Apple Cider Yeast Rolls Recipes

APPLE CIDER CINNAMON ROLLS

Steps:

• In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, cider and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 15x10-in. rectangle. Spread remaining butter to within 1/2 in. of edges. Combine the apples, brown sugar, walnuts and cinnamon; sprinkle over butter., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking dish. Cover and let rise in a warm place for 30 minutes. Preheat oven to 325°., Bake until golden brown, 30-35 minutes. For frosting, place cider and cinnamon stick in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider. , In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and reduced cider; beat until smooth. Spread over warm rolls.

AUTUMN SWEET ROLLS WITH CIDER GLAZE

Steps:

• In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine pumpkin, eggs, brown sugar, butter, pie spice, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface. Press dough into a 14x12-in. rectangle. Brush with melted butter up to 1/2 in. from the edges. Sprinkle with cinnamon sugar and apple. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 25-30 minutes. In a small bowl, mix confectioners' sugar and apple cider; drizzle over warm rolls. Sprinkle with walnuts.

GRANDMA'S YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, applesauce, egg whites, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes (dough will be slightly sticky). Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Turn dough onto a lightly floured surface; divide into 24 pieces. Shape each portion into an 8-in. rope; tie into a knot. Place on 2 baking sheets coated with cooking spray., Cover and let rise until doubled, about 30 minutes.Bake at 375° until golden brown, 12-16 minutes. Remove from pans to wire racks to cool.

YEAST-FREE CINNAMON ROLLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 4 muffin cups with cooking spray.
• Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
• Whisk milk, 2 tablespoons butter, and apple cider vinegar together in a small bowl. Pour over the flour mixture; mix until a soft dough forms.
• Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.
• Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.
• Roll dough lengthwise into a log. Cut into 4 pieces using a sharp serrated knife. Place 1 piece in each muffin cup.
• Bake in the preheated oven until golden brown on all sides, 13 to 15 minutes.

APPLE DUMPLING PULL-APART BREAD

Steps:

• In a Dutch oven over medium heat, melt butter. Add next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apples to a 15x10-in. rimmed baking pan; spread into a single layer. Add cider to Dutch oven and bring to a boil; cook, stirring, until juices thicken and reduce to 1/2 cup, 10-12 minutes. Remove from heat; add vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), For dough, dissolve yeast in warm water. Add milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed until smooth, 2-3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle; spread apple mixture to within 1/2 in. of edges. Cut into twenty-four 3x3-in. squares. Make 4 stacks of 6 squares each; place stacks on edge in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 350°. , Bake until well browned, 1-1/4 to 1-1/2 hours. For cider sauce, bring 3-1/2 cups cider and brown sugar to a boil. Cook, stirring, until sauce is reduced to 1 cup, about 25 minutes. For glaze, beat confectioners' sugar, cream cheese, 1/4 cup butter, 1 teaspoon vanilla and enough remaining apple cider to reach desired consistency., Add remaining butter and vanilla to cider sauce. Cook and stir until sauce is thickened. Cool slightly. Drizzle sauce and glaze over bread.