Another twist on sweet rolls. Cinnamon chips in the sweet roll dough, rolled up with sweet apple butter on the inside. I remember having peanut butter & apple butter sandwiches growing up, yum. Hmmmm…maybe next time I will make peanut butter glaze.
1¼ cups warm water (110°)
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ cups flour
1½ tsp salt
3/4 cup cinnamon chips
1/2 cup apple butter
3 Tbl sugar
1 tsp cinnamon
In bowl of electric mixer, sprinkle yeast over warm water. Add the 1/2 cup sugar, oil, and 1 cup flour. Mix until well combined. Add remaining flour, salt, and cinnamon chips. Knead. Let rise until doubled. Mix the 3 Tbl sugar and the 1 tsp cinnamon together in small bowl. Roll out dough to 18″×10″ rectangle. Spread apple butter over dough then sprinkle cinnamon sugar mixture over apple butter. Roll from long end to long end (as rolling, lift up and over the filling so filling is not pushed off the dough), pinch seam. Cut into 12 1½-inch rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ pan. Cover and let rise until doubled. Bake in preheated 350° oven for 20-30 minutes. Cool slightly and spread with sweet roll glaze.
Sweet Roll Glaze:
2 Tbl butter, melted
3/4 cup powdered sugar
milk
Stir powdered sugar into melted butter, add milk to make desired spreading consistency.
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These look terrific. I’ve just got to find some cinnamon chips.