The Red Bowl’s Apple Pie Cinnamon Rolls

Name: The Red Bowl’s Apple Pie Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Tzahong; 1 tbsp all-purpose flour; 5 tbsp water; Cinnamon roll dough; 4 cups all-purpose flour (500g); 2 tsp salt; 1 cup 2% milk (240g); 2 tsp active dry yeast; 2 tbsp sugar; 2 eggs; 1/4 cup butter (60g), melted; Filling; 5 honey crisp apples; 1/2 cup brown sugar (110g); 3 tsp cinnamon; 1/2 tsp salt; 1/8 tsp nutmeg; 1/2 cup salted butter (113g); 1 tbsp flour; 2 tsp vanilla; Streusel; 1/4 cup (30g) all-purpose flour; 2 Tbsp (25g) brown sugar; 1 tbsp (12g) granulated sugar; Pinch of salt; 1/2 tsp of cinnamon; 2 tbsp (28g) salted butter (grated); Mascarpone Vanilla Icing; 1 cup (240g) mascarpone; 2 cups powdered sugar (240g)

This is an apple pie version of cinnamon rolls, which are always comforting whatever the weather. Thanks to the Halo Pro’s versatile attachments, everything for this dish can be made using this spiral mixer.

The apple pie filling is rolled in the dough and topped with heavy cream and streusel for added crunch. Then it’s finished off with drizzled mascarpone vanilla icing – making it all deliciously gooey and perfect.

Prep Time: 30 minutes

Cook Time: 30 minutes

Difficulty: Medium

Servings: 12

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Method

1

To make the Tazhong

For the dough
Mix 5 tbsp of water with 1 tbsp bread flour in a small saucepan. Heat on medium heat and stir constantly for 2-3 minutes until it becomes a thick paste. Take off the heat and set aside while you prepare your dough.
2

To make yeast mixture

Mix the lukewarm milk, yeast and sugar and stir to combine. Allow to sit to bloom for 5 minutes.
3

Add in melted butter and 2 eggs and whisk to combine.
4

In the Halo Pro mixer bowl, add in flour and salt and mix to combine. Add the yeast mixture to the flour mixture and using the hook attachment, knead for 2 minutes until just combined.
5

Add in your tazhong and continue kneading for 15 minutes at 50% speed. Add the dough to a buttered bowl and cover for 1 hour to allow it to double in size.
6

For the filling

Peel and dice the apples into small pieces. Heat a large pan on medium heat and add the butter.
7

When the butter is melted, add in the apple chunks, as well as the rest of the filling ingredients.
8

Cook for 10-15 minutes, stirring consistently, until thickened and the apples are softened.
9

Add to the clean mixing bowl and, using the beater attachment, mix on 80% until cooled and thickened up slightly.
10

For assembly

Meanwhile, you can make the streusel by mixing the ingredients in a small bowl, using your fingers until a crumb forms.
11

When the dough has risen, roll it out thin on a floured surface to about a 10x13” rectangle. Add the filling and spread it to edges, leaving a small space.
12

Using a pizza cutter, cut the dough into 12 equal strips. Carefully roll them and place them into a 9x13” baking dish. Pour over the heavy cream and sprinkle on the streusel.
13

Bake at 375℉ (190℃) for 30 minutes.
14

While the rolls are baking, prepare your icing. Using the whisk attachment, whip the mascarpone and icing sugar at 50% speed until combined, then add in your milk, vanilla, salt, and whisk at 70% until fully incorporated.
15

Serve the cinnamon rolls warm with a generous spoon of icing and enjoy.