Javamelts Browned Butter Apple Cinnamon Rolls

Javamelts Browned Butter Apple Cinnamon Rolls

Calling all Cinnamon Roll Lovers.   This recipe is a house favorite and will clearly make any breakfast, brunch, holiday or dessert table more enjoyable.  Give yourself time for this one.  Good things come to those who wait and bake!  :)

 

CINNAMON ROLL DOUGH INGREDIENTS

½ cup unsweetened applesauce

½ cup milk, warmed slightly

2 ¼ teaspoons active dry yeast (or 1 package)

3 tablespoons Caramel Javamelts

1 whole egg

¼ cup unsalted browned butter, melted

1 teaspoon vanilla extract

3 ¼ cups all-purpose flour

1 teaspoon coarse Kosher salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg pinch ground cloves

¼ teaspoon baking powder

APPLE CINNAMON FILLING INGREDIENTS

4 small apples, peeled and cut into ¼-inch cubes

½ cup Caramel Javamelts

zest and juice of ½ a lemon

1 tablespoon unsalted butter

1 teaspoon vanilla extract

4 teaspoons ground cinnamon

¼ teaspoon ground nutmeg pinch cloves

water, as needed

2 tablespoons bourbon, optional

CINNAMON ROLL FILLING INGREDIENTS

Apple Cinnamon Filling

½ cup brown sugar, packed

¼ cup unsalted browned butter, melted

4 teaspoons ground cinnamon

½ teaspoon vanilla extract

Dash coarse Kosher salt

BROWNED BUTTER CREAM CHEESE GLAZE

4 oz. cream cheese, softened

¼ cup unsalted browned butter, melted

½ cup powdered sugar

½ teaspoon vanilla extract

Pinch of coarse Kosher salt

INSTRUCTIONS BEFORE YOU GET STARTED, MAKE YOUR BROWNED BUTTER.

Cut 2 sticks of unsalted butter into 1 inch pieces, and place in a small saucepan over medium-low heat. Let the butter melt slowly, and then gradually brown. If you are using cold butter, this will take only about 5 minutes or so. DO NOT WALK AWAY from your butter. As the butter melts, it will begin to smell like butterscotch. AS SOON as you see browned bits forming on the bottom of the pan, turn off your heat. The butter will continue to brown once the heat is turned off.

In a small bowl, whisk together milk, Caramel Javamelts, and yeast. Let sit for 5 minutes. NOTE: DO NOT heat your milk too much. You want it to be between 105-110°F.

Once the yeast mixture has had time to sit, whisk in applesauce, egg, butter, and vanilla extract. Place the mixture in the bowl of a stand mixer. Add all-purpose flour, whole wheat flour, salt, cinnamon, nutmeg, cloves, and baking powder.

Slowly turn the mixer on, gradually increasing the speed, until mixture is combined. Turn up to medium-high speed, and let mix 3-4 minutes, or until a soft dough forms. You want the dough to be slightly sticky, but not so much so that it sticks to your hands.

Turn dough out onto a lightly floured surface, and knead 1-2 more minutes. Shape into a bowl, and place into a medium bowl that has been lightly oiled. Wrap tightly with plastic wrap and place in the refrigerator for at least 2 hours or overnight.

When you are ready to make the cinnamon rolls, remove the dough from the refrigerator and let it sit at room temperature for 1-2 hours. While the dough is coming to room temperature, make the filling.

For the apple mixture, stir together apples, lemon zest and juice, butter, Caramel Javamelts, salt, cinnamon, nutmeg, cloves, and vanilla in a small saucepan over medium heat. Cook, stirring often, for 15 minutes, stirring often. Add water, 1 TBSP at a time, cooking until apples are beginning to break apart, about 15 minutes. At the end, if desired, add bourbon.

For the cinnamon filling, whisk together apple cinnamon mixture, brown sugar, cinnamon, butter, salt, and vanilla in a small bowl. Set aside.

Once the dough is ready, roll into a rectangle that is about ¼ inch thick, measuring approximately 18 inches by 12 inches. Spread the filling mixture evenly over the dough, leaving about an inch of dough on all edges. Working from one end of the dough across to the other side, gently roll the dough into a pinwheel shape. Trim the ends of the dough. Next, cut the pinwheel into 12 even pieces and place them on a small sheet pan that has been lightly oiled and lined with parchment paper.

Cover the dough pieces with a warm, damp cloth, and let rise for 30-45 minutes. When the dough is almost ready, preheat the oven to 350°F. Remove the damp cloth and place the pan in the oven. Bake for 18-20 minutes, or until lightly browned. Remove from the oven, and let cool for about 15-20 minutes. While the rolls are cooling, make the icing.

To make the icing, whisk together cream cheese and butter in a small to medium bowl. Add powdered sugar, vanilla extract, cinnamon, cloves, nutmeg and salt, and milk (if desired). Very slowly begin whisking together. Once the mixture has begun to come together, increase speed, and whisk together quickly. Spread icing evenly over the cinnamon rolls, serve and enjoy!

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