The Apple apple rolls with cinnamon and pecans they are very delicious leavened cakes. They are gods stuffed swivels with a cream of butter, sugar and cinnamon enriched with cubes of apples and chopped pecans. A recipe that brings joy, perfect for snack.
Ingrediants
- 1 egg at room temperature
- 225 ml of warm whole milk
- 60 g of granulated sugar
- 450 g of Manitoba flour
- 7 g of fresh brewer’s yeast
- 100 g of butter at room temperature
- 1/2 vanilla bean
- a pinch of salt
For dough (about 12 rolls)
- 150 g of butter at room temperature
- 100 g of sugar
- 1 tablespoon of cinnamon
- 100 g of chopped pecans
- 3 Renetta apples
- the juice of half a lemon
- 100 g of powdered sugar for the glaze
For the stuffing
This recipe takes inspiration from Cinnamon Rolls, cinnamon sweets of Anglo-Saxon tradition that in this version are enriched with tender apple cubes and crunchy chopped pecans.
The Apple apple rolls with cinnamon and pecans they are very greedy, prepared with brioche dough, which to become so fluffy it needs a leavening time ranging from 2 to 3 hours. Respecting it is essential for the success of the stuffed swivels.
Soft and fragrant, these single-portion sweets they are perfect for one snack, with a cup of tea or fruit juice. If you love desserts with apples in this gallery you will find 22 and all different.
OTHER DELICIOUS RECIPES: Apple croissants, Apple and vanilla pizzas, Apple and walnut muffins
How to prepare: Apple apple rolls with cinnamon and pecans
- Execution
- average
- Preparation time
- 40 min
- Cooking time
-
20 min
- Rising time
-
2h – 3h
How to prepare: Apple apple rolls with cinnamon and pecans
Start making apple, cinnamon and pecan apple rolls from brioche dough. Pour the egg, milk, sugar, salt and vanilla into the bowl of the mixer and mix well. Mix the flour with the baking powder and add it a little at a time, kneading at low speed for about ten minutes.
Once you have a compact dough, add the soft butter, a piece at a time, and continue kneading until the butter is completely absorbed and the dough smooth and elastic. Form a ball and let it rise in the bowl of the planetary mixer, covered, until doubled (from one to two hours depending on the temperature).
Prepare the filling by mixing the butter with the sugar and cinnamon in a bowl. Cut the apples into very small cubes and sprinkle them with the lemon juice.
Pour the dough onto a lightly floured pastry board, deflate it and roll it out with a rolling pin to form a square of about 30 x 30 cm.
With a spatula or with the help of the back of the spoon distribute the mixture of butter and cinnamon over the entire dough, leaving a centimeter free for closing. Sprinkle with the apple cubes and the chopped pecans and finally roll and weld the roll well by pinching the dough on the closing line.
With a sharp knife cut the roll first in half and make about 6 washers each and place them in a baking tray lined with parchment paper. Cover with cling film and let rise until doubled: it will take about an hour.
Bake in a preheated oven at 200 ° C for about twenty minutes or until the brioches are golden brown. Remove from the oven and leave to cool. Dedicate yourself to the icing: mix the icing sugar with a few teaspoons of water, until it has a thick consistency, but at the same time suitable for pouring.
Use the icing to decorate the Apple rolls by forming random “threads” with the tines of a fork.
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