3 cups peeled and diced Braeburn apples (about 3 large)
1/2 cup golden raisins
1/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup chopped toasted pecans
1/3 cup butter
1/3 cup firmly packed light brown sugar
How to Make It
Prepare Dough: Combine first 3 ingredients in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Stir in egg, next 3 ingredients, and 1 1/2 cups bread flour. Beat at medium speed, using paddle attachment, 1 minute or until smooth. Gradually beat in whole wheat flour and enough remaining bread flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (6 to 8 minutes), sprinkling surface with bread flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (85º), free from drafts, 45 to 55 minutes or until doubled in bulk.
Meanwhile, prepare Filling: Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add apples and next 2 ingredients, and sauté 4 to 5 minutes or until apples are crisp-tender. Cool completely (about 30 minutes).
Punch dough down; turn out onto a lightly floured surface. Roll into a 20- x 12-inch rectangle. Spread remaining 8 Tbsp. softened butter over dough. Stir together 3/4 cup granulated sugar and cinnamon; sprinkle over butter, and top with pecans and apple mixture.
Cut dough into 5 (12- x 4-inch) strips; stack dough strips. Replace any apples and pecans that fall out. Cut stack into 6 (4- x 2-inch) rectangles; cut each rectangle in half crosswise to form 12 (2-inch) squares. Place stacked squares, cut sides up, into cups of a lightly greased 12-cup muffin pan. Cover loosely with plastic wrap; let rise in a warm place (85º), free from drafts, 45 minutes to 1 hour or until rolls rise about 3/4 inch above rim of pan.
Preheat oven to 375º. Bake 18 to 20 minutes or until deep golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to a wire rack.
Prepare Glaze: Bring 1/3 cup butter and 1/3 cup brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute, stirring constantly. Remove from heat; drizzle over top of warm rolls.
These looked good, but the only way you know for sure is to try them. Yes, this recipe can be a bit of a "pain" especially the assembly with topping pieces dropping off the sides and of course it's messy....probably too messy if you're a neat nick!
What I was most curious about was the use of roughly 50% Whole Wheat flour in the dough. The result was outstanding, with a slightly heavier dough, full of flavor giving balance to the natural sweetness of the caramel, butter, sugar, golden raisins, apples and pecans. Did I actually read someone didn't think the finished product was sweet enough? I'd hate to see what my blood sugar count was after eating one!
These are worth the mess and effort if you're looking for a sweet breakfast item that has great flavor as well as substance. Oh, yes, I'll try the cranberries in lieu of the raisins next time, thanks!
When I saw these in the magazine, I thought they looked delicious. I had all the ingredients, so I made them this afternoon. They are good, but not great. I guess I was looking for a sweeter, sticky cinnamon type roll. It seemed that the dough was not quite sweet enough for my taste. I definitely agree with the other posters that a cookie sheet under the muffin pan is a must! I probably will not make them again, based on the amount of time they took to prepare.
These were delicious. The dough was very easy to work with and they actually stayed moist and delicious the next day (amazing that there were any left). I used dried cranberries instead of raisins and my son doesn't like nuts, so left the pecans out (much to my dismay). I felt the apples were a bit too juicy once they cooled (though that may have been what made them still yummy the next day) so I baked the muffin tin on top of a cookie sheet to catch the drips - glad I did.
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