1 stick) butter, melted and browned

For the glaze:
4 ounces reduced-fat cream cheese, at room temperature
3-4 tablespoons milk
1/4 cup powered sugar, sifted
1/2 teaspoon vanilla extract

Butter an 8x8 baking dish with unsalted butter.

To make the filling, mix the apples and lemon juice in a small bowl and set aside. In another bowl, mix the brown sugar and cinnamon and set aside.

On a floured surface, roll the dough out to a 12x9 rectangle. Brush the entire top of the dough with the browned butter. Spread the cinnamon sugar mixture over the browned butter, and then top with the apples in a single layer.

Starting with the long side, roll the dough into a log, tucking the ends underneath the log. Cut into equal pieces and place in the prepared baking dish. Cover with a damp cloth and let the dough rest for 30-45 minutes.

Preheat the oven to 350 degrees. Bake the cinnamon rolls for 30-35 minutes or until the dough is cooked through and lightly browned. Let the rolls cool on a wire rack.

Meanwhile, whisk together the glaze ingredients. Drizzle the cinnamon rolls with the cream cheese glaze and serve warm

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