Everybody’s favorite sweet breakfast combined with the best fall dessert! I couldn’t imagine anything better! Apple pie cinnamon rolls with whipped mascrapone frosting and caramel sauce. Sounds amazing, right?
The days are colder and darker so I crave a lot more carbs than usually. As you can see when this happens I have to create something filled with all the „healthy” ingredients like butter and sugar.
This summer I worked in a bakery. It is famous about it’s sweet rolls, and salty pretzels. I loved to work there and learned a lot about yeast-y dough, how to make the perfect pretzel with a fancy shaping method, and the tricks of the perfect cinnamon rolls. I haven’t made any cinnamon rolls since summer, so it was the perfect time to see how it goes at home.
I have to say they turned out exactly like the bakery ones. Eventhough I had to create my own recipe since it was kind of a secret what ingredients they put into the dough.
The dough is super soft, airy, and just slightly sweet. It’a a simple yeast dough recipe that turnes out perfect every time.
Then the filling, basically it’s the most important part of the rolls. Most of the recipes mix only the sugar and cinnamon together then spread melted butter onto the rolled dough and sprinkle it with the sugar mixture. But in the bakery we used a standing mixer to whisk the butter and the cinnamon-sugar mixture just like in a cookie recipe. I tired both methods and I think the second one is the best.
You can make simple cinnamon rolls with this recipe leaving out the apples but why would you do that?! The soft apples give a nice frutiy flavor that balances out the sweetness of the filling. And it really doesn’t take longer to make than the basic rolls.
The other trick I learned from the bakery is the whipped mascarpone frosting. I know usually cinnamon rolls are served with a cream cheese glaze but I think a light and airy frosting makes it even better and also it keeps the dough softer for longer timer.
And if all of these amazing components wouldn’t be enough I drizzled them with my homemade caramel sauce. Just in case, you know?
It is definitely not one of those light, quick desserts/ breakfasts but absolutely worth all the effort and calories.
I think it would be amazing as a Thanksgiving dinner element so give this recipe a try and let me know how it turned out!
Apple Pie Cinnamon Rolls
Prep Time: 30 min. Baking Time: 1 hour Total Time: 4 hours Portions: 12 rolls
Ingredients:
Dough:
2 and ¼ teaspoons active dry yeast
¼ cup warm water
¼ cup + 1 tablespoon granulated sugar
1 egg
¾ cup milk
1 teaspoon salt
¼ cup melted butter
½ teaspoon vanilla extract
4 cups all purpose flour
Apple pie and cinnamon filling:
6 medium apples (I used granny smith)
3 tablespoons + 7 tablespoons butter
1/3 cup + 2 tablespoons granulated sugar
2/3 cup brown sugar
3 teaspoons cinnamon
1 teaspoon ground cloves
Mascarpone frosting:
3 tablespoons butter (room temperature)
250g mascarpone or cream cheese
3 tablespoons powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Caramel Sauce (optional) for drizzling:
You can find the recipe here!
Directions:
Dough:
In a small bowl add the dry yeast and one tablespoon sugar into the water and let it proof for 5-10 minutes.
In a large bowl of standing mixer mix the ¼ cup sugar, egg, milk, salt, butter and vanilla extract together.
Pour the yeasty mixture into the large bowl. Use the dough hook and slowly start to knead it while adding the flour in 4 batches.
Knead it for 5-7 minutes until the dough comes together.
Set the dough into a greased bowl and cover it with plastic wrap and the kitchen towel. Let it rise for 1 and ½ - 2 hours or until doubled in size.
Apple pie and cinnamon filling:
Meanwhile peel and cut your apples into 1 cm cubes.
In a large sauce pan melt the 3 tablespoons butter then add the apples sprinkle them with 2 tablespoons granulated sugar. Cook them until soft and caramelized for 5-10 minutes.
Put them into a strainer and let them cool down completely.
In a small bowl stir both of the sugars, the cinnamon and cloves together.
In a large bowl whip your butter and the sugars mixture together until fluffy. (I used a standing mixer but you can use a hand whisk too).
Making the rolls:
On a floured surface roll your dough into a 20 x 12 inch or 50 x 30 cm rectangle. Spread the buttery mixture evenly with a spatula but leave a 1 cm border at the one of the longer side of the dough. Then add the cooled apples. Make sure you don’t add any of the liquid.
Start to roll up the dough lengthwise towards the side where you left a border. Make sure you roll it tightly. Cut it into 12 even pieces.
Line a 9 x 13 inch or 23 x 30 cm baking pan with parchment paper. Place the rolls evenly leaving a space between them.
Cover the pan with plastic wrap and a kitchen towel and let them rise for 30 minutes.
Preheat your oven to 350 F or 180 C.
Bake them for 40-50 minutes or until the top is golden brown and a fork comes out clean from the dough part.
Mascarpone frosting:
While your rolls are in the oven make the frosting.
Whipp all your ingredients in a medium sized bowl with a whisk until fluffy and creamy.
When the rolls are done let them sit for 10 minutes. Then spread the mascarpone frosting on the top of the rolls and drizzle them with caramel sauce. Serve warm!
