So, this is what happens when you can’t decide on whether to make apple pie, cinnamon rolls or muffins…. you make these hybrid Apple Pie Cinnamon Roll Muffins. They take all day but they may just be one of the best things on earth.
Ingredients
For the dough
2 1/4 teaspoons yeast (1 packet)
1/2 cup lukewarm water (100-110F)
1/2 cup sugar
1/2 cup scalded milk
1/3 cup melted unsalted butter
1 egg, room temperature
2 teaspoons salt
4 cups all-purpose flour
for the filling
8 tablespoons melted unsalted butter, divided
5 granny smith apples, peeled, cored, and diced finely
1/2 cup sugar
1 cup brown sugar
2 tablespoons ground cinnamon
for the glaze
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons milk (may need less or more; the glaze should be thin enough to drizzle)
Directions
In a small bowl, add yeast and 2 teaspoons of the sugar to the lukewarm water and let it sit until it dissolves, about 10 minutes. In the mixing bowl of a stand mixer using the dough hook attachment, add scalded milk, melted butter, egg, remaining sugar, and salt and mix on low speed until combined. Add half of the flour and mix until smooth. Add yeast mixture and continue to mix on low. Slowly add the remaining flour. Increase the speed to medium and knead for 5 minutes. Remove dough, place in a greased bowl, cover with plastic wrap, and set aside on countertop or warm place. Let it rise until it is double in size, about 2 hours.
While dough is rising, make the filling. Heat 4 tablespoons of the butter and sugar in a large skillet, then add the apples. Sauté until apples are slightly caramelized. Remove from heat and set aside.
When dough has risen, remove from the bowl. Roll out on a well-floured surface into a 16×24 inch rectangle and spread the remaining 4 tablespoons butter almost out to the edges, but not quite. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter. Spread the apple mixture over the brown sugar as evenly as you can. Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches. Using a sharp knife, gently cut 1 1/2 inch slices with a sawing motion (try not to push too hard to pinch the dough), this will give you 18 cinnamon rolls. Line a muffin pan with liners (you will need 2 pans). Fit one cinnamon roll into each muffin liner (might be a tight fit, but they do fit!) Cover with plastic wrap and let rise until the dough is doubled, another 1 1/2 to 2 hours.
While the muffins are rising, preheat the oven to 375F. Bake for about 20-22 minutes, being careful not to over-bake them.
While the cinnamon roll muffins are baking, powdered sugar, cinnamon, and salt with the milk and vanilla with a whisk. It should be thin enough to drizzle or brush with a pastry brush. Once the muffins are out of the oven, let cool for 10 minutes in the pan before removing to a wire rack. Drizzle of brush with the glaze before serving. I think these are best still warm.
