HOW TO MAKE CINNAMON ROLLS; 3 MINI FLAVORS (APPLE PIE, MAPLE PECAN, & RED VELVET)

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CLASSIC DOUGH RECIPE:
1 cup milk, scalded
1/2 cup unsalted butter, room temperature
1/4 cup sugar
2 1/4 tsp (1 package) dry yeast
2 large eggs
4-4 1/4 cups AP Flour
1 1/2 tsp salt
1 tbsp butter, melted (for sprinkling cinnamon sugar on dough)

DIRECTIONS:
Place the milk in a saucepan and bring to a simmer, almost to the point of boiling, before removing from the heat. In the bowl of a stand mixer, add your butter and scalded milk, and let the milk melt the butter. Once the butter has melted, check the temperature of the mixture to make sure it is not too hot. It should be warm. The yeast will not work if the milk is too hot. Then add the sugar and give everything a mix.
Let the mixture sit for ten minutes. The yeast will bubble up. Once this has happened attach the bowl to the mixer and add in the eggs. Mix with the dough attachment and mix for about 15-30 seconds. Then add in 4 cups of the flour and the salt, and knead the dough on low speed for ten minutes. If you notice the dough is sticking to the bowl after a minute or two of the kneading process, add the extra 1/4 cup of flour, until it pulls away from the sides of the bowl and creates one large ball of dough.
Let the dough rest in a warm area (like on top of your oven) for 60-90 minutes, and it has doubled in size.
Dust your working surfers with flour and roll out the dough until it is a 1/4 of an inch thick. Then brush the melted butter onto the dough and sprinkle the cinnamon sugar mixture. Cut into 1/2 inch strips for mini or 1 inch for regular size and roll.
Place them in an oven safe dish, and let rest for another 30 minutes. The dough will expand to twice the size again.
Bake at 350F for 25 minutes. Garnish with the desired icing.

*Note: If you don't have a stand mixer, you can need your dough by hand. The same amount of time applies.

CINNAMON SUGAR MIXTURE:
*Enough for one batch of cinnamon rolls
1/3 cup sugar
1/3 cup brown sugar
1 tsp cinnamon

DIRECTIONS:
Mix all of the ingredients together and place on buttered dough.

APPLE PIE FILLING:
2 medium sized apples, peeled and diced
1 recipe of the cinnamon sugar mixture]
*For the show, I used half of the dough recipe for the apple pie, and half for the maple pecan. This recipe is for the full dough recipe (shown above). If you would like to do what I did, and make both flavors, cut this filling recipe in half.

DIRECTIONS:
Toss the apples in the cinnamon sugar mixture and place on buttered dough.

CINNAMON SUGAR ICING
1 cup powdered sugar
1 tsp cinnamon
2-3 tbsp milk

MAPLE PECAN FILLING:
1 cup of pecan, chopped
1 recipe of the cinnamon sugar mixture
*For the show, I used half of the dough recipe for the apple pie, and half for the maple pecan. This recipe is for the full dough recipe (shown above). If you would like to do what I did, and make both flavors, cut this filling recipe in half.

MAPLE PECAN ICING:
1 cup powdered sugar
1 tbsp maple syrup
2-3 tbsp milk

RED VELEVET DOUGH
1 cup milk, scalded
1/2 cup unsalted butter
1/4 cup sugar
2 1/4 tsp (1 package) dry yeast
6 drops food coloring
2 large eggs
3 3/4-4 cups AP Flour
1 1/2 tsp salt
1/2 cup cocoa powder
1 tbsp butter, melted (for sprinkling cinnamon sugar on dough)

DIRECTIONS:
Place the milk in a saucepan and bring to a simmer, almost to the point of boiling, before removing from the heat. In the bowl of a stand mixer, add your butter and scalded milk, and let the milk melt the butter. Once the butter has melted, check the temperature of the mixture to make sure it is not too hot. It should be warm. The yeast will not work if the milk is too hot. Then add the sugar and red food coloring and give everything a mix.
Let the mixture sit for ten minutes. The yeast will bubble up. Once this has happened attach the bowl to the mixer and add in the eggs. Mix with the dough attachment and mix for about 15-30 seconds. Then add in 3 3/4 cups of the flour, cocoa powder, and salt, and knead the dough on low speed for ten minutes. If you notice the dough is sticking to the bowl after a minute or two of the kneading process, add the extra 1/4 cup of flour, until it pulls away from the sides of the bowl and creates one large ball of dough.
Let the dough rest in a warm area (like on top of your oven) for 60-90 minutes, and it has doubled in size.
Dust your working surfers with flour and roll out the dough until it is a 1/4 of an inch thick. Then brush the melted butter onto the dough and sprinkle the cinnamon sugar mixture. Cut into 1/2 inch strips for mini or 1 inch for regular size and roll.
Place them in an oven safe dish, and let rest for another 30 minutes. The dough will expand to twice the size again.
Bake at 350F for 25 minutes. Garnish with the desired icing.