- 180ml full cream milk
- 60g salted butter (melted)
- 1 egg plus 1 egg yolk
- 55g white sugar
- 7g packet instant yeast
- 295g bakers/bread flour
- Pinch salt
- 150g brown sugar
- 60g soft salted butter
- 2tspn cinnamon (ground)
- 2 apples
- Juice of a lemon
- 112g cream cheese
- 50g salted butter
- 165g icing sugar
- 1tspn vanilla extract
- 65g walnuts
- Zest of a lemon
Warm the milk so that you can place your finger tip into and and its not too hot.
Add the milk to a mixing bowl and add the yeast and white sugar. Mix well and allow to stand for five minutes.
Add the egg, egg yolk and melted butter and mix well. Add the flour and salt and mix until well combined.
Change the mixer to a dough hook and knead for 8 minutes until the dough is smooth. Alternatively you can knead by hand for 10 minutes.
Oil the inside of a bowl with vegetable oil. Shape the dough into a ball with your hands and place into the oiled bowl turning the dough over coating it all over with the oil.
Cover the bowl with cling film and then a warm towel and place somewhere warm and leave the dough to rise for two hours.
Core and chop the apple into 1cm cubes and sprinkle with lemon juice and mix to make sure all surfaces are covered with the lemon juice and set aside.
Preheat oven to 180C.
Flour a smooth surface with bread flour and tip the dough out onto the surface. Punch the dough in the middle and then get a rolling pin, roll out until its approx 35cms x 22cms.
Place the 60gm soft butter, cinnamon and brown sugar into a bowl and mix until it combines. Spread the mixture evenly over the dough surface staying 1cm away from the edges.
Drain and pat dry the apple and scatter the apple on top of the butter sugar mixture evenly.
Starting from the short side, roll the dough tightly into a scroll, sealing he final edges. Cut off the very ends. Push the dough into the centre slightly from each end making he roll shorter and fatter.
Cut the roll into 9 even pieces.
Line a 25cm square baking dish with a double layer of baking paper and place the cut scrolls into the dish in rows of three.
Place the dish into the oven and cook for 20 – 25mins until risen and golden brown.
Once cooked, bring out of the oven and allow to cool slightly in the baking dish.
Combine the cream cheese, 50g softened butter, lemon zest and icing sugar in a mixing bowl and mix until blended and creamy.
Spread over cinnamon rolls while still warm and scatter with chopped walnuts.
By: Chrissy Rob