Caramel Apple Cinnamon Roll
By: Deborah - Concord, NH - 2016 Recipe Contest
"Every morning I like to have a cup of coffee before I start my day. I love sitting down with warm coffee to clear my mind before the craziness of life ensues. Sometimes my day can be sweet and other days bitter but I know it is always better if I start it off with a cup of coffee. I decided to try something new with this recipe and combine two ingredients that are rarely considered together- apple and coffee. The flavors are distinct in the cinnamon roll but perfect together. The coffee gives the apple a new sense of sweetness and independence just as it does for me every morning. The apple likewise encourages a new perspective on coffee as a unique and essential part to the treat. Enjoy!"
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Featured ingredient: Caramel Apple Coffee 8 oz. Ground
For the dough:
- ¼ cup cup lowfat milk
- ½ cup strong brewed hot Caramel Apple Coffee
- 1 tsp vegetable oil
- 2 tbsp sugar
- ½ tsp salt
- 2 tsp (or ¼ oz package) dry yeast
- 2-2 ½ cup whole wheat flour
- 6 tbsp melted unsalted butter
- ½ cup sugar
- 1 cup brown sugar
- 5 apples (I use red delicious that are sweeter but you can use your own variety. Granny smith may be used for a less sweet apple) peeled, cored, and diced
- 2 tablespoons ground cinnamon
- 4 tbsp butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3 to 6 tbsp hot Caramel Apple Door County Coffee
- 1-3 tbsp warm lowfat milk
- Lightly coat a 9” pie pan with nonstick cooking spray. Set aside.
- In a large bowl stir together milk, coffee, oil, sugar, and salt. Sprinkle yeast on top and set aside for 10-15 minutes or until mixture becomes frothy.
- Mix in 1 ½ cups of flour. If dough is sticky, continue to add flour 2 tablespoons at a time until dough starts to pull away from the sides of the bowl.
- Place dough on well-floured flat surface and knead for 3-5 minutes or until dough springs back after gently pressing an index finger into it.
- Place dough in greased bowl and flip it so that all sides are covered with oil. Cover with a dampish towel as it rises. Let rise for about 25 minutes.
- While dough is rising, you can begin work on the filling. Cut pieces of the butter into a large bowl and add the two types of sugar. Mix until the butter is integrated with the sugar.
- Add the diced apple pieces and cinnamon. Mix well. It is okay if it is lumpy.
- On a clean, well-floured surface, roll the dough out into a 16x10” rectangle. Spread the apple pie on top. Carefully roll up the dough into a log starting at one long end and rolling towards the other end. Pinch the long ends to seal.
- Slice the log into 12 inch slices with a knife. Place the rolls on the prepared pie pan and let rise another 30-45 minutes or until doubled in size.
- Preheat the oven to 350 °F. Bake the cinnamon rolls for 20 minutes; then carefully cover the pan with foil to prevent the tops from burning. Bake for an additional 5-12 minutes or until the filling is bubbling and the sides are nicely brown.
- Prepare the glaze by mixing the melted butter, powdered sugar, and vanilla.
- Add the milk and hot coffee one tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.