Apples Cinnamon Rolls Recipe

Larisa Iernutan

For me, Apples Cinnamon Rolls represent a dessert that make your thoughts fly directly to the winter holidays, or an autumn day colored in orange tones. That is due to the smell of cinnamon. I love cinnamon, I like to sprinkle it over hot coffee in the morning, for a fabulous taste and an incomparable smell.

5 from 1 vote

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Dessert

Cuisine Swedish

Servings pieces

Calories 226 kcal

Equipment

1 Thermomix or mixer/whisk/spatula
1 Oven

Ingredients

DOUGH:

315 g plain flour plus extra for dusting
½ tsp salt
120 g fresh milk
1 tsp dried yeast powder
1 egg 55 g, room temperature
40 g unsalted butter softened at room temperature
50 g brown sugar
250 g water

FILLING:

55 g butter softened at room temperature
50 g brown sugar
10 g ground cinnamon
plain flour for dusting
115 g thickened cream
or 115 g whipping cream
4 apples

FROSTING:

45 g cream cheese softened (or whipping cream)
20 g butter softened at room temperature
¼ tsp vanilla extract
30 g icing sugar

Instructions

If you also use apples for the filling, like I did, first you have to peel the apples. Then, use them cored and cut into pieces, by placing them in the mixing bowl and chop 7 sec – speed 5.
Put this mixture into a pan or a wok, add a spoon of brown sugar and a tip of the spoon with cinnamon. Let is cook for 10 minutes by mixing it from time to time.

DOUGH

Place plain flour and salt in mixing bowl, grind Turbo/2 sec/2 times. Transfer to a bowl and set aside.
Add milk, yeast, egg, butter and sugar, mix 2 min/40°C/speed 2.
Add reserved flour mixture, mix 20 sec/speed 4. Let stand for 5 minutes.
Knead Dough /2 min 30 sec. Transfer dough to a pastry mat and fold pastry mat to wrap dough like a parcel. Place dough in Varoma dish.
Place 250 g water in mixing bowl, set Varoma with dough into position, warm 20 min/70°C/speed Spoon. Rinse mixing bowl.

FILLING

Line a baking pan (18 cm x 28 cm) with parchment paper and set aside. Place a bowl onto mixing bowl lid, weigh in butter, brown sugar and ground cinnamon. Add the apple mixture, mix well all these ingredients and set aside.
Transfer dough onto a lightly floured surface. Roll out dough into a rectangle (30 cm x 38 cm, 2 mm thick). Using an offset spatula, spread reserved cinnamon filling over the dough surface.
Preheat oven to 180°C. Starting from the long end, roll dough up tightly along longest edge and slice into 15 equal pieces
then tightly place into prepared baking pan (cut side up). Cover pan with pastry mat and allow rolls to rise for another 20 minutes or until nearly doubled in size.
Place thickened cream in mixing bowl, warm 20 sec/40°C/speed 2. Once rolls have risen, pour warmed cream over rolls, leave for 5 minutes to soak. Rinse mixing bowl.
Bake for 45 minutes (180°C) until light golden brown. Remove from oven and allow to cool in pan.

FROSTING

Insert butterfly whisk. Place cream cheese and butter in mixing bowl, whisk 1 min/speed 4.
Add vanilla extract and icing sugar, mix 30 sec/speed 4. Remove butterfly whisk. Spread frosting over cooled rolls and serve immediately.