Apple Cinnabons (Pillowy Soft sweet dough)

Desserts & Treats#cinnabons #applecinnamon #cinnamonroll #falldesserts

Apple Cinnabons (Pillowy Soft sweet dough)

INGREDIENTS

150 ML water

150 ML milk

7 grams dry activated yeast

4 tbsp of sugar

1 tsp of vanilla extract

50 ml of oil

1 room temp egg white (keep the yolk for later)

a pinch of salt

550 grams of sifted all purpose flour

2 tbsp of vegetable lard

Apple Stuffing Ingredients

6-10 apples depending on sizing and how much stuffing you want- (any kind of apple)

a splash of vanilla extract

a dash of cinnamon

3/4 cups unpacked sugar

juice of 1/2 a lemon

Directions for Dough

1) over stovetop add to a pot your milk and water and warm it up gently- just enough to remove the chill (temperature of a baby's bottle) too hot and you will kill the yeast- once warmed up- take a bowl and add the mixture along with the yeast, sugar, vanilla extract, oil, egg white and a pinch of salt and give it a whisk

2) Then in a stand mixer add the sifted flour and start mixing starting on low until flour is incorporated and then increase the speed until well combined- about 2 mins- finally add the 2 tbsp of vegetable lard mix until fully combined- a good 2-3 mins, you may think its too much but let the mixer do its thing.

3) once dough is formed, keep in the bowl and cover with plastic wrap and place in a warm spot to rest for 1 hour until doubled in size. in the meantime, prepare your filling-

4) peel, core and dice your apples add the juice of half a lemon a splash of vanilla extract and a dash of cinnamon along with 3/4 cup of unpacked brown sugar and toss the apples around until fully coated.

5) Over stovetop on medium heat bring the apple mixture to a boil - once the apples are fork tender and the sauce has thickened , remove from heat and let cool.

TIP: prepare your baking dish before rolling and filling the dough! grease- add parchment paper and grease again!

6) when dough has rested 1 hr- flour your working station and rolling pin and roll out the dough into a rectangular shape ,1/4 of an inch in thickness- enough for about 12 Cinnabons- I used a 9X13 baking dish (3quart)

7) once rolled out, sprinkle some brown sugar and spread it out - then take the apple mixture and evenly spread it over the dough (leaving 1 inch border clean) so the apples do not spill out once we roll this up.

8) now its time to roll it up into a spiral log and pinch the edges to seal. with a knife, cut off the ends of the logs on both sides but save them as they will bake as well! now using dental floss or twine, place it under the log and space out the cuttings and then criss cross the pieces and pull to slice through-

9) place the pieces in a baking dish (i greased my glass dish with vegetable lard- lined with parchment paper and yet again greased with vegetable lard to insure an easy clean up). once all pieces are cut you will cover with plastic wrap and let rest for another 20 mins for an extra rise-

10) after the final rise you will take the egg yolk reserved from earlier and add a dash of milk - whisk it and brush all over including the sides of the apple Cinnabons- and finally you can sprinkle a last bit of brown sugar over top. bake at 350F (180 C) for about 30-35 mins or until fully cooked through and golden brown.

11) As soon as they are out of the oven you are to ice them right away- mix icing sugar with some milk - whisk and drizzle/pour over top of all the Cinnabons and let cool.

now it's time to taste- pull one of these pillowy soft apple Cinnabons apart and get ready to enjoy the most soft and delicious apple Cinnabon you have ever tried! NOTE: the filling can be anything you desire- chocolate spread- jam filled etc)

Nancy and Franca thank you for watching, and hope you give this a try. but most importantly: Continue to Love what UEAT