Cinnamon Apple Rolls

Basic Sweet Roll Dough:

 1 t. plus 1/4 C. sugar

 1/4 C. warm water

 1 (1/4 oz.) pkg. active dry yeast

1 C. milk (just slightly warm)

1 egg

1/2 t. salt

4 T. butter or margarine, melted

3 1/2 to 4 1/2 C. all-purpose flour


Apple Cinnamon Filling:

4 T. butter or margarine, melted

1/3 C. sugar

1 to 1 1/2 t. cinnamon (to taste)

1 C. cooked dried apples (sweetened to taste)


Combine the 1 teaspoon sugar, warm water, and yeast. Stir to mix and set aside until bubbly. Grease two 9 inch cake pans or a 9 x 13 inch baking pan.

In large bowl, combine the 1/4 cup sugar, milk, egg, salt, and the 1/4 cup melted butter. Mix well. Add 1 cup of the flour and the yeast mixture. Mix well. Gradually add enough of the remaining flour to make a slightly firm dough. On a lightly floured surface, knead the dough until it is smooth. This will probably take about 4 to 5 minutes. Shape the dough into a ball. Place into a large oiled bowl. Turn dough so that all surfaces are lightly oiled. Cover and allow to rise in a warm place for about an hour, or until dough has doubled in bulk. Punch down and roll to a 10 x 14 rectangle. Brush the dough with melted butter or margarine. Combine the 1/3 cup sugar and the cinnamon. Sprinkle evenly over the dough and top with apples. Roll the dough jelly roll style, starting with the 14 inch side. Pinch edges to seal. Carefully stretch the dough to about 18 inches. Cut into slices about 3/4 inch thick. Place cut side down in prepared pans. Cover and let rise about 45 minutes or until almost doubled.

Preheat oven to 375°F. Bake for 18 to 20 minutes. Remove from oven to a rack and cool slightly before glazing.