Apple Cinnamon Rolls
These soft and comforting apple cinnamon rolls are filled with juicy apples and topped with silky cream cheese frosting.
Ingredients
Cinnamon Roll Dough
- 30 g fresh yeast
- 1/2 cup milk
- 3 1/2 cup flour
- 1 large egg
- 1/2 tsp salt
- 1 tbsp crushed cardamum seeds
- 1/2 cup (100 g) butter, room temperatured
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
Filling: Cinnamon butter
- 2/3 cup (150 g) butter, room temperatured
- 3 tbsp ground cinnamon
- 2/3 cup + (1,5 dl) brown sugar
Filling: Macerated apples
- 3 small granny smith apples
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 2 tbsp ground cinnamon
- 1/2 tbsp lemon juice
Cream Cheese Frosting
- 1/2 cup butter, room temperatured
- 2/3 cup (150 g) cream cheese
- 3/4 cup (1,75 dl) powdered sugar
- 2 tsp vanilla extract or paste
Instructions
Cinnamon Roll Dough
- Crumble fresh yeast into an electric mixing bowl.
- Heat the milk until warm to the touch, but not too hot (around 98 ℉ / 37 ℃) in the microwave. Pour the milk over the crumbled yeast and stir with a spatula until the yeast has dissolved.
- Add the freshly grounded cardemum seeds, the granulated sugar, the brown sugar, the salt, the egg and 2 cups of the flour. Attach the dough hook on the electric mixer and set to low speed until combined.
- Add the room temperatured butter, one spoon at the time allowing the dough to incorporate the butter in between.
- If the dough is too shaggy and sticky, add more of the flour 1/2 cup at the time. Increase the speed to a medium and mix for another 10 minutes or until gluten has developed. Test this out by stretching out a part of the dough in your hands. If the dough is elastic then the gluten has developed. If it breaks immediately as you pull, then keep mixing.
- Place the dough on a lightly floured surface and cover with a clean kitchen towel. Allow the dough to rest for 20-30 minutes (This will make the dough easier to roll it out).
Cinnamon Roll Butter
- In a small mixing bowl, combine butter, cinnamon and brown sugar until smooth and creamy. Set aside.
Macerated Cinnamon Apples
- Peel and cut the apples into small chunks and place in a bowl.
- Toss the apples with the sugar, cinnamon, salt and lemon juice, ensuring all apples are covered. Let this sit in room temperature for at least 15 minutes.
Apple Cinnamon Rolls
- Roll out the dough to a 10 x 30 inch (30 x 40 cm) rectangle.
- Spread the cinnamon butter into a thin and even layer. Sprinkle the apples and roll the dough (from the long side) into a log. Trick here is to be firm but not too tight.
- For best result use a thin thread to slice the rolls without squishing. But if you don´t have that you can use a sharp knife and carefully slice the log into thick rolls, about 1,5 inches (4 cm). This will yield around 12 total pieces.
- Place the rolls on a buttered baking 9 x 13 dish (22 x 32 cm). Cover with a kitchen towel and let rest in room temperature for about 2 hours. If you live in a colder climate, then turn the light in the oven and let the rolls rest inside. This will create a warmer temperature and speed up the proofing process. Be careful not to accidentally turn on the oven at this point!
- Take out the cinnamon rolls and preheat the oven to 350 ℉ (175 ℃). The rolls should have doubled in size.
- Brush the apple cinnamon rolls with whole milk then bake for 25-30 minutes or until they are light golden brown.
- Allow the apple cinnamon rolls to cool while you make the icing.
Cream Cheese Frosting
- In a medium mixing bowl, combine the room temperatured butter and cream cheese frosting along with the powdered sugar, the vanilla and a pinch of salt. Beat until the frosting is smooth and creamy.
- Spread the frosting onto the apple cinnamon rolls once the rolls are warm but not piping hot. Enjoy and dig in while still delicously warm!