Apple Cinnamon Rolls -

Best ever – homemade Apple Cinnamon Rolls with Streusel Topping

We promise – no one will ever know you’ve used a bread mix!

Dough worry – bake happy!

Giant Cinnamon Roll with Streusel topping on white plate - baked - birdview by BREADISTA

That scented smell hanging in your house when you’re baking these fluffy and delicious sweet rolls, heavenly. Make our Apple Cinnamon Rolls with Streusel topping in regular size (12pc) or as giant version (6pc). The dough base is only 1/2 of our EINBACK bread mix.

Classic Cinnamon Rolls filled with a brown-sugar-butter-cinnamon spread and some apples. Probably the best – a nutty streusel topping with a hint of icing drizzle.

Serve fresh as they are best when still fluffy and just cooled.

Watch our collaboration on this recipe idea on Instagram.



single bread mix pouch 'Einback' with 2 images showing options to bake - rolls and buns- BREADISTA
2.5lb Artisan Bread Mix – Einback
$18.90

closeup - big cinnamon rolls baked with streusel-nut topping in pan, white coffee cup on plate in the back - by BREADISTA

Apple-Cinnamon Rolls with Streusel Topping

Our giant rolls are fluffy and just delicious. For an extra crunch and flavor note sprinkle some of your favorite nuts on top. It's a perfect pairing to your cup of coffee. Cut the rolls smaller to end up with 9-12 cinnamon rolls if you like.
Print Recipe Pin Recipe
Prep Time 30 minutes
Resting Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 Big Rolls

Equipment

  • Stand Mixer with Dough Hook like Kenwood, Kitchen Aid…
  • Rolling Pin, Spatula
  • 7×10 baking pan or any pan fitting the size of your rolls

Ingredients
  

Dough

  • 0.5 Bag EINBACK Bread Mix
  • 250 ml Milk
  • 1 Egg, whisked
  • 45 g Butter, unsalted [3.5 TBS]

Filling

  • 65 g Butter, unsalted [5 TBS]
  • ~60 g Sugar-Mix: Cane, light + brown [5 TBS or <1/3 Cup]
  • 0.5-1 TBS Cinnamon, ground [Ceylon, it's finer in taste]
  • Pinch Salt
  • 1 big Apple, not too sweet
  • Juice from 1/2 Lemon

Streusel

  • 65 g Butter, unsalted [5 TBS]
  • 40 g Sugar, Cane light [3 TBS]
  • 100 g All Purpose Flour [3.2 oz]
  • Chopped Nuts (optional)

Drizzle

  • ⅓ Cup Powder Sugar
  • 0.5 – 1 TBS Milk
  • + extra Milk to brush the unbaked rolls

Instructions
 

Dough

  • Prepare the dough as instructed on the bag for 1/2 mix. Use only milk instead of milk+water mix. Working the dough with a kitchen machine eases this step a lot. Let it knead for ~12 min on Lv 2-3 until the window-pane test works fine.
    .
    Dough in Machine w hook - closeup
  • Knead the dough 1-2 times on the lightly floured counter and shape it to a ball. Put it back in the mixer (or another) bowl, cover with cling foil and let rest til almost 3x the size. 70-90 min depending on room temperature.
    .
    yeasted dough - Window-Pane-Test by BREADISTA

Filling + Streusel

  • Mix all the filling ingredients (until salt) to a smooth cream together, set aside. If you warm it up to do so, make sure it has cooled enough for spreading later on the dough.
    .
    birdview - prepared ingredients for cinnamon rolls: diced apples, third of cup with mixed sugars, butter in green bowl, cinnamon in metal cup - by BREADISTA
  • Peal and dice a big apple into equal sized pieces, stir in the lemon juice, cover, set aside.
  • Mix all the streusel ingredients to a crumbly dough, by hand or machine. Work fast to prevent the butter from melting. When it gets too soft, place it in the fridge until you need it.
    .

Rolling + Cutting

  • Roll out the dough into a rectangle of 10" x 18". Spread the filling equally all over it until the edges (except one long side leave 1/2" free).
    Sprinkle the apples allover it. Starting the longside, roll up the dough into a log. Pinch the seam together with your fingers.
    .
    closeup - big cut apple-cinnamon rolls unbaked in square pan and two single pans. Next to red apple and wooden rolling pin - by BREADISTA
  • With a sharp/serrated knife cut the log into 6 equal pieces, using a measuring tape if you like. Place the cinammon rolls into the baking pan(s) with space to every side.
    Cover with a lid, baking sheet or cling foil until they filled up the pan and are puffy to the touch. (35-45 min).
    .

Topping + Baking

  • When the raw rolls are almost done proofing, pre-heat the oven to 360°F.
  • Brush the rolls generously with cream, half-half or milk.
    Sprinkle the Streusel and optional nuts on top. Don't worry when they fall into the spaces inbetween the rolls – that tastes extra good!
    .
    tight closeup - big unbaked but proofed raw apple-cinnamon rolls with streusel-nut topping in pan, bread mix EINBACK in the blurry background - by BREADISTA
  • When the oven is ready (check temperature!), bake the rolls for 10 min, then turn down the heat to 335°F for another 15-20 min; depending on size.
    Have an eye on the rolls towards the end. Bake until streusel are light golden brown. Rotate the baking pans if needed.
    .
  • Mix milk + powder sugar for the drizzle and add it after rolls could cool for 5-10 min. Give the rolls & drizzle at least 30-45 min to cool before you dig into it!
    .
    closeup - big cinnamon rolls baked with streusel-nut topping in pan, white coffee cup on plate in the back - by BREADISTA

Notes

  • It’s important to let the cut rolls raise/proof to the perfect point before baking. Don’t rush this step. That way the fluffiness is on your side.
  • Don’t be afraid to use a pan loaf for baking, it can fit 2-3 rolls depending on size. That way, you can choose a 9×9 square pan (holds 4) and a loaf pan (holds 2) for 6 big apple-cinnamon rolls.
 
Tip:  Don’t bake them too long to prevend the rolls from drying out. When you add the drizzle, let it cool first so it has a chance to solidify. That way it tastes much better!
Keyword cinnamon rolls, streusel topping

You have made our Apple-Cinnamon Rolls with Streusel? Share your bake! Tag us @breadista.world and #breadistaworld on Instagram or Facebook.