Best 3 Cinnamon Roll Apple Streusel Recipes

APPLE CINNAMON STREUSEL ROLL

Steps:

• 1. BREAD Machine Method: Heat milk and butter in micro for 2 1/2 min. Pour into bread pan. Break egg in bowl you used for heating milk, whisk, and pour into bread pan. Add flour, salt, sugar and yeast. Set bread machine to DOUGH cycle.
• 2. STREUSEL topping: Mix together 1/3 c. flour, 1/4 c. brown sugar, and 1/4 c. of softened butter to make a crumbly mix. You can add nuts or raisins if desired.
• 3. When dough has risen, remove and roll out into rectangle. Brush or rub softened butter over entire dough except one long edge, leave about a 1" length plain. Next sprinkle some cinnamon on, do not over sprinkle, it will leave a bitter flavor. Then sprinkle on a generous amount of brown sugar. You can also add raisins or nuts.
• 4. Beginning with a long side, roll dough up into a log. Then slice into 1" strips, you want to have at least 12.
• 5. Now place a muffin tin paper in each tin and spray with non stick spray, especially the bottom. Put one slice of cinnamon roll dough in each and press down with fingers. Cover and let rise till doubled in size.
• 6. Peel and core apples. Slice about 1/4" thick, I used my mandolin. Place in skillet with butter and cook until tender.
• 7. Once rolls have risen, drizzle with maple syrup.
• 8. place one apple slice on top, place crumb topping and/or raisins and nuts if desired. Bake 375° for 15-18 min.
• 9. Let cool before removing from paper.

APPLE CINNAMON STREUSEL MUFFINS

Steps:

• In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

APPLE CINNAMON ROLLS

Steps:

• Heat milk to about 95°F (35°C)- use microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won't really be mixing into the mixture, so don't be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
• Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here's what I do: turn the oven on to 200°F (93°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
• Grease the bottom and sides of a 9×13 inch baking dish. Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick.
• Spread the softened butter all over the dough. In a small bowl, toss the brown sugar and cinnamon together until combined and then sprinkle evenly over the dough. Top evenly with chopped apples. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 equal rolls. Arrange them in the prepared baking pan. Cover the rolls very tightly with aluminum foil.
• Allow rolls to rise in a warm environment again for about 45-60 minutes or until doubled in size.
• Preheat the oven to 375°F (191°C). Bake rolls for about 25 minutes until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don't brown too much. Remove pan from the oven and allow to cool on a wire rack for 5 minutes.
• Whisk all of the icing ingredients together and drizzle over warm rolls. Serve warm. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.