Homemade Apple Cinnamon Roll
Scratch-made soft, fluffy, apple-flavored dough and a sweet apple glaze, baked to golden perfection.
Equipment
- large mixing bowl
- stand mixer
- sheet pans
- pastry brush
Ingredients
- 4 oz Eggs, liquid whole
- 2½ pounds Flour, whole grain blend
- 5½ oz Sugar, granulated
- 2½ oz Dry milk replacer
- 3 tbsp Yeast, instant
- 1 tbsp Salt
- 2½ cups Pacific Coast Producers Canned Applesauce, divided
- 2 cups Water
- 1 cup + 2 tbsp Oil
- 2 oz Butter
- 14 oz (8 oz/6 oz) Brown sugar, divided
- 1 tbsp Cinnamon, ground
- 1 tsp Vanilla Extract
Instructions
- Weigh out all dry ingredients (flour, instant yeast, dry milk, granulated sugar, and salt). Combine in a large container, making sure the yeast does not come in direct contact with the salt.
- Add cold water (60-65℉), oil, applesauce, and liquid egg to the stand mixer bowl. Using the hook attachment, mix liquid ingredients on low speed for about 30 seconds. Stop mixer. Add dry ingredients to liquid ingredients.
- Mix on low speed 1 to 2 minutes to blend. Mix on medium speed for 10 to 12 minutes until dough is smooth and elastic. Dough will be slightly sticky.
- While dough is mixing, melt butter on the stove over low heat.
- Stop mixer and test the elasticity of the dough. If you can pull dough between your fingers without it tearing, the dough is ready to form. Roll dough out on lightly floured surface. Cut dough into 5 pound portions. One at a time, roll dough balls into a 12" x 37" rectangle.
- Brush rolled dough evenly with melted butter.
- Mix brown sugar, applesauce, and cinnamon together and spread on the lower half of the stretched dough. Use a gloved hand or a spatula to spread mixture evenly.
- Roll dough, jellyroll style along the long side, with 3-4swirls. Cut roll into 35 2.5 oz pieces, about one inch wide. TIP: Do not roll too tight or center of cinnamon roll will pop out while baking.
- On prepared full sheet pans, arrange rolls in rows of 5x7 (35 rolls/pan) cut side down.
- Place rolls in a warm proofer or warm area of kitchen covered with plastic wrap until doubled in volume, approximately 30-45 minutes, depending on temperature and humidity.
- Combine brown sugar, vanilla, and applesauce. Spoon mixture over proofed rolls.
- Bake rolls at 325℉ in a convection oven for 12-15 minutes on LOW fan, or until thermometer inserted into the center of roll reads between 200℉ to 204℉. Do NOT over bake. Serve warm.
Nutrition
Serving: 2.5ozCalories: 287kcalCarbohydrates: 45gProtein: 4gFat: 9gSaturated Fat: 2gCholesterol: 15mgSodium: 221mgFiber: 3gSugar: 18gCalcium: 7mg
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