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Apple Pie Cinnamon Rolls - Georgie Eats

APPLE PIE CINNAMON ROLLS

Two of the best puddings smashed together to create something beautiful. They are as good as they sound!

Prep Time 30 minutes
Cook Time 30 minutes
Proving Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings 9 rolls

Ingredients

  • 245 g chilled unsweetened milk (I use oat milk)
  • 290 g strong white bread flour
  • 35 g soft light brown sugar
  • 6 g instant yeast
  • 1 tsp vanilla bean paste or extract
  • 35 g neutral oil (sunflower or vegetable)
  • 1/2 tsp ground sweet cinnamon
  • 1/2 tsp fine sea salt

FILLING

  • 2 eating apples peeled & finely chopped
  • 100 g soft light brown sugar
  • 1 tbsp ground sweet cinnamon
  • 30 g vegan butter melted
  • 25 g plain flour
  • pinch of salt

GLAZE

  • 200 g icing sugar sifted
  • 2-3 tbsp milk (I use oat milk)

Instructions

  1. To make the dough, combine 95g milk and 20g bread flour in a saucepan. Cook over a medium heat, stirring constantly, until the mixture thickens into a paste. Transfer into a large mixing bowl.

  2. Add the remaining milk into the paste and stir well to combine. Use your finger to check that the mix is no hotter than lukewarm, before adding the remaining bread flour, brown sugar, yeast, vanilla, oil, cinnamon and salt. Bring the dough together with your hands, then tip it out onto a floured surface and knead for 10-15 minutes, or until the dough is smooth and stretchy, dusting the surface with more flour if the dough begins to stick.
  3. Lightly oil another mixing bowl. Shape your dough into a ball and transfer it into the oiled bowl. Cover with a tea towel and leave to rise somewhere warm for 60-90 minutes, or until the dough has doubled in size.
  4. To make the filling, combine the chopped apples, brown sugar, cinnamon, melted butter, plain flour and salt in a bowl and mix well.

  5. Roll the risen dough into a 30cmx30cm square. Spread the apple mixture evenly over the top of the dough, then roll into a tight log and lay seam-side down. Using dental floss (or a knife if you don’t have any!), chop the dough into 9 even rolls.

  6. Line a baking dish (about 10 inches in length or diameter) with parchment paper. Space the cinnamon rolls out in the dish, then cover again with a tea towel and allow to rise somewhere warm for 30-45 minutes, or until puffy and when lightly pressed with a finger, an indent is left that doesn't spring all the way back.

  7. Whilst the rolls are proving, preheat the oven to 160°c (fan assisted)/350°f/gas 4.

  8. Bake the cinnamon rolls for 25 to 30 minutes, or until golden brown on top. Allow to cool for 15 minutes before removing from their baking dish. Whisk the icing sugar and milk together until completely smooth and drizzle all over the cinnamon rolls. Serve warm or at room temperature.