Or to enjoy throughout the day, night, in between, whenever you can fit these sweet snacks in. I love the Apple Glaze shimmering on top of these fragrant breakfast treats, as I am sure the kids will too. It is so hard to get kids to eat anything on Christmas morning unless it came from their stocking so indulging this one day won’t make you a heathen nor should it make you feel guilty. Everyone is having a great time so keep it going,
Apple Glazed Cinnamon Roll Cups
Either prepare this recipe entirely the night before so all you have to do is [pop them in the microwave in the morning or get it ready to pop in the oven first thing, it’s up to you. All you have to do with the Apple Glaze is just heat it, according to directions, on the stove top while your coffee is brewing and there you go!
Makes 12 rolls
1/2 c. milk
2 T. vegetable oil
1/4 c. sugar
1/4 t. salt
1 packages dry yeast
1/4 c. warm water
3 c. flour
2 T. ground cinnamon
3/4 c. brown sugar
1/4 c. raisins
1/2 c. frozen apple juice concentrate, thawed*
In a small saucepan, heat the milk until just scalding. Don’t boil. Stir in the oil, sugar and salt. Remove the milk mixture from the heat and cool until lukewarm.
In a small bowl, combine yeast and water. Stir and set aside for 5 minutes. In a large bowl, beat the egg and egg whites using an electric mixer. Add in the yeast and milk mixture. Using a wooden spoon or a countertop mixer, mix in the flours, 1 c. at a time, until a soft dough forms. Turn the dough out onto a generously floured work surface and, with floured hands, knead gently until the dough is smooth and elastic, about 5 minutes. If using a countertop mixer, use a dough hook and follow the manufacturer’s directions. Return the dough to the bowl and cover with plastic wrap. Let rise in a warm place until double in size, about 1 1/2 hours. Divide the dough in half and form into 2 balls. Cover with plastic and let sit for 10 more minutes.
In a small bowl, combine the cinnamon, brown sugar and raisins. Spray an 11-by-14 baking sheet with cooking spray. Using a rolling pin, roll each ball of dough into a 16-by-8-inch rectangle. Spray the dough with cooking spray. Sprinkle each rectangle with half of the cinnamon mixture. Starting at the long side, roll up each rectangle. Slice each roll into 6 pieces and place on place cut side up in 12 heavily sprayed muffin cups. Cover and let rise until doubled, about 30 minutes.
Preheat the oven to 350-degrees F. In a saucepan, heat the apple juice over medium heat. Cook until the juice is syrupy, about 5 to 7 minutes. Brush each roll with the apple juice. Bake until golden brown, about 15 minutes. Serve warm with even more of this sticky glaze brushed over each.
*You can substitute apple cider as well. Simply reduce cider over medium heat by half or until syrupy, about 7-8 minutes.
Vanilla Cream Glaze
3 c. powdered sugar
1 T. vanilla extract or 2 T. imitation
1/4 c. heavy cream
2 T. milk(more if thinner consistency is wanted)
Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together.
I prefer Cream Cheese Glaze:
Omit the apple juice glaze and bake dry. Combine 1/2 c. butter or margarine and 2 c. cream cheese until well blended. Beat in 3 cups powdered sugar, a little at a time, until it reaches a smooth consistency. Glaze each roll accordingly.