We always enjoy cinnamon rolls when we go to America on holiday and I decided to have a go at making them but using my apple butter.
It worked really well and I decided to top with a water icing instead of the usual cream cheese we get in America so they are not as sickly!
They are made using a brioche type dough and are lovely and light and fluffy.
Jump to recipe
Start by putting the flour, yeast and sugar in the bowl of a stand mixer with a dough hook attached.
Add the eggs and some of the milk and begin to mix.
Keep adding the milk until the flour is combined and you have a wet dough.
With the mixer running add the butter a cube at a time - don't add the next cube until the first one is incorporated fully. Keep doing this until all the butter has been used.
Keep mixing for another 8 minutes - the dough will still be wet but nice and shiney.
Transfer the dough to an oiled bowl and cover with oiled cling film and leave to prove until it has doubled in size. This could be 1-2 hours.
Once the dough has proved tip it out on to a lightly floured surface and knock it back to remove the air from the dough.
Using a rolling pin on a floured surface roll out into a rectangle 48cm x 30cm.
Spread the apple butter all over the dough to the edges.
From the long edge roll up carefully into a log shape.
Grease a deep baking tray approximately 34 x 24 cm with butter.
Roll so the seam is at the bottom then cut into 12 equal slices. I used a serrated bread knife and a sawing action to cut the slices without squashing them.
Place the slices in the tin with slight gaps between each roll.
Cover with the greased cling film and leave to prove again until they have risen and the rolls are touching.
Pre-heat the oven to 220 degrees centigrade (200 fan). Glaze with some milk and bake for 15 minutes.
To make the icing sieve the icing sugar into a bowl with the vanilla and add the water slowly until you have a dropping consistency.
Leave the rolls to cool in the tin then drizzle the icing over the top and leave to set.
Apple Butter Cinnamon Rolls
Sarah's servings: 12
Sarah's skill: Medium
Baking time: 15 minutes
Ingredients:
500g Strong white bread flour
7g Sachet dried yeast
50g Caster sugar
2 Large eggs
250ml Tepid milk
80g Unsalted soft unsalted butter
10Tbsp Apple butter
Icing
75g Icing sugar
1 tsp Vanilla bean paste
2-3 Tbsp cold water
Method:
Put the flour, yeast and sugar in the bowl of a stand mixer with a dough hook attached.
Add the eggs and some of the milk and begin to mix. Keep adding the milk until the flour is combined and you have a wet dough.
With the mixer running add the butter a cube at a time - don't add the next cube until the first one is incorporated fully. Keep doing this until all the butter has been used.
Keep mixing for another 8 minutes - the dough will still be wet but nice and shiney.
Transfer the dough to an oiled bowl and cover with oiled cling film and leave to prove until it has doubled in size. This could be 1-2 hours.
Once the dough has proved tip it out on to a lightly floured surface and knock it back to remove the air from the dough.
Using a rolling pin on a floured surface roll out into a rectangle 48cm x 30cm.
Spread the apple butter all over the dough to the edges.
From the long edge roll up carefully into a log shape.
Grease a deep baking tray approximately 34 x 24 cm with butter.
Roll so the seam is at the bottom then cut into 12 equal slices with a bread knife and sawing action.
Place the slices in the tin with slight gaps between each roll.
Cover with the greased cling film and leave to prove again until they have risen and the rolls are touching.
Pre-heat the oven to 220 degrees centigrade (200 fan). Glaze with some milk and bake for 15 minutes.
To make the icing sieve the icing sugar into a bowl with the vanilla and add the water slowly until you have a dropping consistency.
Leave the rolls to cool in the tin then drizzle the icing over the top and leave to set.
Sarah's extra slice.....
To make the apple butter see my separate blog.
You can leave them plain without the icing if you prefer.