APPLE-STUFFED CINNAMON ROLLS
(Tracklist for your sweetest kitchen soundtrack)
1. Warm-Up (Intro)
Stir together 1 cup warm whole milk, 2¼ tsp active dry yeast, and ⅓ cup honey.
Let it foam like a crowd waiting for the headliner.
2. Soft Start (Butter Beats)
Drop in ⅓ cup softened butter, 2 eggs, and a splash of vanilla.
Mix until smooth and ready to groove.
3. Build the Base (Flour Flow)
Fold in 3 cups flour + 1 tsp mineral salt.
Add more flour (up to 1½ cups) until the dough is soft, slightly tacky, and pulls away like it’s shy but interested.
Knead 6–8 minutes. Let rise 1 hour.
APPLE FILLING — The Sweet Breakdown
Ingredients:
3 medium apples, peeled + diced
2 tbsp butter
¼ cup honey or maple syrup
1 tbsp cinnamon
1 tsp lemon juice
Pinch of salt
4. Apple Interlude
Sauté apples in butter until they soften.
Stir in honey, cinnamon, lemon, and salt.
Simmer until thick and jammy — like a slow country ballad that settles the soul.
Cool completely.
Roll + Load (Final Chorus)
5. Roll It Out
Stretch your dough into a big cozy rectangle.
Spread with 2 tbsp softened butter + a mix of ½ cup coconut sugar + 1 tbsp cinnamon.
6. Add the Apples
Scatter your cooled apple mixture across the sheet like you’re placing gems on a crown.
7. Slice + Rise
Roll up tight, slice into 12, place in a greased pan, and let rise 25–30 minutes.
8. Bake the Finale
Bake at 350°F for 22–25 minutes until golden and irresistible.
Cream Cheese Encore (Optional but iconic)
Blend 4 oz cream cheese, 3 tbsp butter, ½ cup powdered sugar (or maple powder), and a splash of vanilla.
Drizzle while warm so it melts into every swirl.
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