Name: Apple and Cinnamon Rolls
Prep time: 30 min
Cook time: 20 min
Yield: 9
Ingredients: DOUGH; 2 ¼ cups Edmonds High Grade Flour (338g); ¼ cup Chelsea Caster Sugar (55g); 2 tsp Edmonds Instant Dry Yeast; ¾ tsp salt; 1 large egg; 150ml Meadow Fresh Original Milk, warmed (not hot); 50g Tararua Butter, melted; FILLING; ½ cup Chelsea Dark Cane Sugar (100g); 4 tsp ground cinnamon; 2 medium Granny Smith apples or 300g canned, diced apple (very well drained); 1 tsp vanilla extract; 45g Tararua Butter, softened; Icing; 1 cup Chelsea Icing Sugar (150g); 50g Meadow Fresh Traditional Cream Cheese; 30g Tararua Butter, softened; 2-3 tsp Meadow Fresh Original Milk; 1 tsp vanilla extract

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Bread

Apple and Cinnamon Rolls

Preparation

30 mins

Bake

20 mins

Difficulty

Moderate

Servings

These soft and fluffy apple and cinnamon rolls are the ultimate crowd pleaser. Buttery brioche-style dough with a rich apple and cinnamon filling, baked until golden, then topped with vanilla cream cheese icing... it doesn't get much better than that!

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Ingredients
Method

Ingredients

DOUGH

2 ¼ cups Edmonds High Grade Flour (338g)
¼ cup Chelsea Caster Sugar (55g)
2 tsp Edmonds Instant Dry Yeast
¾ tsp salt
1 large egg
150ml Meadow Fresh Original Milk, warmed (not hot)
50g Tararua Butter, melted

FILLING

½ cup Chelsea Dark Cane Sugar (100g)
4 tsp ground cinnamon
2 medium Granny Smith apples or 300g canned, diced apple (very well drained)
1 tsp vanilla extract
45g Tararua Butter, softened

Icing

1 cup Chelsea Icing Sugar (150g)
50g Meadow Fresh Traditional Cream Cheese
30g Tararua Butter, softened
2-3 tsp Meadow Fresh Original Milk
1 tsp vanilla extract

Additional tips

If you don't have a stand mixer, you can knead the dough by hand on a lightly floured surface instead (this will take a little longer, about 10 minutes).

Sultanas make a nice addition too (add with the apples).

These rolls can be prepared the night before. Complete steps up until the second rise (do not complete the rise). Tightly cover the dish containing the sliced rolls with foil, then refrigerate. The following morning, remove from the fridge and leave at room temperature for 1-2 hours, or until rolls have doubled in size. Proceed with baking and icing.

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

details

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

Reviews

1

What did you think of this recipe?

1621813782

love the classic cinnamon roll recipe but excited to try this new one with apples!

Method

DOUGH : Place Edmonds High Grade Flour, Chelsea Caster Sugar, Edmonds Instant Yeast and salt in the large bowl of a stand mixer. Stir to combine. Use a spatula to briefly mix in egg, milk and butter.

Using the dough hook attachment, knead for 7-8 minutes. Dough should be sticky but able to be formed into a rough ball. Transfer to a well-oiled bowl, cover with a clean tea towel and leave to rise for 1 1/2 - 2 hours, or until doubled in size.

Grease a 25cm square high-sided cake tin or baking dish and line with baking paper.

FILLING : In a small bowl, mix Chelsea Dark Cane Sugar and cinnamon together.

If using whole apples, peel, core and dice into small pieces. Toss apples together with vanilla extract.

Roll dough out on a large lightly floured surface (or between two large pieces of baking paper) into a rectangle approximately 30cm x 45cm. Spread softened Tararua Butter over the top, leaving a 1cm border at each of the shorter ends. Sprinkle with cinnamon sugar mixture and rub into the butter. Top with apples.

Starting from one of the shorter ends, tightly roll dough up into a log and place seam-side down. Using a sharp serrated knife, cut the log into 9 even rounds. Place in prepared dish. Cover with a clean tea towel and leave to rise for 30-40 minutes, until doubled in size.

Meanwhile, preheat oven to 170°C fan bake. Bake rolls for 20-25 minutes, until pale golden brown. Place dish on a wire cooling rack and allow rolls to cool for 15-20 minutes before spreading with icing.

ICING : Place all ingredients in a large bowl and beat with an electric mixer until smooth and pale. Start with 2 teaspoons Meadow Fresh Original Milk, adding more as required to form a spreadable consistency.

Cinnamon and apple rolls are best served warm. Leftovers will keep for 2-3 days. Store in an airtight container and warm in the microwave before serving.