Bec's Apple Cinnamon Rolls

Makes 48

3 Tbsp yeast
1 C lukewarm water (110 degrees or so)
2 C milk
10 Tbsp butter (for dough)
1 tsp salt
2/3 C sugar
4 eggs, beaten

8-9 C flour
1/2-3/4 C butter (for spreading on dough)
1 1/2 C brown sugar (for spreading on dough)
4 Tbsp cinnamon (for spreading on dough)
2 large apples, peeled and chopped very small (for putting on dough)

Put yeast in water and dissolve.

Warm milk with butter in it until butter melts. Add salt and sugar until dissolved.

Pour liquid in a bowl and add 2 C flour. When it's cool enough (120 degrees or so), add beaten eggs and yeast mixture. Add remaining flour 2 C at a time until you can't mix it any more. Then dump it out and knead it adding more flour as needed. If you've got a Kitchenaid use the dough hook. My sister does and that's what we used. But you can knead the dough for 6-8 minutes instead. (I'll get some tips up for cinnamon rolls tomorrow or the next day.)

Let it raise until doubled (ours was fast, but it usually takes about an hour).

Separate into two balls (or blobs as it were). Roll each out into rectangle (ours were bigger than 12 inches by 18 inches). Spread with melted butter, brown sugar, cinnamon, and apples. Roll up, cut in slices (ours were about 1/2 inch). Put on cookie sheet and let rise again.

Bake in oven at 350 for 12-15 minutes.

Frost if desired, though a good cinnamon roll doesn't need it.

Posted by The Tasty Cheapskate