It’s hard to improve upon one of the best breakfast comfort foods ever invented: the cinnamon roll. But when fall rolls around, I have a tendency to add apples to everything—hence, these apple cinnamon rolls. This autumn variation on the bakery classic is a great way to use up apples from fall apple picking.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
For the dough
●3/4 cup (180g) whole milk
●1/3 cup (67g) sugar
●2 1/4 teaspoons active dry yeast
●1 egg, room temperature
●1 egg yolk, room temperature
●3 1/4 cups (390g) all-purpose flour
●1/4 teaspoon salt
●6 tablespoons (85g) unsalted butter, room temperature
●Cooking spray, for greasing the bowl
For the filling
●2/3 cup (140g) dark brown sugar
●1 tablespoon ground cinnamon
●1/4 cup (57g) butter, room temperature
●2 medium apples, peeled and chopped into 1/2-inch pieces
For the frosting
●4 ounces (113g) cream cheese, room temperature
●1/4 cup (57g) unsalted butter, room temperature
●2 tablespoons maple syrup
●1 teaspoon vanilla extract
●3/4 cup (98g) powdered sugar
Special Equipment
●Stand mixer with a dough hook
Method
1.Make the dough:
Heat the milk in the microwave just until warm to the touch (about 110°F), about 30 seconds. Add the milk, sugar, and yeast to the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until the yeast becomes foamy, about 5 minutes.
Add the egg and egg yolk and mix until combined. Add the flour and salt and continue to mix on medium speed until the ingredients come together into a ball of dough. Mix in the butter 2 tablespoons at a time, waiting until each addition is incorporated before adding more.
Once all of the butter is incorporated, knead the dough on medium speed for 8 minutes. The dough should have a smooth, shiny surface.
2.Let the dough rise:
Transfer the ball of dough to a greased bowl and cover the bowl with plastic wrap. Let the dough rise in a warm place until it has doubled in size, 1 to 2 hours.
3.Roll out the dough and add the filling:
On a floured surface, roll out the dough into a 9×14 inch rectangle.
Mix the brown sugar and cinnamon together in a small bowl.
Use a pastry brush to spread the softened butter evenly over the rectangle of dough, leaving a 1/2-inch border around the edges. Sprinkle the brown sugar mixture on top. Top with the chopped apples.
4.Form the cinnamon rolls and let rise:
Tightly roll up the dough, starting at the shorter 9-inch side. Using a sharp knife or a piece of unflavored dental floss, cut the log of dough into nine 1-inch pieces.
Transfer the cinnamon rolls to a greased 9×9 baking dish so the cut side is facing up. Cover with plastic wrap or a dish towel. Put it in a warm place and let the dough rise again until they look pillowy and are touching one another in the dish, 30 minutes to an hour.
5.Preheat the oven to 350°F.
Once the dough has been rising for 20 minutes, preheat the oven.
6.Bake:
Bake the cinnamon rolls until they are golden brown, about 25 minutes. A toothpick inserted into the center roll should come out clean.
7.Make the frosting:
Make the frosting while the cinnamon rolls are baking. Using a hand mixer with beater attachments, beat the cream cheese and butter together on medium speed until well-mixed and creamy. Add the maple syrup and vanilla and mix until incorporated.
Add the sugar 1/4 cup at a time, beating after each addition, until all of the sugar is incorporated.
8.Top with frosting:
Let the cinnamon rolls cool for 10 minutes, then spread the frosting on top and serve warm. Store cooled leftovers in an airtight container for up to 2 days.