apple stuffed cinnamon rolls

How To Make apple stuffed cinnamon rolls

• 1

  For the dough; Add yeast, sugar, salt and flour to the bread machine pan.
• 2

  I a medium bowl, combine milk, egg,and Crisco
• 3

  Add the milk mixture to the dry ingredients in the bread machine pan.
• 4

  Turn the machine on to the dough setting for 1 1/2 pound loaf. Check after a few minutes to make sure all flour is being incorporated and if more flour or water is needed (I needed about 2 more tablespoons)
• 5

  OR
• 6

  Mix all of the dry ingredients in the large bowl of stand mixer.
• 7

  Combine the wet ingredients in a medium size bowl.
• 8

  Add wet ingredients to dry ingredients and mix with paddle beater until all flour is incorporated.
• 9

  Change the paddle beater for the dough hook and process for 8-10 minutes.
• 10

  When the dough leaves the sides of the bowl and is "crawling" up the dough hook, remove it from mixer and put it in a greased bowl, turning once to grease all sides.
• 11

  Put in warm draft free place to rise until doubled in size. (I use my oven by turning the heat on for 15 seconds and turning it back off)
• 12

  When doubled, remove from bowl, punch down and roll into a 12 X 24 rectangle. I use a bit of vegetable oil on my hands, counter top, and rolling pin instead of flour to prevent sticking. It's more effective and less messy.
• 13

  Spread the melted/softened butter over the entire rectangle of dough.
• 14

  For the Filling; In medium bowl mix the brown sugar, cinnamon, nutmeg, cloves, and salt.
• 15

  Spread brown sugar mixture evenly over buttered dough to the edge of the top and sides but leaving a 1 inch sugar free edge along the bottom wide edge. This is so it will seal when you roll it.
• 16

  Sprinkle the chopped apples evenly over brown sugar mixture.
• 17

  Beginning with the wide side at the top, roll dough and filling jelly roll fashion, sealing the bottom edge.
• 18

  Using dental floss, cut 2 inch slices and put them into a 9 X 13 inch pan, cut side down (except for the ends, put them uneven side down). There should be 12 slices.
• 19

  Return the pan to warm draft free area and let rise until it has doubled in size. (Again, I use my oven, then-without opening the oven door, I just turn it on when it is time to start baking. This has never effected how they turn out.)
• 20

  Bake at 350 degrees for 35 - 40 minutes, until golden.
• 21

  For the Frosting; Combine all frosting ingredients intil smooth, adjusting the amount of confectioner sugar to your desired consistency.
• 22

  Frost while the rolls are still warm so the frosting will melt and ooze into the ridges.
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