Apple Cinnamon Rolls
Apple cinnamon rolls are an autumn variation of the classic cinnamon roll. The dough is made with apple cider for extra flavor while the filling is packed with cinnamon spiced apples.
Servings: 12
Ingredients
Dough:
- ½ cup apple cider*, warmed up to 110°F
- 2 ¼ teaspoon dry active yeast (7 g)
- 1 teaspoon granulated sugar (4 g)
- ½ cup milk, (113 g)room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ¼ cup brown sugar (50 g) light or dark, packed
- 4 cups all-purpose flour (480 g)
- 1 teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- ¾ teaspoon ground cinnamon
- 6 Tablespoon unsalted butter (85 g) softened
Apple Filling:
- 2 cups chopped Granny Smith apples (230 g)
- 3 Tablespoons apple cider
- pinch fine sea salt
- ½ teaspoon ground cinnamon
- ⅓ cup brown sugar (67 g) light or dark, packed
- 2 Tablespoons granulated sugar (25 g)
- 1 teaspoon ground cinnamon
- ⅓ cup unsalted butter (75 g) softened to mayonnaise-like consistency
Cream Cheese Frosting:
- ½ cup cream cheese, (4 oz or 113 g) room temperature
- ¼ cup unsalted butter (57 g) room temperature
- 1 ½ cup confectioners' sugar (175 g) unsifted
- ¼ teaspoon ground cinnamon
- 1 Tablespoon reserved apple filling liquid
Instructions
- Dough: In the bowl of a stand mixer, combine warm apple cider, yeast, and sugar. Let sit for 5-7 minutes to allow mixture to bubble and activate. Whisk in milk, egg, egg yolk, and brown sugar. Attach dough hook to stand mixer.
- In a large bowl, whisk together flour, salt, nutmeg, and cinnamon. Add 1/3 of flour mixture to mixing bowl. Mix on low speed until flour is incorporated. Add another 1/3 of flour mixture. Continue to knead on low speed adding softened butter one tablespoons at a time. Add remaining flour mixture and knead until dough is smooth and cleans the sides of the bowls.
- Transfer dough to a lightly greased large bowl. Cover with plastic wrap and let dough rest at room temperature for about an hour, until dough has doubled in volume.
- Apple Filling: Meanwhile, combine chopped apples with apple cider, salt, and ground cinnamon. Set aside while you roll out dough. In a small bowl, combine brown sugar, sugar, and cinnamon.
- Punch down risen dough. Transfer to a lightly floured work surface. Roll dough into a 20 x 14-inch rectangle. Spread softened butter over dough. Sprinkle brown sugar cinnamon mixture over dough.
- Strain chopped apples from liquid mixture. Set aside and save liquid mixture. Distribute chopped apples over dough. Roll dough into a tight log, starting at the longer side Slice the log into 12 equal parts and place into a lightly greased 9 x 12-inch baking pan.
- Cover pan with plastic wrap and let rolls rest for 30-45 minutes at room temperature. Rolls should rise to the top of the baking pan.
- Preheat oven to 350°F. Remove plastic wrap and bake rolls for 30-35 minutes until golden brown on top and the internal temperature of the rolls registers at least 185 degrees F. Allow rolls to cool for 5-10 minute before covering with frosting.
- Cream Cheese Frosting: Beat together cream cheese and butter until smooth. Add powdered sugar, cinnamon, and reserved apple filling liquid. Add additional apple liquid, to taste or to achieve desired frosting consistency. Mix until smooth. Spread over warm apple cinnamon rolls.
Notes
Ingredients:
- Apple cider refers to unfiltered apple juice. It is cloudier and thicker than standard boxed apple juice. Do not use sparkling apple cider (such as Martinelli's). That is a completely different product.
- Use either active dry yeast or instant yeast. If using instant yeast, skip the yeast hydration and activation in step 1. Simply add yeast with other ingredients and mix.
- Apples may be peeled or unpeeled. Use Granny Smith for best results. Other apple varieties don't hold up well. Plus, the tart flavor of Granny Smith pair well with the cinnamon sugar filling.
- Fresh baked rolls may be left at room temperature for up to 24 hours. Once frosted, rolls may be left at room temperature for 10-12 hours.
- Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave for 15 to 20 second intervals along with a cup of water. The water will prevent the bread from overheating and turning gummy in texture.
- Overnight: Complete up to Step 6. In Step 5, instead of letting the dough rise, cover with plastic wrap. Place in the fridge to slow proof overnight. The following morning, remove rolls from the fridge. Keep covered. Let sit at room temperature for 45 minutes to 90 minutes (time dependent on ambient temperature) until the dough is no longer cold. At this point, the dough has continued to puff up and rise. Bake as directed. Top with cream cheese frosting before serving.
- Bake Ahead and Freeze: Follow the instructions all the way through. Bake the rolls as directed. Then, cool to room temperature.You can unmold the rolls from the baking pan or place in a tin foil pan. Tightly wrap the room temp cinnamon rolls in plastic wrap. For extra protection, wrap in aluminum foil and place or place inside a zip-top plastic bag. Freeze for up two months. Defrost at room temperature for about 45 minutes, or slowly defrost in the fridge overnight. Gently reheat in a 325 degrees F oven until warm, about 10-15 minutes