Caramel Apple Cinnamon Rolls – my favorite breakfast! Cinnamon rolls filled with caramelized apples and topped with a caramel cheese cheese icing!
Hey guys! Happy almost Friday!
This is a recipe that I originally posted in, like, 2011 or some ridiculous long time ago but I reshot it a couple weeks ago mostly so that I had an excuse to eat them again. So if it sounds familiar, that’s why.
Anyway, I wanted to tell you about a fun Char-Broil event I attended down in Austin last week. I very rarely get to attend events like this so I was pretty excited when it worked out and I got to sneak out of the house for a few hours to hang out with friends and eat lots of food.
Happy Monday! I hope you guys have the day off and get to enjoy an extra day of relaxation and fun.
I have to tell you though, I totally hate post office holidays. On a normal day, I know that even if my day is horrible, I still have hope that maybe there will be a fabulous pyrex dish or a bottle of nailpolish or a magazine in the mailbox. Today, I just have to hope that the day doesn’t suck.
Deployment. It does weird things to your brain.
To update you, I only cried at one of the school conferences. And to be fair, it had absolutely nothing to do with school. I was just a mess.
We did go to the grand opening of Trader Joe’s afterwards. WHICH WAS AWESOME. The checkout line wrapped around the store twice but really, we weren’t there more than an hour and a half. And then I ate nothing but pumpkin ravioli, pumpkin cornbread croutons, and pumpkin salted caramels the rest of the weekend.
Hmm, what else?
If you follow me on Twitter, you know that I’ve been really annoyed with our internet service provider. I cannot deal with slow internet but I’m stuck with this provider since we live on an army post and it’s our only option.
Anyway, I literally called them 7 times last week to have them reset my modem and a guy even came out once to look at it. So Saturday night the entire network on Fort Carson went down. And stayed down for 12 hours.
Do you know how badly I wanted to call and sit on hold for an hour just to say “I TOLD YOU SOMETHING WAS WRONG!” and then hang up?
No internet issues since they got it back up and running.
Next time, maybe Baja Broadband will listen to the resident internet addict when she says that something is terribly wrong.
Ugh, I love being right.
I also continued my butterscotch obsession by making a butterscotch glaze. And since I needed something to put the glaze on, I made pumpkin cinnamon rolls! They turned out so yummy and I may or may not have had a couple for dinner one night. Oops.
I have a pumpkin cinnamon roll recipe that I’ve used for years and years (it’s our usual Christmas morning breakfast!) and it actually uses a butterscotch pudding mix so check that one out if you’re crazy about butterscotch like I am!
I have never been a cottage cheese fan. I know it’s one of those things that you either love or hate. And I hated it. The weird thing is, I’ve always wanted to like it. It’s high protein, low calorie, and just as versatile as yogurt. But I just couldn’t choke it down.
Well a few months ago, after years of conditioning myself to like plain Greek yogurt, I gave cottage cheese another try. It’s safe to say that I am obsessed with it! Breakfast, lunch, snacks… I go through two containers a week!
When I saw this recipe for sweet rolls using cottage cheese, I was intrigued. I’ve seen sweet roll recipes with sour cream but never with cottage cheese. I assumed that cottage cheese would keep the dough soft like sour cream would and I was right. They turned out so soft and delicious!
A great thing about this recipe is there is only one rise. Typically when you make sweet rolls, you have to let to dough rise once before shaping and then again after. With this one, you go straight from mixing to shaping. And there’s really not a whole lot of kneading either!
Have water at 110-115F and all other ingredients at room temperature.
Measure the first 5 ingredients into a bowl; mix with pastry blender or fork. Dissolve the yeast in water. Let stand 3 to 5 minutes; stir. Add egg and yeast-mixture to flour-mixture; blend. The dough will be a little sticky with cheese bits throughout. Turn onto lightly floured board. Turn over 2 or 3 times to coat with flour. Divide into two parts. Prepare Filling, mixing all ingredients together well.
Roll one part to a 12-inch square and spread half the Filling evenly over the dough. Roll up tightly. Pinch edges of dough into roll, turn to bottom and "tie-off" (see below) into 12 slices. Place in buttered 2-inch muffin cups or in 8-inch round layer pan. Shape rest of dough. Let rise in warm place until doubled...about 1 hour. Bake rolls 15 to 20 minutes in preheated 375F oven. Remove from pans and sprinkle with confectioners' sugar while still warm.
