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Apple Cinnamon Rolls

Posted on November 14th, 2022
Apple Cinnamon Rolls LOrenta Nuts

Written By Sam Henselijn

Apple Cinnamon Rolls. ‘Tis The Season! Have you been thinking of making something delicious this Holiday Season? How well does infusing apples into your traditional cinnamon rolls sound? Make these easy to make irresistible cinnamon rolls. Check out our recipe below:

Ingredients Apple Cinnamon Rolls

For the dough

  • 180 grams or 3/4 cup of whole milk
  • (67g) of a cup of sugar dry active yeast, 1/4 teaspoon
  • 1 room-temperature egg, 
  • 1 egg yolk at room temperature 
  • 3 ¼ cups or 390g of universal wheat flour, 
  • 1/4 teaspoon of salt
  • 6 tablespoons or 85g of room-temperature unsalted butter
  • Cooking spray ( for greasing the bowl) 

As a filler Apple Cinnamon Rolls

Dark brown sugar, ⅔ of a cup (140g)

Cinnamon powder, 1 tbsp

Butter, at room temperature, ¼  cup (57g).

1 large apple, peeled, and cut into 1/2-inch pieces.

For the icing

  • 4 ounces (113g) of room temperature cream cheese
  • Unsalted butter, at room temperature, 1/4 cup (57g)
  • maple syrup, two tablespoons
  • Vanilla extract, 1 teaspoon
  • 98g or 3/4 cup of powdered sugar

Note: you’d need a dough hook-equipped stand mixer

Instructions Apple Cinnamon Rolls

Step 1: 

To prepare the dough, microwave the milk for about 30 seconds, or until it is barely warm to the touch (110°F). To the bowl of your stand mixer with a dough hook, add the milk, sugar, and yeast. Allow the mixture to remain for 5 minutes or until the yeast starts to foam.

Step 2:

Mix in the egg and egg yolk after adding them. When the ingredients are combined into a ball of dough, add the flour and salt and mix on medium speed for an additional minute. 2 tablespoons of the butter at a time, incorporating after each addition, should be added.

Step 3:

Knead the dough for 8 minutes at medium speed after incorporating all of the butter. The surface of the dough should be bright and smooth.

Step 4: 

Transfer the dough ball to an oiled basin, cover it with plastic wrap, and allow the dough to rise. Allow the dough to rise in a warm location for one to two hours, or until it has doubled in size.

Step 5: 

Put the filling in and roll out the dough:

Roll out the dough into a 9×14-inch rectangle on a board dusted with flour.

Step 6: 

In a small bowl, combine the cinnamon and brown sugar.

Step 7: 

With a pastry brush, evenly cover the dough rectangle with the softened butter, leaving a 1/2-inch border all around. Top with a sprinkle of the brown sugar mixture and add the chopped apples on top.

Step 8: 

Let the cinnamon buns rise after forming:

Roll the dough tightly beginning with the shorter 9-inch side. Cut the dough log into nine pieces, each measuring 1 inch long, with a sharp knife or a length of plain dental floss.

Step 9: 

The sliced side of the cinnamon rolls should be facing up as you transfer them to a greased 9 x 9 baking tray.  Now use a dish cloth or plastic wrap to shield. Place it in a warm location and let the dough rise once more for 30 to 60 minutes, or until it looks pillowy and is contacting other pieces in the dish.

Step 10: 

Set the oven to its preheated setting to 350°F once the dough has risen for 20 minutes.

Make the frosting: 

Step 1: 

While the cinnamon buns are baking, make the frosting. Cream cheese and butter should be combined on medium speed with a hand mixer equipped with a beater attachment until smooth and creamy. Mix in the vanilla and maple syrup after adding them.

Step 2: 

To ensure all of the sugar is added, add the remaining 1/4 cup at a time, beating after each addition.

The last step! 

The icing on top: After the cinnamon rolls have cooled for 10 minutes, put the frosting over them and serve warm. Leftovers can be kept chilled for up to two days in an airtight container.

Apple Cinnamon Rolls
Apple Cinnamon Rolls 2

Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO

Copyright 2024 L’Orenta Nuts

L’Orenta Nuts proudly holds the SQF food safety certification, symbolizing our unwavering dedication to upholding the highest standards of food safety and quality. This certification guarantees that our products undergo rigorous scrutiny, ensuring transparency, traceability, and adherence to global food safety regulations for the utmost consumer confidence.

L’Orenta Nuts has the HACCP (Hazard Analysis and Critical Control Points) certification is a systematic approach to identifying, evaluating, and controlling food safety hazards. It ensures that food products are produced and handled in a manner that minimizes risks and complies with safety standards.

Our GMP (Good Manufacturing Practices) certification ensures that a manufacturing facility adheres to comprehensive quality and safety standards while producing pharmaceuticals, food, and other consumer goods, promoting consistency, quality, and compliance with regulatory requirements.

L’Orenta is an FDA-approved manufacturing facility and has met the rigorous standards set by the U.S. Food and Drug Administration. It demonstrates compliance with regulations, ensuring the production of safe and high-quality food products.

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