Apple Cinnamon Roll
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Did someone say they’ve collapsed? ! These soft, fluffy apple cinnamon rolls have their favorite flavors wrapped in buttery homemade cinnamon rolls.
Apple Cinnamon Roll
Better than OOEY, SLOEY, HOT, and homemade cinnamon rolls are OOEY, GOEY, HOT, and homemade apple cinnamon rolls. These perfect spicey cinnamon rolls are packed with fresh, juicy apples and topped with luscious cream cheese icing. All of these fall cinnamon rolls make the apple season longer!
What ingredients do these autumn cinnamon rolls need?
These fall cinnamon rolls require some extra spices (and of course apples), but most of the other ingredients are pantry staples! Here’s your shopping list:
All Purpose Flour: All Purpose Flour is perfect for creating soft, soft, slightly breaded doughs like pillows. I’ve also managed to make these out of breadcrumbs, but I think the breadcrumbs are chewed a little! Granule Sugar: You need a little granular sugar to activate the yeast and slightly sweeten the dough! Instant Yeast: We usually use the rapid rise of Fleischmann on these homemade cinnamon rolls, but here the rapid instant yeast works! You can also double the Rise Times using regular active yeast. Butter: Both the cinnamon roll dough and cream cheese frosting require butter. We prefer to use saltless butter so that we can control how salty your baked goods are! That being said, all you have in your hand is salted butter that works perfectly! Milk: All kinds of milk work in this recipe, but for very soft, buttery dough, we recommend using whole milk! Eggs: These homemade cinnamon rolls are concentrated dough and eggs are required for recipes. Eggs give your dough a soft structure! Spices: Of course, you need all the cinnamon rolls… well, cinnamon. Ground ginger, nutmeg and cloves are also needed to give these apple cinnamon rolls the distinctive spicey apple flavour! You can also replace it with an Apple Pie Spice if you like. Brown Sugar: Brown Sugar is a soft caramel-like sugar that is perfect for use in cinnamon sugar filling. Light brown sugar or thick brown sugar is free to use, but it is not recommended to submerge it for granulated sugar. It won’t melt in the same way! Cream Cheese: In my opinion, if you’re absolutely not choking with cream cheese frosting, then it’s not a cinnamon roll. It is essential to use room temperature cream cheese to ensure a creamy, smooth consistency. Powdered sugar: To make the matte cream cheese sweeter and thicker, you need powdered sugar.
How to turn your favorite cinnamon roll into an apple cinnamon roll?
Add a little extra autumn spices and seasonal apples to the classic cinnamon roll filling and the perfect apple cinnamon roll. Fill cinnamon sugar with classic apple pie spices such as ground ginger, nutmeg, and cloves. Juicy fresh apples. The result is a completely spiced way to start your day 🙂
What kind of apples should you use to make these apple cinnamon rolls?
You can make these apple cinnamon rolls with almost any type of apple, but of course there are some favorites. Due to the tarter flavor, Granny Smith’s apples are great as they retain their shape even when baked and maintain a bit of crunch. If sweeter apples, pink ladies, galas and honey crisps prefer some of our favorites! I don’t recommend Macintosh apples as they tend to break quickly when cooked (though they’re tasty to eat)!
Tips for making homemade cinnamon rolls
If you’re new to yeast dough, follow the recipe closely, trust the process and maintain it!
Use high quality materials: I saw the shopping list. Cinnamon rolls use only a few basic ingredients, so their quality really shines in the finished product. Use good butter, real cream cheese, and high quality cinnamon! Don’t overcook it. I think we all can all agree that the biggest part of the cinnamon roll is the gooey under the baked goods. It’s a fine line between the baked goods and the dough too, so be careful with them in the final 10 minutes of baking. Eat warm: Cinnamon rolls are the hottest from the oven (duh.), but don’t worry if you have leftovers you want to enjoy later. Pop the cinnamon rolls in the microwave for 20 seconds, sticky and warm again!
Happy Cinnamon Roll Baking!
xxx
printing
author: sofi | Broma Bakery
Preparation time: half an hour
Rise time: 2 hours
Cooking time: half an hour
Total time: 3 hours
yield: 12 rolls
category: breakfast
method: yeast
cooking: Americans
For the fabric
4 cup All-purpose flour
1/3 cup Granule sugar
1 Packet (2 1/4 tsp) Rapidly rising instant yeast
1 tsp salt
1 1/2 cup milk
6 tbsp butter
1 Eggs, room temperature
For apple stuffing
1/4 cup butter,room temperature
2/3 cup Light brown sugar
1 tablespoon Ground Cinnamon
1/2 tsp Ground nutmeg
1/2 tsp Ground Ginger
1/4 tsp Grinded cloves
3 Small apple, peeled, diced pinch of salt
Cream cheese frosting
4 Ounce Cream cheese,room temperature
1/2 cup Unsalted butter,room temperature
3 cup Powdered sugar
2 – 3 Tablespoons Milk
1 tsp Pinch of vanilla extract salt
Instructions
Combine 2 cups of flour, yeast, salt and sugar in a bowl of stand mixer with paddle attachments. Mix and combine. In a microwave safe bowl, measure milk and butter in the microwave for 30 seconds until warm, and the butter is almost melted. The mixture should be warm, but not hot. If it’s too hot, let it cool before you try to prevent it from killing it before adding it to the yeast. Add warm milk and butter to the flour mixture. Add the eggs. Hit at a slow speed and gradually increase for about 2 minutes until fully combined. Scrape the bowl off, add another cup of flour and beat until combined. Add remaining flour in small portions until the dough is pulled away from the sides of the bowl to form a bowl. Put the dough onto a well-floured surface and knead it for about 10 minutes until smooth, allowing you to stretch the dough between your fingers without breaking it. This means that gluten develops and the fabric becomes soft like a pillow. Transfer the dough to an oiled bowl and cover. Raise in a warm place for an hour or until the fabric is doubled. Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on the floured surface. Once the dough is unfolded, make the filling. Peel, core and dispense apples into small pieces. Mix the sugar, spices and salt in a small bowl and mix well. Stuff the butter all the way to the edge of the dough and spread it out. Sprinkle the sugar mixture and apple fragments on top of the butter and press it down to stick to the butter. From the long edge, roll the dough away from you and onto the tightrol, pinch the dough and seal the bottom edge. Using a floss or a very sharp knife, cut the dough into 12 even rolls. Place the rolls in 9 x 13 inch bread lined with parchment. Cover gently with a dish cloth and rise for another hour until it doubles in size and bulges. Bake the cinnamon rolls at 350°F for 30 minutes or until they are golden brown and no longer in the dough. Transfer to a wire rack and cool. Make cream cheese frosting while the rolls are cool. In a stand mixer, combine cream cheese, butter, powdered sugar, milk, salt and vanilla extract to match the whisk attachment. Hit at low speeds and gradually rises until it becomes light and fluffy. Spread the icing evenly over 12 rolls. Have warm and enjoyable!
