Apple Raisin Cinnamon Rolls | How to make Apple Raisin Cinnamon Rolls | Kitchenstagram
In the world of baked goods, few treats can compare to the warmth and aroma of freshly baked Apple raisin cinnamon rolls. These delectable pastries, with their soft, fluffy dough, sweet cinnamon-sugar filling, tender apple pieces and plump raisins, are a comfort food classic that has been cherished for generations. Whether enjoyed as a breakfast delight, an afternoon snack, or a dessert, Apple raisin cinnamon rolls offer a mouthwatering combination of flavours and textures that never fails to satisfy the senses.
The apple raisin cinnamon roll, as we know it today, is a culmination of centuries of culinary evolution. It combines the tartness of apples and sweetness of raisins with the comforting warmth of cinnamon, all enveloped in a soft, yeast-raised dough. You have a couple options for icing, like- cream cheese icing, maple icing, vanilla icing and condensed milk etc. I have used condense milk as icing, which by the way tastes great with apple cinnamon raisin roll. This classic pastry has stood the test of time, transcending generations and borders to become a beloved treat enjoyed worldwide.
Apple raisin cinnamon rolls hold a special place in the heart of many. They are more than just a baked treat, these rolls have a magical way of bringing people together, whether it’s for a leisurely weekend brunch, a cozy family gathering, or a simple afternoon tea or coffee.
Ingredients:
Dough:
120 ml Whole milk
68 gm Granulated sugar
7 gm Instant yeast
58 gm Butter
1 Large egg
1/4 tsp Salt
282 gm all-purpose flour
Filling:
43 gm Unsalted butter (softened room temperature)
50 gm packed light or dark brown sugar
1 tbsp Ground cinnamon
1 Cup chopped apple (about 1 medium apples)
1/2 cup Raisins
Icing:
Condensed milk
Preparation:
Dough:
- Step 1: In a small bowl, combine the lukewarm milk (100°F-110°F) and granulated sugar. The yeast should be Sprinkled over the milk mixture and whisk the yeast with a whisk. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast.
- Step 2: In a large bowl, combine the yeast mixture, egg, salt and butter and whisk everything properly. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces.
- Step 3: Then gradually add the flour and mix until a soft dough forms. Knead the dough for 8-10 minutes until it becomes smooth and elastic.
- Step 4: Place the dough in a greased bowl, cover it with cling film and towel. Let it rise in a warm place for 1-2 hours or until it doubles in size.
Filling:
- Step 5: Mix the brown sugar and cinnamon in a small bowl. Set aside. Dice the apples and have the raisins ready.
Apple raisin cinnamon rolls:
- Step 6: Roll out the dough on a floured surface into a large rectangle.
- Step 7: Spread the butter evenly over the dough, leaving a 1-inch border. Sprinkle the cinnamon-sugar mixture evenly over the buttered area, followed by the diced apples and raisins.
- Step 8: Tightly roll up the dough into a log.
- Step 9: Using a sharp knife or dental floss, cut the rolled dough into 7 equal pieces.
- Step 10: Place them in a greased baking dish, leaving a little space between each roll.
- Step 11: Cover the baking dish with a towel and let the rolls rise again for about 45-60 minutes or until doubled in size.
- Step 12: Preheat the oven @350°F (180°C). Bake the rolls for 25-30 minutes or until they are golden brown and cooked through.
- Step 13: Remove the rolls from the oven and drizzle the condensed milk over them while they are still warm.
- Step 14: Allow them to cool slightly before serving. Apple raisin cinnamon
rolls are best enjoyed fresh from the oven, when they are at their peak of warmth and gooey deliciousness.
Tips:
Milk need to be about 110 degrees. If it’s too hot it will kill the yeast and if it’s cold the yeast will not be activated.
Use room temperature egg and butter, so that they mixed in easily.
Rolls are best served warm. If you are storing them in the refrigerator reheat them for 10 seconds before serving.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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