Apple Cinnamon Roll Cupcakes

Apple Cinnamon Roll Cupcakes

from Paula Deen

Ingredients:

• 2 cups 2% milk
• 1 tbs (.5 oz) active dry yeast
• 1/3 cup sugar
• 2 teas salt
• 6 ½ cups all-purpose flour, divided
• 2 eggs
• ¼ cup unsalted butter, room temperature

For the Filling:

• ½ cup unsalted butter, melted
• 1 cup sugar
• 1 cup brown sugar
• 3 tbs cinnamon
• 1 cup loosely chopped pecans
• 2 cups finely chopped tart apples

Preparation:
In a small saucepan or a microwave oven, warm milk to about 110 F. In a large mixing bowl, dissolve yeast and sugar in the milk. Add salt and two cups of flour and beat for two minutes. Beat in eggs and 1/4 cup butter. Stir in the remaining flour a half cup at a time, beating well after each addition. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).

Place the dough in a large bowl and cover it with a towel.  Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.

Roll out dough into a long rectangle about 1/4” thick. Brush with about half of the melted butter.

To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, pecans, and apples. Spread the pecan/apple mixture evenly over the dough, leaving about an inch empty on all sides.

Cover the cupcake tins and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F.

Evenly distribute the remaining ¼ cup of melted butter over the tops of the cupcakes. Bake for 20 minutes or until the tops are golden.

Apple Cider Glaze Ingredients

• 1 cup powdered sugar
• 2 tablespoons + 1 teaspoon apple cider

In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.
Drizzle over cupcakes.