Apple Nutmeg Rolls Recipes

Steps:

• Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, melt butter over low heat. Add apple and 1/4 cup brown sugar. Cook and stir until crisp-tender, about 5 minutes. Stir in coffee; remove from heat., In a large bowl, beat oil, sugar, egg, egg white, vanilla and remaining 1/4 cup brown sugar until well blended. In another bowl, whisk flour, cinnamon, salt, baking soda and nutmeg; gradually beat into oil mixture. Gently spread over apple mixture., Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 10 minutes., Meanwhile, for drizzle, in a small saucepan, bring coffee and cream to a boil; cook until liquid is reduced to 1/4 cup, 10-12 minutes. Remove from heat; stir in confectioners' sugar. Let stand 10 minutes. Drizzle over cake.

Steps:

• In a large saucepan, combine the sugar, water, apple juice, butter, cinnamon and nutmeg. Bring to a boil; cook and stir for 4-6 minutes or until liquid is reduced to about 2 cups. Set sauce aside., In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Roll into a 14x12-in. rectangle., In a small bowl, combine filling ingredients. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting from a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking dish; pour sauce over rolls., Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Serve warm.

Steps:

• To prepare apple filling:.
• In medium saucepan, combine apples, flour sugar and butter.
• Bring to a boil over medium high heat.
• Cook 3 minutes.
• Reduce heat to medium low and cook 10 minutes, stirring constantly until thick.
• Stir in cinnamon and nutmeg.
• Cool completely.
• While filling cools, prepare dough.
• In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
• Heat 1/2 cup water with milk and butter until very warm (120-130°F).
• Gradually add to dry ingredients.
• Beat 2 minutes at medium speed, scraping bowl occasionally.
• Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
• Stir in enough remaining flour to make a soft dough.
• Knead dough on lightly floured surface until smooth and elastic, 8-10 minutes.
• Cover and let rest 10 minutes.
• Divide dough into 2 equal parts.
• Roll each part into a 12x8 inch rectangle.
• Spread cooled apple filling evenly over dough.
• Beginning at long end of each rectangle, roll up dough as tightly as you would for a jelly roll.
• Pinch seams to seal.
• Cut each roll into 12 equal pieces.
• Place, cut sides up, in two greased 9 inch round pans.
• Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes.
• While dough is rising, prepare cinnamon-sugar topping.
• Stir together sugar, cinnamon, and nutmeg until well blended.
• After dough has doubled in size, sprinkle rolls with cinnamon-sugar topping.
• Bake in 375°F oven for 25-30 minutes or until done,.
• Remove from pan, serve warm.

Steps:

• Cream butter with vanilla.
• Gradually beat in sugar, then blend in egg.
• Mix together with flour, nutmeg & salt.
• Add to butter mixture & mix well.
• Divide into 14 equal portions.
• On sugared board shape each piece in roll 12 inches long and 1/4 inch wide.
• Cut in 2 inch lengths and put on greased cookie sheet.
• Bake in preheated 350 Fahrenheit oven for 12 minutes.
• Cool on rack.
• Spread with frosting, sprinkle with nutmeg.
• Glaze Preparation:.
• Cream butter with vanilla.
• Add rum extract and blend in sugar and cream.
• Beat until smooth.