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Green Apple Cinnamon Rolls and the Importance of Kindness
Hello all and welcome back to a brand new episode of Nikoli's Kitchen! I know the release schedule has been on the crazy side the last month or two, but life is absolute chaos. But that doesn't mean I haven't been cooking and baking! In this week's episode I break down my recipe for green apple cinnamon rolls, which is a recipe I did once before in the old RestauRant days. I also talk about what I've been up to and a recent event where someone was unkind to me. Thank you all so much for listening, and thank you so much for coming on this journey with me.
Featured Recipe for this Episode
~| My original version of this recipe was adapted from the recipe from Two Peas and Their Pod which you can find here. |~
4 T unsalted butter, softened
1/2 c Brown sugar substitute
2 Granny Smith Apples, finely diced
1-1/2 T Cinnamon
1 t nutmeg
1/2 t allspice
3 t dry yeast
1/2 c lukewarm milk
1 t granulated sugar, to proof the yeast
4 T unsalted butter
1/4 c granulated sugar
4-1/2 to 5 c unbleached all-purpose flour
1 T cinnamon
1 c hot water (or 1 c Cinnamon Roll beer)
1 egg, beaten
2 t salt
4 T unsalted butter, softened
2 c powdered sugar
4 T milk
1 t vanilla extract
Leave 1/2 stick of butter out at room temperature to soften.
Combine your brown sugar, apples, cinnamon, nutmeg, and allspice in a large bowl with a sprinkle of salt. Leave this to sit, stirring periodically, to sweat out the liquid in your apples. Move on to preparing your dough.
Add yeast and sugar to the lukewarm milk. Stir and set aside for about five minutes to proof.
In the bowl of a stand mixer, add butter, sugar & substitute, and salt to the hot water/beer and beat for 30 seconds, using the beater blade.
Cool to lukewarm temperature.
Stir in 1 cup of flour and 1 T cinnamon and mix until smooth.
Add yeast mixture and mix until well combined.
Mix in the beaten egg.
Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes (your dough should be tacky but not stick to your hands).
Tip your bowl onto a lightly floured surface; spray the inside of the bowl with cooking spray and set aside.
Knead your dough by hand, adding a little flour if it is still sticky, until it feels satiny and smooth (mine took between 8-10 minutes).
Return to the bowl, cover with a damp towel, and let it rise for 30 minutes.
After the dough has doubled in size, tip it back onto a lightly-floured surface.
Roll the dough out into a rectangular shape, roughly 24" x 14".
Spread dough evenly with the softened butter.
Strain your apples through cheesecloth or a paper towel, wrapping tightly and squeezing until all of the liquid is removed (your rolls will end up quite soggy if you leave this liquid in).
Spread the apples out evenly over the dough.
Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick.
Place the rolls into a greased 9" x 13" baking pan.
Cover again with the towel and allow them to double in size again, 30-60 minutes.
Preheat oven to 350°.
Bake for 25-35 minutes or until cinnamon rolls are golden brown on top and cooked in the middle.
Remove from the oven and let the rolls cool to room temperature.
While the rolls are cooling, make the icing.
In a medium bowl, whisk together butter, sugar, milk, and vanilla.
Frost the cooled cinnamon rolls generously.
Note- you can also refrigerate the rolls overnight and bake them the next morning.
After placing the rolls in the 9 x 13" baking dish, cover in plastic wrap and place in the fridge.
In the morning, pull the rolls out and let them come to room temperature and finish their second rise- this took about 2 hours for me, so make sure you pull and prep them early.
Bake as directed above.
Important Links
(All links open in a new window)
Main Website
Subscribe on Patreon!
Livestream for the Cure
Join my Discord Community!
Podcast RSS Feed
Like my Facebook Page!
Follow me on Twitter!
Follow me on Instagram!
Join my Facebook Group!
Subscribe to my YouTube Channel!
Follow me on Twitch!
