Go Back Email Link
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
  • 7x10 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 9x9 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
QR Code linking back to recipe