by Heather Harris Brady
It’s a tossup around our house as to whether apples and cinnamon or chocolate make the best desserts. I imagine the answer depends on the day. More often than not though, it’s apples and cinnamon. Despite their buxom appearance, these rolls are light and tender, filled with just-cooked apples and of course, a good dash of cinnamon! I based the dough on a recipe from Beatrice Ojakangas.
Apple Crumb Buns, Makes about one dozen large rolls
- 1/2 c. milk
- 1/4 c. water
- 1 pkg. quick-rise yeast
- 2 eggs, at room temperature
- 1/3 c. sugar
- 1 t. saffron
- 1 t. cardamon
- 2-1/2 c. unbleached all-purpose flour
- Two Gala apples, cut in small dice
- 1-1/2 t. cinnamon
- 2 T. flour
- 1 c. vanilla wafer or graham cracker crumbs
- 2 T. butter, melted
- 1 t. cinnamon
Warm the milk and water, stir in the yeast and the sugar, then beat in the eggs. Stir in the flour and spices until completely incorporated. Let rise until doubled in bulk.
Punch down the dough and knead it for 8-10 turns. Then roll it out on a floured countertop to a large rectangle 1/4″ thick. Toss the apples with the cinnamon and flour, then sprinkle them over the dough. (I also dotted the dough with a little butter, ’cause that’s how I roll.)
Roll up like a jelly roll and lightly grease two pie plates.
Cut the roll into 12 pieces and arrange them in the pie dishes.
Let rise until doubled in bulk. Combine the topping ingredients and mix well. Sprinkle a good spoonful on top of each roll. Preheat the oven to 375 and slide them in.
Bake for about 15-20 minutes, until browned.
Serve warm or at room temperature. You can wrap any leftovers and store them at room temperature.
One year ago: Profiteroles