Cinnamon Apple Pull-Apart Rolls
Inspired by techniques from King Arthur Baking.
Little pull-apart rolls built from cinnamon-sugar coated dough pieces and juicy diced apple, baked in muffin cases and drizzled with icing.
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Method
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Equipment
- large bowl or stand mixer with dough hook
- cling film or a clean tea towel
- pastry brush
- wire rack
- probe thermometer (optional)
- two 12-hole muffin tins
- 16 paper muffin cases
- bench scraper or knife
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 183 kcal |
| Protein | 3.2 g |
| Carbohydrate | 35.9 g |
| of which sugars | 16.9 g |
| of which free sugars | 13.9 g |
| Fat | 3.4 g |
| of which saturates | 2 g |
| Fibre | 1.9 g |
| Salt | 0.5 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Dough
- 110 g wholemeal bread flour
- 240 g plain flour
- 6 g fine sea salt about 1 tsp
- 30 g instant mashed potato flakes
- 50 g light brown sugar
- ½ tsp bicarbonate of soda
- 7 g instant (fast-action) dried yeast
- 55 g unsalted butter softened
- 115 ml whole milk lukewarm
- 115 ml water lukewarm, about 38 °C
Cinnamon sugar
- 100 g caster sugar
- 1 tbsp ground cinnamon
Filling
- 130 g eating apple, cored and cut into 1 cm dice
- 40 g raisins (optional)
Glaze
- 75 g icing sugar
- 1 tbsp whole milk
- 0.5 g fine sea salt or table salt a pinch
- 1
Dough. Put everything for the dough in a large bowl and mix, then knead 8-10 min, until soft and smooth. It feels firm at first but loosens as you work it.
- 2
Rise. Cover and leave 1-1 1/2 h, until clearly puffy; it need not double.
- 3
Cases. Put 16 paper cases in the muffin tins and grease them lightly. Stir the sugar and cinnamon together in a small bowl.
- 4
Cut. Tip the dough out, divide it into 16 pieces of about 45 g and flatten each into a disc. Cut each disc into 8 small wedges.
- 5
Assemble. Roll the wedges in the cinnamon sugar and drop 4 into each case, scatter over some apple and raisins, then top with 4 more wedges. Sprinkle any leftover cinnamon sugar on top.
- 6
Prove and bake. Cover and leave 45-60 min, until risen above the cases. Heat the oven to 190 °C (170 °C fan) and bake 20-24 min, until golden and the sugar is bubbling; the centre reads 88-90 °C.
- 7
Glaze. Whisk the icing sugar, milk and salt until smooth and drizzle over the rolls once they have cooled for 10 min.
Storage
Best on the day. Keep in an airtight box for up to 2 days; warm at 160 °C for 5 min. Freeze unglazed for up to 1 month.
