If you love cinnamon rolls then you should really try these apple cinnamon rolls. Soft and fluffy bread with sweet tart soft apple chunks together with heavenly smell cinnamon sugar and covered with creamy cream cheese glaze.
2Granny Smith apples, peeled, cored and cut into small cubes
1tbspunsalted butter(15 gr)
The Cinnamon Sugar
3tbspbrown sugar(40 gr)
2tbspunsalted butter(30 gr), softened for spreading
The Cream Cheese Glazing
3ozcream cheese(80 gr)
1cupicing sugar(120 gr), sifted
2tbspmilk, or as your desired consistency
some melted butter, for brushing
Mix honey with warm water, sprinkle dry yeast and leave for 3-5 minutes for the yeast to activate.
In a standing mixer bowl, add in the rest of the bread ingredients including yeast mixture. Mix to incorporate and then knead for 10 minutes. Form the dough into a ball and place it in a greased bowl and cover it tightly with a cling film. Leave until the dough rises double its size.
The Apple Filling
Place all the apple filling ingredients in a pan and cook on medium heat until the apple is soft (not mushy) and the liquid evaporates. Set aside to completely cool before using.
The Cinnamon Sugar
Mix all ingredients in a bowl and set aside.
Once doubled in size, place the dough on a lightly floured working surface. Lightly press into a square and then roll it into an 11 inch (28 cm) square.
Spread 2 tbsp softened butter evenly followed by cinnamon sugar. Then put the apple filling on top. Now roll the dough tightly into a log. Then cut it into 9 equal pieces and place them in a 8 inch (20 cm) buttered square pan. Cover loosely with a cling film and leave to puff up a bit, around 20 minutes. Then brush with some melted butter.
Bake in a preheated oven at 350ºF (175ºC) for 30 minutes or until golden brown and fully cooked. Remove from the oven.
Prepare the cream cheese glazing by mixing cream cheese and icing sugar. Add milk to loosen it up to your desired consistency. While the rolls are still hot, pour the glaze on top. Enjoy!