A bite of this pillowy, toothsome cinnamon roll will transport your palate to fall in New England. They’re soft, they’re light, they’re a perfect sweet delight.
Active time: 20 minutes
Total time: 1 hour 30 minutes
15 Buns
Pre-heat oven to 350°F
In a stand mixer with a paddle attachment, place the room temperature butter (97g), sugar, and salt. Mix on medium speed until light and fluffy.
Remove the paddle attachment and clean well with a rubber spatula, making sure not to waste any of the butter and sugar.
In a separate bowl, mix together the AP flour, yeast, and soy lecithin powder.
Add the dry ingredients to the mixer and begin mixing on slow. Then add in the egg, heavy cream, milk, and vanilla.
Once the ingredients have been fully incorporated, allow the mixer to mix on low speed for an additional 2 minutes.
When finished, cover the dough and allow it to sit for 2 hours.
Place the apple cider in a heavy bottom pot and bring to a simmer. Allow the apple cider to reduce to 1 cup. This could take up to 45 minutes depending on how rapidly you let it boil.
Keep a close eye on this to make sure it does not burn once it has started to reduce. A good rule of thumb is when the cider starts to coat the back of a spoon evenly it is ready.
Pour the cider into a measuring cup to ensure you do not use too much for the next step. Cool completely before moving on.
In a small bowl, mix together the egg white and powdered sugar. Then add it to the cup of reduced apple cider to finish the glaze. Place in the refrigerator until needed.
If you prefer a traditional glaze, simply replace the cider with 2 Tbsp of water.
In a cast iron pan, heat the stick of butter until it begins browning. Then add the apples and cook for 1 minute or until the apples are slightly softened. Remove and let cool.
Liberally dust a clean work surface with flour and roll the dough onto the work surface. With a rolling pin, roll the dough into a ½ inch thick rectangle.
Spread the browned butter and apples in even layers over the dough all the way to the edge.
Mix together the sugar and cinnamon and dust the dough liberally just to the edge.
Roll evenly from the back to the front until the dough is in a cylinder. Cut the dough into 15 evenly sized rolls and place back in the large cast iron pan that had the butter and apples.
Space them evenly and do not crowd the pan. Cover and allow them to rise for 45 minutes.
Bake the buns for 30 minutes or until the buns reach an internal temperature of 205°F.
Allow the buns to cool for 30 minutes before glazing and enjoying.
Based on 1 Review(s)
Comments (8)
October 21, 2018 1:25 pm
There are a lot of issues with this recipe mostly with measurements and directions. For eg 4 apples medium large or small, 1/4 cup of brown sugar is about 50 grams or less etc. Is this recipe for an experienced baker and just a guideline
October 21, 2018 2:10 pm
Hi Mary, the apples are small and it will be 1/2 cup brown sugar.
October 29, 2018 12:30 pm
I too made this recipe, down to the apple cider glaze, and it was delicious! I shared them with my neighbors and they couldn’t eat them fast enough. In my case the recipe worked out fine. Thank you for sharing it.
November 6, 2018 4:38 pm
What’s the size of the dough rectangle, and of the baking pan? I assume it does not need to be cast iron and that a greased or non-stick pan will also work?
November 6, 2018 4:52 pm
The size of the rectangle doesn’t really matter as long as it is 1/2 inch in thickness. You can make it thinner if you would like but we suggest no thinner than 1/4 inch. As for the pan it just needs to be oven safe, so yes a greased or nonstick pan will work.
November 14, 2018 9:55 pm
I would like to see this recipe made vegan…aquafaba for eggwhites,vegan cultured butter,non dairy milk and some type of vegan cream…easy-peasy