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Apple Walnut Cinnamon Rolls

March 3, 2010

Laura’s Blog Entry

Hope you week is on a positive trajectory. We are ramping up slowly after our busy weekend, but things are looking pretty good.

A large chunk of the weekend was devoted to the preparation and recording of our latest episode. We always enjoy recording the show (well most of the time anyway :-)) but this one was extra special. I wanted to prepare something yummy for our guests, Warren and Christa Belle.

I had seen Giada DeLaurentis  prepare sweet rolls using frozen bread dough recently and I thought, “Eureka! If she can do it, I can do it!” I took one of my favorite cinnamon roll recipes, made a few adjustments and off I went. They actually turned out great! Below is the recipe complete with several tips that might help them turn out more successfully.

But first a few more photos from the day. Here’s our podcasting set up. Glamorous, I know.

The kitty was ready to go and got a little miffed when there was no dialog in the script for him.

Along with the rolls we drank pots and pots of tea. Is it just me or does anyone else get a kick out of getting out the “good” teapots and china? We need to enjoy that stuff more offen. Why let it sit in a cabinet?

A fun, creative and inspiring day! Thanks again to Hungry Lucy for their friendship and for making the episode so much fun!

Apple Walnut Cinnamon Rolls

Note: Thawing the bread dough can take 6-8 hours. Place in a plastic bag and let it sit on the counter. When it is soft and begins to rise a little it is ready to work with.

Dough
1 loaf of frozen white bread dough, thawed or your favorite white bread dough recipe

Filling
1/4 cup + 2 Tablespoons brown sugar
2 Tablespoons flour
1 1/2 teaspoons cinnamon
Pinch of nutmeg
1/4 cup butter, chilled and cut into small pieces

1 large apple, peeled and diced into small pieces
1/4 cup walnuts (or pecans, almonds, etc) chopped or broken into small bits

Glaze
1 cup powdered sugar
1 teaspoon vanilla
Orange juice (To make drizzling consistency)

Grease a 9×13 inch pan and set aside.

Punch down the dough. Basically this mean just deflate any volume it has gained in thawing and rising a bit. If using homemade dough, let it go through the first rise before starting. Gather in a ball and let it rest 10 minutes while you make the filling. This will relax the dough and make it roll out more easily.

Prepare filling by mixing sugar, flour, cinnamon and nutmeg. Cut in the butter with a pastry blender or two knives until mixture becomes relatively even in texture and crumbly. Set aside.

Roll dough out to approximately 9inches by 15 inches. Sprinkle the filling evenly over the dough, leaving a clean border around the edges – about 1/2 an inch or so. Top with apples and nuts.

Roll jelly roll style, starting along the longest edge. Pinch the edges to seal. Slice roll into 12 equal portions.

Place each in the prepared pan, with one of the cut sides down. Leave some space around the rolls for rising.

Note – For baking the next morning:
Cover tightly with plastic wrap and refrigerate until a few hours before baking. Follow rising instructions below.

Let warm at room temperature for an hour or more until the rolls have risen and filled in the extra space in the pan.

Quicker rising tip:
Turn your oven to 100 degrees for a few minutes. Turn it off and place the pan in the oven and close the door. Should cut rising time in half.

Preheat oven to 375 degrees. Bake risen rolls for 25-30 minutes. Cover with foil if browning too fast.

Let cool in pan as you mix the glaze.

Mix powdered sugar and vanilla in a bowl. Drizzle in orange juice a splash at a time until the glaze is of drizzling consistency. You need less that you might think so add slowly.

Drizzle on glaze and serve warm.

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2 Comments leave one →
  1. March 3, 2010 1:00 pm

    GORGEOUS china! I’m so glad you got it out and used it. 🙂

    • March 3, 2010 1:52 pm

      Thanks, Jasmin! Actually the idea came to mind from listening to you and your mom talk on your show… I’ve been unearthing dishes and accessories I’ve had packed away and rotating things so everything sees the light of day. No time like the present!

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