Description
This recipe presents soft, tender cinnamon apple rolls layered with thinly sliced fresh apples and a rich cinnamon-sugar filling, finished with a luscious maple mascarpone frosting. The dough is enriched with butter, milk, and egg, kneaded to a silky texture, and baked to golden perfection, creating the ultimate comforting treat with a balance of sweetness, spice, and creamy tang.
Ingredients
Scale
Dough
- 400 g bread flour
- 50 g granulated sugar
- 7 g sea salt
- 7 g instant dry yeast
- 200 g whole milk (77°F/25°C)
- 1 large egg
- 70 g unsalted butter, softened
Filling
- 80 g unsalted butter, softened
- 40 g dark brown sugar
- 8 g ground cinnamon
- 2 large red apples, thinly sliced (1-2 mm thick)
Frosting
- 125 g cold mascarpone
- 30 g cream cheese, room temperature
- 30 g pure maple syrup
- 5 g powdered sugar
- â…› tsp salt
- ½ tsp vanilla extract
- 125 g cold whipping cream
For Egg Wash
- 1 egg
- 1 tbsp water
Instructions
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, add bread flour, granulated sugar, sea salt, and instant dry yeast. Mix lightly to combine the dry ingredients evenly.
- Add Wet Ingredients and Knead: Pour in warm whole milk and the egg. Knead on medium speed until the dough starts to come together, about 10 minutes.
- Incorporate Butter: Add the softened butter cubes one at a time, fully kneading each piece into the dough before adding the next. After all butter is incorporated, scrape down the bowl and continue kneading for an additional 10 to 20 minutes until the dough is silky and passes the window-pane test.
- First Proofing: Transfer the dough onto a lightly floured surface, shape into a rough ball, place in a lightly oiled bowl, cover, and let rise in a warm spot (75-80°F / 24-27°C) for 1.5 to 2 hours, until doubled in size.
- Prepare Cinnamon Sugar Filling: In a bowl, combine softened butter, granulated sugar, dark brown sugar, and ground cinnamon. Mix with a fork or spatula until smooth and spreadable. Leave at room temperature until use.
- Slice Apples: Just before shaping, thinly slice apples to about 1-2 millimeters thickness for optimal layering.
- Shape the Rolls: Once the dough has doubled, lightly flour the work surface and roll dough into a 14 by 20 inch (35×50 cm) rectangle.
- Apply Filling: Spread the cinnamon sugar filling evenly over the dough surface. Layer thin apple slices on top, leaving a small border around edges.
- Roll and Slice: Starting from the shorter end, roll the dough tightly into a log. Trim half an inch off each edge for clean ends. Using a serrated knife, slice into nine 1.5-inch (3.8 cm) thick rolls.
- Second Proofing: Place rolls into individual 4-inch (10 cm) baking rings or a 9×9 inch square pan with tall sides. Cover and let rise for 30 to 60 minutes until puffed and airy.
- Make Maple Mascarpone Frosting: With a stand mixer and whisk attachment, beat mascarpone, cream cheese, powdered sugar, maple syrup, vanilla, and salt on medium-high for 30 seconds until smooth. Reduce speed and gradually add cold whipping cream, then whip on medium for about 1 minute until fluffy. Refrigerate until needed.
- Preheat Oven and Egg Wash: Preheat oven to 350°F (180°C). Mix egg and water to prepare egg wash and brush over the rolls for a shiny golden finish.
- Bake: Bake rolls for 12-15 minutes if using individual rings, or 15-20 minutes if baked in the square pan, until internal temperature reaches 200°F (95°C).
- Cool and Frost: Transfer rolls to a wire rack and cool for 15-20 minutes. Generously spread chilled maple mascarpone frosting on top and optionally sprinkle with extra cinnamon. Serve warm.
Notes
- Make sure the milk is warmed to about 77°F (25°C) to activate the yeast without killing it.
- Use a bench scraper and floured hands to handle the sticky dough easily during shaping.
- Thin apple slices ensure they cook through during baking and add moisture without sogginess.
- Refrigerate the frosting if not using immediately to maintain its texture.
- Internal temperature of 200°F (95°C) ensures rolls are fully baked without drying out.
- If you don’t have baking rings, a well-greased square pan works equally well for proofing and baking all rolls together.
