Apple Crumble Cinnamon Rolls
These apple crumble cinnamon rolls have a soft homemade dough with an apple and cinnamon centre, topped with a delicious homemade crumble.
Servings: 12 Servings
Ingredients
For the Rolls
- 475 g Strong White Bread Flour
- 14 g Dried Active Yeast
- 75 g Light Brown Sugar
- 75 g Unsalted Butter
- 200 ml Whole Milk
- 1 tsp Vanilla Extract
- 1 Large Egg
For the Filling
- 2-3 tbsp Ground Cinnamon
- 175 g Light Brown Sugar
- 75 g Unsalted Butter
- 500 g Apples (peeled and cut into 1cm dice)
- 25 g Light Brown Sugar
For the Crumble
- 150 g Plain Flour
- 75 g Unsalted Butter
- 75 g Demerara Sugar
Instructions
To Make the Dough
- Add the flour to a large bowl along with the sugar and yeast. Mix together until they are evenly distributed.
- Add the butter to the mixture and mix again. The mixture will be very dry and shouldn’t ball up. It should form breadcrumbs. Leave it to one side.
- Heat the milk in the microwave on 20-second bursts until it is warm. You don’t want it to be boiling, but it should have steam coming from the bowl. Alternatively, you can heat the milk up in a saucepan on a low heat.
- Add the milk, vanilla and egg to the dry ingredients.
- Knead the dough together for 5-10 minutes until it is lovely and smooth and springy to the touch.
- Once you have kneaded your dough, transfer it to a lightly oiled bowl and cover it with cling film. You need to leave the dough to rise for 1-2 hours or until it has doubled in size.
To Make the Apple Cinnamon Filling
- Melt 15g of the butter in a large pan. Add the apples and 25g of the light brown sugar. Cook gently until the apples have softened.
- Remove from the heat and leave to cool fully before blitz to a smooth paste in the food processor.
- In a separate bowl, add the remaining butter and melt it in the microwave in 20-second bursts. Add in the cinnamon and remaining light brown sugar and mix together until fully incorporated.
- Leave the cinnamon mixture and apples to one side.
To Make the Rolls
- Transfer the dough onto a lightly floured surface and roll it out into a large rectangle roughly 35 x 25cm.
- Spread the cinnamon mixture over your dough evenly, and then spread the apple mixture. Remember and get right to the edges with both.
- Roll the dough from the long side to the long side. Cut this evenly into 12 pieces.
- Place the rolls into your preprepared roasting tray so that they are not touching. Cover in cling film and leave to rise again. This will take around 1 hour and 30 minutes or until the rolls are touching.
To Make the Crumble Topping
- Preheat the oven to 180°C (160°C Fan) and line a baking tray with baking parchment. Leave it to one side.
- In a large bowl rub together the flour, butter and sugar until it resembles breadcrumbs.
- Sprinkle the mixture onto the baking tray and bake in the oven for 15-20 minutes or until golden brown in colour.
- Remove from the oven and leave to one side to cool.
Baking the Rolls
- Once your rolls have finished their second prove pop them into the oven and bake for 20-25 minutes or until golden brown.
- Sprinkle over the cooled crumble mixture and leave the rolls to cool fully.
Notes
- These Apple Crumble Cinnamon Rolls are best eaten fresh on the day of baking, but they will keep for 24 hours in an airtight container.
- I blitzed my apples into a purée, but you could sprinkle over small chunks of apple instead if you prefer.
- If you want to finish these off with either a cream cheese frosting or a water icing, then check out the alternatives section above.