Apple Cinnamon Roll

Apple Cinnamon Roll

Recipe by Amy Beh



  • 1 Granny Smith apple
  • 15g castor sugar
  • 1/4 tsp salt
  • 15g butter


  • 240g high protein flour
  • 40g plain flour
  • 2 tbsp milk powder
  • 1/2 tsp bread improver
  • 9g instant dried yeast
  • 50g castor sugar
  • 20g butter
  • 85g lukewarm water
  • 85g lukewarm fresh milk

  • 20g melted butter for brushing
  • Cinnamon powder and icing sugar combined

    Glaze (beaten)

  • 1 egg yolk
  • 1 tbsp water


    • For the filling: Skin, core and dice apple. Melt butter in a non-stick pan. Add the apple, sugar and salt. Cook for 4–5 minutes until apple turns slightly soft. Puree the cooked apple in a food processor.
    • For the dough: Sift flour into a large mixing bowl. Stir in milk powder, bread improver, sugar and yeast. Make a well in the centre and pour in combined milk mixture and butter. Mix to form a soft dough.
    • Knead the dough for about 10–12 minutes until no longer sticky to the touch. Place dough in a covered bowl to rise until double in bulk. This takes about 30–40 minutes.
    • Punch down the dough. Roll out on a floured surface into a flat rectangular sheet. Brush lightly with melted butter. Sprinkle with combined cinnamon powder and icing sugar. Apply a light layer of apple puree. Sprinkle with a little more of the cinnamon powder mixture. Roll up tightly.
    • Cut into 6 equal portions. Place each portion into an aluminium tart casing. Leave aside to prove until double in size.
    • Bake in a preheated oven at 190°C for about 15 minutes. Immediately after baking, brush the rolls with beaten egg yolk and sprinkle lightly with icing sugar.

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