PIONEER WOMAN CINNAMON APPLES RECIPES

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BROWN BUTTER APPLE CINNAMON MUFFINS - THE PIONEER WOMAN



Brown Butter Apple Cinnamon Muffins - The Pioneer Woman image

This right now is my favorite season, and that has a lot to do with the food. Pumpkin, butternut squash, pears, apples, soups galore … I love it all!

Provided by Maria Lichty

Categories     breakfast

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 14

6 tbsp. Unsalted Butter
2 1/2 c. White Whole Wheat Or All-purpose Flour
3/4 c. Packed Brown Sugar
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Ground Cinnamon
1/4 tsp. Ground Allspice
1 c. Buttermilk
1 Large Egg
1 tsp. Vanilla Extract
2 c. Diced Peeled Apples
FOR THE CINNAMON-SUGAR TOPPING:
2 tbsp. Granulated Sugar
1/2 tsp. Ground Cinnamon

Steps:

  • Preheat oven to 375ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.First, brown the butter. Cut butter into tablespoons. Place in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature.In a large bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, and allspice. In a small bowl, whisk together the browned butter, buttermilk, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Stir in the apples until just combined.To make the cinnamon sugar topping, in a small bowl, combine sugar and cinnamon.Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 full. Sprinkle each muffin with cinnamon sugar topping. Bake for 18–20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.Note: The muffins will keep in an air tight container on the counter for up to 2 days. You can freeze these muffins in a freezer bag or container for up to 1 month.

CARAMEL APPLE SWEET ROLLS - THE PIONEER WOMAN



Caramel Apple Sweet Rolls - The Pioneer Woman image

This just in: Sweet rolls are taking over the universe.

Provided by Ree Drummond

Categories     Christmas    baking    main dish

Total Time 2 hours

Prep Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 30 servings

Number Of Ingredients 21

Dough

2 c.

Whole Milk

1/2 c.

Vegetable Oil

1/2 c.

Sugar

4 1/2 c.

All-purpose Flour

1

package Active Dry Yeast (about 2 1/4 Teaspoons)

3/4 tsp.

Baking Powder

1/2 tsp.

Baking Soda

1 1/2 tsp.

Salt

Filling

4

whole Granny Smith Apples, Finely Diced

1

stick Butter (1/2 Cup)

1 c.

Lightly Packed Brown Sugar

1/2 c.

Heavy Cream

1 tsp.

Ground Cinnamon

CARAMEL ICING

1

stick Butter (1/2 Cup)

1 c.

Packed Brown Sugar

1/2 c.

Heavy Cream

2 c.

Powdered Sugar (up To 4 Cups Depending On Consistency You Want.)

1/4 tsp.

Salt

Steps:

  • DOUGHTo make the dough, combine the milk, vegetable oil, and sugar in a large saucepan or small pot. Heat it until just about to boil, but don't allow it to boil. Turn off the heat and let it cool until warm...but not too warm!Add 4 cups of the flour and the yeast, and stir to combine. The dough will be very sticky at this point. Cover the pot and let it rise for an hour. Add the remaining flour, the baking soda, the baking powder, and the salt. Stir to combine. Then you can proceed with the rolls OR refrigerate the dough, covered, until you need it. FILLINGTo make the filling, saute the apples in a large skillet over medium-high heat for 3 to 4 minutes. Remove them to a plate and set aside.In the same skillet over medium heat, add a stick of butter and a cup of brown sugar. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture, and let it thicken for another 1 to 2 minutes. Spoon it into a bowl to cool. ROLLSWhen you're ready to make the rolls, preheat the oven to 375 degrees and roll out the dough on a floured surface to a rectangle about 10 x 30 inches. Spoon the caramel apples all over the dough and spread it out evenly. Roll the dough toward you into a long, tight roll. Pinch the seam when you get to the end, then turn the roll over so that it's seam side down.Slice the dough into rolls 1/2 inch to 3/4 inch thick and place them into disposable roil cake pans with a little melted butter spread into the bottom of each pan (the rolls will fill about 3 to 4 pans.) Set the rolls aside and let them rise for 20 to 25 minutes, then bake them for 15 to 18 minutes, or until they're nice and golden.ICINGWhile the rolls are rising or baking, make the icing: Melt the butter and brown sugar in a saucepan over medium heat. Add the brown sugar and let it dissolve and start to bubble. Add the cream, then cook for 2 minutes, whisking constantly. Turn off the heat and add the powdered sugar and whisk together. Add up to 2 more cups of powdered sugar to get to the consistency you want. The second the rolls come out of the oven top with the icing and spread to coat all the rolls generously!Serve warm.(One roll is more than enough for one person! These are super rich.)

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