Listen on
Apple Podcasts
Spotify
Google Podcasts
Pandora
TuneIn Radio
iHeart Radio
Spreaker
PlayerFM
Stitcher
Podchaser
Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Concentration" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
View all episodes
By Nicholas Haskins
4.7
2323 ratings
Hello all and welcome back to a brand new episode of Nikoli's Kitchen! I know the release schedule has been on the crazy side the last month or two, but life is absolute chaos. But that doesn't mean I haven't been cooking and baking! In this week's episode I break down my recipe for green apple cinnamon rolls, which is a recipe I did once before in the old RestauRant days. I also talk about what I've been up to and a recent event where someone was unkind to me. Thank you all so much for listening, and thank you so much for coming on this journey with me.
Featured Recipe for this Episode
~| My original version of this recipe was adapted from the recipe from Two Peas and Their Pod which you can find here. |~
4 T unsalted butter, softened
1/2 c Brown sugar substitute
2 Granny Smith Apples, finely diced
1-1/2 T Cinnamon
1 t nutmeg
1/2 t allspice
3 t dry yeast
1/2 c lukewarm milk
1 t granulated sugar, to proof the yeast
4 T unsalted butter
1/4 c granulated sugar
4-1/2 to 5 c unbleached all-purpose flour
1 T cinnamon
1 c hot water (or 1 c Cinnamon Roll beer)
1 egg, beaten
2 t salt
4 T unsalted butter, softened
2 c powdered sugar
4 T milk
1 t vanilla extract
Leave 1/2 stick of butter out at room temperature to soften.
Combine your brown sugar, apples, cinnamon, nutmeg, and allspice in a large bowl with a sprinkle of salt. Leave this to sit, stirring periodically, to sweat out the liquid in your apples. Move on to preparing your dough.
Add yeast and sugar to the lukewarm milk. Stir and set aside for about five minutes to proof.
In the bowl of a stand mixer, add butter, sugar & substitute, and salt to the hot water/beer and beat for 30 seconds, using the beater blade.
Cool to lukewarm temperature.
Stir in 1 cup of flour and 1 T cinnamon and mix until smooth.
Add yeast mixture and mix until well combined.
Mix in the beaten egg.
Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes (your dough should be tacky but not stick to your hands).
Tip your bowl onto a lightly floured surface; spray the inside of the bowl with cooking spray and set aside.
Knead your dough by hand, adding a little flour if it is still sticky, until it feels satiny and smooth (mine took between 8-10 minutes).
Return to the bowl, cover with a damp towel, and let it rise for 30 minutes.
After the dough has doubled in size, tip it back onto a lightly-floured surface.
Roll the dough out into a rectangular shape, roughly 24" x 14".
Spread dough evenly with the softened butter.
Strain your apples through cheesecloth or a paper towel, wrapping tightly and squeezing until all of the liquid is removed (your rolls will end up quite soggy if you leave this liquid in).
Spread the apples out evenly over the dough.
Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick.
Place the rolls into a greased 9" x 13" baking pan.
Cover again with the towel and allow them to double in size again, 30-60 minutes.
Preheat oven to 350°.
Bake for 25-35 minutes or until cinnamon rolls are golden brown on top and cooked in the middle.
Remove from the oven and let the rolls cool to room temperature.
While the rolls are cooling, make the icing.
In a medium bowl, whisk together butter, sugar, milk, and vanilla.
Frost the cooled cinnamon rolls generously.
Note- you can also refrigerate the rolls overnight and bake them the next morning.
After placing the rolls in the 9 x 13" baking dish, cover in plastic wrap and place in the fridge.
In the morning, pull the rolls out and let them come to room temperature and finish their second rise- this took about 2 hours for me, so make sure you pull and prep them early.
Bake as directed above.
Important Links
(All links open in a new window)
Main Website
Subscribe on Patreon!
Livestream for the Cure
Join my Discord Community!
Podcast RSS Feed
Like my Facebook Page!
Follow me on Twitter!
Follow me on Instagram!
Join my Facebook Group!
Subscribe to my YouTube Channel!
Follow me on Twitch!
Listen on
Apple Podcasts
Spotify
Google Podcasts
Pandora
TuneIn Radio
iHeart Radio
Spreaker
PlayerFM
Stitcher
Podchaser
Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Concentration" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/