Apple and Cinnnamon Rolls

January 23, 2021

Apple and Cinnnamon Rolls

Hello there!

One of my favourite sweet treats is cinnamon rolls but these ones have a twist to them with the addition of apple. You can either bake these in a cake tin to form a tear-and-share or you can bake them in a muffin tin to form individual rolls like I did. Once you have the basic enriched dough recipe, you can add whatever fillings you like including chocolate chips, dried fruits and more... go crazy! Enjoy!

The Recipe: Cinnamon and Apple Rolls

Makes 8 rolls

For the dough:

225g strong white bread flour

7g sachet fast-action yeast

Pinch salt

25g caster sugar

75ml warm milk

1 egg, keep some for glazing

25g unsalted butter, melted, plus extra for greasing

For the filling:

25g softened butter

1 eating apple, finely diced

2 tsp cinnamon

15g soft brown sugar

2 tbsp golden syrup, for glaze

Combine the flour, yeast, salt and caster sugar in a bowl. Form a well in the centre and add the warm milk, egg and melted butter.

Bring together with your hands and knead on a floured work surface for 5-8 minutes until smooth. Form into a ball and place in a clean bowl. Cover with cling film and leave to prove for about 1 hour, or until doubled in size, in a warm place

Preheat an oven to 200C/180C/ Gas mark 6 and grease 8 holes in a muffin tin with butter.

Turn the dough out onto a lightly floured work surface and knock the air out. Roll the dough into a rectangle of 25cmx35cm.

Spread the butter over the dough and top with diced apple, sugar and cinnamon. Roll the dough until into a tight spiral starting at the longest edge. It should look like a Swiss roll. Cut into 8 even buns and place in the tin. Press down slightly on each one and leave to prove for 30 minutes.

Brush the top of each bun with the left over egg and bake for 10 mins. Then, reduce the temperature to 180C/160C fan/ Gas mark 4 and cook for a further 10 minutes. Once baked, brush with a little golden syrup to give them a glaze and leave to cool.