Quality Homemade Apple Cinnamon Rolls

I can't stop admiring the freshly bake apple cinnamon rolls. I only wish I have proper lighting source.This picture was snapped right after I brushed the rolls with brown sugar syrups.


The whole process (preparation + proofing + making the compote + baking) takes about 4.5 hours. I was all excited when I saw the individual rolls puffing and rising more when baked in oven. Forgive me for my ignorance. I have never baked breads in oven before. I've always relied on breadmaker to produce good quality breads for breakfast. 


Hubby took a slice to work. That's about 8 or 9 hours after baking. There is really no need to heat up the bread in microwave or oven. The rolls are still very soft. I have to say they are softer than the one I bought from bread stores in UK. The bread quality is similar to the one found in Malaysia. This recipe is definitely a keeper. There is no doubt I will be baking more of this kind of breads from now on. What not to like? There is no need for us to apply butter or anything else prior to eating.


As usual, wifey is always incharge of packing and washing in the morning. It is fair considering he has to do breakfast and rush to office. In this case, I am multi-tasking. Not bad considering I have to balance the roll on a spatula and snapping the above picture with Canon EF24-105mm lens. I should really be snapping with the other lens but I am just too lazy to walk up to grab the Nikon camera.

Recipe 
(Adapted from London Eats)

for the fillings
500g Royal Gala Apples (about 4- peeled and cut into cubes) 
250g Tate Lyle Jam Sugar (or any jam sugar with pectin)

70 g melted butter
3 tsp ground cinnamon
  1. Place all apples and sugar in saucepan. Bring to boil then simmer till soft. It takes about 30 minutes. Set aside to cool
  2. Add melted butter and ground cinnamon into the cooled 

for the dough
325g strong white flour
50g brown sugar
60g butter
150g milk
1.5 eggs (keep the other 0.5 for glazing)
0.5 tsp salt
1 tsp nutmeg
A pinch ground cinnamon 
  1. Place all ingredients in breadmaker. Run on dough mode. Mine takes about 2 hours (including proofing time)
  2. Once dough is ready, turn it onto a floured surface. Roll the dough into the largest rectangle you can
  3. Spread the fillings on the rectangle dough and roll the dough like how you roll all swiss roll
  4. Use a sharp knife and cut into 12 slices. Place them into baking tin(s)
  5. Cover the baking tin(s) with cling wrap and leave it to rise for at least an hour until it doubled in size
  6. Brush the eggs with egg wash and bake the rolls in preheat oven (200 degree) for 12 to 15 minutes.

for the glaze
50g brown sugar
50g water
  1. While the rolls in oven, place sugar and water in saucepan. Bring it to boil for about a minute
  2. Brush the glaze on the rolls (when the rolls are still hot) 

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