posted by SandyOH 03-13-100 5:08 PM
* Exported from MasterCook *
Giant Sticky Apple Cinnamon Rolls
Recipe By : Midwest Living Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Midwest Living Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/4 Cups all purpose flour -- to 6 3/4
2 Packages active dry yeast
2 Cups milk
1/4 Cup sugar
1/4 Cup butter or margarine
1 1/2 Teaspoons salt
1/2 Cup brown sugar -- packed
1/2 Cup granulated sugar
1/4 Cup all purpose flour
1 Tablespoon ground cinnamon
1/2 Cup butter or margarine
2 Cups apple – peeled, finely chopped
1 Cup pecans -- chopped
1/2 Cup butter or margarine
1 Cup brown sugar -- packed
1/4 Cup corn syrup
In a large mixing bowl, combine 21/2 cups of flour and yeast. Set aside.
In a medium saucepan, heat and stir milk, 1/4 cup sugar, 1/4 cup butter and salt just till warm (120ø to 130ø) and butter almost melts.
Add milk mixture to flour mixture. Then, add the egg. Beat with an electric mixer 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place dough in lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place till doubled (45 to 60 minutes).
In a small mixing bowl, combine the 1/2 cup brown sugar, the 1/2 cup sugar, the 1/4 cup flour and cinnamon. Cut in 1/2 cup butter or margarine till mixture resembles coarse crumbs. Punch dough down.
Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Grease a 13x9x2-inch baking pan; set aside.
Roll the dough into a 24x16-inch rectangle. Sprinkle with filling, apple and nuts. Roll up from long side, jelly-roll style. Pinch to seal edge.
Prepare Caramel Syrup. Pour into baking pan. Cut dough, crosswise, into 12 rolls and place, cut side down, into prepared pan. Cover and let rolls rise for about 45 minutes or till nearly doubled.
Bake, uncovered, in a 350ø oven for 40 minutes or till lightly browned and rolls sound hollow when lightly tapped (place baking sheet under baking pan to catch any drips). Invert onto serving plate while warm.
Makes 12 rolls.
In a saucepan, melt 1/2 cup butter or margarine. Stir in 1 cup packed brown sugar and 1/4 cup corn syrup.
Cook and stir till sugar melts. Remove from heat.
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NOTES : From our Test Kitchen, here's a special contribution to this breakfast recipe collection: giant, sticky buns bursting with chopped apples and pecans. The rolls bake in a sweet caramel syrup.
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