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Cinnamon Apple Rolls
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Prep Time:
30 minutes
Total Time:
3 hours 1 minute
Apple-shaped breakfast rolls bring whimsical flair and delicious taste to your morning meal.
Ingredients:
  • 1 package regular or quick active dry yeast
  • 1 cup unsweetened apple juice, warmed (105°F to 115°F)
  • 3 1/2 to 4 cups Gold Medal™ all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/4 cup butter or margarine, softened
  • 1 egg
  • 3/4 cup red sugar
  • 1 1/2 teaspoons ground cinnamon
  • 40 raisins (1/4 cup)
  • 1/3 cup butter or margarine, melted
  • 5 cinnamon sticks
  • 20 fresh mint leaves, frosted
Instructions:
  • In a large bowl, combine yeast with apple juice and let it stand for 1 minute. Add 2 cups of flour, 1/3 cup sugar, salt, 1/4 cup butter, and egg. Beat vigorously with a wire whisk until well blended. Add more flour as needed until the dough is easy to handle.
  • Place the dough on a lightly floured surface and gently coat it with flour. Knead for about 3 minutes until the dough is smooth and springy. Transfer the dough to a large bowl greased with shortening, making sure all sides are greased as well. You can refrigerate the dough at this point for up to 24 hours. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm place for 60 to 70 minutes, until it almost doubles in size. The dough is ready when an indentation remains when touched.
  • Prepare a 12-cup muffin tin by greasing the cups. Mix together red sugar and cinnamon. Gently press your fist into the dough to deflate it. Divide the dough into 20 equal pieces, refrigerating 8 pieces for later. Flatten the remaining 12 pieces into 2-inch rounds. Place 2 raisins in the center of each round for apple seeds. Fold the dough over the raisins, pinching the edges to seal. Dip each dough ball in melted butter, then coat with the sugar-cinnamon mixture. Arrange the dough balls in the muffin cups with the pinched side facing down. Use the handle end of a wooden spoon to make an indentation for the stem on the top of each. Cover loosely with plastic wrap and let rise in a warm place for 35 minutes.
  • Preheat oven to 375°F. Bake the rolls for 14 to 16 minutes until they start to brown. Remove from pan and cool on a wire rack. Repeat with remaining refrigerated rolls. Let the rolls cool for 30 minutes. Break cinnamon sticks into fourths and insert into apples for stems. Garnish with mint leaves next to the stems.

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