OCTOBER MORNINGS; BAKING APPLE CINNAMON ROLLS.
It’s been a little while since my last recipe post and it’s becoming a bit of a tradition to share some autumnal baking here on the blog so here are my Apple Cinnamon Rolls. One of my favourite things to do in the autumn is to schedule in some slow mornings and spend some time reading with a big mug of coffee or baking something seasonal, it really gives me time to refresh and brings me a lot of inspiration. Last week I had the chance to take full advantage of a morning off and bake some Apple Cinnamon Rolls. You’ll find everything you need to bake these for yourself, below, I’d love to know if you end up trying these!
Ingredients;
– 2 1/4 teaspoons dried yeast
– 60ml warm water
– 3 tablespoons brown sugar
– 8 tablespoons melted butter
– 125ml warm milk
– 1 egg
– 450g plain/all purpose flour
– 1/4 teaspoon salt
– 8 tablespoons of room temperature butter
– 4 apples, chopped (I used Granny Smith apples)
– 100g granulated sugar
– 1 tablespoon cinnamon
Recipe;
To make the dough; place the yeast and 1 tablespoon of brown sugar into a bowl, add the warm water and gently stir.
Let the mixture sit for about 10 minutes until the yeast has doubled and is puffed and foamy on top.
Add the 8 tablespoons of melted butter, warm milk and the egg and stir until combined.
Add in the flour and salt and knead the dough until the dough is smooth and forms a ball.
Cover the bowl with wax food wrap and let the dough rise in a warm place for about 1 hour or until doubled in size.
To make the filling; Heat a pan over a medium heat and add 1 tablespoon of butter, add the chopped apples and 2 tablespoons of brown sugar. Cook and stir until the apples are caramelised, roughly 5 minutes. Once cooked remove from the heat and leave to cool.
Add the 100g of granulated sugar and 1 tablespoon of cinnamon to a seperate bowl and mix well.
Grease a baking dish (I used a muffin tray) with butter & preheat the oven to 180°c/350°f.
Lightly dust a surface with flour and roll out the dough into a rectangle (to make 12 rolls I made the rectangle 9x24 inches).
Spread 5 tablespoons of the room temperature butter evenly over the dough, then sprinkle the cinnamon sugar mix on top of the butter and finally add the apple evenly on top too.
Starting with the longest edge closest to you carefully roll the dough into a log, trying to keep it as tight as possible, then cut into equal portions. You can measure the portions to make the rolls all of an equal size, I just judged them by sight so they came out a little uneven but I don’t mind that! I decided to make 12 smaller rolls to fill my muffin tin but you could make less, slightly larger rolls.
Place your rolls into your prepared tin and leave them to rise in a warm place for another 30 minutes. Just before baking, brush the remaining butter on top of the rolls and bake for around 25 minutes or until golden brown.
Once the rolls were baked and cooled slightly I drizzled some icing sugar on top but you can add some classic cinnamon roll frosting, I've seen some great recipes that add a cream cheese chai frosting which just sounds delicious & I’d definitely love to try it when I have more time!