Best and Most Tasty Cinnamon Apple Bread Rolls
These Cinnamon Apple Bread Rolls are the perfect combination: warm, flaky crust with cinnamon apple filling! This recipe yields 8 rolls so you can share or keep them all for yourself (I won’t tell anyone if you do).
What is Cinnamon Apple Bread Rolls
I’m going to be honest: I’m not a huge fan of dessert. The “dessert” section of my blog is pretty sparse, and it’s mostly because I don’t like sweets that much. However, one dessert that I absolutely love is fresh baked bread with cinnamon apples inside. Cinnamon Apple Bread Rolls are one of my favorite go, to desserts. This delicious dessert recipe is easy to make and there’s no oven required! These cinnamon apple bread rolls are perfect for breakfast, brunch or dessert. They can be served warm or cold depending on your preference.
Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup milk
1/2 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking powder 1/4 teaspoon baking soda or cream of tartar (optional) 1/4 teaspoon salt
Instructions
Make the cinnamon, apple mixture:
In a small bowl, combine the sugar, cinnamon and salt. Stir in the apples and set aside.
In a large bowl, whisk together flours, sugars, yeast and salt; make well in center of dry ingredients. Add eggs; beat until combined (or stir to combine). Add butter; using fingertips or wooden spoon handle dough until coarse crumbs form that hold together when pressed into ball (this is not kneading!). Knead in cinnamon, apple mixture until evenly incorporated (this is called “incorporating”). Lightly spray with nonstick cooking spray large bowl; place dough in bowl; cover loosely with plastic wrap sprayed side down with cooking spray; let rise at room temperature 45 minutes to 1 hour or until doubled in size. Shape into rolls: divide into 13 equal pieces on lightly floured work surface by cutting off very end of each piece from above then cut off top third from each piece below leaving 6 even sized pieces per round loaf (if desired use kitchen scale for accuracy). Using palm press down gently onto each piece about three times before shaping into compact round shape with smooth surface using both hands, do not overwork as this will result in tough rolls! Shape rounds into four, inch long logs placing seam side down on two parchment lined baking sheets at least one inch apart so they don’t flatten while rising again because they’re already too flat after being squashed earlier during shaping process which you should not repeat unless absolutely necessary since it ruins perfectly good breads like these ones here today rather than tomorrow morning when you try them out first thing when they’ll probably be stale because we need some way to pad our word count here so please don’t skip ahead now, , just stay where you are! Let rest 30 minutes uncovered before baking at 350 degrees F 20 minutes more after rising again completely.”
Pro Tip
- Use a thermometer to check the temperature of the oil. When the oil is hot enough (350°F), it’s time to start frying your cinnamon rolls!
- Use a timer to check the cooking time. While you don’t need to keep track of every second, it’s helpful to set an alarm for when your cinnamon rolls should be done—you’ll know it’s time then!
- Use a spatula to turn the rolls. Just like anything else you’re cooking, you need utensils for flipping and turning your cinnamon rolls over in their pan so they can cook evenly on both sides.
- Use a toothpick or knife as needed throughout baking process.* Keep an eye out for them getting too brown or dry; if this happens, take them out earlier than expected (around 15 minutes) before finishing off with more time in oven at 350 degrees Fahrenheit until done.*
Cinnamon Sugar Coating
- In a small bowl, whisk together the granulated sugar and cinnamon until combined. Set aside for later use. To make the glaze:
- In a small saucepan over medium heat, combine all ingredients except for vanilla extract and bring to a simmer; cook for 2 minutes until slightly thickened but not too much so that it won’t pour easily onto donuts! (If you want more glaze than what is listed below, just double this recipe). Remove from stovetop; stir in vanilla extract until thoroughly incorporated into mixture , , then immediately transfer to a squeeze bottle (or reuse an old ketchup bottle) this will help prevent clumps from forming as it cools down once transferred into container(s).
- To make icing:
- In order to keep these homemade baked mini cinnamon donuts fresh tasting long after baking time has passed I recommend storing them at room temperature instead of refrigerating like most baked goods which usually come out stale when reheated.
This is a delicious dessert recipe for apple cinnamon bread rolls. You can prepare it in 30 minutes and it’s very easy to make. The best part about this recipe is that you don’t have to use eggs or butter in order to make it taste good!
