Cinnamon Roll Apple Muffins
Ok, I think it is obvious that I've been on a cinnamon kick these last couple weeks. Here is another recipe that is quite yummy! It makes a lot, although they still didn't last very long at my house. :)
2 cups milk
2 packet active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, plus more for rolling
2 large eggs
1/4 cup room temp unsalted butter
1/4 cup melted unsalted butter
1 cup sugar
1 cup brown sugar
4 tablespoons cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2-1/2 cups finely chopped apples
Heat milk to 110 degrees. Add yeast and sugar to bowl to a mixer bowl, pour in heated milk. Stir to dissolve. Add sat and 2 c of flour. Beat for 2 minutes. Add eggs and butter. At a half a cup at a time, add flour...Beating well after each addition. Switch to dough hook and beat for about 6 minutes or until smooth and elastic.
Spray a large bowl with Pam, shape dough into ball, turn once in the bowl to coat and set aside covered with a clean towel to raise until doubled in volume.
To make the filling, combine the sugars, cinnamon, nutmeg, cloves and apples in a small bowl. Melt remaining butter in a small dish.
Dust counter top with flour and roll out dough into a long rectangle about 1/4 inch thick. Brush with half of the melted butter. Top with the apple filling mixture, sprinkle evenly over the dough, leaving about an inch empty on all sides.
Line cupcake or muffin pans with 24 liners. Roll dough into a log beginning on the long side of the rectangle. Trim off both ends to remove the part that doesn't have filling. Slice the log into about 24 even pieces. Fold ends into a "C" shape and place in cupcake liner. The slices should come to about the top of the liners. Cover the muffin tins with a and place in a warm place to rise for another 40 minutes.
Preheat the oven to 350 F. Brush the tops of the muffins with remaining melted butter. Bake until the tops are golden, about 20 minutes.
1 cup powdered sugar
About 2 tablespoons milk
In a small bowl, mix powdered sugar and milk. Start with one tablespoon of milk and add more as necessary until you have a glaze that is thick but runs easily off the spoon. Drizzle over warm muffins and serve.