Tag Archives: Apple Cinnamon Rolls

Apple Cinnamon Rolls

Apple Cinnamon Rolls Print

Sooo many times over the years I’ve wished for the ability to create scratch and sniff images to post here or some other magical way to bring you the amazing aromas in my kitchen, but never, ever as much as when baking these Apple Cinnamon Rolls! You can imagine it though, right? There’s homey cinnamon, apples and lightly sweet yeast-y bread all mingling together for one of the most heavenly of aromas. And oh, my goodness, they taste just as fabulous as they smell! I adapted a cinnamon roll recipe from America’s Test Kitchen’s cookbook Naturally Sweet into these Apple Cinnamon Rolls. If you haven’t seen their wonderful cookbook that’s chockfull of delicious, un-refined and lower sugar dessert recipes, you should definitely check it out. I know this recipe is longer than the one’s I usually bring you, but trust me, this one is worth that little bit of extra effort. And you’ll win major points with the family… Trust me!

Ingredients

    For the apple filling:
  • 2 medium apples, peeled and diced small
  • 2 tablespoons coconut sugar
  • 1/8 teaspoon salt
  • 1 tablespoon unsalted butter
  • For the cinnamon-sugar filling:
  • 4 tablespoons unsalted butter, very soft
  • 3/4 cup coconut sugar
  • 2 1/2 teaspoons cinnamon
  • For the dough:
  • 1 1/4 cups warm whole milk* (110 degrees)
  • 4 teaspoons rapid-rise yeast
  • 1 tablespoons coconut sugar
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 4 tablespoons unsalted butter, melted and cooled
  • For the optional glaze:
  • 3 tablespoons maple syrup
  • 1 1/2 ounces cream cheese
  • 1 tablespoon unsalted butter, melted and cooled
  • 1 1/2 teaspoons maple extract
  • 3 tablespoons milk
  • 1/8 teaspoon salt
Preheat oven to 350ºF

Directions

  1. Spray a 9” round cake pan with a flour-oil spray (like Baker’s Joy).
  2. For the apple filling:
  3. Melt butter in a medium skillet. Add apples and sugar. Saute until apples are softened slightly, around 10 minutes or so. Set aside.
  4. For the cinnamon-sugar filling:
  5. Mix ingredients in a medium bowl until mixture is thoroughly combined.
  6. For the dough:
  7. Whisk warm milk, yeast, and sugar in a medium bowl; let sit for about 5 minutes until it gets bubbly.
  8. Whisk flour, baking powder, and salt together in a large bowl until combined. Stir in yeast-milk mixture and 2 tablespoons melted butter until a sticky dough forms. Transfer dough to a generously floured counter, and knead for about 2 minutes until the dough forms a smooth ball.
  9. Roll dough into a 12”x9” rectangle, with the long side toward you. Sprinkle the dough with the cinnamon-sugar mixture, breaking any clumps apart with a fork, then add the cooled apples, pressing lightly into the dough with a rubber spatula.
  10. Roll the dough away from you into a tight log. Cut into 8 equal slices using a serrated knife. (Make a small indentation with a knife point every 1 ½” starting from one of the ends, then cut through with the serrated knife.)
  11. Place rolls cut-side up in the prepared pan, with the first roll placed in the center of the pan and remaining rolls around the perimeter. It’ll be a snug fit, but that’s okay.
  12. Brush tops with remaining 2 tablespoons of melted butter, cover loosely with plastic wrap and place in a warm location to rise for 30 minutes. The dough should spring back when lightly pressed. Remove plastic.
  13. On the middle oven rack, bake buns for 23-25 minutes, rotating pan halfway through baking (they should be medium-golden brown in color). Remove from oven and loosen the rolls with a knife and let cool for 5 minutes before turning out onto a plate. Flip rolls again so they’re right side up on your serving plate. Let cool for another 5 minutes.
  14. For the optional glaze:
  15. In a medium bowl whisk softened cream cheese, melted butter, maple syrup, maple extract, milk, and salt until smooth and thoroughly combined. Pour glaze over buns and serve.
Adapted from: America’s Test Kitchen-Naturally Sweet cookbook

NOTE: *You can use 2% milk if preferred, but 1% or skim milk won’t give good results.
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