To "Tie-Off" dough, take a piece of strong thread, or dental floss, about 16 inches long, slip under roll of dough and cross on top to cut slices smoothly and quickly.
Do you have a go-to breakfast for mornings when you’re hosting overnight guests?
We are officially in that time of year where family is coming in and out of town and if you’re anything like me, you’re looking for delicious meal ideas that won’t keep you in the kitchen all day long.
I’ve got a great one for you that takes no time to throw together and only requires 2 ingredients!
You need a package of Pepperidge Farm Puff Pastry Sheets (thawed in the fridge overnight) and apple pie filling. Ignore the egg in the photo. I actually did an egg wash on the first batch and didn’t like how it seemed to weigh the puff pastry down. So I left it off the second batch and the puff pastry was much puffier.
If you remember to thaw the puff pastry in the refrigerate overnight, these will seriously take about 5 minutes to assemble and about 15 minutes to bake. You can’t run out to the bakery for turnovers in 20 minutes! Plus, it’s too cold to be running around so early in the morning!
All I did was cut the puff pastry into 6 pieces and then put a couple pieces of apple with the delicious gooey filling in the center. I folded those up, making sure not to completely seal it so the steam can escape, and then baked them. Once they came out of the oven, I made a simple glaze with powdered sugar and heavy cream to drizzle on top.
They are so good! Like little apple pies but with flaky, airy crust!
Out of everything I bake, I think cinnamon rolls are my favorite. Not necessarily to eat but the actual process of making them. There’s just something magical about taking so few ingredients and turning them into beautiful swirled rolls.
Because of that there are many, many, many recipes for cinnamon rolls lurking around my blog. But these guys, right here, they might be my favorite yet!
It starts with a brioche dough but don’t let that scare you! I told you in my last brioche post that I think brioche is one of the easier doughs to work with since it’s so silky and I still stand by that comment. My mixer does stress out a little but it’s no big deal since hand-kneading isn’t so bad when the dough is nice and smooth.
The filling starts with sour cream instead of the typical softened butter and then it’s topped with cinnamon, brown sugar, and toasted pecans. I think – if it’s possible – that the sour cream actually kept the rolls moister!
We loved these and believe me when I say that I’ll be making them again soon!
4½cupssifted all-purpose flour1¼ pounds, plus more for rolling
3sticks unsalted buttercut into ½-inch cubes and chilled
For the filling:
1½cupslight brown sugar
1large egg beaten with 1 tablespoon water
For the glaze:
1teaspoonpure vanilla extract
To make the dough:
In a medium bowl, combine the yeast with the warm water and 1 teaspoon of the sugar and let stand for 5 minutes, until foamy. Whisk in the 6 eggs.
In the bowl of a standing mixer fitted with the dough hook, mix the 4½ cups of sifted flour with the salt and the remaining ¼ cup of sugar. Add the yeast mixture and beat at medium speed until the dough is just moistened and very stiff. Add the butter a couple cubes at a time, waiting until it is at least partially kneaded into the dough before adding more cubes. Continue kneading until the butter is fully incorporated and the dough is smooth and silky, about 8 to 10 minutes. Transfer the dough to an oiled bowl. Cover and let rise in a warm place until doubled, about 1 hour.
To make the filling:
Preheat the oven to 350F. Place the pecans on a baking sheet and toast for about 8 minutes, until browned and fragrant. Let cool slightly, then roughly chop the pecans. Transfer to a medium bowl and stir in the brown sugar and cinnamon.
Spray two 9—13-inch baking pans with oil. Working on a well-floured surface, divide the dough into 2 pieces. Take one piece and roll the dough out to a 12-by-16-inch rectangle. Spread half of the sour cream over the, leaving a ½-inch border all around. Sprinkle with half of the pecan filling. Roll up the dough from a long side into a tight cylinder and pinch to seal. Cut into 12 even slices; transfer rolls to baking pan, putting the cut side up. Repeat with the remaining dough and filling. Cover and let rise until almost doubled, about 30-45 minutes.
Preheat oven to 350F. Brush the tops and sides of the rolls with the egg wash and bake in the center of the oven for 35 to 40 minutes, until golden and risen.
To make the glaze:
Use an electric mixer to beat the powdered sugar with the butter, heavy cream and vanilla extract until thick and smooth. Spread the glaze on the hot cinnamon rolls.