Tag Archives: Cinnamon

Apple Cinnamon Rolls

Apple Cinnamon Rolls Print

Sooo many times over the years I’ve wished for the ability to create scratch and sniff images to post here or some other magical way to bring you the amazing aromas in my kitchen, but never, ever as much as when baking these Apple Cinnamon Rolls! You can imagine it though, right? There’s homey cinnamon, apples and lightly sweet yeast-y bread all mingling together for one of the most heavenly of aromas. And oh, my goodness, they taste just as fabulous as they smell! I adapted a cinnamon roll recipe from America’s Test Kitchen’s cookbook Naturally Sweet into these Apple Cinnamon Rolls. If you haven’t seen their wonderful cookbook that’s chockfull of delicious, un-refined and lower sugar dessert recipes, you should definitely check it out. I know this recipe is longer than the one’s I usually bring you, but trust me, this one is worth that little bit of extra effort. And you’ll win major points with the family… Trust me!

Ingredients

    For the apple filling:
  • 2 medium apples, peeled and diced small
  • 2 tablespoons coconut sugar
  • 1/8 teaspoon salt
  • 1 tablespoon unsalted butter
  • For the cinnamon-sugar filling:
  • 4 tablespoons unsalted butter, very soft
  • 3/4 cup coconut sugar
  • 2 1/2 teaspoons cinnamon
  • For the dough:
  • 1 1/4 cups warm whole milk* (110 degrees)
  • 4 teaspoons rapid-rise yeast
  • 1 tablespoons coconut sugar
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 4 tablespoons unsalted butter, melted and cooled
  • For the optional glaze:
  • 3 tablespoons maple syrup
  • 1 1/2 ounces cream cheese
  • 1 tablespoon unsalted butter, melted and cooled
  • 1 1/2 teaspoons maple extract
  • 3 tablespoons milk
  • 1/8 teaspoon salt
Preheat oven to 350ºF

Directions

  1. Spray a 9” round cake pan with a flour-oil spray (like Baker’s Joy).
  2. For the apple filling:
  3. Melt butter in a medium skillet. Add apples and sugar. Saute until apples are softened slightly, around 10 minutes or so. Set aside.
  4. For the cinnamon-sugar filling:
  5. Mix ingredients in a medium bowl until mixture is thoroughly combined.
  6. For the dough:
  7. Whisk warm milk, yeast, and sugar in a medium bowl; let sit for about 5 minutes until it gets bubbly.
  8. Whisk flour, baking powder, and salt together in a large bowl until combined. Stir in yeast-milk mixture and 2 tablespoons melted butter until a sticky dough forms. Transfer dough to a generously floured counter, and knead for about 2 minutes until the dough forms a smooth ball.
  9. Roll dough into a 12”x9” rectangle, with the long side toward you. Sprinkle the dough with the cinnamon-sugar mixture, breaking any clumps apart with a fork, then add the cooled apples, pressing lightly into the dough with a rubber spatula.
  10. Roll the dough away from you into a tight log. Cut into 8 equal slices using a serrated knife. (Make a small indentation with a knife point every 1 ½” starting from one of the ends, then cut through with the serrated knife.)
  11. Place rolls cut-side up in the prepared pan, with the first roll placed in the center of the pan and remaining rolls around the perimeter. It’ll be a snug fit, but that’s okay.
  12. Brush tops with remaining 2 tablespoons of melted butter, cover loosely with plastic wrap and place in a warm location to rise for 30 minutes. The dough should spring back when lightly pressed. Remove plastic.
  13. On the middle oven rack, bake buns for 23-25 minutes, rotating pan halfway through baking (they should be medium-golden brown in color). Remove from oven and loosen the rolls with a knife and let cool for 5 minutes before turning out onto a plate. Flip rolls again so they’re right side up on your serving plate. Let cool for another 5 minutes.
  14. For the optional glaze:
  15. In a medium bowl whisk softened cream cheese, melted butter, maple syrup, maple extract, milk, and salt until smooth and thoroughly combined. Pour glaze over buns and serve.
Adapted from: America’s Test Kitchen-Naturally Sweet cookbook

NOTE: *You can use 2% milk if preferred, but 1% or skim milk won’t give good results.
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Maple Baked Pears with Toasted Pecans

Maple Baked Pears with Toasted Pecans Print

In keeping with the healthful dessert eating trend I began at the first of the year, (I’m not sure that once really creates a “trend”, but bear with me…), I thought you all might want to try these Maple Baked Pears with Toasted Pecans. They’re soooo easy! There’s all of five ingredients in this baked-until-tender, maple syrup-sweetened, toasty pecan, pear dessert. They’re perfect for a weeknight dessert craving without carrying all of that guilt baggage into the next day. Top these pears with a dollop of vanilla yogurt, lightly-sweetened whipped cream or creme fraiche, (yeah, it’s a bit of a splurge…) and you have a perfect dinner party dessert. I’ve reduced the amount of maple syrup and vanilla from the original recipe, which you can find over at the delightful blog, Sally’s Baking Addiction.

