Apple Cinnamon Roll Cupcakes

Ingredients 

For the Cinnamon Roll:
2 cups milk
1 tablespoon (.5 oz) active dry yeast
1/3 cup sugar
2 teaspoons salt
6 ½ cups all-purpose flour, divided
2 eggs
¼ cup unsalted butter, room temperature

For the Filling:
½ cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1 cup loosely chopped pecans
2 cups finely chopped tart apples

For the Apple Cider Glaze:
1 cup powdered sugar
2 tablespoons + 1 teaspoon apple cider

1. In a small saucepan  warm milk to about 110 F.

In a mixing bowl, dissolve yeast and sugar in the milk.

In a food processor, add two cups of flour and add the yeast mixture to it. Combine fully. 

Beat in eggs and butter(sliced).

Toss in remaining flour a half cup at a time. 

2.  knee the dough until smooth and elastic. Place the dough in a large bowl and cover it with a towel.  Set in a warm place until doubled in volume.

3.Roll out dough into a long rectangle. Brush with about half of the melted butter.

4.To make the filling, in a bowl, mix sugar, brown sugar, cinnamon, pecans, and apples.

Spread the mixture over the dough.

Roll dough to dorm a log and slice.

Line cupcake tins with cupcake liners. Place one slice in each tin.

Cover the cupcake tins and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F.

Evenly distribute the remaining melted butter over the tops of the cupcakes.

Bake for 20 minutes or until the tops are golden.

For the Apple Cider Glaze:
In a bowl, mix powdered sugar and apple cider until fully combined.
Drizzle over cupcakes.

Recipe from Paula Dean

http://www.pauladeen.com/recipes/recipe_view/apple_cinnamon_roll_cupcakes/