Apple Pie Cinnamon Rolls are the most irresistible autumn treat! A gluten free dough with an apple pie filling and topped with a maple icing! With apple puree in the dough and apple pie filling wrapped up in the dough, these rolls have so much flavour! Made a day before and then reheat before adding the topping – they are perfect for a holiday brunch!
STEPS TO MAKING APPLE PIE CINNAMON ROLLS
For the Microwaved Apple puree:
Peel, core and slice 2 small apples and place them into a small microwave safe dish with 2 teaspoons of water. Microwave for 3 to 4 minutes until the apples are soft. Use an immersion blender to puree the cooked apples.
Make the Filling :
In a medium size saucepan melt the butter on medium to low heat and add the sugar, spices and salt. Mix the lemon juice and cornstarch into a paste and add the paste into the saucepan. Cook while stirring on low heat for about 5 minutes, and then set the apple filling aside to cool
Make the Dough:
Into a large mixing bowl whisk together the gluten free flours, yeast, brown sugar, spices and salt. In a medium bowl whisk together the water, milk, apple puree, and psyllium husk until completely combined. Pour the psyllium mixture into the middle of the flour blend and stir with a spoon to create a shaggy dough.
Assemble the Apple Pie Cinnamon Rolls:
After the dough has rested for about 10 minutes to absorb all the moisture, add a sheet of parchment paper that is slightly larger than 12 x 9 inches to roll out the dough. Dust the parchment paper with white rice flour and roll the dough out into a 12 x 9 inch rectangle. With a spatula, evenly spread the filling over the dough, leaving a little room at the edges. You may have extra filling left over. DO not overfill the dough for rolling!
Roll them up:
Roll the dough up from the long side, being careful to keep the beginning of the roll as tight as you can without tearing the dough. It’s easiest to do this using the parchment paper to roll it. Slice the roll with a knife … or with string … into eight rolls. Place any smaller rolls in the centre of the pan, because the centre rolls will take longer to bake.
Proof the dough:
Place the rolls in the prepared dish and cover loosely with a kitchen towel. Let rise for about 40 minutes to an hour depending upon the room temperature. To check if they’ve risen enough, look to see if they have grown in size, and gently poke the top of a roll with your finger. If it feels softer and puffier than when you rolled them up, then they are ready.
Bake:
Preheat the oven to 425ºF, line an oven-proof dish with parchment paper. Add the apple pie cinnamon rolls to the pan and bake for 15 minutes at 425℉. Reduce the heat to 375℉ and bake for a further 15 minutes, or until golden brown and risen.
Add the Icing:
While the rolls are baking, make the maple icing. Evenly spread the icing over the top of the warm rolls These rolls are best eaten fresh from the oven!
HOW TO MEASURE THE INGREDIENTS FOR APPLE PIE CINNAMON ROLLS
In my recipes I use measurements in grams because it is not only precisely accurate but it is quick and easy. Consequently, you need a kitchen scale to make this recipe. Using a kitchen scale allows for direct weighing of ingredients in one step. You just tare the scale and keep adding more ingredients. Here’s the link to the scale that I use, but there are cheaper ones as well.
Apple Pie Cinnamon Rolls
Ingredients
Microwave Apple Puree for the Dough
- 150 g apple sauce, thinly sliced 2 small apples
- 2 tsp water
For the Filling
- 3 small to medium apples peeled and diced
- 30 g butter
- 80 g brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 tsp lemon juice
- 1 tsp corn starch
For the Dough
- 55 g buckwheat flour
- 50 g brown rice flour
- 70 g sorghum flour
- 45 g potato starch
- 45 g tapioca starch
- 60 g oat flour
- 8 g yeast
- 30 g brown sugar
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 6 g salt
- 100 g water
- 120 g milk, room temperature
- 6 g whole psyllium husk powder
- White rice flour as needed for dusting
- Filling
- Cook covered on low heat for 15 minutes
For the Maple Icing
- 50 g butter, soft
- 150 g cream cheese at room temperature
- 30 g maple syrup
- 85 g icing sugar
- 1/4 tsp vanilla extract
- 1/4 tsp ground cinnamon
Instructions
For the microwave apple puree
- Place the apple and water in a microwave safe dish and cook for 3 to 4 minutes until soft enough to puree with an immersion blender.
For the Apple Pie Filling
- In a medium size saucepan melt the butter on medium to low heat and add the sugar, spices, and prepared apples. Mix the lemon juice and cornstarch into a paste and add the paste into the saucepan with the apple mixture.
- Cook while continually stirring, on low heat for about 5 minutes, and then set the apple mixture aside to cool.
For the Dough
- Into a large mixing bowl whisk the buckwheat flour, brown rice flour, sorghum flour, potato starch, tapioca starch, oat flour, yeast, brown sugar, spices and salt.
- In a medium bowl whisk together the water, milk, microwaved apple puree, and psyllium husk until combined. Use an immersion blender to completely mix in the psyllium husk powder.
- Pour the psyllium mixture into the middle of the flour blend and stir with a spoon to create a shaggy dough.
- Place the dough on a lightly floured work surface, knead and and shape the dough until it forms a ball.
- Place a large sheet of parchment paper on the work surface, and dust the paper generously with flour. With a rolling pin, roll out the dough to a rectangle that’s roughly 12 inches by 9 inches.
- With a spatula, evenly spread the apple pie filling on top of the rolled out dough, leaving a small gap around the edges.
- Use the parchment paper to roll up the dough, but without having the paper rolled up inside. Slice the dough roll into 8 pieces.
- Cover the rolls with a damp tea towel and leave them to rise in a warm place for about an hour to rise. This time will depend on the room temperature.
- Preheat the oven to 425ºF and bake for 15 minutes at 425℉ Reduce the heat to 375℉, and bake for a further 15 minutes or until golden brown and risen. Remove the rolls from the oven and place them on a wire rack to cool for 10 minutes
For the Icing
- In a small bowl, beat all of the ingredients together until smooth, and spread the icing over the top of the rolls.
- These apple pie rolls are best enjoyed the same day, but they will reheat in the oven at 350℉ for 10 minutes.
- Store any rolls that may be left over in a covered container for 1-2 days in the fridge.
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