This weekend for breakfast we are having Apple Cinnamon Rolls! And when I say we, I actually mean my neighbor who asked me to do something, anything for her breakfast since she had guests over. I don’t like cinnamon (boooh I know), but I have always wanted to try to bake Cinnamon Rolls. They always look so beautiful and tasty in all the pictures and fun to make. So when she asked me for something with cinnamon and fruits, I thought, yay perfect: Apple Cinnamon Rolls! I can’t really tell personally, but she and her guests were thrilled by them and asked for more. I added raisins to the filling to give it a little twist.
Now this is a quick and easy recipe. I am sure we can make something fancier but for a fresh breakfast ready to be eaten in (almost) no time in the weekend, I think it is a great option.
Want fresh rolls in the morning?
You can make everything on the same day. If you want to have fresh Apple Cinnamon Rolls out of the oven in the morning (so you can wake your household up with the scents of warm apple and cinnamon) then I’d suggest you make your dough in the evening. Once the dough is ready, transfer it into a bowl, cover and leave in the fridge overnight. In the morning, you will just have to roll it with the Apple Cinnamon filling, cut and let rise for an hour before baking.
I made a mistake and cut mine too big. You should have 9 rolls, not 6 as shown in the pictures. You may want to cut both end if you want to have 9 good looking rolls (also because they most likely won’t have filling in them). I baked the end pieces on the side and had one (the one with no cinnamon) with plain cream cheese and it was delicious.
Let me know if you try this recipe! Enjoy ^-^
Apple and Cinnamon Rolls
For the rolls:
- 240 g flour
- 80 g warm milk
- 40 g butter room temperature
- 30 g sugar
- 1 egg yolk
- 7 g active dry yeast
- 60 g water
- 1 tsp salt
For the filing:
- 3 apples
- 60 g sugar
- 50 g salted butter
- 50 g raisins
- 1 tbsp cinnamon
For the glazing
- 80 g cream cheese
- 80 g powdered sugar
- 20 g water
- In a bowl, mix your yeast to half the milk and sugar and let rest until it bubbles. Add remaining sugar and milk to a mixing bowl with all ingredients except butter. Add your yeast.
- Knead on low for 5 mn, then medium speed for another 8 mn. You should now have a nice ball of dough. Add now your butter and knead for about 8 mn. Your final dough should have a nice consistency, shouldn’t stick to the bowl and be elastic. Feel free to knead a little more if needed.
- Transfer dough to a bowl and cover. Let rest 2 hours at room temperature or overnight in the fridge if you want warm cinnamon rolls for breakfast.
- In the meantime, peel and dice your apples. Heat a large skillet to medium heat and melt your butter. Add the apples and sugar. Let cook for about 10 minutes, add your raisins and cinnamon, and cook for another 5 minutes.
- Transfer to a bowl and let cool down.
- Flour your work surface and roll out into a rectangle about 15×10 inch (38×25 cm). Spread your apples on top of it. Roll tightly starting from the 10-inch side. Place the seam under (make sure you seal the edges well, brush a little bit of water if needed). Slightly cut both ends if you want all the rolls to be perfect. Cut in 9 equal sections (they should be about 1-inch each). Place your rolls in a backing pan lined with parchment paper. Cover with a towel and let rise in a warm place for 1h.
- Preheat your oven to 180°C (350°F). Bake the rolls for about 25 minutes. Let cool down. In the meantime, prepare the glazing.
- Whip together the sugar, the cream cheese, and the water. Drizzle on your rolls.