Maple Baked Pears and Toasted Pecans

pear still life

Ingredients

  • 4 Anjou pears
  • 1/3 cup pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pecans, coarsely chopped, lightly toasted*

Directions

Preheat oven to 375°F

  1. Line a rimmed baking sheet with parchment or foil.
  2. Cut pears in half, then trim a small, thin slice off the other side so the pears won’t tip over when placed on the baking sheet. Use a melon baller or teaspoon to scoop out the seeds.
  3. Place pears, facing up, on the baking sheet. Sprinkle with cinnamon.
  4. Mix the maple syrup and vanilla extract together in a small bowl. Drizzle all but 2 tablespoons over the pears, reserving remaining syrup for after the pears are baked.
  5. Bake pears for 30 minutes or until soft (test with a fork). Remove from the oven and immediately drizzle with the remaining maple-vanilla syrup mixture. Sprinkle with toasted pecans and serve warm.
NOTE: *To toast pecans: Spread 1/2 cup pecans on an ungreased, rimmed baking sheet. Bake in a 350°F oven for 4-5 minutes (The nuts will have just started to brown. Watch carefully to insure that the nuts don’t burn.)

If you have any leftovers, they’ll keep in the fridge for up to 5 days.

Serves: 8

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Apple Cinnamon Cake Print

Ahhh, comfort food. It comes in many forms for me – macaroni and cheese, chicken pot pie, baked potato soup, and fresh bread; I could go on and on and on…. When it comes to comfort food in dessert form, however, it’s all about apples and cinnamon. And what could be more satisfying than this Apple Cinnamon Cake? (You’ll just have to take my word for it until you try it…). And this cake is so, so simple to make, which adds to it’s appeal. The original recipe from Pinch of Yum called for brown and cane sugars, but as usual I’ve subbed in maple syrup and maple sugar. If you prefer to use traditional sugars, head on over to Lindsey’s amazing site for her version. This satisfying, lightly sweet, cinnamon-y cake is especially yummy when served warm – with a dollop of whipped cream, of course.

Apple Cinnamon Cake

Apple Cinnamon Cake

Ingredients

  • 3/4 cup maple syrup
  • 1/3 cup oil
  • 1 egg
  • 1/2 cup light sour cream (you can substitute buttermilk)
  • 1/4 cup milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 cups white flour
  • 1/2 cup white whole wheat flour
  • 1 1/2 cups chopped apples
  • 1/2 cup maple sugar
  • 1 teaspoon cinnamon
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1 tablespoon butter

Directions

Preheat oven to 325ºF

  • Mix the wet ingredients (maple syrup through the sour cream) in a medium bowl.
  • Measure both flours and baking soda into a large mixing bowl, add the wet ingredients and chopped apples Stir until well blended.
  • Pour batter into a 9×13 greased pan.
  • Combine maple sugar, cinnamon, nuts (if using), and butter to make a topping; sprinkle it evenly over the batter.
  • Bake for 45 minutes. Really good with a dollop of whipped cream.
  • Serves: 12

    Adapted from: Pinch of Yum
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    Apple Turnovers Print

    Does anything say “home” more than the scent of baked apples and cinnamon? Except maybe, home-baked bread. Yeah, there’s that… My comfort food usually comes in the form of some flaky crust-covered apple creation. These Apple Turnovers are so easy when you use store bought puff pastry. You do have to chop some apples, which has never been my favorite thing to do in the kitchen, but its the price to be paid for all that apple-y aroma and deliciousness. I’ve added a creamy cinnamon topping for something a little different, but, of course, a drizzle of caramel is sooo yummy too.
    Apple Turnover
    [fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]

    • 3 apples, finely chopped (I used Jonagold, but any sweet-tart, crisp apple will work just fine)
    • 2 tablespoons sugar
    • ¼ teaspoon cinnamon
    • 1 teaspoon lemon juice
    • 1 egg
    • 1 tablespoon water
    • 1 package puff pastry (thaw on counter for 40 minutes)
    • 1-2 teaspoons butter
    • 2-3 tablespoons flour (for dusting work surface)
    • ⅔ cup cinnamon chips
    • 2 teaspoons shortening (do not substitute butter or margarine)

    [fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]

    Preheat oven to 400°

          1. Place chopped apples in a large bowl, sprinkle with lemon juice.
          2. Mix sugar and cinnamon together; add to apples, stirring until combined. Let stand for 15-20 minutes.
          3. Beat egg and water in a small bowl with a whisk or fork.
          4. Remove 1 sheet of the puff pastry from package and unfold. Place on flour-dusted counter and roll out to 12” square. (Use extra flour, if needed to keep dough from sticking) Cut into four squares.
          5. Spoon 1/4 cup apple mixture over one-half of the pastry, bringing it to ¼ “ of the edge. Dot with 3 tiny pieces of butter. Brush the edges of the pastries with the egg mixture. Fold opposite corner of the pastry over the filling creating a triangle and press the edges to seal. Crimp the edges with a fork. Cut a few slits in the top of each filled pastry. Place the pastries onto an air cookie sheet or a parchment paper lined baking sheet.
          6. Repeat steps 4 and 5 with the remaining pastry sheet.
          7. Bake on the middle rack of your oven for 20 minutes or until the turnovers are golden brown.
          8. Cool on wire rack.
          9. For the cinnamon drizzle: Add cinnamon chips and shortening to a medium microwave-proof bowl. Microwave on High for 1 minute. Stir until all of the chips have melted. Using a fork, drizzle the tops of the turnovers.

    Makes 8 Turnovers.

    Notes:

    You can easily substitute blueberries for the apples in this recipe.

    Try using caramel sauce or a simple glaze made with 1 cup powdered sugar, 3 tablespoons milk, and ⅛ teaspoon almond extract, for different drizzle options.

    [/fruitful_ibox][/fruitful_ibox_row]

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