Apple cinnamon rolls with walnuts, raisins and lemon zest
These apple cinnamon rolls are nothing more than soft brioche rolls with cinnamon, walnuts, raisins and lots of soft pieces of apple with lemon zest. They are easy and fluffy brioche rolls enriched with delicious and sticky icing. Just a perfect autumnal dessert to be accompanied with a nice cup of hot tea. The dough is buttery, soft and delicate while the filling is rich and moist. They release an amazing scent while they are baking and fill the house with the sweet smell of baked apples.
Cinnamon rolls with apples are soft brioche rolls filled with apples, lemon zest, walnuts and raisins. Perfect with a cup of hot tea.
- 120 g of butter
- 480 ml of milk
- 100 g of white sugar
- 14 g of fresh yeast or 3.5 g (approximately) of active dry yeast
- 750 g of all-purpose flour
- 0.5 teaspoon of salt
- 2 teaspoons of vanilla extract
- 5 apples
- 4 tablespoons of water
- 1 tablespoon of lemon juice
- zest from one lemon
- 50 g of white sugar
- 50 g of brown sugar
- 2 teaspoons of cinnamon
- 50 g of raisins
- 50 g of walnut kernels
- 160 g of cream cheese
- 120 g of powdered sugar
- 3 tablespoons of milk
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Please add about 3 hours raising time.
Instructions apple cinnamon rolls with walnuts – the filling
For the filling peel the apples. Remove the core and cut each apple into pieces that are not too small. Place in a non-stick pan with 1 tablespoon of lemon juice and 4 tablespoons of water and lemon zest from 1 lemon. Turn on medium heat.
Cook the apple pieces for 5 minutes, stiring frequently. The apple must soften a little but not totally lose its crispness. Turn off the heat and allow to cool down completely.
Cinnamon apple rolls – the dough
Heat the milk together with the butter until it melts. Set aside to cool. Once the milk is just warm, add the vanilla extract, sugar and crumbled fresh or active dry yeast. Stir and set aside for 5-10 minutes until the yeast becomes slightly frothy.
Add flour, mix lightly with the spoon and finally add salt. Mix well with a spoon until there are no more visible traces of flour. Set aside for 5 minutes to allow the liquids to get absorbed well by the flour.
Now knead the dough by hand or in the mixer with a dough hook for 10 minutes or until the dough becomes smooth and very elastic. Create a ball and place it in a lightly greased bowl. Cover with a cotton cloth and leave to rise in a warm place until it doubles in volume, in my case 2 hours.
The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Note from the author of this recipe
I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Soft rolls with cinnamon – baking time
Deflate the dough and spread it on a floured surface to create a rectangle about 1 cm high. Now sprinkle the rectangle with brown and white sugar mixed with cinnamon. Add the cooked apples, raisins and walnuts.
Roll the rectangle to create a roll of dough. Using the sharp knife divide it into 12 equal parts. Take the rolls and place them inside a rectangular pan, covered with baking paper, leaving some space between them.
Cover the pan with a cotton cloth and let the brioches swell for another 30 – 45 minutes.
Bake your apple cinnamon rolls in a preheated static oven at 180 ° C for 30 minutes, then take the pan from the oven and set aside to cool them down.
Prepare the glaze by mixing cream cheese with milk and finally with sifted powdered sugar. If you want your glaze more liquid, add more liquid. On the contrary, if you want it thicker, add less milk. Pass the glazethrough the sieve to remove any lumps.
Cover still warm cinnamon rolls with the prepared glaze.
Store at room temperature covered with a plastic wrap.
lot of love. B.
p.s. If you love very soft brioches then check out my recipe for Soft brioche buns with ricotta and mascarpone filling (photo below) and Blueberry and condensed milk brioche (photo below).