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A small batch of cinnamon rolls stuffed with apples and drizzled with a maple pecan icing.

Small Batch Apple Cinnamon Rolls

sara a.
A small batch version of a classic fall favorite! These cinnamon rolls are loaded with apples, and topped with a creamy maple syrup frosting and chopped pecans.
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Course Breakfast
Cuisine American
Servings 4 servings

Ingredients
  

For the Cinnamon Rolls

  • 1/3 cup Whole Milke warm
  • 1 tsp. Active Dry Yeast
  • 1 tsp. Light Brown Sugar packed
  • 1 tbsp. + 1 tsp. Crisco® All-Vegetable Shortening
  • 1 large Egg
  • 1 1/3 cup All-Purpose Flour
  • Kosher Salt
  • 1/2 tsp. Clabber Girl® Baking Powder

For the Apple Filling:

  • 3 tbsp. Light Brown Sugar packed
  • 1 tbsp. Granulated Sugar
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 2 tbsp. Unsalted Butter room temperature
  • 1/2 cup chopped Honey Crisp Apple

For the Maple Pecan Icing:

  • 2 tbsp. Unsalted Butter room temperature
  • 2 ounces Cream Cheese room temperature
  • 1 tbsp. Maple Syrup
  • 3/4 cup Powdered Sugar
  • 1/2 tsp. Vanilla Extract
  • 1/3 cup chopped Pecans toasted

Instructions
 

  • In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit for about 5 minutes until bubbly. Add the Crisco®, egg, 1 cup flour, and Clabber Girl® Baking Powder.
  • Mix on low until the flour is completely mixed in, about 4-5 minutes. Add the other 13 cup of flour and salt, and mix on medium until the dough is smooth and slightly tacky.
  • Cover the bowl with a clean, damp kitchen towel and let place it in a warm place for about an hour, or until the dough is doubled in size.
  • While the dough is rising, mix the filling ingredients together (brown sugar, granulated sugar, and cinnamon.) Set aside.
  • Butter a smaller casserole dish (about 7.5" x 6") with about 1/2 tbsp. of the butter. Set aside.
  • Once the dough is doubled in size, punch it down and roll it out onto a clean surface. Roll it into a rectangle, about 10" x 5". Spread the remaining butter over the surface of the dough. Sprinkle on the apples and cinnamon sugar mixture.
  • Starting with the longest edge of the dough rectangle, tightly roll the dough into a log. Pinch the edges of the dough into the log to seal it shut.
  • Using a very sharp knife, cut the log into four equal portions. Cut gently to avoid squishing the dough.
  • Place the four rolls into the prepared casserole dish, and cover with the same damp kitchen towel. Place back into the warm area and let the rolls rise for 30 minutes.
  • Preheat the oven to 350 F. Bake the rolls for 25-30 minutes, or until golden brown.
  • While the rolls are baking, make the icing: Mash the butter and cream cheese together until combined. Stir in the maple syrup, vanilla, and a pinch of salt. Whisk in the powdered sugar until smooth, then stir in the toasted pecans.
  • Drizzle the warm cinnamon rolls with icing, and let sit for five minutes before serving. Enjoy!
Keyword Small Batch Apple Cinnamon Rolls
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