These beauts were made for this month’s gingerbread-themed What’s Baking, hosted by Catherine at Pursuing a Domestic Goddess-ness. When I found out that the theme was gingerbread, I knew immediately that I just had to make some cinnamon rolls.
There are few sweet brunch foods that I like. Waffles and pancakes? No thanks. But, cinnamon rolls are one food that I can get behind. Soft, fluffy, warm-from-the-oven bundles of goodness. Gingerbread and a bit of apple make these the ultimate winter breakfast or brunch dish. Make someone’s day by waking them up with some fresh-baked cinnamon rolls.
Overnight Apple Gingerbread Cinnamon Rolls
for the dough:
1 cup skim milk
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
4 – 5 cups all-purpose flour
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 large egg
1/4 cup butter, melted and cooled
1/3 cup molasses
for the filling:
1 cup brown sugar
1 teaspoon cinnamon
2 Granny Smith apples, diced (2 cups)
1/4 cup butter, softened
for the icing:
2 cups powdered sugar
1 teaspoon vanilla extract
3 – 4 tablespoons milk
- Heat milk to 115°F. Stir in yeast and 1 teaspoon sugar until evenly dispersed. Set aside for 10 minutes to proof.
- In the bowl of a stand mixer, combine 4 cups flour, brown sugar, salt, cinnamon, ginger, and nutmeg. Set mixer on low and slowly add in yeast mixture, egg, butter, and molasses. Add in remaining flour 1/4 cup at a time, kneading well after each addition, until dough turns smooth and soft but still slightly sticky. Transfer dough to a lightly greased bowl. Cover and let rise in a warm location for 1 hour, or until doubled in size.
- Line a 9×13-inch pan with parchment paper and set aside.
- Lightly flour your work surface. Turn dough out onto surface and roll into a 20×13-inch rectangle.
- Spread softened butter over the entire surface. Sprinkle evenly with brown sugar and cinnamon. Distribute diced apples over the entire surface.
- Starting at the long end closest to you, tightly roll the cinnamon roll up. Gently pinch the end to seal and turn the roll seam-side down. Cut into 12 equal pieces. Place rolls into prepared baking pan. Cover tightly with plastic wrap and refrigerate overnight.
- Remove rolls from the refrigerator and allow to sit at room temperature for 45 minutes.
- Preheat oven to 350°F. Bake for 35 – 40 minutes or until lightly browned.
- Prepare the icing: In a medium bowl, combine powdered sugar, vanilla extract, and milk and whisk until smooth. Drizzle over warm rolls and serve.
adapted from Baked by Rachel