MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Cinnamon Rolls, Part 2
Categories: Breakfast, Cinnamon, Pastries
Yield: 9 Rolls

See Part 1

Continue cooking until most of the moisture released by the apples has
evaporated and there is no liquid pooling in the skillet.

Stir in the lemon juice and cook for another 30 seconds.

Transfer the apples to a plate or shallow bowl and spread them out
slightly so they cool more quickly. Let cool completely before
assembling the rolls.

Cinnamon Filling:

In a small bowl, combine the brown sugar, melted vegan butter,
cinnamon, and flour. Stir until evenly combined and a thick,
spreadable mixture forms. Set aside until ready to assemble the rolls.

Cinnamon Rolls:

Lightly grease a 9" (23 cm) square baking pan.

Once the dough has approximately doubled in size, gently press it
down to release excess air. Transfer it to a lightly floured work
surface.

Fold the dough over itself a few times, then shape it roughly into a
rectangle.

Roll the dough into approximately a 12x14" (30x36 cm) rectangle,
keeping the thickness as even as possible.

Spread the cinnamon filling evenly over the dough, going almost all
the way to the edges.

Scatter the completely cooled apples evenly over the cinnamon filling.
Spread them across the entire surface rather than concentrating them
in the centre.

Starting from one of the 12" sides, tightly but gently roll the dough
into a log. Pinch the seam lightly to help seal it.

For cleaner slices, place the log in the freezer for about
10 minutes. This step is optional but makes the soft, apple-filled
dough easier to cut.

Cut the log into 9 equal rolls using unflavoured dental floss or a
sharp serrated knife.

Arrange the rolls evenly in the prepared pan in 3 rows of 3, leaving a
little space between them for expansion.

Cover the pan and let the rolls rise in a warm place for about 45
minutes, or until noticeably puffy and beginning to fill the spaces
between them.

Bake:

During the final 15 minutes of rising, preheat the oven to 350?F
(175?C).

Place the pan on the centre rack and bake for 25 to 30 minutes, or
until the rolls are puffed and lightly golden on top.

Because these are larger rolls, check the centre rolls before
removing the pan from the oven. If the tops are browning too quickly
before the centres are fully baked, loosely cover the pan with
aluminium foil during the final 5 to 10 minutes.

Let the rolls cool in the pan for about 10 minutes before frosting.

Frosting:

While the rolls bake, beat the softened vegan cream cheese and vegan
butter together until completely smooth and fluffy.

Add the vanilla extract and salt and beat until combined.

Add the sifted powdered sugar and cornstarch. Beat again until smooth
and creamy, scraping down the bowl as needed.

For a thicker frosting, refrigerate it briefly before using. For a
softer frosting that melts slightly into the rolls, frost them while
they are still warm.

Spread the frosting evenly over the 9 cinnamon rolls and serve warm.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/apple-cinnamon-rolls/>

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