Fluffy Apple and Cinnamon Rolls with Caramel Drizzle

I fancied making cinnamon rolls and that was originally the plan. Then, when I was clearing out the fridge, I found a few apples and shortly after I got a surprise package from the lovely Joe & Seph’s containing their apple caramel sauce and I felt like I had to make these fluffy apple and cinnamon rolls immediately.

These rolls are fluffy and sticky and are a real treat in the afternoon or for breakfast. You can of course omit the toppings, or brush them with a little maple syrup as soon as they’re out of the oven. If you try making them with any other fruit, let me know how you get on!

HOW TO MAKE APPLE & CINNAMON ROLLS

INGREDIENTS 

Makes: 12 rolls 

Time: Roughly 2.5-3 hours (including proving)

For the rolls:

230ml warm whole milk 

2 1/2 teaspoons instant dry yeast

2 large eggs (room temperature)

75g salted butter, softened

600g plain flour

1 teaspoon salt

1tbs brown sugar 

For the filling: 

2 apples, cut into small cubes

180g light brown soft sugar 

100g softened unsalted butter

1 tbs cinnamon 

For the topping:

250g icing sugar

3 tbs Water 

2tbs Caramel apple sauce or caramel sauce (optional)

 METHOD

1. Whisk the milk, yeast and one tablespoon of sugar together in the bowl and leave sit for 5 minutes – when you see frothy bubbles on the top you know the magic is happening.

2. Add the eggs, softened butter, salt and 550g of flour to the bowl of your stand mixer with the dough hook attached. Pour in your activated milk and mix on a slow setting for a couple of minutes to ensure the flour absorbs the liquid – use a spatula to scrape down the side of the bowl to ensure all the flour is incorporated. If it’s looking really wet, add the remaining flour a tablespoon at a time until it comes together. Once absorbed, turn the power to medium and let the dough hook do the work for 5 minutes. The dough should be soft and a little sticky here so go easy on the last bit of flour and only add it if you think you need to. If you don’t have a stand mixer, you can bring the mixture together in a bowl and then when you have something that resembles a dough, knead on a lightly floured work surface by hand for about 8-10 minutes.

3. Cover the dough with a damp tea towel or clingfilm and put the bowl somewhere warm to rise for about an hour or until double in size. My kitchen is quite cold, so I usually put it upstairs in a warm room or close to my heated clothes dryer.

4. While the dough is proving make your filling by combining the cinnamon and sugar and chopping the apples.

5. Line a 9×13in a baking tray with baking paper and get ready to assemble.

6. When the dough has doubled in size tip it onto a floured work surface and use a rolling pin to create a rectangle about 14x20in. This doesn’t need to be exact, but it’s a good guide.

7. Spread the butter all over the dough, then sprinkle on the sugar followed by the apple chunks.

8. Take the long end and roll up tightly so you have one long sausage of dough. You want to make 12 swirls and I think the best way to do this without measuring is to trim the ends and discard them and then cut the sausage in half, cut the two pieces you’ve now have in half and then cut the four pieces you’re left with into three. Put these into the lined tray and allow them to rise until puffy – this takes about 30- 45 mins. See the notes section if you want to make these overnight.

9. Preheat your oven to 165C/330F fan and when it’s come to temperature, bake the swirls for 25-30 minutes until golden brown on top.

10. While your rolls are cooling, make the icing by mixing the icing sugar with the water until you have opaque icing that’s smooth and not too runny.

11. Once the rolls are cooled, drizzle the icing all over followed by the caramel sauce which is optional, but so good. Use sparingly, about 2 tbs is plenty as it’s quite sweet.

12. These rolls can be stored in an airtight container for a few days at room temperature, but they’re best eaten the day you make them. I perk them up again by putting them in the microwave for 10-15 seconds.
    

NOTES:

• 
  If you want to have these for breakfast, you can do the second prove overnight in the fridge (cover the tray in clingfilm). Remove from the fridge for 30mins-1hour before baking. 

• If they haven’t doubled in size, take them out of the fridge and allow them to rise a little longer before baking and voila, your house will smell of cinnamon and everyone will be so impressed you are a master baker!