OMG SHOW STOPPER! These apple cinnamon buns have a warm and gooey center, golden brown edges, and a generous drizzle of sweet cream cheese icing. They’re so soft and flaky, and an absolute must try!
Making apple filling: (Best when made the night before)
Mix all ingredients together first. Best made the day before to let the apples water leak out. Drain water before adding to rolls. If made day of, make first before dough rise to allow water to leak out.
Making the dough:
In a small bowl, mix milk mixture (lemon and milk) with sugar and yeast. Cover and set aside for 10 minutes to activate yeast. Note: This mixture looks curdled, that's normal!
Sift flour, baking soda, baking powder, egg replacer and salt. Keep aside.
Add oil to melted butter in a small bowl then pour onto the flour mixture and mix using your hand mix the butter mixture in until it's formed a crumbly flour mixture.
Add the milk mixture to the flour gradually and knead until you get a smooth dough, will take 7 – 10 minutes of kneading.
Cover the dough and keep in warm place to rise, for 1- 1.5hrs.
Making the filling:
Mix all ingredients together and keep aside in cool place. I used my hands to mix it.
Making the icing:
Melt the cream cheese in the microwave for 15 seconds until softened. Whisk all ingredients together and keep aside in cool place.
Making the cinnamon rolls:
Roll dough into a rectangle 17-18" long by 12" wide
Spread the filling with your hand on the rolled dough. You can also use a spatula but I love using my hand 🙂
Spread apple filling evenly.
Roll it up from the longest side, roll tight but not too tight. Pinch the seam tightly.
Cut the roll into 12-14 even slices using a sharp knife and place in a large greased baking tray (allowing enough room for it to expand when resting in next step).
Cover the rolls and let rise for 45-60 minutes in warm place.
Preheat oven to 180C/360F. Bake 20-23 minutes or until it's golden.
Once slightly cooled, top with cream cheese icing and serve warm.
Ingredients
Directions
Making apple filling: (Best when made the night before)
Mix all ingredients together first. Best made the day before to let the apples water leak out. Drain water before adding to rolls. If made day of, make first before dough rise to allow water to leak out.
Making the dough:
In a small bowl, mix milk mixture (lemon and milk) with sugar and yeast. Cover and set aside for 10 minutes to activate yeast. Note: This mixture looks curdled, that's normal!
Sift flour, baking soda, baking powder, egg replacer and salt. Keep aside.
Add oil to melted butter in a small bowl then pour onto the flour mixture and mix using your hand mix the butter mixture in until it's formed a crumbly flour mixture.
Add the milk mixture to the flour gradually and knead until you get a smooth dough, will take 7 – 10 minutes of kneading.
Cover the dough and keep in warm place to rise, for 1- 1.5hrs.
Making the filling:
Mix all ingredients together and keep aside in cool place. I used my hands to mix it.
Making the icing:
Melt the cream cheese in the microwave for 15 seconds until softened. Whisk all ingredients together and keep aside in cool place.
Making the cinnamon rolls:
Roll dough into a rectangle 17-18" long by 12" wide
Spread the filling with your hand on the rolled dough. You can also use a spatula but I love using my hand 🙂
Spread apple filling evenly.
Roll it up from the longest side, roll tight but not too tight. Pinch the seam tightly.
Cut the roll into 12-14 even slices using a sharp knife and place in a large greased baking tray (allowing enough room for it to expand when resting in next step).
Cover the rolls and let rise for 45-60 minutes in warm place.
Preheat oven to 180C/360F. Bake 20-23 minutes or until it's golden.
Once slightly cooled, top with cream cheese icing and serve warm.
