- For the dough:
- 1 cup (240 gm) milk, lukewarm
- 1/4 cup (60 gm) water, lukewarm
- 1 tbsp active dry yeast
- 6 tbsp (85 gm) unsalted butter, melted but not hot
- 1 large egg plus 2 egg yolks
- 1/4 cup (50 gm) brown sugar
- 1/4 cup (50 gm) sugar
- 2 3/4 cups (385 gm) all-purpose flour
- 1 1/2 cups (210 gm) bread flour
- 1/2 tsp salt
- For the filling:
- 6 tbsp (85 gm) butter, melted
- 1 cup (200 gm) brown sugar
- 1 tbsp cinnamon
- 1/4 tsp salt
- 2 cups peeled and finely chopped Pinata apples
- For the frosting:
- 8 ounces cream cheese, at room temperature
- 3 cups (340 gm) powdered sugar
- 1/4 cup plus 2 tbsp (90 gm) Irish Cream liquor
Those early hours of the day can be hectic, but it’s easier to start the day off on a joyful foot when there’s a breakfast like frosted cinnamon rolls waiting on the table.
- Yield18 servings
- Prep time
- Cook time
- Total time
- In Categorydessert, breakfast
To prepare the rolls:
- In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, and brown sugar, and sugar until smooth. In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 2 tablespoons at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 – 2 hours.
- Once the dough has risen, dump it out onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle about 11”x28” in size. Pour the melted butter and spread it out over top. Combine the brown sugar, cinnamon, and salt and sprinkle evenly over the buttered dough. Evenly sprinkle the apples over the sugar. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into 1-1/2” sections and lay them out 2” apart in lightly greased baking dishes or pans. Cover with plastic wrap and place in the fridge to rise overnight or leave on the counter to rise about 40 minutes while you preheat the oven to 350 degrees.
- After the dough has risen, place the pan in the oven and bake until they have turned golden or until the internal temp is 185 degrees F. If you stored the dough overnight, remove the rolls from the fridge and preheat the oven to 350 degrees. Keep the baking dish close to the oven while it preheats to help the rolls come to room temp. Once preheated, bake in the oven for about 22-25 minutes or until the edges are barely golden and the internal temp is 185 degrees. Remove from the oven and prepare your frosting.
To prepare the frosting:
- Cream the cream cheese and powdered sugar on medium speed until combined. Slowly add in the liquor and beat until smooth. Add additional powdered sugar if the glaze is too thin or more liquor (or water for neutral taste!) if the icing it too thick. Spread on the rolls and enjoy while warm!
As am alcohol-free alternative, use Irish Cream flavored coffee creamer in place of the liquor.
- Calories: 393
- Carbohydrate Content: 61g
- Fat Content: 14g
- Protein Content: 5g
- Sodium Content: 91mg
- Sugar Content: 40g