We couldn’t let apple season pass by without one more apple recipe: Apple Cinnamon Rolls. Reminiscent of traditional cinnamon rolls, these used freeze dried apples in the dough as well as the filling to give it that ultimate apple kick. So even if you don’t get to go apple picking this autumn, you can still enjoy a baked apple treat, topped with cinnamon cream cheese frosting no less.
From AnkarsrumUSA recipe developer, Carmi Adams:
I took the dough I usually use to make cinnamon rolls, and gave it some slight tweaks to really bring out that apple flavor. I love baking with freeze dried fruit. A quick whirl in the blender gives you a powder with maximum fruit flavor that can be added to batters, doughs, frostings or icings. A little nutmeg in the dough complimented those autumn apple flavors as well.
This dough is what is referred to as an enriched dough. Butter, eggs and sugar lend lots of flavor to the dough, but fat and sugar slow yeast down, so rise time is a little longer than lean doughs.
Once dough has risen, turn out onto a lightly floured surface. A pastry mat is very handy for this task, but a large cutting board or clean flat surface will work just as well. Once dough is rolled out, it gets brushed with butter and topped with sugar, cinnamon and powdered freeze dried apples.
Cover and let rise, and then bake until the tops are beginning to brown. Let cool for a bit before frosting, otherwise frosting will just melt.
Please let us know if you have any questions or comments. We hope this autumn season is full of delicious eats for you. Happy Baking!
Apple Cinnamon Rolls
Prep Time: 25 minutes
Bake Time: 30 minutes
Inactive Time: 3 hours
2 large eggs, room temperature
2 large egg yolks, room temperature
115 g. (8 Tbsp.) unsalted butter, melted
195 g. (3/4 cup) buttermilk, room temperature
10 g. (2 tsp.) vanilla bean paste, or vanilla extract
9 g. (2 1/4 tsp.) instant dry yeast
57 g. (1/4 cup) granulated sugar
10 g. (0.35 oz.) freeze dried apples, turned into powder with a blender or mortar and pestle
540 g. (4 1/2 cups) all purpose flour
1 g. (1/2 tsp.) freshly grated nutmeg
8 g. (1 1/2 tsp.) kosher salt
29 g. (2 Tbsp.) unsalted butter, melted
114 g. (1/2 cup) granulated sugar
30 g. (1 oz.) freeze dried apples
3 g. (1 1/2 tsp.) ground cinnamon
pinch kosher salt
1 package (226 g./8 oz.) cream cheese, room temperature
57 g. (4 Tbsp.) unsalted butter, room temperature
1 g. (1/2 tsp.) ground cinnamon
172 g. (1 1/2 cups) confectioners’ sugar
For the dough:
Place the eggs, egg yolks, melted butter, buttermilk, vanilla bean paste and yeast in the stainless steel mixing bowl with the roller and dough knife. Mix thoroughly on medium speed (3 o’clock.)
In a medium bowl, whisk together the remaining ingredients for the dough. Turn the mixer speed down to the lowest setting and gradually add in dry ingredients. Increase speed to medium-low (between 2 and 3 o’clock). Once dry ingredients are incorporated into dough, lock arm in place about 1/2 inch from the side of the bowl and set timer for 12 minutes to knead.
Once done kneading, gather the dough into a ball, cover, and let rise until doubled in size, approximately 2 hours. Grease a 13x9x3 inch baking dish and set aside until ready to use.
Turn dough out onto a lightly floured surface. Roll into a rectangle 16 inches long and 12 inches high. Brush with the 29 g. melted butter for the filling.
Place the remaining filling ingredients in a blender and blend on high speed until apples have been pulverized. Spread evenly on top of the melted butter and pat down to adhere filling to dough. Starting at the long side closest to you, roll up the dough into a log. Gently squeeze with your hands to make sure log is a uniform shape. Trim 1/2 inch off the ends and then cut into 12 pieces, about 1 1/4 inch wide each.
Place cut side up in prepared pan, slightly spacing apart. Cover and let rise until doubled in size, approximately 1 hour.
Preheat oven to 350ºF.
Uncover rolls and bake for 30 minutes, until tops are beginning to brown. Let cool for 20 minutes before frosting.
Place the cream cheese and butter in the plastic whipping bowl with the balloon whisks. Beat on high speed (6 o’clock) until creamed together. Add confectioner’s sugar and cinnamon and begin mixing in on the lowest speed, gradually increasing to medium (3 o’clock) and let whip for 1 minute until fluffy.
Spread frosting evenly on top of rolls. Serve immediately.
Yield: 12 rolls
WHOLE WHEAT VERSION:
The original rolls are very light and fluffy. One can replace the all purpose flour with whole wheat, but it creates a much denser roll.
-Replace all purpose flour with 508 g. (4 1/2 cups) whole wheat flour.
-If desired, replace the 57 grams of sugar in the dough with 44 g. (1/4 cup) Sucanat with honey, aka honey granules. Replace the 114 g. sugar in the filling with 88 g. (1/2 cup) Sucanat with honey.
-If desired, replace the confectioners’ sugar in the frosting with 258 g. (1 1/2 cups) Sucanat with honey that has been placed in a blender and blended on high speed until powdered.