Happy New Year! Can you really believe it`s already the year 2015?!! This is my first post of the year, so I decided to post something incredibly amazing to start off another year of learning (and tasting) the art of baking. :)
I went to bed at 11pm on New Year's Eve (yeah, no countdown!) because my family and I woke up at 3am to drive over to Arizona to visit family for the new year. I posted a picture of these rolls on my Instagram that day. I wanted to share the recipe, but did not get the chance to write a post. Haha~
It`s so hard to concentrate and create posts whenever both my sisters are home. They were on vacation and chilling the entire two weeks they were here. It made me super jealous when they slept in while I had to go to work! I baked a lot and we all ate a lot.
You know what`s so great about cinnamon rolls? They`re the ultimate comfort dessert food. Unfortunately, they`re not figure friendly. If only, right? It`s the new year, so maybe you have resolutions to maintain a healthy lifestyle or get fitter/stronger...well, if you count calories, these might not be for you. However, if you do believe a little treat a once or twice a week will do, take on the challenge to make cinnamon rolls! When I make cinnamon rolls, I tend to eat half for breakfast and another half as a treat later on in the day. Not, so bad this way, right?
I`ve made cinnamon rolls before, but I must say, I much prefer this recipe. It`s fluffier and the rolls are not too thick, so you get a great bread-to-filling ratio.
When I rolled up the dough, I added some chopped apples to make it more seasonal. I thought it`ll be super cool to add crumble on top, too. Boy, oh boy, these were amazing! I made them twice in a month, which is saying a TON, because cinnamon rolls do take up a lot of time. It feels like it takes half the day for me every time!! But, when you bite into a warm cinnamon roll, it makes everything totally worth it.
Can you really resist such fluffy rolls? With apples inside? With a crumble topping? Drizzled with a maple glaze??? Nope? Yeah, me neither. They`re swoon-worthy.
Apple Crumble Cinnamon Rolls
Ingredients:
Dough:
-
1 cup warm milk
-
1 large egg (room temperature), slightly beaten
-
¼ cup unsalted butter, melted
-
¼ cup canola oil
-
½ cup granulated sugar
-
½ teaspoon salt
-
3 ½ cups + ¼ cup all purpose flour, divided
-
2 ¼ teaspoon instant dry yeast
Filling:
-
¼ cup unsalted butter, melted
-
¼ cup granulated sugar
-
¾ cup brown sugar, packed
-
3 tablespoons ground cinnamon
-
½ teaspoon all spice
-
1 ½ cups apple, finely chopped (about 2 apples)
Crumble Topping:
-
¼ cup all purpose flour
-
3 tablespoons brown sugar, packed
-
¼ teaspoon salt
-
¼ teaspoon ground cinnamon
-
2 tablespoons unsalted butter, cold and cubed
Maple Glaze:
-
2 tablespoons unsalted butter, softened
-
1 cup powdered sugar
-
2 teaspoons pure maple syrup
-
1 tablespoon whole milk
Directions:
1.
In a large mixing bowl, add the milk, egg, butter, oil, sugar, and salt
together.
2.
Add 3 ½ cup flour on top of wet ingredients.
3.
Sprinkle yeast on top of flour.
4.
Using the dough hook, knead until a smooth and elastic dough is formed
(around 5-10 minutes). Gradually add in
¼ cup of additional flour if dough is too sticky.
5.
Grease a bowl with oil and place dough ball inside. Cover bowl with a
wet towel and let the dough rise until doubled in size. About 1 hour. (Preheat
oven to 200°F and turn it off
when you place dough inside.)
Filling:
6.
Meanwhile, in a small bowl, whisk together the sugar, brown sugar,
cinnamon, and allspice.
7.
Line or grease a 9x13 inch pan for the rolls. Set aside.
8.
Once dough has doubled in size, transfer onto a clean and floured
surface. Roll dough into a large rectangle, about 11x15 inches.
9.
Brush melted butter on dough evenly.
10.
Sprinkle filling mixture evenly over butter. Use a rolling pin to
lightly press filling onto the dough.
11.
Sprinkle chopped apples throughout.
12.
Starting with the long side, roll the dough as tightly as possible into
a log roll. Pinch the ends of dough to seal.
13.
Divide dough into 12 equal pieces and cut with floss (or twine, or sharp
knife).
14.
Place cut side down onto a lined 9x13 inch pan.
15.
Cover entire pan with plastic wrap and let the rolls rise again for 30
minutes.
16.
Preheat oven to 375°F.
Streusel:
17.
Meanwhile, in a bowl, combine flour, sugar, salt, and cinnamon.
18.
Using a pastry cutter, or a fork, cut in the butter until coarse crumbs
form. Keep in fridge until cinnamon rolls are done rising.
19.
Sprinkle streusel over all the rolls.
20.
Bake cinnamon rolls for 30-35 minutes, or until tops are golden brown.
Maple
Glaze:
21.
In a small bowl, combine butter, sugar, maple syrup, and milk until
smooth.
22.
Glaze over rolls.
*Notes:
-
You might have leftover crumble topping. I only used enough to cover
each roll, since there is the glaze and I don't want these to be too sweet.
However, you may cover everything very generously.
-
After rolls are glaze, you can freeze them, tightly wrapped for about 3
months. Defrost in fridge overnight and heat in microwave for about 15-30
seconds for some warm rolls.
