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Apple Cinnamon Rolls

This recipe performs like a champion, and can be adapted to several variations. See notes below...

Step-by-Step Instructions

Heat milk until steaming hot. Pour into a large mixing bowl.

In a separate small bowl, stir together active dry yeast with water and a pinch (1/8 tsp) of the sugar. (Omit this step if using instant yeast)

Let stand 5 minutes to begin foaming. Set aside.

Mix butter and sugar with milk. Be sure the mixture cools to 115° F or less before adding yeast.

Add whole wheat flour, potato flakes, eggs, salt, and yeast mixture from step 2 (if using active dry yeast) OR water and instant yeast. Mix on medium speed 3-5 minutes. Cover; let rest 10-15 minutes.

Add all-purpose flour to mixing bowl and use the dough hook to mix until dough is smooth and cleans the sides of the mixing bowl (about 10 minutes).

NOTE: Flours vary in absorption. After a couple minutes of mixing, stop the mixer and check the dough. It should be soft and moist but not slack and wet (shiny) or hard and dry. If dough is wet and shiny, add ¼ cup flour and continue mixing. If dough is dry and stiff, add 1-2 Tbsp water

Remove dough hook, shape dough into a ball, then put back in bowl. Cover bowl and ferment (let rest) 30-40 minutes in a warm (about 90° F) area.

While dough is rising, peel and chop apples.

Mix brown sugar and cinnamon in a small bowl. Set aside apples and sugar/cinnamon mixture for step 12.

After 30-40 minutes, punch (deflate) dough. Turn dough over, rounding the dough and placing smooth side up. Cover and let rest for 10 minutes.

Line baking sheet pan(s) with parchment paper. Use one 13 x 18 x 1” half sheet pan for 24 servings or one 18 x 26 x 1” full sheet pan for 48 servings.

Divide dough into 1 lb + 4 oz pieces. Roll each piece of dough into an 8 X 12” horizontal rectangle.

Leaving a 1” strip at bottom of each rectangle uncovered and dampened with water, sprinkle the dough with ⅜ cup (75g/2.6 oz) sugar/cinnamon mix followed by 1 cup (125g/4.4oz) finely chopped apples. Roll each dough rectangle loosely from the top to the bottom and pinch to seal.

Using a finely serrated knife OR unflavored waxed dental floss, slice each roll into twelve 1” wide rolls. Place cut-side up, on sheet pan(s), 4 across/6 down per 13 X 18” half sheet pan OR 6 across/8 down per 18 x 26” full sheet pan.

Lightly cover rolls with oiled/sprayed plastic wrap or place in humid proof box (105° F). Proof until doubled in width, sides just touching, about 30 minutes.

Preheat conventional oven to 350° F. 16. Place in preheated oven and bake for 20-22 minutes. They should be 190° F at center of a roll in the middle of the pan and lightly browned.

While rolls bake, prepare the drizzle by mixing powdered sugar, milk, and vanilla.

Place baked pan of rolls on wire cooling rack. Cool rolls 5-10 minutes and drizzle if serving right away OR allow rolls to cool, cover, and drizzle just before serving.

Storage notes: Refrigerating baked bread stales (firms) it. Store baked and cooled rolls covered and at room temperature (68-74° F) in a draft free place OR double wrap and freeze. If frozen, thaw at room temperature, wrapped. Never discard the ice crystals that form when bread freezes.

Prep Time: 30 Minutes

Total Time: 13-15 Minutes

Servings: 36 rolls

1 cup Milk, 2%

2 1/4 Yeast, active dry or instant

1/2 cup Water, warm (105° F)

1/4 cup Butter, unsalted

1/3 cup Sugar, granulated

3 cups Flour, whole wheat

1/4 cup Potato flakes, instant

2 large Eggs

1 1/4 tsp Salt

2 cups Flour, all-purpose, enriched, unbleached

2 cups Apples, peeled, finely chopped*

3/4 cup Sugar, brown, lightly packed

1 tbsp Cinnamon, ground

1 cup Sugar, powdered

2-3 tbsp Milk, 2% (or fat free cream)

1 tsp Vanilla Extract

Recipe provided by the Home Baking Association