Bourbon Apple Cinnamon Rolls

makes 16

 

Dough

3 ¼- 3 ½ cups all-purpose flour (I used 3 ¼)

¼ cup sugar

½ teaspoon salt

¾ teaspoon cinnamon

1 package active dry yeast

4 tablespoons unsalted butter, melted

1/3 cup warm milk

¼ cup warm water

2 eggs

1 teaspoon vanilla

 

Filling

3 tablespoons unsalted butter, softened

½ cup packed light brown sugar

¾ teaspoon cinnamon

½ teaspoon vanilla

2-3 apples sliced, soaked in bourbon

 

Glaze

1 cup powdered sugar

2 ½ tablespoons bourbon (I used some of what the apples soaked in)

2 tablespoons unsalted butter, melted

¼ teaspoon cinnamon

 

1. Combine all the dry ingredients for the dough in the bowl of a stand mixer with the dough hook attached

2. Combine melted butter, warm milk, warm water, and vanilla

3. With the mixer on low speed gradually add the warm mixture to the dry dough ingredients

4. Add the eggs, and increase the mixer speed to medium until the dough comes together in a soft ball, add flour if the dough is sticky

5. Cover and allow dough to rise for about an hour

6. Make the filling by

a. Combining the light brown sugar and cinnamon

b. Combining softened butter and vanilla

7. On a lightly floured surface roll out dough into a rectangle, about ¼ inch thick

8. Brush dough with the softened butter, sprinkle the light brown sugar/cinnamon over it

9. Add a layer of sliced apples on top of the brown sugar/ cinnamon

10. Roll the dough into a log shape, starting with the LONG side farthest away from you, pinch the seam closed, cut into 16 even sized rolls

11. Line a LARGE pan with parchment paper and place rolls on top, allow to set for another 30 minutes and preheat the oven to 350 degrees F

12. Bake for 15-20 minutes

13. Make the Glaze by whisking all ingredients together, and spread on top of the buns while they’re still warm

 

posted 10/7/13