Soft Apple Cinnamon Scrolls

Recipe by Molly
at missmollymakes.com

5 from 6 votes

Indulge in the perfect treat. Fluffy and sweet with the perfect hint of spice, these scrolls are filled with juicy apple pieces and topped with creamy yet slightly tangy frosting.

Prep Time30

Cook Time40

Rising Time2

Total Time3 10

Servings: Rolls

Calories: 395kcal

Equipment

stand Mixer
casserole dish or baking tray
dental floss

Ingredients

Dough

200 g (¾ cup) milk warmed
7.5 g (2¼ tsp) instant yeast
50 g (¼ cup) white sugar
375 g (2½ cups) bread flour
8 g (2 tsps) salt
1 (1) large egg
20 g (1½ tbsp) lightly salted butter

Cinnamon Filling

215 g (1 cup) brown sugar
1½ tsp (1½ tsp) ground cinnamon
½ tsp (½ tsp) ground ginger
¼ tsp (¼ tsp) ground nutmeg
120 g (½ cup) butter
3-4 granny smith apples peeled, cored and chopped small
⅓-½ cup pecans or walnuts finely chopped

Vanilla Glaze (optional)

120 g (1 cup) powdered icing sugar
15-30 g (1-2 tbsp) milk
½ tsp (½ tsp) vanilla extract

Cream Cheese Frosting (optional)

250 g (8 oz) cream cheese block not spreadable
60 g (2 tbsp) salted butter softened
150-200 g (1-1½ cups) powdered icing sugar
1 tbsp (1 tbsp) vanilla extract
½-1 tsp (½-1 tsp) lime or lemon juice optional
1 tbsp (1 tbsp) lime or lemon zest optional

Instructions

Make the Dough

In a large bowl or stand mixer, add yeast on top of the milk with sugar and gently stir. Set aside for 5 minutes to ensure it is active and bubbly.
Add egg and melted butter. Mix until well combined. Next stir in flour and salt until a dough begins to form.
Transfer to workbench if you don’t have an electric mixer, knead the dough by hand for 8-10 minutes on a lightly floured surface. Mixer: Place dough hook on stand mixer and knead dough on medium speed for 8-9 minutes. Dough should form into a nice ball and be slightly sticky.
If you notice the dough is still sticky (meaning it's sticking to the hands or the bottom of the bowl) add in a tablespoon or so more flour. Just don't add too much or your rolls will be very dense!
Spray a large bowl (reuse previously used) with oil and transfer dough ball, cover with plastic wrap. Place into a warm area (I like to use my microwave, turned off with a mug of warm water).
Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.

Make the Filling

In a small bowl, mix together all the filling ingredients until well combined.
After the dough has doubled in size, transfer the dough to a surface and roll it out into a roughly 35x25cm (14x9 inch) rectangle. Spread the butter mixture over the dough evenly. Leave a 1cm / ½ inch strip without filling along one short edge to help stick when rolled up.
Tightly roll up the dough, moving towards the area with no butter mixture. Pinch to seal the edges of the dough. Wrap the floss around and cut the dough into 12 thick pieces.
(Dental floss helps make amazing round shapes without flattening the dough).
Preheat oven to 180°C/350°F.

Place scrolls in a lined 23cm/9 inch baking pan or round cake pan. Place back into microwave if it fits or you can use a warm dish towel and let rise again for 30-45 minutes.
Place dish uncovered into oven and bake until lightly golden (around 20 to 30 mins).

Prepare the Frosting or Glaze (or Both)

Glaze: In a small bowl, mix all ingredients until smooth.
Cream Cheese Frosting: Combine cream cheese, butter, powdered sugar and vanilla extract In a large bowl. Use a whisk or electric mixer to whip until smooth and fluffy.
Spread or drizzle over semi-cooled cinnamon rolls and top with chopped pecans and serve!

Nutrition