Wednesday, 1 October 2014

Cinnamon Apple Rolls

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I have just the recipe for you today - something that will take away those midweek blues. Me and my mum teamed up on this one. She made the dough and I was in charge of the filling. So, how do you like the sound of Cinnamon Apple Rolls? Wait, I think you might need a picture ...
Rolls filled with a delicious, seasonal mix of apples, raisins and cinnamon.
Glazed with my favourite maple glaze.
All encased in the most fluffy, soft dough I have ever tasted!

Sweet Dough, previously: Cinnamon RollsHomemade DoughnutsCinnamon Currant Bread

A Simple List of Ingredients:

1. Whole Milk
2. Sugar
3. Dried Yeast
4. Butter
5. Eggs
6. Strong White Bread Flour
7. Lemon
8. Raisins
9. Soft Dark Brown Sugar
10. Ground Cinnamon
11. Pure Maple Syrup
12. Salt
13. Icing Sugar

Bismillah, let's begin!

First, to make the dough. Into the bowl of a stand mixer or a normal bowl, pour 2 cups (500ml) Whole Milk. The milk should have been heated in the microwave until hand hot.

To the milk, add 1 cup (8 ounces or 226 grams) Sugar.

Grab a whisk and stir.

Sprinkle in 1 sachet (7 gram) Dried Yeast.

Whisk again. 

Next, grab the Strong White Bread Flour.

Add 1 cup (8 ounces) of the flour.

Pop on the dough hook and mix.

Melt 4 ounces (113 grams) Butter, and cool. Let the butter cool for a bit first though.

Beat 2 Eggs and pour them in.

Stir in 1 teaspoon Salt.

Add another cup of flour.

Mix with the dough hook on a low speed.

Keep adding a cup of flour until a dough forms.

It may take a while and the dough will look very wet but keep going.

Persevere and the dough will be ready!

Pop onto a lightly floured surface.

Knead for a minute by hand.

Place into a lightly oiled bowl. Lightly oil the top of the dough too.
Cover with clingfilm and leave in a warm place to rise until doubled in size - about 2 hours.

Whilst the dough rises, it's time to make the filling!

Into a saucepan, place 5 Apples, which have been peeled, cored and cubed. I used Granny Smiths but any would do.

Add 3 ounces (85 grams) Raisins.

2 heaped teaspoons Ground Cinnamon

1 ounce (35 grams) Soft Dark Brown Sugar
1 ounce (35 grams) Butter

Slice a Lemon in half.

Squeeze in the juice.

Place on a medium heat and stir.

Once the butter has melted ...

... place on a low heat for 10 minutes, covered.

The apples should be soft but still hold their shape. 
Allow the mixture to cool completely. Also, drain off any extra liquid.

Once the dough has doubled in size ...

.. take off the clingfilm.

Split the dough into two, and knock back on a floured surface. For more pictures, take a look at my Cinnamon Roll post.
Roll into two rectangles about 1/2 inch thick. Spread the apple mixture evenly over one rectangle, leaving a border at the edge.

Roll into a tight roll. Put the seam side underneath.

Slice into 1 inch rolls and place onto a greased and lined baking tray.

Leave a little gap between each roll.

Brush the remaining rectangle liberally with Melted Butter.

Sprinkle with plenty of  Sugar and Ground Cinnamon.
You can roll the dough into rolls like before. But I rolled it into a long roll and then rolled it all together like this.

Too much rolling going on! Place the large roll or small rolls onto a greased and lined baking tray.
Cover both trays loosely with clingfilm and leave to rise until doubled in size.

Once doubled in size ...

... it's time to bake!

Bake in a preheated oven at 190 degrees C or Gas Mark 5 for 20 minutes until golden brown.

The large roll will bake at the same temperature but for slightly longer - keep your eye on it.

Once the rolls are baked, pour on the Maple Glaze.

To make the glaze, whisk together:
3 teaspoons Pure Maple Syrup
120 ml (1/2 cup) Whole Milk
56 grams (1/4 cup) Melted Butter
1/2 teaspoon Salt
Icing Sugar, enough to make a smooth, pourable but thick glaze.

Serve the rolls hot, cold or warm!
Once the giant cinnamon roll has baked ..

... pour on the glaze. Slice up and serve!

Full Written Recipe:


Cinnamon Apple Rolls

Adapted from The Crazy Kitchen

Ingredients – makes 24 rolls

For the Dough
2 cups (500ml) Whole Milk, heated in microwave until hand hot
1 cup (8 ounces or 226 grams) Sugar
1 packet (7g) Dried Yeast
4 ounces (113 grams) Butter, melted
2 large Eggs, beaten
1 teaspoon Salt
Strong White Bread Flour, as needed (we used approx. 7 cups)

For the Filling
5 Apples, peeled, cored and cubed
Juice of ½ Lemon
3 ounces (85 grams) Raisins
1 ounce (35 grams) Butter
1 ounce (35 grams) Soft Dark Brown Sugar
2 heaped teaspoons Ground Cinnamon

For the Glaze
3 teaspoons Pure Maple Syrup
120 ml (1/2 cup) Whole Milk
56 grams (1/4 cup) Butter, melted
½ teaspoon Salt
Icing Sugar, enough to make a smooth glaze

Method

For the dough, into the bowl of a stand mixer, pour in the milk, sugar and yeast. Whisk together.

Add 1 cup (8 ounces) of the flour.

Attach the dough hook, and put onto a low speed.
Pour in the melted butter, beaten eggs and the salt and mix.

Continue adding the flour until a dough forms.
Tip the dough onto a lightly floured surface, and knead for a minute. Pop into a lightly oiled bowl, and oil the top of the dough too.

Leave, covered, in a warm place to rise – until doubled in size. This will take about 2 hours.

Whilst the dough rises, make the apple filling. Into a saucepan, place the chopped apples, lemon juice, raisins, butter, soft brown sugar and cinnamon.
Stir together and heat on a medium flame to melt the butter.

Cover and pop onto a low heat for 10 minutes. The apples should be soft but still hold their shape.
Leave to cool completely. Drain off any extra liquid in the pan.

Once the dough has doubled in size, take it out of the bowl and onto a lightly floured surface. Knock the dough back and knead for a minute.

Cut into two. Roll each part into a rectangle about ½ inch thick.

The apple filling will only be enough for one rectangle so you can double the recipe if you wish or do what I did as follows.

Spread the apple raisin mixture onto one rectangle and tightly roll up. Slice into 1 inch rolls and place onto a baking tray lined with paper. Space them out slightly.
Brush the other rectangle liberally with melted butter. Sprinkle on plenty of ground cinnamon and sugar. Roll up tightly and slice into 1 inch rolls. Place onto a prepared baking tray, spaced out.

Cover both trays loosely with cling film and a clean tea towel. Leave to rise in a warm place until doubled in size.

Preheat the oven to 190 degrees C or Gas Mark 5.

Bake the rolls for 20 minutes or until golden brown.

While they bake, mix together the glaze ingredients. Add enough icing sugar so that the glaze is smooth, thick but pourable.

Once the rolls are out, pour on the maple glaze straight away. Let them sit for 5 minutes and then serve!


These rolls taste great whether hot, cold or warm. Enjoy! 

This Time Last Year:


Keep me in your duas, please,

Wasalaam!

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