Are cinnamon rolls comfort food for you? For a cozy afternoon with a nice cup of tea or coffee? I at least find them perfect for a rainy and windy day. These are not just regular cinnamon rolls, no, they are filled with apple pieces that were steamed with some butter and sugar. So delicious! I hope you are interested in cinnamon rolls with apple filling!
As a basis I used my cinnamon rolls recipe. However, since a wet filling is added, we need to bake these rolls slightly longer to be sure the dough is baked through. I am a person who likes a lot of filling, so we will have three apples for the basis. There was a tiny little bit left over, but I felt I would make the same amount again. I simply ate the leftovers on the side. We are also going to use a “tangzhong”, this is a cooked part, which helps the final dough to absorb more moisture. This in turn means more fluffiness and a better ability to deal with these wet apples. Yes, it is one more step, but I do think it is worth it!
These cinnamon rolls with apple filling are a dream come true as they combine familiar flavors of apple pie and cinnamon rolls. In this reel you can see how I make them. For the tangzhong whisk the three ingredients until you see no lumps in a small pot and then bring to a boil while constantly whisking. Let boil for about a minute until you see a white film on the bottom of the pan. Set aside. For the main dough melt the butter, then add the milk so that the mixture is lukewarm. Add the milk mixture to a large kneading bowl and add all other remaining ingredients, including the tangzhong. Knead briefly for a minute until combined, then let the dough rest for 20 minutes. Then knead on low speed for about 8 minutes or until you have a sticky and soft dough. Form into a ball and let rise for about an hour in a bowl covered with a damp towel. Be sure to take out the butter for the filling. Meanwhile for the filling wash and cube the apples (I leave the skin on, you can do as you like it). Heat gently with the 20 grams of butter and brown sugar for about 5 minutes or until soft. Set aside. Once the dough has risen considerably, box it for the air to get out, then roll into a rectangle of about 45x30cm. Spread the butter evenly either with your hand or a knife, then sprinkle the sugar and cinnamon mix evenly on top. Lastly spread the apple pieces evenly. Roll into a tight log from the long side. Divide into 8 equal pieces. Place into a small casserole or springform (I used a pie form) with the cut side facing upwards. Let rise again with a damp towel on top until the rolls have grown and puffed up (took me 30min). Preheat oven to 180 degrees Celsius and bake the rolls on medium rack for about 26-30 min or until golden. Meanwhile prepare the frosting. For this you want to beat the soft butter with the icing sugar for a few minutes, then add the cream cheese and only beat until combined. Spread on the warm cinnamon rolls and enjoy. They taste best on the day made.Cinnamon Rolls with Apple Filling
Ingredients
Instructions
2 Comments
Annie
Monday September 30th, 2024 at 06:01 PMCinnamon pastries are one of my favorite treats during autumn. I usually bake cinnamon rolls or an apple pie with cinnamon, but this time I decided to try out this recipe. The cake turned out delicious. My whole family enjoyed it, and it disappeared from the plate in no time!
Jenny
Monday September 30th, 2024 at 08:56 PMHi Annie, so happy to hear that, yay!