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Apple Cinnamon Sweet Rolls

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Easy to make, amazing apple cinnamon sweet rolls drizzled with a sweet maple glaze. These need to be part of your weekend brunch plans!

Apple Cinnamon Sweet Rolls - Easy to make, amazing apple cinnamon sweet rolls drizzled with a sweet maple glaze. These need to be part of your weekend brunch plans!

Apple cinnamon sweet rolls with a maple glaze.  That’s what we have today.  You should definitely run to the kitchen and make these for your weekend brunch plans.

Because you need these in your life.  Really.  Of course, I probably say that about every sweet roll recipe I share here.  But that doesn’t make it any less true.  These apple cinnamon sweet rolls are a variation of my cinnamon bun recipe, but rolled up into cute little twists like these chocolate orange sweet rolls.  Not that the twist is necessary.  You could totally just bake them like regular sweet rolls without the twisting part.  But twisting does make them awfully cute, don’t you think?

Apple Cinnamon Sweet Rolls - Easy to make, amazing apple cinnamon sweet rolls drizzled with a sweet maple glaze. These need to be part of your weekend brunch plans!

I baked these rolls up in a beautiful new stoneware dish from CW by Corningware.  I love the bright colours of these dishes, they’re so much prettier than the plain glass ones I usually use!  They look lovely on the table and add a nice bright splash of colour to the meal which I love.  Perfect for a special meal or holiday brunch.  Or just a regular day – because pretty dishes are always nice!

World Kitchen has also offered to give a Corningware 2.5 quart vermilion stoneware dish to one of my readers.  These dishes are lovely, so don’t forget to enter the giveaway for your chance to win!  Make sure to scroll down to just below the recipe to enter.

Apple Cinnamon Sweet Rolls - Easy to make, amazing apple cinnamon sweet rolls drizzled with a sweet maple glaze. These need to be part of your weekend brunch plans!

And then go make some sweet rolls for an amazing addition to your weekend brunch.  Or just because.  You don’t need a special occasion for sweet rolls in my opinion.  We happily ate my recipe testing results for supper (and a number of breakfasts I might add, because I couldn’t make them just once, quality control and all that!) one night with some eggs, because breakfast for dinner is always a good idea.  Especially when it’s a breakfast consisting of sweet, fluffy, perfect dough twisted around a divine apple cinnamon filling.  Topped with a maple glaze, these are pretty much heaven on a plate.

Apple cinnamon sweet rolls drizzled with a maple glaze.  Does it get any better than that?  I really don’t think so.

Apple Cinnamon Sweet Rolls - Easy to make, amazing apple cinnamon sweet rolls drizzled with a sweet maple glaze. These need to be part of your weekend brunch plans!

Disclaimer:  This post was sponsored by World Kitchen, and I have been compensated for my time and provided with product.  As always, all opinions are my own.

Yield: 9 sweet rolls

Apple Cinnamon Sweet Rolls with a Maple Glaze

Apple Cinnamon Sweet Rolls - Easy to make, amazing apple cinnamon sweet rolls drizzled with a sweet maple glaze. These need to be part of your weekend brunch plans!

Easy to make, amazing apple cinnamon sweet rolls drizzled with a sweet maple glaze. These need to be part of your weekend brunch plans!

Prep Time 30 minutes
Cook Time 35 minutes
Rising Time 2 hours
Total Time 3 hours 5 minutes

Ingredients

For the dough:

  • 4 tablespoons unsalted butter, softened to room temperature
  • 3/4 teaspoon kosher salt
  • 4 1/2 tablespoons granulated sugar
  • 1 large egg, slightly beaten
  • 2 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons instant yeast
  • 3/4 cup buttermilk

For the filling:

  • 2 tablespoons unsalted butter
  • 6 tablespoons brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon corn starch
  • 3 cups peeled, diced apples

For the glaze:

  • 2 tablespoons unsalted butter, melted
  • 1/4 cup maple syrup
  • 3/4 cup powdered sugar

Instructions

  1. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter, salt, and sugar.
  2. Add the egg and mix until smooth. Switch to the dough hook on a stand mixer (or a wooden spoon if mixing by hand), and add the flour, yeast and buttermilk.
  3. Mix on low speed until the dough comes together into a ball and clears the sides of the bowl.
  4. Knead for 10-12 minutes (12-15 if kneading by hand) until the dough is smooth and silky, a bit tacky but not sticky at all. If it’s very sticky, add a bit more flour, a tablespoon at a time, if it’s very dry and not coming together add a bit more buttermilk, a tablespoon at a time.
  5. Move the dough to a large, lightly oiled bowl and cover it with plastic wrap.
  6. Allow it to rise for about 2 hours or until it doubles in size.
  7. While the dough is rising, prepare the filling. In a medium saucepan, stir together the butter, brown sugar, cinnamon, corn starch and diced apples.
  8. Cook, stirring occasionally, over medium heat until the apples are softened and the liquid is boiling, about 5 minutes.
  9. Reduce the heat to a simmer and continue to cook, stirring, for another 2-3 minutes until the liquid has thickened slightly.
  10. Remove from the heat and allow to cool before making the rolls.
  11. Punch down the risen dough and turn it out onto a lightly oiled counter. Roll it out to about 1/4 inch thick rectangle, about 12 by 14 inches.
  12. With a rubber spatula, spread the filling over the dough, leaving 1/4 inch space around the edges.
  13. Starting from one long side, roll the dough up into a log, keeping it even as you roll. Pinch the seam closed with your fingers and lay the log seam side down on the counter.
  14. Using a serrated knife, slice the log into 9 even pieces.
  15. Pick up one roll at a time and stretch it, twisting it into a figure eight shape, and laying the twisted roll in a 3 qt/2.8 L baking dish (I used a stoneware Corningware dish). Repeat with the remaining 8 rolls.
  16. At this point, you can either refrigerate the rolls (covered tightly with plastic wrap) for up to 2 days, pulling them out 3-4 hours before baking to let them proof, or let them proof (rise) at room temperature immediately for about 90 minutes, or until the the buns have doubled in size.
  17. Preheat the oven to 350 degrees F, with a rack in the middle of the oven.
  18. Bake for 35 minutes or until they are golden brown.
  19. Allow to cool for about 10-15 minutes.
  20. While the rolls are cooling, make the glaze. In a small saucepan over medium heat, melt the butter. Whisk in the maple syrup until combined.
  21. Add the powdered sugar (icing sugar) and whisk until smooth. Remove from the heat and drizzle over the cooled rolls.
  22. Serve warm. Leftovers reheat well in the microwave.

