Apple Cinnamon Rolls

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Course Breakfast
Servings
Ingredients
  • 1 cup Milk 2%
  • 2-1/4 tsp Yeast active dry or instant
  • 1/2 cup Water Warm
  • 1/4 cup butter unsalted
  • 1/3 cup Sugar granulated
  • 3 cups Flour whole wheat
  • 1/4 cup Potato Flakes instant
  • 2 each eggs
  • 1-1/4 tsp salt
  • 2 cups all-purpose flour
  • 2 cups Apples peeled, finely chopped
  • 3/4 cup Brown Sugar light
  • 1 Tbsp ground cinnamon
Course Breakfast
Servings
Ingredients
  • 1 cup Milk 2%
  • 2-1/4 tsp Yeast active dry or instant
  • 1/2 cup Water Warm
  • 1/4 cup butter unsalted
  • 1/3 cup Sugar granulated
  • 3 cups Flour whole wheat
  • 1/4 cup Potato Flakes instant
  • 2 each eggs
  • 1-1/4 tsp salt
  • 2 cups all-purpose flour
  • 2 cups Apples peeled, finely chopped
  • 3/4 cup Brown Sugar light
  • 1 Tbsp ground cinnamon
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Heat milk until steaming hot. Pour into a large mixing bowl.
  2. (Omit this step if using instant yeast) In a separate small bowl, stir together active dry yeast with water and a pinch (1/8 tsp) of the sugar. Let stand 5 minutes to begin foaming. Set aside for step 4.
  3. Mix butter and sugar with milk. Be sure the mixture cools to 115° F or less before adding yeast.
  4. Add whole wheat flour, potato flakes, eggs, salt, and yeast mixture from step 2 (if using active dry yeast) OR water and instant yeast. Mix on medium speed 3-5 minutes. Cover; let rest 10-15 minutes.
  5. Add all-purpose flour to mixing bowl and use the dough hook to mix until dough is smooth and cleans the sides of the mixing bowl (about 10 minutes). NOTE: Flours vary in absorption. After a couple minutes of mixing, stop the mixer and check the dough. It should be soft and moist but not slack and wet (shiny) or hard and dry. If dough is wet and shiny, add ¼ cup flour and continue mixing. If dough is dry and stiff, add 1-2 Tbsp water.
  6. Remove dough hook, shape dough into a ball, then put back in bowl. Cover bowl and ferment (let rest) 30-40 minutes in a warm (about 90° F) area.
  7. While dough is rising, peel and chop apples.
  8. Mix brown sugar and cinnamon in a small bowl. Set aside apples and sugar/cinnamon mixture for step 12.
  9. After 30-40 minutes, punch (deflate) dough. Turn dough over, rounding the dough and placing smooth side up. Cover and let rest for 10 minutes.
  10. Line baking sheet pan(s) with parchment paper. Use one 13 x 18 x 1” half sheet pan for 24 servings or one 18 x 26 x 1” full sheet pan for 48 servings.
  11. Divide dough into 1 lb + 4 oz pieces. Roll each piece of dough into an 8 X 12” horizontal rectangle.
  12. Leaving a 1” strip at bottom of each rectangle uncovered and dampened with water, sprinkle the dough with ⅜ cup (75g/2.6 oz) sugar/cinnamon mix followed by 1 cup (125g/4.4oz) finely chopped apples. Roll each dough rectangle loosely from the top to the bottom and pinch to seal.
  13. Using a finely serrated knife OR unflavored waxed dental floss, slice each roll into twelve 1” wide rolls. Place cut-side up, on sheet pan(s), 4 across/6 down per 13 X 18” half sheet pan OR 6 across/8 down per 18 x 26” full sheet pan.
  14. Lightly cover rolls with oiled/sprayed plastic wrap or place in humid proof box (105° F). Proof until doubled in width, sides just touching, about 30 minutes.
  15. Preheat conventional oven to 350° F.
  16. Place in preheated oven and bake for 20-22 minutes. They should be 190° F at center of a roll in the middle of the pan and lightly browned.
  17. While rolls bake, prepare the drizzle by mixing powdered sugar, milk, and vanilla.
  18. Place baked pan of rolls on wire cooling rack. Cool rolls 5-10 minutes and drizzle if serving right away OR allow rolls to cool, cover, and drizzle just before serving. Storage notes: Refrigerating baked bread stales (firms) it. Store baked and cooled rolls covered and at room temperature (68-74° F) in a draft free place OR double wrap and freeze. If frozen, thaw at room temperature, wrapped. Never discard the ice crystals that form when bread freezes.
Recipe Notes

*Apples in this recipe add a delicious “just like apple pie” twist, but may be omitted for a soft, plain cinnamon roll. Use any apple except a sauce apple; good use for apples that are no longer crisp enough to serve raw.