Sugar and cinnamon apple rolls – soft rolls filled with juicy apples, coated with brown sugar and cinnamon, make a perfect breakfast. It’s the right recipe at the right time, ideal for the apple season. I enjoy the autumn and its pleasant days, the colors, the fruits…
INGREDIENTS
MUFFINS
1 1/2 cup + 1 tablespoon all-purpose flour
1 1/2 teaspoons of baking powder
A pinch of salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, softened
1/2 cup of granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup of milk
1 1/2 cups of diced apples
TOPPING
1 1/4 teaspoon ground cinnamon
2/3 cup of brown sugar
8 tablespoons (1 stick) unsalted butter , melted
INSTRUCTIONS
TO MAKE THE MAGIC – Preheat the oven to 350 degrees. Grease the bread tray or line it with paper. In a medium dish, combine flour, baking powder, nutmeg and salt. Set aside.
Place apples, 1 tablespoon flour and 1/4 teaspoon cinnamon in a medium bowl. Stir to coat.
In a large bowl, whisk the butter and sugar until light and fluffy. Add one egg and beat until combined. Mix with the vanilla. Beat at low speed while slowly adding the dry ingredients and the milk. Add the apples. Put the dough in a prepared muffin tin. Bake for 25 minutes, or until toothpick comes out clean or with some crumbs.
TO MAKE THE PALLET – combine cinnamon and brown sugar. Dip muffins in melted butter, drain, and then cover with sugar and cinnamon mixture, so they are completely covered.
NOTES
They freeze very well but without cinnamon sugar for up to 2 months.