Apple Cinnamon Rolls (Soft Yeast Dough with Apple Cinnamon Filling)
Apple cinnamon rolls build on the Scandinavian kanelbulle tradition of enriched yeast dough rolled with spiced sugar, adding a layer of cooked apple that transforms the filling from dry to fruity and moist. The dough - soft from butter and milk - is rolled out, spread with a paste of brown sugar, cinnamon, and softened butter, then scattered with diced apples that have been tossed in lemon juice to prevent browning. Rolling, slicing, and proofing in a buttered pan lets the spirals rise until they press against each other, creating soft sides and a slightly caramelized bottom. During baking, the apple pieces release their juice into the surrounding dough, creating pockets of moist, cinnamon-scented fruit within the bread layers. A simple cream cheese glaze drizzled on while the rolls are still warm melts into the crevices. The aroma that fills the kitchen during baking - butter, cinnamon, and baked apple - is half the reason to make them.
Adjust Servings
Instructions
- 1
Bloom yeast with part of sugar in milk for 5 minutes, then mix with flour and egg.
- 2
Add butter and knead 8-10 minutes until smooth and elastic.
- 3
Proof in a warm place for 60 minutes until doubled, then deflate.
- 4
Prepare filling with apple, brown sugar, and cinnamon; roll dough into a rectangle.
- 5
Spread filling, roll up, cut into 6 pieces, and proof again for 25 minutes.
- 6
Bake at 180C for 20-22 minutes and cool slightly before serving.
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