Apple Cinnamon Rolls Recipe
Is there anything more comforting that a fluffy, fragrant cinnamon roll that pulls apart still warm from the oven? Now add some apple butter and you have this insanely satisfying Apple Cinnamon Rolls Recipe! It’s the best mix between an Apple Pie an Cinnamon Roll that you never knew you needed until right now!
How do I make these Apple Cinnamon Rolls Recipe from scratch?
This recipe is really similar to my Cardamom Cinnamon Bun Recipe but with a different filling. I’ll break this recipe down into a few easy steps;
-The Dough; Very simply made and can be done by hand if you don’t have a stand mixer! I highly recommend doing this the night before you bake them.
-Apple Butter and Filling; It’s best to make this apple butter at the same time you make your dough, you want it to be nice and cold to spread on the dough.
-Shaping, Proofing and Baking; Once filled, the Apple Cinnamon Rolls need to be shaped, portioned, left to rise (proof) and then baked.
The Dough
To make these Apple Cinnamon Rolls, you need to start off by melting the butter. To this melted butter you will add the milk and active dry yeast. Whisk this together briefly and leave to one side while you weigh up the dry ingredients. Place the flour and sugar into a large mixing bowl and add the liquids. Mix until it forms a shaggy dough and then tip it out onto a lightly floured surface. Knead the dough for another 3-4 minutes until it forms a smooth dough. If you are using a stand mixer, mix on a medium speed with a dough hook for a total of 3-4 minutes. Lightly grease or flour a mixing bowl and place the dough back into it. Cover well with cling film and chill in the fridge overnight.
Apple Butter and Filling
The apples I use in this recipe are Bramley Apples, they are a type of apple common in Ireland and used for cooking. To make the Apple Butter, peel, core and chop the apple roughly. Add in the sugar and cinnamon and cook on a medium-low heat for 20-30 minutes stirring often until the apple has totally cooked and broken down. It should resemble the consistency of a thick jam when removed from the heat. Allow to cool. For the cinnamon butter, mix together the soft, room temperature butter with the brown sugar and cinnamon until you form a paste. Roll out the dough to a large rectangle and spread the cinnamon butter on top evenly. Spread the Apple Butter over this and roll up tightly, starting at the longest side.
Shaping, Proofing and Baking
Once you have rolled up the dough, divide into 6 pieces by cutting in half and then cut that half into 3 pieces. Place cut side up into a rectangular baking dish or try. Make egg wash by lightly whisking an egg with a tablespoon of milk. Lightly brush the Apple Cinnamon Rolls with the egg wash. Cover with a tea towel and leave to prove in a warm place for 40-60 minutes. Bake for 25-30 minutes until golden brown,
How do I store these Apple Cinnamon Rolls?
Apple Cinnamon Rolls are best eaten fresh, still warm from the oven. They can be kept for 2 days at room temperature in an airtight container or wrap individually in cling film. Pop them into the microwave for 30 seconds to serve.
Can I freeze Apple Cinnamon Rolls?
You sure can! You can freeze the dough after the first steps of making it. Remove the dough from the freezer the night before you want to bake them. You can also freeze them once filled and cut on a flat baking tray. Once frozen you can transfer them to an airtight container or ziploc bag. Remove from the freezer, egg wash and cover with a tea towel and leave in a warm place for 50-60 minutes. Bake as normal.
Baked Apple Cinnamon Rolls can be frozen. For best results, freeze them fresh, as soon as they are cooled. Wrap individually in cling film. Remove from the freezer and leave at room temperature for 30-40 minutes. Pop them into the microwave for 30 seconds to serve.
For more Breakfast Recipes, check out my Breakfast Category, here.
If you want more Pastry Recipes, check out my category, here.
Apple Cinnamon Rolls
Equipment
- Large mixing bowl
- Stand mixer (optional)
- Dough scraper
- Small Bowl
- Small saucepan
- Rolling Pin
- Sharp Knife
- Pastry brush
- Rectangular baking dish/tray
Ingredients
Dough
- 35 grams butter soft, room temp
- 135 ml milk
- 5 grams active dry yeast
- 265 grams strong flour
- 35 grams caster sugar
Apple Butter
- 1 large cooking apple
- 75 grams caster sugar
- 1 tsp cinnamon
Cinnamon Filling
- 30 grams butter soft, room temp
- 50 grams soft brown sugar
- 1 tbsp cinnamon
- egg wash can be replaced with just milk for egg free
Instructions
Dough
- To make the dough, melt the butter first. Then add to this the milk and dried yeast. Whisk and leave to one side while you weigh up the rest.
- In a large mixing bowl, add the flour and sugar. Pour in the yeast butter liquid and mix thoroughly till a dough forms.
- If making by hand, knead for another 3-4 minutes. If using a stand mixer, mix on medium for 3-4 minutes with a dough hook.
- Grease the mixing bowl lightly and place the dough inside and wrap well with cling film. Chill in the fridge overnight or at least for 4 hours.
Apple Butter
- Peel, core and chop a cooking apple. Place this in a small saucepan along with the sugar and cinnamon.
- Cook on a medium-low heat for 20-30 minutes stirring often until the apple has totally cooked and broken down. It should resemble the consistency of a thick jam when removed from the heat. Allow to cool.
Apple Cinnamon Roll Assembly
- When the dough has rested enough and doubled in size, remove from the fridge.
- Place the dough onto a lightly floured surface.
- Dust the dough lightly with flour and roll out to a rectangle.
- Mix together the butter, brown sugar and cinnamon to make the filling. Spread this evenly onto the dough.
- Spread the apple butter on top of the cinnamon butter and begin to roll up the dough, starting at the longest side.
- When the dough has been rolled, cut into 6 pieces and place cut side up into a greased and/or lined baking dish/tray.
- Make egg wash by whisking together an egg and a tablespoon of milk. Lightly brush the tops of the apple cinnamon rolls with the egg wash.
- Cover loosely with a tea towel and leave in a warm place to rise for 40-60 minutes.
- Preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- When the apple cinnamon rolls have risen by about 1/3, place them into the hot oven and cook for 25-30 minutes until they are an even golden brown on top. You may need to turn them around halfway through baking for even cooking.
1 Comment