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Thursday, September 30, 2010

Apple Cinnamon Roll Cupcakes


How can it possibly be the last day of September already??  I feel like fall just started and its already going to be October?  I just turned off the air conditioner this past weekend. 


I've been meaning to get this recipe posted all week and time has just not cooperated.  We laid new flooring in our house this past weekend and instead of helping all too much, I decided to bake for the help.  These cinnamon roll cupcakes are ridiculously good... think cinnamon roll without the need for a fork.  They are still a little messy - even with the wrappers, but in a good way.  While these are perfect as a dessert, they also would make an indulgent treat for a fall brunch - I mean they do contain fruit so that means you can eat it for breakfast right?


Apple Cinnamon Roll Cupcakes
Adapted from Stephani Pollack from Cupcake Project via Paula Deen

Dough:
2 cups milk
1 packet active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, plus more for rolling
2 eggs
1/4 cup unsalted butter, room temperature

Filling:
1/4 cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups finely chopped apples (I used Golden Delicious apples)

In a small saucepan, heat milk to about 110 degrees.  Add yeast and sugar to bowl of a stand mixer and pour in the milk, stir to dissolve.  Add salt and two cups of flour and beat for two minutes.  Beat in eggs and butter.  Stir in the remaining flour half a cup at a time, beating well after each addition.  Switch to dough hook and knead about five minutes, until smooth and elastic.  Spray a large deep bowl with cooking spray, shape dough into a ball, put it in the bowl, turn once to coat and cover it with a clean towel.  Set in a warm place and allow to rise for about 40 minutes or until doubled in volume.

Meanwhile make the filling by combining the sugars, cinnamon, nutmeg, cloves and apples in a small bowl.  Melt remaining butter in a small dish. 

Dust counter top with flour and roll out dough into a long rectangle about 1/4 inch thick.  Brush with about half of the melted butter.  Top with the apple mixture, sprinkle evenly over the dough, leaving about an inch empty on all sides.
Line cupcake pans with 24 liners.  Roll dough into a log beginning on the long side of the rectangle.  Trim off both ends to remove the uneven part that doesn't have any filling.  Slice the log into approximately 24 even pieces.  Place each piece in a cupcake liner, folding the ends together to make a “C” shape. The pieces should come to about the top of the liners.  Cover the cupcake tins with a clean towel and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F.  Brush the tops of the cupcakes with remaining melted butter.  Bake for about 20 minutes or until the tops are golden.

Glaze:
1 cup powdered sugar
About 2 tablespoons milk

In a small bowl, mix powdered sugar and milk until combined.  Start with one tablespoon of milk and add more as necessary until you have a glaze that is thick but runs easily off the spoon.  Drizzle over warm cupcakes and serve.  Store in an airtight container and reheat leftover cupcakes in the microwave for about 20 seconds before serving.

41 comments:

  1. Those look awesome! I bet I know someone that would love these!

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  2. umm...wow. These look incredible! I just saved the recipe - cant' wait to try them!

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  3. Yum, yum, and yum. Those look amazing and apple cinnamon is such a delicious flavor for anything.

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  4. I've been drooling over these all day. They look amazing!! Just got added to my grocery list and to my plans for Saturday!

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  5. These are fabulous pictures! Makes you want to eat the screen. Absolutely cannot wait to make these!!

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  6. Everybody is talking about apples right now. I feel like I need to make some apple pie. Those cupcakes look delicious.

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    1. I agree so much! I have lots of fruit trees in my backyard! Apple is one of them! I mean who wouldn't enjoy a fresh dessert with fresh grown apples!!

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  7. Just finished baking a batch. Really delicious. They were kind of a mess, though, as the sugar made the apples release their juice, leading to a really runny filling. We can't wait to heat some up for breakfast tomorrow.

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  8. These look amazing! I just bookmarked the recipe. Thank you!

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  9. Oh my sweet goodness! These look amazing!!!

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  10. @Kitty - I didn't have the runny filling problem at all - what kind of apples did you use? If you use one with a high moisture content, maybe its more of an issue?

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  11. @Jen -- I actually don't know what kind of apples they were. They were something tasty that I got at the farmer's market and have not seen again. They were still good. I'll just make with different apples next time.

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  12. Beginner here...what does "a warm place" mean? The oven? At what temperature?

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  13. Carleigh - I generally put the bowl on the back of my stove if I've had the oven on or i'll microwave a cup of water for a couple minutes and then put the bowl in the microwave with the water to sit.

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  14. Yummy. Will have to try to make these.

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  15. Shouldn't the yeast and sugar be sprinkled on the warm milk and left to sit for 5 minutes to activate the yeast? That is typical process for yeast breads.... I made these your way and the dough did not rise at all.....

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  16. I believe it depends on the type of yeast that you use. I always use the active dry yeast and have no issues with this method.

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  17. Yumm!! These look amazing. Thanks so much for posting this!

    katieschickenscratch@blogspot.com

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  18. I saw this on Pinterest and had to try them.
    I made a few modifications...
    I used frozen bread dough instead of making my own (quicker for a new mom) and in place of the sugar I used Ideal sugar and Ideal Brown Sugar. So they have no sugar (still have calories, just no sugar).
    And they were grrreat.

    Thanks for sharing this recipe.

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  19. This was a DELICIOUS recipe! They came out WAY bigger than the photos but I'm not complaining. Next time I'll sprinkle the apples over the sugar mixture so it doesn't get runny. Made these for a bake sale, much easier than baking a regular batch and cutting them up for individual servings. Thanks for the recipe, it was a hit and I'll definitely make it again.

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    1. So glad they were a hit! I think it depends on the type of apples you use, some have a higher water content than others too so that can affect how runny the filling ends up. It can get messy.

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  20. The dough is rising, the filling is made. The house smells amaaaaazingly cinnamony!! I'm glad I read the comments, my filling is more "pourable" than "sprinlkeable". :)

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  21. A little time-consuming to make (as in most yeast bread), but very delicious! Thanks for sharing the recipe! And the yeast mixture will "bloom" just fine if the yeast is dissolved with the sugar and water and allowed to rest for 5 or 10 minutes. Just make sure your water isn't too hot (not over 115 degrees) or it will kill the yeast and they will not rise!

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  22. i make this,its rely delishas ,thanks for your kindly helpful guide.

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  23. How do you mean by folding the ends together to make a “C” shape?

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  24. Hi there
    How much is one packet of yeast?
    I live in NZ, it comes in a jar here..

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    1. 2.5 teaspoons I think :)

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  25. I loved these! only problem I had was the cupcakes really stuck to the paper liner.

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  26. This puld be awesome if I had baking talent. I am going to work on another version with a cake batter instead of bread dough. apple-cinnamon cupcakes. Will post outcome if it is good...

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  27. I put dough in the oven with only the oven light on. The light generates enough heat for the dough to rise.
    I can't wait to try these!

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  28. These look so good! =)
    Found your site thru Pinterest.
    Im a new follower.

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  29. When you say to roll the dough into a long rectangle, what do you mean by "long rectangle"? How long? How wide?

    I am looking forward to making these soon. They look delicious!

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  30. There has got to be a simpler way

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  31. These I bet would be good with a cream cheese frosting!!! Yummy can't wait to try them.

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  32. What do you mean by folding ends together in the shape of a "C" ? I makes bread and rolls and I'm not sure what this means.

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  33. Hi! These look soooo good but I don't have muffin tins... Do they have to be baked in muffin tins??? I really want to make these! Thanks so much!

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  34. Just bake them on a sheet pan like a traditional cinnamon roll.

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