Notes

There are several options with the rising and baking of these. You can shape the rolls and then refrigerate for up to two days, pulling them out 3-4 hours before baking to allow them to rise. Or you can let them rise immediately after shaping and then refrigerate for up to 2 days, pulling them out and allowing them to come to room temperature, 30-60 minutes, before baking. Or you can let them rise immediately after shaping and then bake right away.

Source: Adapted from my cinnamon bun recipe.

Recommended Products

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Nutrition Information:

Yield:

serves 9

Serving Size:

1 roll
Amount Per Serving: Calories: 362Total Fat: 11.4gSaturated Fat: 6.8gCholesterol: 49mgSodium: 299mgCarbohydrates: 60.8gFiber: 1.8gSugar: 31.7gProtein: 5.5g
© Bake.Eat.Repeat.
Category: Breakfast

*Giveaway is open to residents of Canada aged 18+. Giveaway is open now until Monday, October 19, 2015 at midnight (MST). Winner will be randomly selected and notified within 24 hours of the contest closing. Winner must respond with mailing address (no PO Boxes) within 48 hours of email notification or a new winner will be selected and must answer a skill-testing question. Prize will be delivered to a street address by World Kitchen. {Giveaway closed}

Filed Under: Breads, Breakfast

 

Comments

  1. Hi, these rolls looks so good and the apple and cinnamon is great for fall. I was wondering, what kind of apples did you use?

    Reply

    • I’ve used a couple different kinds – apples from my sister’s tree and gala, which happened to be what I had on hand. Both were really good, even though they’re entirely different apples (the ones from my sister are similar to a granny smith). I think you could use whatever apples you like and it would be wonderful – although I know if I went to buy apples specifically for this type of baking, I would use a mixture of something tart like granny smith, and something sweet like gala.

      Reply

  2. Didn’t mean to send two comments, but when I tried to send the first one, it said that I was sending a duplicate and it didn’t seem to go through. So I shortened my comment and that one went through just fine!
    Sorry about that!

    Reply

  4. These look soooo good! Hope to make these in the next few days and was looking over the recipe. Don’t know if it is a misprint, but the recipe calls for 3/4 cup buttermilk, but the directions say to add 1 1/8 cup with the other wet ingredients and add more buttermilk, if the dough is dry. Hoping you can let me know, before I try this.

    Reply

    • Hi Barbara – that was a misprint, thanks for letting me know, I’ve fixed it now. Sorry for the confusion. It’s 3/4 cup of buttermilk – I used my cinnamon rolls recipe and just changed what I needed to in the ingredients but missed that in the directions. And no worries about the multiple comments! 🙂 Hope you enjoy the sweet rolls, let me know how they turn out!

      Reply

  5. This recipe looks delicious – and what a gorgeous dish to bake and serve in! Love it. Definitely need to pump up my Corningware collection. My pieces are from my wedding shower almost 20 years ago! 😉

    Reply

    • Thanks Manali! I really loved the apple in them – a nice change from regular cinnamon rolls. Although I’m with you there, and can’t really get enough of those either! 🙂

      Reply

    • Breakfast – totally breakfast! Or yeah, dessert. But since I can get away with eating it for breakfast I definitely am! 🙂 Thanks!

      Reply

    • Mine too! Apples, cinnamon and maple glaze are always the dream breakfast – maybe due to the fact that it’s more dessert than breakfast?! 🙂

      Reply

  15. I love corningware! I still use old corningware from the 70s. They are not as cute as the dishes in your blog post, but they still work! Thanks for the chance.

    Reply

  25. So the apple rolls will have to wait til next weekend. My Mom ordered a few boxes of BC apples from a church sale in our city. For today though, perhaps dinner rolls seeing as how Thanksgiving supper tomorrow!

    Reply

    • Well, I’ll admit I love pumpkin just as much as apples, but I need both in the fall! And the apple cinnamon might just win over pumpkin, it was pretty amazing! Thanks!

      Reply

  35. this recipe looks downright amazing and so yummy. We have used corningware forever and I do love the vibrant colours of these

    Reply

    • There’s 4 different colours in the new CorningWare too, and all super bright and colourful – I really like them! And you can’t go wrong with apples, cinnamon and sweet rolls right? Thanks Belinda!

      Reply

    • Apples are so perfect right now, I can’t get enough of them! We’re going through them like crazy! And sweet rolls are pretty much always awesome! Thanks Erin!

      Reply

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