Apple Pecan Cinnamon Rolls with Cream Cheese Glaze
Apple Pecan Cinnamon Rolls with Cream Cheese Glaze might be a good recipe to expand your breakfast recipe box. One portion of this dish contains around 0g of protein, 4g of fat, and a total of 63 calories. This gluten free, lacto ovo vegetarian, and fodmap friendly recipe serves 20 and costs 11 cents per serving. A mixture of cream cheese, powdered sugar, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 156 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 2 hours and 57 minutes. It is brought to you by Culicurious. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 1%. Similar recipes include Apple Pie Pecan Cinnamon Rolls with Salted Caramel Glaze, Buttermilk Cinnamon Rolls with Cream Cheese Glaze, and Cinnamon-Date-Pecan Rolls with Maple Glaze.
Servings: 20
Preparation duration: 150 minutes
Cooking duration: 27 minutes
Ingredients:
4 ounces cream cheese, room temperature (1/2 block)
1 cup powdered sugar
1/4 cup unsalted butter, room temperature (1/2 stick)
1/2 teaspoon vanilla extract
Equipment:
measuring cup
stand mixer
sauce pan
bowl
mixing bowl
baking pan
plastic wrap
oven
wire rack
Cooking instruction summary:
In a small saucepan, heat and stir milk, butter, sugar and salt until just warm.In a small bowl or measuring cup, combine the yeast and warm water. Allow yeast to bloom while milk mixture is heating.In the bowl of a stand mixer, combine the warm milk mixture and 1 1/4 cups of flour. Mix on low until incorporated.Add the bloomed yeast and the two eggs. Mix well on low to combine.Add remaining flour a little at a time to make a soft dough that pulls away from the side of the mixing bowl. After you've added in about 2 cups of flour, add in the two teaspoons of cinnamon so that it can mix thoroughly into the dough.When done, turn the dough out onto a lightly floured surface. Knead to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total) using extra flour as needed to ensure dough is not sticky.Shape the dough into a ball. Place in a greased bowl, turn once. Cover and Let rise in a warm place until doubled in size, about 1 hour.Carefully punch dough down. Turn out onto lightly floured surface and divide in half. Cover and let sit for 10 minutes.Meanwhile, lightly grease a baking pan.For filling, stir together brown sugar, 1/4 cup flour, cinnamon, ginger and cardamom. Cut in 1/3 cup butter until the mixture resembles coarse crumbs.Roll each half of dough into a 12" x 8" rectangle. Smear the filling over dough rectangles. Scatter with apples and pecans.Roll up each rectangle starting from a long side and seal the seams.Slice each roll into 10-12 pieces and place cut sides down in prepared pans.Cover loosely with plastic wrap and let dough rise in a warm place until nearly double, about 30 minutes.When you are setting the dough to rise at this final point, preheat the oven to 375 ºF.After rising, bake 25 to 27 minutes or until light brown.While the rolls are baking, prepare the glaze. In the bowl of a stand mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Mix until glaze is whipped.When the rolls are done, remove from oven and set on a wire rack for 1 minute. Drizzle with cream cheese glaze and serve warm.
Step by step:
1. In a small saucepan, heat and stir milk, butter, sugar and salt until just warm.In a small bowl or measuring cup, combine the yeast and warm water. Allow yeast to bloom while milk mixture is heating.In the bowl of a stand mixer, combine the warm milk mixture and 1 1/4 cups of flour.
2. Mix on low until incorporated.
3. Add the bloomed yeast and the two eggs.
4. Mix well on low to combine.
5. Add remaining flour a little at a time to make a soft dough that pulls away from the side of the mixing bowl. After you've added in about 2 cups of flour, add in the two teaspoons of cinnamon so that it can mix thoroughly into the dough.When done, turn the dough out onto a lightly floured surface. Knead to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total) using extra flour as needed to ensure dough is not sticky.Shape the dough into a ball.
6. Place in a greased bowl, turn once. Cover and
7. Let rise in a warm place until doubled in size, about 1 hour.Carefully punch dough down. Turn out onto lightly floured surface and divide in half. Cover and let sit for 10 minutes.Meanwhile, lightly grease a baking pan.For filling, stir together brown sugar, 1/4 cup flour, cinnamon, ginger and cardamom.
8. Cut in 1/3 cup butter until the mixture resembles coarse crumbs.
9. Roll each half of dough into a 12" x 8" rectangle. Smear the filling over dough rectangles. Scatter with apples and pecans.
10. Roll up each rectangle starting from a long side and seal the seams.Slice each roll into 10-12 pieces and place cut sides down in prepared pans.Cover loosely with plastic wrap and let dough rise in a warm place until nearly double, about 30 minutes.When you are setting the dough to rise at this final point, preheat the oven to 375 ºF.After rising, bake 25 to 27 minutes or until light brown.While the rolls are baking, prepare the glaze. In the bowl of a stand mixer, combine cream cheese, butter, powdered sugar and vanilla extract.
11. Mix until glaze is whipped.When the rolls are done, remove from oven and set on a wire rack for 1 minute.
12. Drizzle with cream cheese glaze and serve warm.
Nutrition Information:
covered percent of daily need
