Recipes and Cooking Apple-Cinnamon Rolls Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 20, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Rise Time: 2 hrs Stand Time: 10 mins Bake Time: 30 mins Cool Time: 5 mins Total Time: 50 mins Servings: 12 Yield: 12 rolls Jump to Nutrition Facts Ingredients 4 ½ cup all-purpose flour 1 package active dry yeast 1 cup milk ⅓ cup butter ⅓ cup granulated sugar ½ teaspoon salt 3 eggs ¾ cup packed brown sugar ¼ cup all-purpose flour 1 tablespoon ground cinnamon or apple pie spice ½ cup butter, cut up 1 ¼ cup finely chopped peeled apples, 1/2 cup raisins, or 1/2 cup semisweet chocolate pieces 1 recipe Vanilla Frosting Vanilla Frosting 3 cup powdered sugar 2 tablespoon butter, softened 2 tablespoon milk 1 teaspoon vanilla Directions In a large mixing bowl combine 2 1/4 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, 1/3 cup butter, granulated sugar, and salt just until warm (120°F to 130°F) and butter is almost melted. Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (1 1/4 to 1 1/2 hours). Punch dough down . Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside. For filling, in a medium bowl stir together brown sugar, 1/4 cup flour, and cinnamon. Using a pastry blender, cut in 1/2 cup butter until crumbly. Roll dough into an 18x12-inch rectangle. Sprinkle with filling, leaving about 1 inch unfilled along one of the long sides. Top with apples. Roll up rectangle, starting from the filled long side; pinch dough to seal seam. Cut into 12 slices. Arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 45 minutes). Preheat oven to 375°F. Bake about 30 minutes or until golden, covering loosely with foil for the last 10 minutes of baking. Cool in pan on a wire rack for 5 minutes. Invert onto another wire rack; cool slightly. Invert again onto a serving platter. Spread or drizzle with Vanilla Frosting. Serve warm. Vanilla Frosting In a medium bowl beat 1 cup powdered sugar, butter, 2 milk, and vanilla. Gradually beat in 2 cups additional powdered sugar. If necessary, add additional milk, 1 teaspoon at a time, to make a frosting of spreading or drizzling consistency. To Make Ahead: Prepare as directed through Step 5, except do not let rise after arranging in pan. Cover loosely with oiled waxed paper, then with plastic wrap. Chill for 2 to 24 hours. Before baking, let chilled rolls stand, covered, at room temperature for 30 minutes. Uncover and bake as directed. Or prepare, bake, and cool rolls as directed. Do not frost. Wrap in plastic wrap, then overwrap in foil. Freeze for up to 2 months. To serve, thaw at room temperature. Spread or drizzle with Vanilla Frosting. Caramel-Pecan Apple-Cinnamon Rolls: Prepare as directed through Step 4. For caramel mixture, in a small saucepan combine 2/3 cup packed brown sugar, 1/4 cup butter, and 2 tablespoons light-color corn syrup. Cook and stir over medium heat until brown sugar is dissolved. Pour into the prepared baking pan, spreading evenly. Sprinkle with 2/3 cup toasted chopped pecans. Continue as directed in Step 5, arranging rolls on top of caramel mixture. After baking, invert rolls onto a serving platter. Omit Vanilla Frosting. Makes 12 rolls.Nutrition Facts per roll: 537 cal., 8 g protein, 76 g carb., 23 g total fat (12 g sat. fat), 99 mg chol., 3 g dietary fiber, 13% vit. A, 2% vit. C, 251 mg sodium, 8% calcium, 17% iron Rate it Print Nutrition Facts (per serving) 545 Calories 17g Fat 91g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 545 % Daily Value * Total Fat 17g 22% Saturated Fat 10g 50% Cholesterol 94mg 31% Sodium 234mg 10% Total Carbohydrate 91g 33% Total Sugars 52g Protein 8g Vitamin C 1.2mg 6% Calcium 60.6mg 5% Iron 2.9mg 16% Potassium 164mg 3% Folate, total 112.9mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.